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