22 Classic Vietnamese Noodle Soups You Need to Taste

Vietnamese noodle soups weave a rich tapestry of culinary artistry that captivates food lovers worldwide.

The vibrant broth, delicate noodles, and harmonious blend of herbs create a sensory experience unlike any other cuisine.

Centuries of cultural influences have shaped these remarkable dishes, transforming simple ingredients into extraordinary meals.

Regional variations showcase the incredible diversity and creativity of Vietnamese cooking traditions.

Each bowl tells a story of family recipes passed down through generations, carrying memories and flavors from kitchens across Vietnam.

Travelers and food enthusiasts are drawn to these soul-warming compositions that balance complex textures and nuanced tastes.

You'll find comfort and excitement in every spoonful of these iconic culinary creations.

Here are 22 classic Vietnamese noodle soups that will transport your palate:

Classic Vietnamese Noodle Soups for a True Taste of Home

Vietnamese noodle soups, from pho to bun bo hue, deliver soul-warming broth and vibrant herbs. Every bowl invites you to slow down and savor the flavors of Vietnam.

Beef Pho (Pho Bo)

Pho bo represents Vietnam's signature beef noodle soup crafted with a complex broth simmered from beef bones, shank, and oxtail, extracting deep, rich flavors through traditional spices like cinnamon, star anise, and cardamom.

Tender beef varieties including fatty brisket, flank, eye-round steak, tripe, and tendon create a protein-packed meal that transforms simple ingredients into a culinary masterpiece.

Steaming hot bowls arrive with delicate rice noodles and garnished with fresh cilantro, sliced onions, and green onions.

Vietnamese restaurants serve this iconic dish as a hearty meal embracing complex textures and aromatic spices.

Regional variations highlight different meat cuts and preparation techniques.

Each spoonful offers a balanced blend of savory broth, soft noodles, and succulent beef.

Pho

Pho embodies Vietnam's culinary soul, a nourishing noodle soup that transforms simple ingredients into an extraordinary gastronomic experience.

Vietnamese families have perfected this national dish through generations, crafting a complex broth simmered from beef or chicken bones for hours with intricate spices.

Rice noodles form the base, complemented by tender meat slices and fresh herbs that enhance the soup's multilayered flavor profile.

Green onions, bean sprouts, and lime wedges arrive alongside, allowing diners to customize each serving.

Regional variations showcase local ingredient preferences and cooking techniques.

Garnishes like basil, cilantro, and chili peppers add depth and personal touch.

Warm, aromatic, and deeply satisfying, pho represents more than just a meal - it symbolizes Vietnamese culinary heritage and community connection.

Hue Breakfast Noodle Soup (Bun Bo Hue)

Bun bo Hue represents a fiery Vietnamese soup born in central Vietnam's historic imperial city, featuring a bold beef and pork bone broth infused with lemongrass, shrimp paste, and intense spices that distinguish it from milder Vietnamese soups.

Royal court cuisine likely influenced its complex flavor profile, transforming a simple street dish into a regional culinary treasure.

Chefs traditionally prepare the soup with rice noodles, sliced brisket, and sometimes crab balls, each cook adding personal touches to the recipe.

Lime juice and fresh herbs balance the broth's robust heat, creating a multilayered taste experience.

Spiciness sets this soup apart from other Vietnamese broths, making it a breakfast favorite.

Regional variations emerge across different households and restaurants.

Imperial connections suggest the dish originated within Hue's palace kitchens.

Lemongrass and shrimp paste contribute distinctive aromatics that elevate the soup's depth and character.

Northern Vietnamese Beef Pho (Pho Bo Tai Chin)

Pho bo tai chin represents a hearty Northern Vietnamese beef noodle soup featuring precisely balanced beef textures and aromatic spices.

Vietnamese restaurants carefully layer thin slices of rare and well-done beef into steaming rice noodle bowls before pouring hot, fragrant broth directly over them.

Rich beef stock simmered with ginger, onions, anise, cloves, and cinnamon creates complex flavor foundations for this traditional dish.

Tender beef slices cook gently in the hot liquid, releasing deep meaty essences into each spoonful.

Diners customize their bowls with fresh Thai chili peppers, crisp bean sprouts, fragrant cilantro, and Asian basil.

