Vietnam’s most authentic flavors live in its soups. This guide highlights the must-try Vietnamese noodle soup dishes, what sets each name of Vietnamese soup apart, and exactly where to find them—from Hanoi to the Mekong.
Ranked #6 in Southeast Asia | #8 Pho Bo | #24 Pho Ga | #26 Pho Chay | #27 Pho Hai San
The most internationally famous name of Vietnamese soup, pho is the soul of northern Vietnam and the benchmark for balance. A proper pho broth is made from beef bones simmered 6–8 hours, infused with charred onion, ginger, cinnamon, star anise, and fish sauce—no sugar, no shortcuts.
Curious what are pho noodles called? They’re banh pho noodles—flat rice sticks about 3mm wide, chewy but tender. Southerners prefer theirs with basil, bean sprouts, and hoisin sauce. Northerners? Just lime and scallion.
Where to Eat Pho
Reader Tip: Always choose stalls that simmer the broth with bones, not bouillon. If you only try one Vietnamese food soup, let it be pho—the most important bowl of your journey.
If you’re wondering is Vietnam cheap to visit, this dish is living proof: flavorful, hearty, and sold at under $3 a bowl in most local shops.
Ranked #17 in Southeast Asia
From the royal kitchens of Hue comes a beef noodle soup that’s louder, spicier, and richer than pho. This is Bun Bo Hue, where beef and pork bones are boiled in lemongrass-scented water for hours, enriched with fermented shrimp paste (mam ruoc), chili oil, and fish sauce.
The round rice noodles are thicker, the broth redder, and the toppings meatier.
Bowl Essentials:
Where to Eat Bun Bo Hue:
Pro Tip: Stir before tasting. Fermented elements settle at the bottom.
Ranked #29 in Southeast Asia
Craving something bright and briny? Bun Rieu Cua is your answer. This northern favorite combines crab stock, tomatoes, and tamarind into a savory-sour broth unlike any other. It’s light yet complex, ideal for breakfast.
The protein paste—made from freshwater paddy crab, pork, and egg—is hand-scooped into the soup.
Bowl Breakdown:
Where to Eat Bun Rieu:
Allergy Note: This vietnamese food soup always contains real crab—ask before ordering if allergic.
Ranked #51 in Southeast Asia
Welcome to the wild south. Bun Mam is the most intensely flavored name of Vietnamese soup, born in the Mekong Delta and powered by fermented fish paste (mam ca linh or mam ca sac). The scent? Polarizing. The flavor? Addictive.
This noodle soup is thick, dark, and layered with grilled pork belly, poached shrimp, squid, eggplant, and local herbs. A true Delta specialty.
What’s Inside:
Where to Eat Bun Mam:
Taste Note: Locals sniff the bowl first. Aroma is everything in bun mam.
Among the most underrated names in the list of Vietnamese soups, Bun Mang Vit is a textbook example of southern practicality meeting culinary depth. The star here is the duck—not boiled duck alone, but free-range duck (vit ta) poached to preserve both moisture and the full aroma of the skin. The broth is made by simmering duck bones and rehydrated dried bamboo shoots for 3–4 hours, creating a subtle, slightly gamey base with notes of smoke from the bamboo.
But what defines this name of Vietnamese soup isn’t the broth. It’s the nuoc mam gung (ginger fish sauce dip). This sauce blends:
– 3 tablespoons fish sauce
– 1.5 tablespoons sugar
– 1.5 tablespoons lime juice
– 1 tablespoon finely shredded ginger
– 2–3 crushed garlic cloves
Each slice of duck is dipped in this before eating—a defining act for this dish.
Ideal setting: Bun Mang Vit is most satisfying during midday in southern cities where the heat softens the richness of duck, and the spice of ginger sauce wakes the palate.
Specific places to eat:
– Bun Mang Vit Thanh Da – 141 Xo Viet Nghe Tinh, Binh Thanh District, HCMC. Opens from 9:00 AM to 2:00 PM. Locals queue daily. Broth is simmered overnight. ~$2.00
– Bun Mang Vit Co Ba – Pho Hue Street, Hai Ba Trung District, Hanoi. Northern version with leaner duck, lighter dipping sauce. Opens 6:30 AM – 10:30 AM. ~$1.80
And just in case you're planning to eat like a local, remember that tipping in Vietnam is appreciated in some places—especially if your soup is served with a genuine smile and lightning-fast service.
