Stinky crab vermicelli (also known as crab vermicelli, stinky vermicelli) is one of the famous specialties, arousing curiosity from its name to its appearance and taste in the mountain town of Pleiku, Gia Lai province.

According to locals, the reason for this name is to distinguish stinky crab vermicelli from crab vermicelli soup or other dishes served with crab broth. In addition, the name stinky crab vermicelli also comes from the ingredients and characteristic flavor of the dish.

Because of this, many people jokingly call stinky crab vermicelli a dish that "drives away customers".

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The unpleasant smell of stinky crab noodle soup comes from the broth, which is cooked in the unique style of the Gia Lai people. Photo: @vietnamesegod

Sharing with VietNamNet reporter, Ms. Chi (57 years old) - owner of a long-standing crab noodle shop in Pleiku city said that to make delicious stinky crab noodle soup requires quite a lot of preparation and processing of ingredients.

In which, the crab used is the field crab, after being carefully selected and purchased, it is washed, the shell is removed. The body is pounded or pureed and then filtered to get the water.

Fresh crab juice is fermented for about 1 day and 1 night, gradually turning black and giving off a strong, slightly musty smell. At this point, people can use the crab juice to make the famous noodle dish.

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The broth has a distinctive color and smell, topped with shimmering, fatty crab fat. Photo: Bun Cua Chi

“This step sounds simple but requires experience and timing to ensure the crab water is fermented for the right amount of time and has the right color and smell. If it is fermented for too long or too little, the crab water will have a strong or weak smell, and the noodles will not taste good,” Ms. Chi shared.

The crab stock that has been fermented for enough days is scooped out, simmered over low heat, then thinly sliced ​​bamboo shoots are added.

Each bowl of stinky crab noodle soup, in addition to noodles, crab broth and bamboo shoots, also has crispy fried pork skin, fried onions, peanuts and a “blackened” boiled duck egg (because it is cooked with the broth and is only scooped out when the customer orders).

Depending on the place, people also add shrimp chips, sausage, fermented pork roll, and pork rinds. Diners can eat stinky crab noodles with raw vegetables, seasoned with chili or lemon juice as desired.

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Stinky crab vermicelli in Gia Lai is often served in moderate portions as a snack, so many diners feel like they can still crave it after eating two bowls. Photo: Huong Ly JB

Many diners admit that at first glance they did not dare to enjoy the stinky crab noodle dish because of its unattractive appearance and the characteristic pungent smell that could be smelled from afar.

However, those who are used to it can feel the unique delicious taste of Gia Lai's specialty, even after eating 2 or 3 bowls in a row, they still want to eat more.

“Stink crab noodle soup is a rather picky dish, even locals may not be able to eat it because of the strong, pungent taste from the fermented crab juice. But if anyone tries it and gets used to the taste, they will love it,” said Ms. Chi.

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A portion of stinky crab noodle soup in Gia Lai costs from 12,000 VND (regular bowl) - 20,000 VND (large bowl, with side dishes). Photo: Bun Cua Chi

When eating, diners mix all the ingredients well, add lemon juice and chili to make the flavor more harmonious, reducing the pungent and unpleasant smell from the broth.

Then, diners slowly enjoy and slurp the remaining crab juice to feel the essence of the dish slowly melting in their mouths.

American YouTuber enjoys stinky crab noodle soup in Gia Lai. Photo: Dustin Cheverier

The first time he tasted the original stinky crab noodle soup in Gia Lai, Dustin Cheverier (an American content creator who has lived in Vietnam for more than 10 years) commented that the dish had a strong smell and the broth was thick and black.

However, he found the taste strange and delicious so he finished 2 servings in a flash.

“The aroma is very special but it will be a bit difficult for foreigners to eat. It is difficult to describe this flavor, I feel like fresh shrimp and fish are ground and fermented,” Dustin commented.

Korean guests have visited the restaurant for 40 years in Da Nang, praising the famous vermicelli dish . For the first time tasting the vermicelli dish that was voted by Michelin in Da Nang, 2 Korean guests commented that the flavor was both strange and familiar but delicious, the most impressive was the rich fish cake.