Discovering Ha Long’s Unique Bún Cù Kỳ: An Extraordinary Crab Noodle Experience

In Ha Long City, a unique seafood noodle dish called bún cù kỳ has captured the hearts of both locals and visitors.

This dish features cù kỳ crab, a local specialty from Quang Ninh, known for its savory and refreshing taste. While it is a popular choice, those with seafood allergies should be cautious when trying it.

Bún cù kỳ can be enjoyed throughout the year, but it is particularly favored after Tet (Lunar New Year) as it offers a refreshing change from the heavy holiday meals.

The name of the dish comes from its main ingredient—the cù kỳ crab. This crab species can be recognized by its large claws and dark brown shell, setting it apart from traditional crabs.

There are two varieties of cù kỳ: black and red, with red being more sought after for its aesthetic appeal and preferred flavor.

The best time for cù kỳ crabs is from March to July, with prices ranging from 190,000 to 250,000 VND ($7.50–$10) per kilogram, often rising towards the end of the season due to availability issues.

Local chef Huong, who runs a seafood restaurant in Ha Long, believes that bún cù kỳ showcases the crab perfectly by utilizing its flavorful roe and sweet claw meat.

Although cù kỳ crabs do not have as much body meat as other crabs, their thick claws are known for their firm, juicy texture, and their roe enriches the broth’s flavor.

To prepare the dish, chefs skillfully separate the claws, roe, and shells. The shells and meat, which contain minimal flesh, are ground and strained to create a sweet broth. The roe is cooked in a method similar to bún riêu cua, resulting in a vibrant and tasty dish.

Restaurants often have their own takes on the broth, with some enhancing the flavor by adding dried squid, shrimp, and sá sùng (peanut worms).

Additions like tomatoes and fermented rice vinegar provide a subtle tanginess that balances the rich flavors of the crab.

The crab claws are a highlight; they are cooked separately, thoughtfully cracked to keep their shape, and beautifully arranged on the noodles for a polished presentation that enhances the dining experience.

A typical bowl of bún cù kỳ includes rice noodles, crab claw meat, roe, shrimp, squid, fried tofu, and sometimes mantis shrimp, with prices per serving ranging from 40,000 to 60,000 VND ($1.60–$2.40), depending on the serving size and ingredients.

Some eateries offer seasonal greens like mustard greens or water spinach, alongside pickled bamboo shoots. Diners can enjoy these fresh vegetables either dipped in the hot broth or eaten raw for added texture.

Visitor Thu Ha from Hanoi described bún cù kỳ as closely resembling bún riêu cua but with a unique seafood flavor that is sweet and slightly tangy. She remarked that while the claw meat isn’t as sweet as other crabs, it has a firmer texture and delightful aroma.

“Pairing it with fresh greens makes the dish even more refreshing. It’s the ideal meal to start the year when you’re looking for something light yet flavorful,” she noted.

However, bún cù kỳ may not be suitable for everyone. Similar to shrimp, clams, and other shellfish, cù kỳ crabs can cause allergic reactions in sensitive individuals, so caution is advised before trying this dish.