Vietnam is universally celebrated for its soups—the aromatic bowls of broth that define breakfast, lunch, and often dinner. The best-known of these is phở, the fragrant rice noodle soup that has become a global ambassador for Vietnamese cuisine. Yet phở is just the beginning. Across Vietnam, local cooks, regions, and centuries of culinary evolution have produced dozens of noodle soups, each with its own identity, history, and followings.
In this gastronomic journey, we focus on ten essential Vietnamese soups—phở and nine others—that every food lover should know about, and map where to find authentic versions across the country.
1. Phở — Vietnam’s Iconic Noodle Soup
No discussion of Vietnamese soups starts without phở. This beef (phở bò) or chicken (phở gà) noodle soup is simmered for hours with spices like star anise, cloves, and cinnamon. It combines a clear but deeply flavored broth with flat rice noodles and usually thin slices of meat that finish cooking in the bowl.
Where to try:
- Hanoi: classic Northern phở at roadside stalls
- Ho Chi Minh City: sweeter Southern style with herbs and bean sprouts on the side
Phở is not just food—it’s a cultural institution eaten at any time of day.
2. Bún Bò Huế — Spicy Royal Heritage Soup
From the ancient imperial city of Huế, bún bò Huế is markedly different from phở. Its broth is spicier and richer, flavored with lemongrass and fermented shrimp paste, and served with thicker round rice noodles plus slices of beef, pork knuckles, and often cubes of congealed pig’s blood.
Where to try:
- Huế markets and street stalls — especially around Dong Ba Market
This soup tracks the legacy of royal kitchens and the bold central Vietnamese palate.
3. Bún Riêu — Crab and Tomato Vermicelli Soup
With its bright crimson broth and slightly sour tang, bún riêu is distinct from other noodle soups. Traditionally made with freshwater crab paste and tomatoes, it is served with rice vermicelli and garnished with tofu and herbs. There are also regional variants like bún riêu cá (fish) or bún riêu ốc (snail).
Where to try:
- Northern Vietnam street food stalls
- Saigon’s traditional eateries
This version is beloved for its vibrant balance of sweet, sour, and umami notes.
4. Hủ Tiếu — Clear Broth Noodle Soup
Hủ tiếu refers both to the soup and the type of noodles—clear, flexible rice noodles served in a delicate savory broth. With roots in Southern Vietnam and influences from Chinese and Khmer cuisine, hủ tiếu is versatile, featuring pork, beef, shrimp, or seafood.
Where to try:
- Ho Chi Minh City
- Coastal towns and Mekong Delta
This soup is lighter than phở but just as satisfying.
5. Canh Chua — Sweet and Sour Tamarind Soup
One of Vietnam’s most refreshing bowls, canh chua blends tamarind with pineapple, tomatoes, okra, and bean sprouts to create a soup that is simultaneously sweet, sour, and herbal. While often made with fish, it can also feature pork or shrimp.
Where to try:
- Mekong Delta river towns
- Southern coastal villages
Canh chua is especially popular in the hot months for its cooling acidity.
6. Bánh Canh — Thick Noodle Comfort Soup
The name bánh canh refers to thick, chewy noodles made of tapioca or a rice–tapioca mix. The soup varies widely, with versions including pork knuckles, shrimp cakes, crab, or combinations of meat and seafood.
Where to try:
- Central Vietnam
- Đà Nẵng and Quảng Nam region
The thickness of the noodles sets bánh canh apart from other Vietnamese soups.
7. Bún Mắm — Fermented Fish Vermicelli Gumbo
From the Mekong Delta comes bún mắm, an intensely flavored vermicelli soup made with fermented fish and shrimp paste. The result is a rich, savory broth paired with rice noodles, seafood, and local herbs.
Where to try:
- Southern river regions
- Local markets in Cần Thơ or Sóc Trăng
Its pungent aroma makes it a soup for adventurous palates.
8. Bún Măng Vịt — Duck Soup With Bamboo Shoots
Bún măng vịt combines tender duck meat with bamboo shoots in a savory broth, adding woodsy umami and textural contrast. The dish showcases northern Vietnamese flavors with rustic roots.
Where to try:
- Northern Hanoi eateries
- Traditional food courts
Duck adds richness, balanced by the earthiness of bamboo.
9. Bún Chả Cá — Fish Cake Noodle Soup
In central coastal regions like Đà Nẵng, bún chả cá features fish cake slices in a clear but fragrant broth with rice vermicelli. It’s a seafood-forward delight reflecting Vietnam’s coastline.
Where to try:
- Đà Nẵng street stalls
- Beachside markets
Freshness and simplicity define this regional specialty.
10. Miến Gà — Glass Noodle Chicken Soup
Miến gà is a lighter, homey soup of glass noodles with chicken, often enriched with herbs and sometimes ginger. It’s more subtle in flavor than its noodle counterparts, making it a comforting choice on cooler days.
Where to try:
- Cross-Vietnam cafés and breakfast stalls
A Culinary Map: From North to South
Vietnamese soups are deeply regional. In the North, soups like phở and bún măng vịt highlight delicate broths and balanced, aromatic profiles. The Central region favors spicy, punchy broths such as bún bò Huế and bún chả cá, while the South celebrates sweet-sour and richly seasoned bowls like canh chua and hủ tiếu Nam Vang.
For food travelers, exploring Vietnam’s soups is like reading a geographical love letter. Each bowl tells stories of climate, heritage, local ingredients, and centuries of cultural exchange. Whether you’re slurping phở at a street vendor at sunrise or chasing spicy bún bò Huế in a market alley at dusk, these ten soups are essential markers on any foodie’s map.
