Cua Rang Me

Cua rang me is a Vietnamese dish consisting of crabs stir-fried in a rich, tangy tamarind sauce.

Lastest Updated May 27, 2024
Verified by A-Z Cuisines Team
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Fact: For cua rang me, you should pick male crab to enjoy a better meat quality while the female ones offer more crab fat.

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Basic Information

Cua Rang Me: Basic Information


/koo-ah rang may/

Alternative Name(s)


Dish Type



Main Course


Breakfast, Lunch, Dinner
Origin and Region

Cua Rang Me: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Vietnam Map
A Deep Dive

Popular Cua Rang Me Variations

Ingredients and Preparation

Cua Rang Me: Ingredients and Preparation

Main Ingredients

Mud crab, tamarind paste

Main Cooking Method


Preparation Process

Crabs are disassembled, sautéed in tamarind sauce, and cooked until the sauce thickens.
A Deep Dive

Cua Rang Me: A Deep Dive

Cultural Significance

A popular seafood dish in Vietnam




Tender crab meat, thick, sticky sauce


Seafood fragrant


Red or orange crab, brown sauce

Serving Style

On a plate

Serving Temperature



Rice or bread


On any occasions



Special Diets

Non diet-specific


484 calories per serving


Vietnam, Cambodia

Popular Similar Dishes

  1. Ghẹ Rang Me
  2. Chilli Crab
  3. Black Pepper Crab

Popular Dining Area

Local seafood restaurants and coastal eateries in Vietnam.

Cua rang me is a Vietnamese specialty that sautees mud crab with a sweet and sour sauce mixture made using tamarind. After the crab is disassembled, it is added directly into a thick tamarind sauce mixture to coat evenly.

Cua Rang Me Infographic

The crab is then cooked through until the sauce is thickened and served. Usually, the crab offers a vibrant red or orange color coated in a brown tamarind sauce. To enjoy cua rang me, locals often break off the meat and dip it into the sauce.

Often considered as a street food, cua rang me is a favorite option in coastal regions and seafood restaurants in Vietnam. It’s a relatively messy dish since you need to get close and personal with the crab, breaking the meat from the shell using your hands.

Make sure you stay tuned to unravel other adaptations of cua rang me along with the methods of creating this dish. Also, the advantages and disadvantages of eating cua rang me, and some common inquiries are worth it for you to spend time researching. Then, you should explore dishes that are like cua rang me.

Cua Rang Me Images

What Are the Variants of Cua Rang Me?

Aside from only the tamarind sauce, the mud crab used in cua rang me also has many adaptations that feature other ingredients:

Cua Rang Muoi

The crab is stir-fried with salt, typically resulting in a crispier texture and a savory, briny taste

Cua Sot Bo Toi

This variation features crab sautéed with butter and garlic, offering a rich, aromatic flavor with a creamy texture

Aside from the many versions of cua rang me, I suggest taking a look at the many advantages and disadvantages of eating this flavorful dish.

How to Make Cua Rang Me?

Savoring cua rang me is easy, but it’s also interesting to unravel how Vietnamese materialize such a tasty flavor in the dish:

Step 1: Prepare the Crab

Clean, and remove innards before disassembling the crab into quarters.

Step 2: Make Tamarind Sauce

Combine tamarind juice, fish sauce, sugar, garlic, and chili to form a semi-thick blend.

Step 3: Cook the Crab

Sauté garlic and chili, then add the raw crab for cooking until they turn orange or red.

Step 4: Add Sauce to Crab

Pour sauce over crab, coat evenly, and cook until thick.

Step 5: Serve

Garnish with green onions or cilantro, and serve hot.

After exploring the steps to create the delectable cua rang me, you need to consider the benefits and drawbacks of indulging in this flavorful dish.

Pros and Cons of Eating Cua Rang Me

Before enjoying the attractive flavor of cua rang me, it’s wise for you to know about the benefits and drawbacks of eating this dish:


  • Nutrient-rich: Crabs are an excellent source of high-quality protein and nutrients.
  • Flavorful experience: Cua Rang Me offers a unique and rich flavor profile, combining the sweetness of crab with the tangy and savory tamarind sauce.
  • Interactive dining: The hands-on experience of cracking and eating the crab is enjoyable and makes for a more engaging meal.


  • Allergens: Shellfish is a common allergen, and crabs can cause allergic reactions in some individuals.
  • Cholesterol content: Crabs, like other shellfish, contain cholesterol, which is a concern for individuals with certain health conditions.

Don’t forget, cua rang me also raises many inquiries from that many that give you a deeper look into this mud crab specialty.

Cua Rang Me FAQs

It’s typically eaten with your hands, cracking the shell to get to the meat, often served with rice or bread.

Look for fresh, live crabs with a healthy appearance or high-quality frozen ones.

Yes, while crabs are traditional, other shellfish (like blue crab and shrimp) are great substitutions.

The spiciness can vary; it’s customizable based on personal preference.

Similar Dishes of Cua Rang Me

Ghe Rang Me

Ghẹ rang me is a Vietnamese culinary dish that consists of stir-fried blue crabs in a tangy and sweet tamarind sauce.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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