Authentic home cooking from Vietnam, with US measurements. 
Bún Riêu Ban Mê | Bún Riêu Buôn Mê Thuột
When you visit a new place, people often say you go to explore and to eat local food. Đắk Lắk has so many delicious dishes that make you want to come back for more. My deepest craving for the Ban Mê highlands is for dishes like braised mackerel sticky rice, bún đỏ, bamboo-cooked rice, grilled chicken, and most of all, bún riêu Buôn Mê.
I remember in early 2020, when I worked at my old company, a coworker took me to try bún riêu Ban Mê. It was just a simple bowl with fresh rice vermicelli, round crab cakes, fried tofu, pork blood, pork skin, a bit of shrimp paste, and a plate of thinly sliced greens with lettuce, bean sprouts, and shredded cabbage. It was so delicious that I finished every drop. This humble dish cost only about 20,000 VND at a small alley shop on Chu Văn An Street, Bình Thạnh. Sometimes I pass by, but the shop has closed and been replaced by another restaurant, which makes me a little sad.
Bún Riêu Ban Mê | Bún Riêu Buôn Mê Thuột
When you visit a new place, people often say you go to explore and to eat local food. Đắk Lắk has so many delicious dishes that make you want to come back for more. My deepest craving for the Ban Mê highlands is for dishes like braised mackerel sticky rice, bún đỏ, bamboo-cooked rice, grilled chicken, and most of all, bún riêu Buôn Mê.
I remember in early 2020, when I worked at my old company, a coworker took me to try bún riêu Ban Mê. It was just a simple bowl with fresh rice vermicelli, round crab cakes, fried tofu, pork blood, pork skin, a bit of shrimp paste, and a plate of thinly sliced greens with lettuce, bean sprouts, and shredded cabbage. It was so delicious that I finished every drop. This humble dish cost only about 20,000 VND at a small alley shop on Chu Văn An Street, Bình Thạnh. Sometimes I pass by, but the shop has closed and been replaced by another restaurant, which makes me a little sad.
Open in Cookpad AppSteps
- 1
(A) Make the crab cake mixture: Combine ground pork belly with soaked, finely ground dried shrimp, minced shallots and garlic, 1 large egg, 2 teaspoons fish sauce, 1 teaspoon sugar, and 1 teaspoon black pepper. Mix well and form into balls. If you have shrimp roe oil, add it; if not, skip it. Steam the balls or add them directly to the broth in step B once it’s boiling.
- 2
(C) Sauté the white part of green onions, then stir-fry tomatoes with chili powder (as a substitute for annatto oil) and a bit of dried shrimp. Add this mixture to the broth in step B once it’s boiling.
- 3
(B) Make the broth: Simmer pork skin (the portion separated from the ground pork above), pork spare ribs, 1/2 onion, and a few whole chili peppers. Skim off any foam as it boils.
Dissolve 1 tablespoon Northern-style shrimp paste in water, let the sediment settle, and pour the clear liquid into the broth before it boils. Season the broth with fish sauce, salt, sugar, seasoning powder, or MSG once it’s boiling.
- 4
Cut the tofu into cubes and fry until golden and crispy. Add to the broth after seasoning.
- 5
Prepare the fresh herb platter: Thinly slice or shred romaine lettuce and cabbage, add bean sprouts and assorted herbs.
- 6
Slice the Vietnamese pork sausage (chả lụa or chả lá).
Mash the boiled chilies from the broth to make a chili paste.
Serve with lime, chili, and Northern-style shrimp paste.
- 7
To serve: Place rice vermicelli noodles in a bowl. Top with crab cakes, Vietnamese pork sausage, fried tofu, tomatoes, and dried shrimp. Add green onions and ladle hot broth over everything. Enjoy while hot.
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