We had bun reu (vermicelli with crab soup) three nights straight. The first night we missed mam ruoc (fermented shrimp paste). The fish sauce substitution was not effective. The second night was perfect because I had to drive fifteen miles to get a jar of mam ruoc. I picked out a brand from Da Nang because the color looks lighter and the texture looks smoother. It turned out delicious. I was sipping wine and picking out the meat off the bones complementing with mam ruoc. Last night bun reu was extraordinary because the broth got richer, which added more flavor. Thanks to my lovely lady for the great bun reu. She can cook.