Hu tieu Nam Vang (Phnom Penh-style noodle soup)
Leading the list is Phnom Penh-style noodle soup, originally from Cambodia but adapted to Vietnamese tastes. Its name derives from Phnom Penh, or Nam Vang in Vietnamese.
The broth, simmered from pork bones, dried squid, and shrimp, is clear with a sweet flavor. Served with rice noodles or tapioca noodles, it comes topped with sliced pork, minced pork, shrimp, quail eggs, and crispy shallots. Diners can enjoy it dry or with broth, accompanied by bean sprouts, chives, soy sauce, and pickled garlic.
Photo by Nguyen Thy
Bun mam (Fermented fish noodle soup)
Originating in Soc Trang Province, now part of Can Tho City, this dish is famous for its broth made from fermented fish paste.
A typical bowl includes squid, shrimp, roasted pork belly, fish, fish cake, and eggplant simmered until tender. It is served with a variety of herbs and vegetables such as water spinach, banana blossom, and rice paddy herb.
Photo by Tuan Anh
Hu tieu My Tho (My-Tho-style noodle soup)
Hu tieu My Tho hails from My Tho City of former Tien Giang Province. Introduced in the 1960s and influenced by Chinese immigrants, the soup features rice noodles made from the local Go Cat rice variety, known for its chewy texture.
The broth is simmered for eight hours with bones, seafood, and spices. Served with noodles, the dish is finished with pork, shrimp, quail eggs, and liver.
Photo by Mr True
Bun ca Kien Giang (Kien-Giang-style fish noodle soup)
Originating in Kien Giang Province, now part of An Giang Province, this soup uses snakehead fish but is now often prepared with pork bone broth for a sweeter flavor.
Variations include added shrimp and a mix of seasonings such as fish sauce, garlic, chili, and annatto oil. The soup is served with rice noodles, filleted fish such as basa or tilapia, along with herbs.
Photo by Khanh Thien
Bun ca Long Xuyen (Long-Xuyen-style fish noodle soup)
From the former Long Xuyen City in An Giang Province, this dish is distinct for its golden color and creamy flavor, achieved through the combination of broth, turmeric, and snakehead fish.
The broth is made from pork and fish bones, infused with turmeric and lemongrass. The snakehead fish is filleted, boiled, and seasoned with turmeric, then served either whole or sautéed and cut into pieces. Some versions include crab roe to enhance the flavor.
The soup is served with rice noodles, a variety of herbs, and fish sauce mixed to taste.
Photo by Tram Tran
Banh can hen nuoc cot dua (Clam thick noodle soup with coconut milk)
Clam thick noodle soup with coconut milk originates from Ben Tre Province, which is now part of Vinh Long Province. It features clams from the Co Chien River cooked in a coconut-infused broth.
Before cooking, the clams are soaked in rice water and boiled to remove sand, then stir-fried with onions, garlic, and seasonings. The clam broth is combined with coconut water, coconut milk, and spices. The dish is served with thick rice noodles and garnished with herbs and chili to taste.
Photo by Co Ba Soc Trang
