Brian Jeffrey
In Gia Lai, a well-known dish called “bún cua thối” or stinky crab noodle soup is quite a bold culinary choice. Its thick, dark broth has a strong scent that might put off newcomers, but regular patrons often find themselves returning for more.
This specialty from Pleiku, in Gia Lai Province, features a unique combination of flavors attributed to its fermentation process, distinguishing it from other crab noodle soups like “bún riêu cua.”
Locals often jokingly label it a “customer-repelling” dish due to its strong odor.
Chi, a local vendor with extensive experience in preparing bún cua thối, details the careful steps involved:
Choosing the crabs: Fresh field crabs are meticulously cleaned, then shells are discarded before the crabs are ground to extract their juice.
Fermentation: The extracted juice is allowed to ferment for a full day, turning dark and developing a strong aroma.
“Timing is key,” Chi emphasized. “Too long, and it’s overwhelmingly smelly. Too short, and the taste isn’t right.” After fermenting, the crab juice simmers at low heat and is mixed with sliced bamboo shoots.
Typically, a bowl of bún cua thối contains: Rice noodles, the rich fermented crab broth, and various toppings such as crispy pork skin, fried shallots, peanuts, and a hard-boiled egg (which takes on a black color during cooking).
Some variations include shrimp crackers, fermented pork rolls, or crispy pork fat. Fresh herbs, chili, and lime are often served on the side to enhance the taste and balance the strong smell.
The dish’s dark color and potent scent may intimidate first-timers. The strong aroma can be detected from quite a distance.
However, those who decide to try it often discover a unique and delightful taste, with some fans able to finish two or three bowls at once.
Chi said, “It’s not for everyone – even locals might find the smell daunting. But once you acclimate, it becomes addictive.”
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Dustin Cheverier, an American YouTuber who has lived in Vietnam for over ten years, tried the dish during a visit to Gia Lai. Initially apprehensive about its odor and appearance, he soon enjoyed it enough to eat two bowls.
Dustin remarked: “The scent is one of a kind, not for everyone. The taste is reminiscent of seafood that’s been blended and fermented. It’s tough to explain, but I loved it!”