Lime wedges add bright, tangy notes to balance the soup's deep umami profile.

Generations of Vietnamese families have cherished this warming, nutritious meal as a comfort food staple.

Street vendors and home cooks across Vietnam continue preparing this iconic soup using time-honored techniques passed down through generations.

Chicken Pho (Pho Ga)

Pho ga represents a classic Vietnamese noodle soup bursting with delicate chicken flavors and aromatic broth.

Vietnamese culinary traditions birthed this dish in the 1930s during market meat restrictions, creating a lighter alternative to beef pho.

Cooks prepare the soup with tender white or dark chicken meat, simmering a clear broth infused with ginger and fish sauce.

Rice noodles form the soup's foundation, complemented by green onions and cilantro for depth.

Fresh garnishes like lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil add vibrant layers of taste and texture.

Diners can choose between normal preparations featuring various chicken parts or lean meat selections.

This comforting soup balances subtle spices and fresh ingredients, offering a nutritious and warming meal that reflects Vietnam's rich food culture.

Vegan Pho (Pho Chay)

Pho chay celebrates Vietnamese vegetarian soup traditions with a robust mushroom-based broth enriched by complex spices like cloves, cinnamon, and black cardamom.

Vegan noodle enthusiasts savor this plant-based version featuring wide rice noodles swimming in a fragrant liquid packed with umami flavors.

Soy sauce and ginger provide deep, savory undertones that complement the soup's delicate balance.

Large mushrooms and crisp tofu add substantial protein and texture to each hearty bowl.

Bean sprouts and sliced chili peppers contribute fresh, spicy notes that brighten the entire dish.

Seasonal vegetables such as leeks, carrots, and pak choi enhance nutritional value and visual appeal.

Creative cooks sometimes incorporate unexpected ingredients like apples for subtle sweetness.

Regional variations showcase local ingredient preferences and individual cooking styles.

Seafood Pho (Pho Hai San)

Pho hai san emerges as a seafood-infused Vietnamese noodle soup bursting with oceanic flavors and complex aromatics.

Shrimp, clams, and squid swim alongside tender rice noodles in a rich broth crafted from chicken bones and marine ingredients.

Fragrant spices like cinnamon, star anise, cloves, and cardamom weave deep layers of warmth through the liquid base.

Onions and mushrooms add earthy undertones to the maritime profile.

Coriander provides a fresh herbal note that brightens the entire dish.

Green onions, lime wedges, bean sprouts, and sliced chili peppers garnish the steaming bowl with vibrant color and texture.

Served piping hot, this soup offers a slightly sweet and intensely aromatic dining experience.

Vietnamese kitchens celebrate this seafood pho as a delicious variation on the classic noodle soup tradition.

Tomato And Crab Noodle Soup (Bun Rieu)

Bun rieu embodies Vietnam's complex flavor symphony, featuring a vibrant crab-based noodle soup celebrated for its tangy tomato broth and diverse protein medley.

Regional variations highlight the dish's versatility, with most versions combining crab paste, vermicelli noodles, and an aromatic blend of ingredients like succulent crab meat, tender pork, and silky tofu.

Tomatoes provide a bright acidic foundation, while blood jelly adds rich depth to the soup's layered profile.

Fresh herbs such as perilla and crisp bean sprouts contribute textural contrast and earthy nuances.

Traditional preparation involves creating a fragrant crab paste that forms the soup's essential flavor base.

Generations of Vietnamese families have perfected this balanced recipe, transforming simple ingredients into a deeply satisfying meal.

Sweet and sour notes dance across the palate, making bun rieu a beloved national comfort food that captures Vietnam's culinary complexity.

Nam Vang Noodle Soup (Hu Tieu Nam Vang)

Hu tieu Nam Vang offers a complex noodle soup journey bridging Vietnamese and Cambodian-Chinese culinary traditions through its multilayered broth and diverse protein combinations.

Originating from Phnom Penh, this street food favorite features a clear, rich broth crafted from pork bones, dried squid, and shrimp that creates an intense flavor profile.

Transparent rice noodles or chewy tapioca noodles serve as the base for an array of protein toppings including sliced pork liver, cooked pork meat, and sauteed ground pork.

Poached shrimp add oceanic sweetness while quail eggs provide creamy texture and depth.

