In Ha Long City, a distinctive seafood noodle dish known as bún cù kỳ has become a favorite among both locals and tourists.

Made from the cù kỳ crab, a regional delicacy of Quang Ninh, this dish offers a rich, savory flavor that is both refreshing and satisfying. While widely loved, its consumption requires caution for those with seafood allergies.

Bún cù kỳ is enjoyed year-round but is especially popular after Tet (Lunar New Year) for its ability to "cleanse the palate" from rich holiday feasts.

The dish gets its name from its key ingredient - the cù kỳ crab, a species closely related to traditional crabs but distinguished by its large, meaty claws and dark brown shell.

There are two types of cù kỳ: black and red, with the latter being more visually appealing and prized for its superior taste.

The cù kỳ season runs from March to July, with prices ranging from 190,000 to 250,000 VND ($7.50–$10) per kilogram. By the end of the season, scarcity drives prices even higher.

A meticulous cooking process

According to local chef Huong, who owns a seafood restaurant in Ha Long, bún cù kỳ is one of the best ways to enjoy this crab, as it fully utilizes its flavorful roe and sweet claw meat.

While cù kỳ lacks the abundant body meat found in other crab varieties, its thick claws contain firm, succulent flesh, and its rich roe enhances the broth’s flavor.

To prepare the dish, chefs carefully separate the claws, roe, and shell. The shell and body, which have little meat, are ground and strained to extract their natural sweetness for the broth. The roe is cooked in a way similar to bún riêu cua, creating a visually striking and flavorful dish.

Each restaurant has its own variation of the broth, with some adding dried squid, shrimp, and sá sùng (peanut worms) to intensify the umami flavor.

Tomatoes and fermented rice vinegar are also incorporated, lending a slight tangy note that balances the richness of the crab.

The claws, which are the highlight of the dish, are cooked separately, carefully cracked to maintain their original shape, and placed on top of the noodles as a final garnish. This meticulous presentation enhances both aesthetic appeal and ease of eating.

A must-try dish for seafood lovers

A standard bowl of bún cù kỳ includes rice noodles, crab claw meat, roe, shrimp, squid, fried tofu, and sometimes mantis shrimp. Prices range from 40,000 to 60,000 VND ($1.60–$2.40) per serving, depending on portion size and ingredients.

Some restaurants serve the dish with seasonal greens like mustard greens or water spinach, alongside pickled bamboo shoots. Diners can either dip fresh vegetables in the hot broth or eat them raw for added crunch.

Thu Ha, a visitor from Hanoi, described the dish as similar to bún riêu cua but with a distinctively sweet and mildly tangy seafood flavor. She noted that while cù kỳ claw meat isn’t as naturally sweet as traditional crab, it has a firmer texture and an appealing aroma.

“Eating this with fresh greens makes it even more refreshing. It’s the perfect dish to enjoy at the start of the year when you want something light yet flavorful,” she shared.

However, while bún cù kỳ is a delight for seafood lovers, it is not suitable for everyone. Like shrimp, clams, and other shellfish, cù kỳ crabs can trigger allergic reactions, so those with shellfish sensitivities should exercise caution before trying it.

Thao Trinh