Bún Riêu

Bún riêu is one of Vietnam's most visually striking soups — a brilliant orange-red tomato broth studded with delicate crab paste clouds, served over thin rice vermicelli. The broth gets its color and tang from tomatoes, while the signature "riêu" are fluffy, savory mounds of crab paste and egg that float on top. Accompanied by shrimp paste, fried tofu, and a massive plate of herbs, bún riêu is sour, savory, and deeply comforting in a way that's entirely different from phở or bún bò Huế. In Houston's Little Saigon, bún riêu has its own specialist restaurants — places that stake their reputation on this one magnificent bowl.

Try it with snails (ốc): Bún riêu ốc adds freshwater snails — a traditional protein with wonderful texture. Don't knock it till you try it.
Add shrimp paste (mắm tôm): A small spoonful mixed into the broth adds umami depth that transforms the flavor. Pungent but transformative.
Load up on herbs: Like bún mắm, the herb plate is essential. Shred mint, cilantro, and lettuce into every bite.
Squeeze of lime and chili: Fresh lime brightens the tomato broth, and chili oil or fresh slices add heat.
Order fried tofu on the side: The crispy tofu absorbs the tangy broth beautifully and adds textural contrast.