Crispy fried shallots and garlic contribute aromatic crunch to each spoonful.

Vietnamese Thick Noodle Soup (Banh Canh)

Banh canh represents a hearty Vietnamese noodle soup distinguished by its uniquely thick, chewy noodles crafted from tapioca or rice flour.

Vietnamese kitchens prepare this comforting dish with diverse protein options like ham, snakehead fish, or crab, creating regional variations that showcase local tastes.

Pork bone or chicken broth forms the soup's rich foundation, seasoned carefully with fish sauce, salt, and sugar for deep flavor complexity.

Gravy-like in consistency, banh canh stands out from traditional Vietnamese soups with its denser liquid texture and substantial noodle composition.

Regional chefs customize the soup with additional toppings like fresh herbs, sliced meats, or seafood to enhance its appeal.

Street vendors and home cooks alike treasure this versatile noodle soup as a satisfying meal option.

Each bowl offers a warm, comforting experience that reflects Vietnam's culinary creativity.

Red Noodle Soup With Crab (Banh A Cua)

Banh da cua represents Hai Phong's iconic seafood noodle soup featuring rich red-brown rice noodles swimming in a complex pork and crab-based broth.

Regional Vietnamese cuisine celebrates this hearty dish with its signature wide, flat noodles complemented by fresh herbs and protein options like crab meat, pork balls, cha lua sausage, and ground meat wrapped in betel leaves.

Seafood lovers relish the soup's deep maritime flavors and textural contrasts between silky noodles and tender meat pieces.

Street vendors and home cooks carefully balance broth ingredients to create a harmonious blend of umami and aromatic elements.

Coastal Hai Phong province considers this soup a signature street food experience that reflects regional culinary traditions.

Generations have enjoyed banh da cua as a comforting and satisfying meal that showcases Vietnam's coastal cooking techniques.

Each bowl tells a story of local ingredients and generations of cooking wisdom.

Fermented Fish Noodle Soup (Bun Mam)

Bun mam is a bold Vietnamese soup featuring a complex fermented fish broth that blends intense marine flavors with layers of seafood and aromatic herbs.

Originating in Soc Trang province, this dish combines rice vermicelli noodles with rich ingredients like squid, shrimp, catfish, and roasted pork belly swimming in a murky, salty liquid.

Fresh herbs including bitter knotgrass, bean sprouts, chives, banana blossom, and morning glory add depth and complexity to the broth.

Eggplant absorbs the potent sauce, creating additional flavor dimensions.

Fish cakes contribute textural contrast to the seafood-based meal.

Each spoonful delivers a powerful umami experience that challenges and delights adventurous eaters.

Vietnamese culinary traditions shine through this unique, pungent soup that represents southern regional cooking styles.

Fried Fish Cake Noodle Soup (Bun Cha Ca)

Bun cha ca is a tantalizing Vietnamese noodle soup originating from Da Nang, distinguished by its rich seafood-based broth and delicate fish cakes.

Dense white fish fillets are carefully transformed into smooth, tender fish cakes that float atop a flavorful base made with fish or pork bones and ripe tomatoes.

Warm noodles anchor the dish, creating a harmonious balance of textures and flavors.

Locals prize this soup for its oceanic essence and comforting warmth.

Fresh herbs and green onions often garnish the bowl, adding brightness and depth.

Regional variations might include different fish types or additional seasonings.

Each spoonful reveals layers of maritime tradition and culinary expertise.

Da Nang's coastal influences shine through in this beloved noodle soup.

Pork Ball Vermicelli Soup (Bun Moc)

Bun moc represents a classic Vietnamese noodle soup originating from Hanoi's Moc village, featuring delicate vermicelli noodles and homemade pork balls swimming in a clear, sweet broth crafted from simmered pork ribs and shiitake mushrooms.

Skilled cooks carefully skim foam from the surface to maintain the broth's pristine clarity and rich flavor profile.

Raw pork sausages like cha lua and cha que form the foundation of the tender meatballs, which provide substantial protein to the dish.

Garnished with fresh bean sprouts, shallots, black pepper, and cilantro, bun moc offers a balanced and aromatic dining experience.

Traditional preparation involves slowly cooking pork bones to extract maximum depth and sweetness.

