Vietnamese Soup Guide: Best Street Foods for Tourists 

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.

1. Pho (Beef Noodle Soup) – Vietnam’s Global Icon

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

• Pho Gia Truyen Bat Dan, 49 Bat Dan, Hoan Kiem, Hanoi
  Opens 6:00 AM. Get there early. No menu. ~$2.20
• Pho 10 Ly Quoc Su, 10 Ly Quoc Su, Hanoi
  Tour-friendly, consistent broth. ~$2.50
• Pho Le, 303–305 Vo Van Tan, District 3, Ho Chi Minh City
  Rich, sweet southern-style. ~$2.80
• Pho Vu Chinh, 63 Hang Tieu, Nam Dinh City
  In pho’s ancestral city. Wood-fired broth. ~$2.00

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.

2. Bun Bo Hue – Spicy Central Vietnam Delight

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:

• Noodles: Round, thicker than pho
• Toppings: Pork knuckle, beef shank, crab sausage (cha cua), blood cubes
• Add-ons: Banana blossom, water spinach, coriander, and lime

Where to Eat Bun Bo Hue:

• Bun Bo Me Keo, 20 Bach Dang, Hue
  Local classic. 5:30–10:00 AM. ~$1.90
• Quan Cam, 38 Tran Cao Van, Hue
  Spicy broth, consistent flavor. ~$2.10
• Bun Bo Ba Tuyet, 71 Ly Tu Trong, Da Nang
  Lemongrass-heavy, rich flavor. Arrive before 9:00 AM. ~$2.20

Pro Tip: Stir before tasting. Fermented elements settle at the bottom.

3. Bun Rieu Cua – Tomato & Crab Soup with a Sour Edge

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:

• Noodles: Thin vermicelli noodles (bun tuoi)
• Toppings: Tofu, crab paste, tomato, blood cake, herbs
• Additions: Snail, fried tofu skin, or minced pork depending on the region

Where to Eat Bun Rieu:

• Bun Rieu Ganh, 2F Phan Boi Chau, Hanoi
  Opens 5:30 AM. Local favorite. ~$1.80
• Bun Rieu Co Hoa, Alley 17 Dang Dung, Ba Dinh, Hanoi
  More rustic, deep crab flavor. ~$1.60
• Bun Rieu Cua Co Lan, 12 Phan Boi Chau, District 1, HCMC
  Meatier version, fast service. ~$1.90

Allergy Note: This vietnamese food soup always contains real crab—ask before ordering if allergic.

4. Bun Mam – Bold Fermented Fish Soup from the Mekong

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:

• Noodles: Thick bun dai (vermicelli-style)
• Toppings: Pork belly, squid, shrimp, okra, banana blossom
• Herbs: Wild herbs from the Mekong like rau dang, keo neo

Where to Eat Bun Mam:

• Chau Doc Market, Chau Phu A, An Giang
  Home-style bowls, strong fish flavor. ~$2.00
• Bun Mam 444, 444 Cach Mang Thang 8, Can Tho
  Clean, tourist-friendly. ~$2.20
• Bun Mam Ba Sam, 61 Phu Loi, Soc Trang
  Regional original. Sold mornings only. ~$1.80

Taste Note: Locals sniff the bowl first. Aroma is everything in bun mam.

5. Bun Mang Vit – Duck Soup with Bamboo Shoots

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.

6. Bun Moc – Delicate Pork Ball Soup from Hanoi

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:

• 80% finely ground pork shoulder
• 20% chopped wood ear mushroom
• Seasoned with pepper, fish sauce, and a drop of sesame oil

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:

• Bun Moc Thanh Mai – 63 Mai Hac De, Hai Ba Trung, Hanoi
  Opens at 6:00 AM. Serves ~200 bowls/day. ~$1.70
• Bun Moc So 1 – Nguyen Cong Tru Market, Hanoi
  Stall with over 30 years of operation. Uses hand-cut pork shoulder. ~$1.50

Note: Look for the floating shiitake caps in the broth—if absent, it’s not traditional bun moc.

