Stone Crab Vermicelli Soup
Bún Cù Kỳ
Ha Long's signature stone crab noodle soup
Photos
What's in it
- Rice vermicelli
- Stone crab (cù kỳ)
- Seafood broth
- Tomato
- Shallots
- Green onions
- Cilantro
- Crab paste or crab roe
- Lime
- Chili
Best moments to enjoy it
Best at breakfast or lunch, when many Ha Long eateries serve the freshest broth and crab toppings
Origin & history
Bún cù kỳ is a well-known specialty of Ha Long and Quang Ninh, where local cooks turned the abundant cù kỳ stone crab into a distinctive noodle soup that highlights the region's seafood culture.
How to order & pay
For a solo meal, ask for one bowl and confirm the portion size before ordering. If you want a fuller bowl, ask for extra crab meat or crab paste. Useful phrases: 'một bát bún cù kỳ' for one bowl, and 'ít cay' if you want less chili.
Cash is still the safest option at many local eateries in Ha Long, so carry small notes in 10,000-50,000 VND bills. Some places may accept bank transfer or QR payment, but don't assume card is available.
Allergens, nutrition & health
Allergens
Contains shellfish and crab; may also contain fish sauce and seafood broth
Nutrition & benefits
High in protein and minerals from crab, with a lighter feel than many creamy seafood soups
Health notes
If you are sensitive to seafood, shellfish, or rich broths, eat slowly and avoid extra chili or fried toppings. Choose a busy, clean shop with high turnover for the freshest crab.
How to eat it
Add lime and herbs to taste, then stir gently. Use chopsticks for the noodles and a spoon for the broth. If the bowl comes with chili paste or vinegar garlic, add a little at a time so the crab flavor stays balanced.