Top 10 Soups You Must Try in Vietnam

Phở Saigon, or Southern Phở, is a delicious variant among Vietnamese soups, distinguished by its sweeter flavours and varied accompaniments. Unlike Phở Hanoi, Phở Saigon is characterized by a clearer and slightly sweet broth, enriched by the addition of radish and some extra spices. The garnishes include fresh herbs such as Thai basil, coriander, and mint, as well as crunchy soya bean sprouts and lime wedges, allowing diners to customize their bowl according to their preferences.

Phở Saigon – A deliciously sweet and aromatic version of the famous Vietnamese dish

The beef pieces include Tái – thin slices of raw beef, and Bò viên – savoury beef meatballs, creating a symphony of textures and flavours in every bowl. Beyond the traditional ingredients, Phở Saigon is often accompanied by additional sauces such as hoisin sauce and sriracha, which add layers of sweet and spicy flavour further enhancing the delicate and fragrant broth.

Bún Riêu Cua (Vietnamese Crab Soup)

When talking about Vietnamese soups, one cannot ignore Bún Riêu Cua, a rich and savoury traditional Vietnamese soup, known for its broth based on crab and tomatoes. However, there are regional variations of this dish, particularly Bún Riêu Hanoi and Bún Riêu Saigon, each with its own distinctive characteristics.

Bun Rieu Hanoi

Bun Rieu Hanoi is the northern version of this dish and is distinguished by its traditional and simple approach. The broth is prepared using river crabs, tomatoes, onions, spices, and giấm bông (a distinctive rice wine vinegar from Hanoi), creating a lightly tart and fragrant base. This version emphasizes more natural and less complex flavours, with fewer additional ingredients.

Bun Riêu Hanoi is a traditional crab-based soup with a distinctly tart broth, offering an authentic flavour

The accompaniments mainly include rice noodles (bún), fried tofu, and sometimes pork meatballs. Fresh herbs such as Thai basil and coriander, as well as lime wedges, soya bean sprouts, and fresh vegetables, are added to personalize the dish. Additionally, you may find supplementary ingredients such as giò tai (Vietnamese sausage with ears), trứng vịt lộn (fertilized duck eggs), and beef. Fermented shrimp sauce is used to enhance the umami taste of the broth.

Bun Riêu Saigon

Bun Riêu Saigon is a rich and fragrant Vietnamese soup with a sweet broth

Bun Riêu Saigon, or Southern Bún Riêu, is a rich and complex variant of Vietnamese soups. Unlike the northern version, the broth of Bun Riêu Saigon is often sweeter and more fragrant thanks to the addition of sugar and extra spices. This dish includes several ingredients such as river crabs, tomatoes, snails, pork meatballs, and pieces of coagulated pig blood. Fresh accompaniments include Thai basil, mint, coriander, scallions, and soya bean sprouts. Hoisin and sriracha sauces are also available for those wishing to add a sweet and spicy touch to their bowl. Bun Riêu Saigon offers a rich culinary experience full of flavours and textures, reflecting the tastes and abundant ingredients of southern Vietnam.

Bun Thang

Bun Thang is an emblematic Hanoi soup, renowned for its sophisticated presentation and complex flavours. This refined dish is composed of thin rice noodles, shredded chicken, salted duck eggs, Vietnamese sausage (giò lụa), and dried shrimp. The clear broth, prepared from chicken, pork bones, and dried shrimp, is infused with aromatic herbs such as coriander and scallions.

Bun Thang is an emblematic Hanoi soup, renowned for its sophisticated presentation and complex flavours

The particularity of Bun Thang lies in the subtle balance of ingredients and the finesse of its preparation. The ingredients are arranged in an orderly and colourful manner, creating an attractive visual appearance that stimulates the appetite. The dish is often accompanied by mắm tôm (fermented shrimp paste), which adds a depth of umami to the delicate broth.

Each bowl of Bun Thang is a work of culinary art, requiring meticulous preparation and attention to detail to ensure that each element contributes harmoniously to the whole. This dish is a true testament to Hanoi’s culinary art, uniting tradition and refinement.

