A signature dish in Gia Lai, “bún cua thối” (stinky crab noodle soup), is not for the faint of heart. Its dark, thick broth emits a pungent aroma that can deter first-timers, yet loyal fans often indulge in multiple bowls.

“Bún cua thối,” also called fermented crab noodle soup, is a famous specialty of Pleiku, Gia Lai Province. Its peculiar name reflects its distinctive aroma and ingredients, setting it apart from other crab-based noodle dishes like “bún riêu cua.”

Locals humorously refer to it as a "customer-repelling" dish due to its intense smell.

Chi, a 57-year-old vendor with decades of experience in Pleiku, explained the labor-intensive preparation behind bún cua thối:

Crab selection: Fresh field crabs are thoroughly cleaned. The shells are removed, and the crab bodies are crushed or ground to extract their juice.

Fermentation: The crab juice is left to ferment for 24 hours, turning black and emitting a strong, distinct odor.

“Timing is critical,” Chi noted. “If left too long, the broth becomes overly pungent. Too short, and the flavor doesn’t develop.”
Once fermented, the crab juice is simmered on low heat and combined with thinly sliced bamboo shoots.

Each bowl of bún cua thối typically includes: Rice noodles, The dark, flavorful fermented crab broth, Add-ons like crispy pork skin, fried shallots, peanuts, and a hard-boiled egg (cooked in the broth, giving it a black hue).

Some variations include shrimp crackers, fermented pork rolls, or crispy pork fat. It’s often accompanied by fresh herbs, chili, and a squeeze of lime to enhance the flavor and mask the pungent aroma.

For newcomers, the dish’s dark appearance and intense smell can be off-putting. The broth’s strong, fermented aroma is noticeable even from a distance.

However, those who brave the initial challenge often find the dish uniquely delicious, with regulars sometimes devouring two or three bowls in one sitting.

Chi remarked: “It’s not for everyone - even locals may struggle with the smell. But once you get used to it, it’s incredibly addictive.”

Dustin Cheverier, an American YouTuber living in Vietnam for over a decade, tried the dish during a trip to Gia Lai. Initially daunted by its smell and dark appearance, he quickly became a fan, finishing two bowls in one sitting.

Dustin shared: “The smell is unique, and it’s definitely not for everyone. It tastes like fresh seafood blended and fermented. It’s hard to describe, but I loved it!”

Thao Trinh