Bun cu ky (vermicelli with thunder crabs) is a famous dish in Ha Long City (Quang  Ninh), available all year round but is particularly popular after Tet, because it is less greasy than the traditional dishes people eat during the holiday. The dish is named after a crab variety called ‘cu ky’, characteristic of Quang Ninh's sea region, so it is called ‘bun cu ky’.

Local residents say cu ky is related to the crab family but is noticeable for its disproportionately large claws compared to its body size. It has a brown shell with greenish eyes. There are two types of cu ky: black and red. The latter is more visually appealing and tastier and is the favorite.

Cu Ky season lasts from March to July. During the peak season, they are sold for VND190,000-250,000 per kilogram, while prices are higher towards the end of the season due to scarcity.

"Cu ky does not have as much meat as other types of crab, with meat found only in claws. but the taste and roe are richer, while the body is quite spongy, so it is ground to make broth," Huong explained.

She said preparing a delicious bun cu ky demands skilled preparation. For this dish, all parts of the cu ky are used, ensuring nutrition and best flavor.

Healthy cu ky are selected and cleaned, and then the meat, roe, and shell are separated. The meatless body is ground to get extracts to make broth, while the roe is cooked like normal crab roe, which helps enhance the dish's appearance and flavor.

"To enhance the broth's sweet and robust flavor, some chefs may use dried seafood like squid, shrimp, and sandworms. Additionally, during cooking, tomatoes and a bit of fermented rice vinegar are added to create a mild natural sourness," she added.

The claws of cu ky are also carefully pre-processed to ensure the dish's quality. The roe is lightly sautéed with onions and spices to make aroma. When customers place orders, chef then scoops the roe and put it onto vermicelli in bowls.

The large claws, which are meaty, are cooked separately, then cracked to remove the hard shell, ensuring the meat retains its original shape.

A bowl of bun cu ky in Ha Long includes vermicelli, cu ky claw meat, roe, and other kinds of other seafood, and beans, priced at VND40,000–60,000. 

Thao Trinh