Photo credit: Bun Cua Chi.

explained the labor-intensive preparation behind bún cua th?i:Crab selection: Fresh field crabs are thoroughly cleaned.The broth has a distinctive color and aroma.

Photo credit: Bun Cua Chi.and the crab bodies are crushed or ground to extract their juice.Chi remarked: Its not for everyone - even locals may struggle with the smell.

with regulars sometimes devouring two or three bowls in one sitting.is a famous specialty of Pleiku.

The strong smell comes from the unique way the broth is prepared.

a 57-year-old vendor with decades of experience in Pleiku.Initially daunted by its smell and dark appearance.

flavorful fermented crab broth.American YouTuber Dustin Cheverier enjoys Gia Lais bún cua th?i.

and a hard-boiled egg (cooked in the broth.and the flavor doesnt develop.