Vietnamese families often enjoy this comforting soup as a hearty breakfast or satisfying lunch option.

Regional variations might include additional herbs or subtle spice adjustments.

Regional authenticity shines through in each carefully prepared bowl.

Rice Vermicelli With Jellyfish And Fish (Bun Ca Sua)

Bun ca sua emerges as a signature seafood dish from Nha Trang, featuring rice vermicelli swimming in a rich broth crafted from paradise or leatherjacket fish.

Fresh paradise fish form the base of this complex soup, which demands careful preparation of both broth and fish paste.

Skilled Vietnamese cooks meticulously soak jellyfish in alum water, rinse, slice, and parboil the delicate marine ingredient.

Noodles serve as the foundation in each serving bowl, topped with jellyfish slices and crispy fried fish paste.

Cooks carefully pour the aromatic broth over the carefully arranged ingredients, creating a harmonious blend of textures and flavors.

Sea-fresh fish transforms this soup into a regional specialty that captures Nha Trang's coastal essence.

Vietnamese diners savor this intricate dish as a testament to their seafood mastery.

Vietnamese Noodle Soup With Pork And Shrimp (Hu Tieu My Tho)

Hu tieu My Tho is a signature Vietnamese rice noodle soup originating from the Mekong Delta with deep Chinese culinary roots stretching back to the 17th century.

Prepared by simmering beef, pork, and chicken bones for up to 8 hours, this complex broth infuses rich flavors from grilled onions, caramelized pineapple, and dried seafood.

Local Go Cat rice creates uniquely crunchy noodles that set this dish apart from other regional soups.

Generous toppings include sauteed minced garlic, ground pork, quail eggs, succulent shrimp, and tender pork liver.

Each bowl arrives with a splash of fresh lime juice, adding bright acidity to the savory mixture.

Locals have cherished this soup since its widespread popularity in the 1960s.

Regional cooks carefully balance multiple ingredients to create a harmonious flavor profile.

Kien Giang Fish And Shrimp Noodle Soup (Bun Ca Kien Giang)

Bun ca Kien Giang is a vibrant Vietnamese noodle soup that showcases southern Vietnam's complex seafood flavors through its richly seasoned broth and diverse protein components.

Southern Vietnamese regions craft this signature dish using fresh snakehead or catfish as primary protein, complemented by sweet shrimp and tender fish fillets.

Traditional preparation involves creating a fragrant stock from pork bones and fish sauce, which forms an intensely savory base for thin rice noodles.

Mung bean sprouts, scallions, and rau ram herbs add fresh crunch and aromatic depth to the soup.

Garlic, onions, and hot chili peppers contribute sharp, spicy undertones that balance the broth's deep umami profile.

Regional cooks often include eggs and garnish with sliced cucumbers for textural contrast.

Pickled leeks and annatto or paprika provide additional layers of color and subtle complexity.

Smooth Rice Noodle Soup With Fish (Bun Ca Long Xuyen)

Bun ca Long Xuyen showcases Vietnam's culinary mastery through a vibrant yellow fish noodle soup bursting with regional flavors from An Giang province.

Yellow snakehead fish slices create the dish's signature golden color and distinctive appearance.

Fresh fish gets carefully marinated in turmeric and then seared or stir-fried into tender chunks.

Rich broth combines pork and fish bones with aromatic lemongrass and fragrant turmeric for deep complexity.

Morning glory and water mimosa flowers add fresh herbal notes to the soup.

Some vendors enhance the dish with creamy crab roe for additional richness.

Rice noodles form the base of this traditional meal.

Regional variations highlight the soup's adaptability and connection to local ingredients.

Crab Tapioca Noodle Soup (Banh Canh Cua)

Banh canh cua blends thick, chewy noodles made from rice and tapioca flour with succulent crab meat in a luxurious Vietnamese coastal broth.

Southern Vietnamese coastal regions cherish this hearty soup as a street food staple that highlights fresh seafood.

Crabs provide sweet, delicate protein complementing the dense noodle texture.

Vietnamese cooks carefully prepare the broth with complex layers of umami and maritime flavors.

Specific regional variations include different garnishes like scallions, crispy shallots, and black pepper.

Seafood markets supply premium crabs essential to creating an authentic version.

