Sqwertz wrote:
> On Sat, 04 Jul 2009 16:31:08 -0400, Duh wrote:
>
>> Mark Thorson wrote:
>>> Sqwertz wrote:
>>>> This is some sort of special prep. These are small crabs with the
>>>> shell on in a blackish liquid. The ingredients are crab and salt.
>>>> Which is how a lot of the of the fermented/preserved fish products
>>>> are labeled (simply fish and salt).
>>> That sounds really nasty. I consider myself to be somewhat
>>> adventurous with regard to food, but you've topped me here.
>>> This is on the far side of the "maggot cheese" borderline.
>> http://en.wikipedia.org/wiki/B%C3%BAn_ri%C3%AAu
>>
>> http://simplyvietnamese.wordpress.co...p-noodle-soup/
>>
>> http://www.noodlepie.com/bun_rieu/
>>
>> Viets use these to make the stock for bún riêu when crabs are out of
>> season.
>
> Ahh, so this is it. I've only had Bún riêu at one restaurant in
> Houston a bunch of years ago. Not many restaurants do it
> authentically, but I was told the one I had was the best out there.
> It was very tasty. But I've never tried making it at home.
>
> As I said in alt.food.asian, I probably have tried (and have in
> stock) all the Asian fermented fish/seafood products in existence
> except this one, so I'm looking forward to trying it in some sort of
> soup tomorrow (probably a Thai-ish soup).
>
> -sw

The ground crab also used for soup such as canh cua rau đay mồng tơi
described in articles below.

http://english.vietnamnet.vn/fare/2006/05/566549/
http://chowhound.chow.com/topics/46651