The cook can adjust the ingredients or make slight variations to create their own unique version of Bun Rieu. In Buon Ma Thuot, Bun Rieu Doan Ket is a well-known delicacy. The restaurant has expanded to multiple branches, all operated by family members. The signature feature of the Doan Ket crab paste is its light red color, derived from shrimp bricks, with a stronger aroma of dried shrimp and a rich taste. This distinctive flavor is a closely guarded family secret, not found in any other bowl of Bun Rieu.
Bun Rieu Doan Ket with its unique crab paste
A traditional bowl of Bun Rieu consists of thin rice noodles, bone broth with a hint of annatto oil, crab paste, tomatoes, pork belly cracklings, and fried shallots. Some establishments, such as Di Hoang on Nguyen Duc Canh Street (open in the afternoons), Bun Thu on Dinh Tien Hoang Street, and Huong on Pham Hong Thai Street, offer additional toppings like blood cake, tofu, and pork skin. To elevate the dish, a dash of shrimp paste, lime, and fresh chili paste is essential.
Buon Ma Thuot’s Bun Rieu is also renowned for its fresh herb accompaniment, including lettuce, finely chopped corn, basil, mint, cinnamon basil, sawtooth coriander, chili leaves, banana flowers, and bean sprouts. Initially, Bun Rieu was primarily a morning dish, but it has since become a round-the-clock favorite, even available in the wee hours. Beyond the classic crab paste, diners can now choose from a plethora of toppings like rare beef, beef ribs, pork chops, crab cakes, and more.
When visiting Ban Me, indulging in a bowl of authentic Bun Rieu is a must. And no matter where your travels take you or what variation of Bun Rieu you try, you’ll always compare it to the unique flavor of Ban Me, concluding: “Bun Rieu from Ban Me, it’s only the best in Ban Me!”
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