Traditional preparation requires skill in balancing noodle consistency and broth depth.

Cellophane Noodles With Eel (Mien Luon)

Miến lươn Vietnamese eel noodle soup showcases delicate glass noodles swimming in a flavorful broth packed with tender eel pieces.

Chefs traditionally prepare eel two ways - either crispy fried (gion) or softly steamed (mem) to enhance its rich texture.

Fragrant herbs and fresh vegetables like banana flowers, morning glory, and crunchy bean sprouts complement the broth's deep umami profile.

Vietnamese home kitchens often make this soup as a comforting meal during cool weather.

Regional variations might include different spice blends or additional garnishes.

Each bowl delivers a complex balance of savory, fresh, and aromatic ingredients.

Generations have enjoyed this nourishing soup as a staple of Vietnamese cuisine.

Diners appreciate the soup's warming qualities and intricate flavor combinations.

Rice Noodle Soup With Baby Clams In Coconut Broth (Banh Canh Hen Nuoc Cot Dua)

Banh canh hen nuoc cot dua stands out as a signature Vietnamese rice noodle soup from Ben Tre's Mekong Delta featuring sweet baby clams harvested from Co Chien river.

Local cooks carefully soak and clean clams in rice water before simmering them to remove intestines and prepare for cooking.

Stir-fried with aromatic onions and garlic, the clams develop a rich, complex flavor profile.

Coconut milk transforms the broth into a creamy, savory base that complements the thick, crunchy clam meat.

Seasonings enhance the soup's depth, creating a harmonious blend of textures and tastes.

Rice noodles add substance to this regional specialty, making each spoonful a comforting experience.

Generations have perfected this unique dish, reflecting Vietnam's coastal culinary traditions.

Balanced and nuanced, banh canh hen nuoc cot dua represents the subtle artistry of southern Vietnamese cuisine.

Sour Pho (Pho Chua)

Pho chua is a complex Northern Vietnamese noodle soup featuring layered flavors and unique ingredient combinations that distinguish it from traditional pho varieties.

Vietnamese culinary traditions shape this distinctive dish with its signature tangy and savory profile.

Pink rice noodles serve as the foundation, complemented by an intricate mix of ingredients like peanuts, pickles, and soy sauce.

Dry components including sliced potatoes, pig's liver, and roasted duck create substantial texture and depth.

Two primary versions exist, each offering slightly different ingredient assemblies.

Vinegar and sugar balance the broth's fundamental taste profile.

Garlic adds aromatic complexity to the overall dish.

Regional variations showcase Northern Vietnam's nuanced approach to soup preparation.

What Makes Vietnamese Noodle Soup Unique Among Other Asian Soup Traditions?

Vietnamese noodle soup, such as the iconic pho, stands out for its clear, aromatic broth and delicate balance of flavors:

• Light yet Flavorful Broth: Unlike some richer or spicier Asian soups, Vietnamese noodle soups typically feature a clear beef or chicken broth slowly simmered with spices like star anise, cinnamon, and cloves, resulting in a fragrant and nuanced flavor.
• Fresh Herbs and Garnishes: Served with an array of fresh herbs - basil, cilantro, mint - and lime wedges, Vietnamese noodle soups invite diners to customize each bowl for a vibrant, fresh taste.
• Balance of Textures and Tastes: The combination of tender meat, chewy noodles, crunchy bean sprouts, and fresh herbs creates a harmonious eating experience that highlights both warmth and freshness.
• Cultural Ritual: Pho and similar dishes are deeply woven into daily life in Vietnam, often enjoyed as a hearty breakfast or anytime comfort food.

What Types of Noodles Are Used in Vietnamese Noodle Soups?

Vietnamese noodle soups use various noodles, each suited to specific dishes and textures:

• Rice Noodles (Bánh Phở): Flat, silky rice noodles are the hallmark of pho, prized for their smooth texture and ability to absorb the broth’s flavors.
• Vermicelli (Bún): Thin, round rice vermicelli noodles are common in other soups and noodle bowls, offering a lighter, springier bite.
• Egg Noodles and Glass Noodles: Some regional soups or specialties use egg noodles or translucent glass noodles made from mung beans for different textures and appearances.

This variety of noodles contributes to the diversity and appeal of Vietnamese noodle soup across regions and occasions.