My mom made an incredible version using an amazing load of real crab meat, crab brains/innards, and crab paste, all of course, with tomatoes and egg (for lunch). It was basically a crab extravaganza! Served over vermicelli, this piping hot dish was so vibrant and aromatic that I almost gave in to its' temptation (even though I disliked this dish as a child and still do even if it was vegetarian-friendly) but I stood my ground!
Fun fact(s): "Bún" (boom) literally means noodle and "Riêu" (reew) means to simmer at low heat. "Cua" (goua) basically means crab so the dish is literally, "Simmering Crab Noodle" which explains the process of cooking: at low-medium heat to slowly simmer all the flavors of the crab and tomato together. Claaassic!!!