7. Hu Tieu Nam Vang – Cambodian-Chinese-Vietnamese Fusion

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:

• Vermicelli or egg noodles
• Ground pork sautéed with garlic
• Poached shrimp
• Sliced squid
• Pork liver
• Char siu pork
• Quail egg

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:

• Hu Tieu Thanh Xuan – 62 Ton That Thiep, District 1, HCMC
  Over 70 years in operation. Broth simmered 6 hours. Opens at 6:00 AM. ~$2.30
• Hu Tieu Lien Hua – 117 Nguyen Trai, District 5, HCMC
  Emphasizes Cambodian-style toppings. Opens 5:30 AM – 12:00 PM. ~$2.00

8. Canh Chua Me – Sweet & Sour Tamarind Soup from the Mekong

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:

• 500g cleaned fish
• 1.5 liters water
• 2 tablespoons tamarind pulp
• 100g pineapple, diced
• Handful of bean sprouts
• Okra, tomato, ngo om, rau ram

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:

• Quan Ut Co Be – National Road 91, Long Xuyen City, An Giang
  Family-run, open-air, cooks with freshwater goby only. ~$2.00
• Com Nieu Sai Gon – 59 Ho Xuan Huong, District 3, HCMC
  Restaurant-style version, thick tamarind stock. ~$3.00

9. Banh Canh – Thick Noodle Soup with Rich Broth

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:

• Banh Canh Cua (Crab): Rich, reddish broth, made with freshwater crab, pork knuckle, annatto oil, and fish sauce
• Banh Canh Gio Heo (Pork knuckle): Clearer broth, less thickened, pork bone base
• Banh Canh Cha Ca (Fish cake): Popular in Quy Nhon and Nha Trang, uses coastal fish like mackerel

Regional highlights:

• Hue: Spicy broth, shrimp base, strong fermented shrimp paste influence
• Binh Dinh: Served with fried fish cake, shallot oil, rice-and-tapioca noodles
• Soc Trang: Khmer-influenced broth, often includes coconut milk and thickened stock

Recommended eateries:

• Banh Canh Cua 14, 87 Tran Khac Chan, District 1, HCMC
  Famous for crab version. Thick broth made from real crab paste. ~$2.30
• Banh Canh Ba Doi, Huynh Thuc Khang, Hue
  Heavily spiced, local favorite, open mornings only. ~$1.80
• Banh Canh Cha Ca Phuong, 115 Xuan Dieu, Quy Nhon
  Fishcake version, clean broth, opens at 6:00 AM. ~$1.70

Texture tip: Stir thoroughly. The tapioca-based noodles and starch-thickened broth settle quickly.

10. Mien Ga – Chicken Vermicelli Soup

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:

• Shredded chicken (poached breast or thigh)
• Fried shallots
• Vietnamese coriander (rau ram)
• Ginger-fish sauce dipping bowl

Suggested side dishes:

• Add a spoon of mam gung (ginger-fish sauce) into the broth
• Pair with iced tea (tra da) and one boiled egg for a full breakfast set

Top picks:

• Mien Ga Ky Dong, 14/5 Ky Dong, District 3, HCMC
  Known for chicken with quail eggs. Opens 5:30 AM. ~$1.80
• Mien Ga Hang Hom, Hang Hom, Old Quarter, Hanoi
  Stall runs from 6:00 AM – 9:30 AM. No signage, over 20 years. ~$1.60

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.

11. Tips for Tourists When Eating Vietnamese Street Soups

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)

• Fish sauce (nuoc mam): use sparingly. 1 teaspoon max. Adds umami to thin broths
• Lime: squeeze only once you’ve tasted the broth. It alters the entire flavor base
• Chili: fresh sliced chili for heat; chili oil for depth
• Garlic vinegar: common in hu tieu and bun rieu, especially in the south

Don’t Skip the Herbs and Iced Tea

• Each name of Vietnamese soup has its own herb pairing
   
  • Pho: sawtooth coriander and scallions
  • Bun bo Hue: shredded banana blossom, perilla
  • Bun mam: rau dang, keo neo (bitter and herbal)
• Iced tea (tra da) is often free or under $0.10 per glass—don’t decline it

Choose the Right Tools and Time

• Chopsticks + soup spoon is standard
• In Saigon, soups are served from 6:00 AM – 10:00 AM; after that, flavors are inconsistent
• In Hanoi, breakfast soups often run out by 9:00 AM

Vegetarian or Diet Considerations

• Pho chay, bun rieu chay, and mien chay are available in pagoda areas or Buddhist-run shops
• Ask: "khong thit, khong nuoc xuong duoc khong?" = “Can I get it without meat and bone broth?”
• Fish sauce is usually in the broth—vegans should ask if nuoc tuong (soy sauce) can be used instead

12. Conclusion

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.