Bún riêu is a Vietnamese meat rice vermicelli soup. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc.
Bún riêu cua is served with tomato broth and topped with crab or shrimp paste. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. The crabs are cleaned by being placed in clean water to remove dirt and sand. The crabs are pounded with the shell on to a fine paste. This paste is strained and the crab liquid is a base for the soup along with tomato. The crab residue is used as the basis for crab cakes. Other ingredients for this dish are: fried tofu, mẻ or giấm bổng (kinds of rice vinegar), Garcinia multiflora Champ., annatto seeds (hạt điều màu) to redden the broth, huyết (congealed pig's blood), split water spinach stems, shredded banana flower, rau kinh giới (Elsholtzia ciliata), spearmint, perilla, bean sprouts and chả chay (vegetarian sausage). This dish is rich in nutrition: calcium from the ground crab shells, iron from the congealed pig's blood, and vitamins and fiber from the vegetables.