Buôn Ma Thuột Original · Red Noodle Soup
Bún Đỏ
Photo: Nlam.94 / Wikimedia Commons · CC BY-SA 4.0
The dish takes its name, 'red noodles', from the noodles themselves, which are tinted with annatto — the colour isn't chili, and the bowl is only mildly spicy.
Thick, chewy noodles dyed red with annatto sit in a crab-based broth with an orange-red sheen, topped with quail eggs, fried pork skin, crab cake, and herbs, then finished with a squeeze of lime. Street stalls around Buôn Ma Thuột's markets serve it as an afternoon snack, distinct from any noodle soup found elsewhere in Vietnam.
Why it's made this way: Bún đỏ developed specifically in Buôn Ma Thuột and is rarely found outside Đắk Lắk province, making it one of the few street dishes considered genuinely native to Vietnam's Central Highlands rather than adapted from a lowland or coastal recipe.
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Part of World of Street Food — 3443 dishes from 118 countries.
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