Bún riêu — Vietnamese crab and tomato noodle soup — is the red-headed stepchild of Vietnamese soups, perpetually overshadowed by phở but beloved by those who know it. The broth is a beautiful orange-red, made from puréed tomatoes and freshwater crab (riêu), giving it a distinctive crabby sweetness and tangy acidity. It's loaded with crab meatballs, fried tofu, pork, and herbs. In NYC, the best bún riêu is found in Sunset Park Brooklyn, where the local Vietnamese community keeps the authentic version alive.
Thanh Da top-pick
Thanh Da's bun rieu is legendary among NYC Vietnamese food enthusiasts. The broth is a vibrant red-orange, rich with tomato and crab flavor, and the soup is packed with generously sized crab meatballs that are fluffy and flavorful. The fried tofu cubes soak up the broth beautifully, and the bowl includes pork slices and long stems of green scallion. The portion is enormous, the herbs are fresh, and the crab flavor is unmistakably real (not artificial). The Sunset Park dining room is no-frills but the soup is exceptional.
Nón Lá best-value
Non La's bun rieu has been praised by food critics across the city. The broth is tomatoey and rich, with large, spongy crab cakes swimming alongside rice noodles, bone-in pork, fried tofu, pork sausage, and beef tendon. The depth of flavor is remarkable — the crab is front and center, and the tomato provides a bright acidity that balances the richness. The herb plate includes perilla and mint alongside the standard bean sprouts and lime.
Mắm hidden-gem
Mam's bun rieu is an elevated take on the classic — the broth is refined, the crab cakes are made with premium crab meat, and the presentation is beautiful. The soup comes with the traditional acccompaniments plus a few creative touches (fresh herbs, crispy shallots). The Tribeca setting is upscale and the prices reflect it, but the quality is undeniable.