Vietnamese Noodle Soups: Pho, Bun Bo Hue, Hu Tieu and More

Vietnamese noodle soups go far beyond pho: each region has its own broth, noodle and toppings, from Hanoi's clear beef pho to Hue's spicy lemongrass bun bo and Saigon's sweet, clear hu tieu. This guide from our Vietnam travel blog compares the main soups, explains how to eat them and where to find each one.

Noodle soup is breakfast for millions of Vietnamese, so eating your way through the regions is an easy way to see how the country changes. If you are planning that trip, apply for a Vietnam e-visa online before you go.

Vietnamese noodle soups at a glance

The table compares the most common soups by region, noodle and broth.

Northern soups

The north favors clear, delicate broths and fresh herbs on the side. These are the soups to try first in Hanoi.

Pho

Pho is the best-known, with flat rice noodles in a clear broth simmered from beef bones and spices, topped with beef or chicken. In Hanoi, it is eaten at breakfast with lime, chili and a few herbs, as Vietnam's tourism site notes.

Bun rieu and bun thang

Bun rieu is a tangy crab and tomato soup with rice vermicelli, tofu and herbs, cheap and filling. Bun thang is Hanoi's refined bowl of vermicelli with shredded chicken, egg and pork roll in a clear broth. Our guide to Hanoi street food explains where to eat them.

Central soups

Central Vietnam's soups are bolder, spicier and richer. Two are essential.

Bun bo Hue

Bun bo Hue is a spicy beef and pork noodle soup flavored with lemongrass, chili oil and fermented shrimp paste, served with thick round noodles. Eat it in Hue, covered in our Hue travel guide.

Mi Quang and banh canh

Mi Quang has wide yellow noodles with a small amount of rich broth, shrimp, pork, peanuts and rice crackers; try it in Hoi An with our guide to Hoi An street food. Banh canh has thick, chewy tapioca noodles in pork or crab broth.

Southern soups

Southern soups tend to be sweeter, with more herbs and bean sprouts on the side. One stands out.

Hu tieu

Hu tieu is a clear pork and seafood soup with chewy noodles, eaten at breakfast across Saigon and the Mekong Delta, either in broth or "dry" with the soup on the side. Our guide to Saigon street food lists where to try it.

How to eat a noodle soup

Taste the broth first, then add lime, chili, herbs and sauces to your liking. Use chopsticks for noodles and a spoon for broth, and it is fine to lift the bowl.

Slurping is normal, and nobody expects you to finish the broth. One last question remains: where to eat them.

Where to eat them

The best soups come from specialist stalls that cook one dish all morning. Go early, look for busy places with locals, and order the house specialty. Our Vietnamese food guide covers more dishes by region.

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