The dish has become popular among locals and travellers visiting this northern province, said resident Nguyen Thi Dao, who has been selling the dish in the central city’s Dien Hong Market for almost 30 years.
“The origin of the dish was traditional ‘bun rieu cua’ (crab vermicelli soup). I decided to add fermented figs as a topping,” she said.
Ingredients to make the dish include field crabs, tomatoes, fresh and dried onions, fermented figs, fermented rice, chilli and pepper.
Dao said she ordered crabs from rural districts such as Hai Hau and Giao Thuy. “I have to carefully choose each crab to ensure a tasty broth. I also choose sticky figs which are pink inside to be fermented because they have a sweet flavour.”
“My family members and I have to wake up at 3 am to prepare things and cook the dish. We open our shop from six until 8 pm,” Dao added, that she sells the dish all year round but it is more popular in the winter, particularly after Tet.
The dish is enjoyed with lettuce, basil, coriander, perilla, oregano and young banana slices. Some diners like to put some shrimp paste in their bowl.
