A complex dish that takes hours to make. Freshwater crabs are smashed, shell and all, in a cheese cloth. The juices are strained and used, along with tomatoes, to make the broth. Huyết (congealed pig's blood), and fried tofu is often added along with rice noodles. Sometimes hunks of pork, or crab meat will also be floating in the delicious broth. Garnish bún riêu cua with shreded water spinach and banana flower, bean sprouts, Vietnamese balm, and spearmint.