Fermented crab noodles Bún mắm cua
Rice noodles in a black, sharp broth of field crab fermented for a day and a night, topped with măng le, crispy pork skin, fried shallot, peanuts, and a duck egg.
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Search on KlookWhere it comes from
Vietnam Tourism’s culinary journey lists bún mắm cua among Gia Lai dishes: fermented freshwater crab, rice noodles, crispy pork skin, prawn crackers, pork belly, and pork rolls. VnExpress International says the bowl originates in Bình Định province.
How to enjoy it
Vietnam.vn, 6 February 2026, ferments fresh field-crab liquid for a day and a night until it turns black and sharp. The bowl has noodles, that broth, măng le, crispy pork skin, fried shallot, peanuts, and a duck egg cooked in the broth so the shell looks black.
The same article says some bowls also add prawn crackers, chả, nem chua, and pork crackling.
Vietnam Tourism and VnExpress International print crispy pork skin, prawn crackers, pork belly, and pork rolls.
Where to try it
Pleiku is where the black bowl is eaten.