Riêu

Riêu is a Vietnamese soup that is a staple in Vietnamese cuisine. It is characterized by its sour and savory broth, often made with tomatoes, tamarind, and fermented shrimp paste. The specific ingredients and flavor profile can vary significantly depending on the region and the type of riêu being prepared.

There are several popular varieties of riêu. Riêu cua, made with freshwater crab, is perhaps the most well-known. The crab meat is typically ground and mixed with other ingredients to form small patties that are then cooked in the broth. Riêu ốc uses snails as its primary protein. Riêu cá features fish, commonly snakehead fish, and is often found in the Mekong Delta. Other variations might include shrimp or even pork.

Common accompaniments to riêu include rice noodles, often vermicelli, which absorb the flavorful broth. Fresh herbs such as mint, basil, and cilantro are usually served alongside, allowing diners to customize their bowl. Bean sprouts, lime wedges, and chili peppers are also frequently offered as garnishes. The texture of the soup can also vary, with some versions being more broth-like and others having a thicker consistency due to the added crab or other ingredients. Riêu is enjoyed across Vietnam and has gained popularity internationally as a representative dish of Vietnamese culinary traditions.