Bun Moc originated in Lang Moc, an area now part of Thanh Xuan District in Hanoi, historically known for raising and processing pigs. It’s the only Vietnamese noodle soup dish from a named village tradition still widely consumed daily. The broth is made from pork ribs, pork neck bones, dried shiitake mushrooms, and shallots, simmered 3–4 hours.
The "moc" is a pork ball made from:
Each bowl contains vermicelli noodles, thinly sliced cha lua (pork roll), meatballs, and optional quail eggs. The broth is light, clear, and umami-rich from mushrooms.
Best enjoyed between 6:00 AM – 9:00 AM. After that, it’s usually gone.
Where to eat:
Note: Look for the floating shiitake caps in the broth—if absent, it’s not traditional bun moc.
Hu Tieu Nam Vang (Phnom Penh noodle soup) is one of Vietnam’s clearest examples of culinary migration. Originally from Cambodia, then adapted by Chinese communities, and finally perfected in Saigon, this vietnamese food soup is one of the few with non-fish-based broth: pork bones, dried squid, and rock sugar are simmered for at least 4–6 hours.
A full bowl includes:
Served with crispy garlic, chives, and pickled garlic vinegar on the side.
Ratio for broth clarity: 5 liters water to 3 kg pork bones + 1 dried squid.
Locals also enjoy the dry version (hu tieu kho) where ingredients are mixed in a soy-based sauce and the broth is served on the side.
Trusted eateries:
More than just a vietnamese noodle soup, Canh Chua Me is a seasonal tradition in the Mekong Delta, especially during the floating season (thang nuoc noi) from July to November. This soup canh chua uses tam me chua (tamarind pulp) as the sour base, along with fish sauce, pineapple, and catfish, goby, or snakehead caught fresh from the river.
Each pot includes:
Boiled for 15–20 minutes, then garnished with fried garlic and served hot over white rice.
Unlike most entries in the list of Vietnamese soups, this one uses no noodles—it’s paired with rice, making it technically a canh.
Authentic addresses:
Among the most texture-forward Vietnamese noodle soup dishes, Banh Canh stands apart thanks to its thick, chewy rice noodles, made from either tapioca starch, rice flour, or a blend of both. Unlike banh pho noodles, which are flat and slippery, banh canh strands are round and dense, giving the eater something to bite into—closer to Japanese udon but more elastic.
There are several variants of this name of Vietnamese soup, each defined by its protein and regional flavor base.
Common styles:
Regional highlights:
Recommended eateries:
Texture tip: Stir thoroughly. The tapioca-based noodles and starch-thickened broth settle quickly.
In the realm of light Vietnamese soups, Mien Ga is a soothing staple—frequently served in wet markets and early morning food courts across Hanoi and Saigon. Its base is a light chicken broth, made by boiling free-range hen (ga ta) with toasted shallots, ginger, and salt, then skimmed repeatedly for clarity.
The vermicelli noodle here is mien dong—made from mung bean starch, unlike the rice-based bun or pho noodles. These are slippery, transparent, and served either cut short or in long strands.
A full bowl of mien ga typically includes:
Suggested side dishes:
Top picks:
Digestive note: Mien ga is ideal for travelers sensitive to heavy broths or oil. It is often used as a recovery soup after flu or fatigue.
To experience the best of vietnamese food soup, travelers must know how to engage with the bowl—not just eat it. Here's how to master the process:
Mastering Condiments (Nuoc Mam – Chanh – Ot)
Don’t Skip the Herbs and Iced Tea
Choose the Right Tools and Time
Vegetarian or Diet Considerations
From the rich crab broth of banh canh cua to the tangy lightness of canh chua, each name of Vietnamese soup is more than food—it’s a living story of region, resource, and tradition. These bowls aren't just meals; they’re a map of Vietnam’s culinary soul. Whether you’re in a Hanoi alley or a Mekong riverside market, one thing is certain: understanding Vietnamese food starts with soup. Grab a spoon, choose a stall, and taste the country—one broth at a time.