FechTin Go · Vietnam · Food
A bowl of noodles in a dark, richly fermented field-crab broth, topped with pork skin, bamboo shoots and crispy rice crackers — Pleiku's gloriously addictive specialty.
Bún mắm cua is a one-of-a-kind dish from the mountain town of Pleiku in Gia Lai, brought to the highlands by migrants from Bình Định. Field crabs are pounded for their juice, then left to ferment for several days until they develop a pungent, unmistakable aroma, before being simmered with bamboo shoots, pork belly and pork skin. The bold, deeply savory flavor of bún mắm cua wins diners over instantly or gives them pause — but one taste and its wild highland character stays with you forever.
Flavour: Pungent and fermented, deeply savory, spicy