Bun Ca Cay (Spicy Rice Noodle Fish Soup)

Bun Ca Cay is a spicy Vietnamese rice noodle soup from Hai Phong

Bun Ca Cay, or spicy rice noodle fish soup, is a popular Vietnamese dish originating from Hai Phong. This soup is distinguished by its rich and spicy broth, prepared from fish heads, pork bones, and spices, offering an intense and spiced flavour. The rice noodles are accompanied by pieces of fried fish, tomatoes, pineapple, and aromatic herbs such as dill and coriander. In addition to the fish pieces, Bun Ca Cay often includes supplementary elements such as pangasio fish stomachs and chả cá (fish cakes), thus adding a variety of textures and flavours. Appreciated for its vibrant flavours and comforting warmth, Bun Ca Cay is one of the best Vietnamese soups to enjoy.

Mi Quang

Mi Quang is an emblematic dish of the Quang Nam region in central Vietnam. It is distinguished by its thick, flat rice noodles, often coloured yellow thanks to turmeric. The broth, generally not abundant, is prepared from pork or chicken bones and is very fragrant. The dish is garnished with shrimp, pork, chicken, or fish, and is enriched with roasted peanuts, basil leaves, mint, coriander, and slices of green banana. Fresh herbs, soya bean sprouts, and lime wedges are added to bring freshness and balance to the flavours.

Mi Quang is one of the specialities of Hoi An

Mi Quang is often served with bánh tráng (crispy rice wafer) crumbled on top, and accompanied by fish sauce (nước mắm) to enhance the taste. It is a dish that unites textures and flavours in a harmonious manner, offering a rich and diverse culinary experience.

Cao Lâu

Cao Lâu, an emblematic dish of the historic city of Hôi An, located in central Vietnam, stands out among Vietnamese soups for its unique characteristics. Composed of thick and soft noodles, this dish is prepared using rice flour immersed in local well water, a tradition specific to the old town. Unlike other soups, the noodles of Cao Lâu are steamed rather than boiled in boiling water, giving them a singular and inimitable texture.

It can be said without exaggeration that not tasting Cao Lâu is equivalent to not having visited Hôi An

The broth, lightly fragrant, is prepared with pork bones and spices. The dish is garnished with slices of marinated roasted pork in a mixture of five spices, shrimp, fresh vegetables, and aromatic herbs such as Thai basil and coriander. Crispy rice crackers and roasted peanuts are often added to provide texture and crunchiness.

Cao Lâu is generally served with a small amount of broth, sufficient to moisten the noodles without drowning them, thus preserving their soft texture. The dish is often accompanied by soya bean sprouts, lime wedges, and fresh chillies, allowing diners to adjust flavours according to their own taste.

Bun Bo Hue (Rice Vermicelli Soup with Beef)

Bun Bo Huế is a spicy rice noodle soup originating from the city of Huế in central Vietnam. This dish is distinguished by its rich and fragrant broth, prepared from beef and pork bones, with spices such as lemongrass, chilli, and mắm ruốc (fermented shrimp paste).

Bun Bo Huế is appreciated for its complex and balanced flavours, offering a rich and authentic culinary experience

The thick rice noodles are accompanied by slices of beef, pork shank, and sometimes pork meatballs. The dish is garnished with fresh vegetables such as soya bean sprouts, coriander, mint, and Thai basil, as well as lime wedges and fresh chillies to personalize the taste. Sliced onions and banana leaves are often added to complete this savoury and spiced dish. Bun Bo Huế is appreciated for its complex and balanced flavours, offering a rich and authentic culinary experience.

Hu Tiêu (Saigon Soup)

Hu Tiêu is a popular noodle dish from southern Vietnam, particularly appreciated in Saigon. This versatile dish can be served in soup or in a dry version with a separate broth. The noodles used are generally thin and transparent rice noodles.

The broth is prepared from pork or chicken bones, infused with spices and aromatic herbs, offering a delicate and savoury flavour. Hu Tiêu is garnished with various meats such as minced pork, shrimp, pork liver, and sometimes meat meatballs. Fresh herbs, soya bean sprouts, fried onions, and lime wedges are added to complete the dish.

Hu Tiêu (Saigon Soup)

Each bowl of Hu Tiêu can be personalized with seasonings such as hoisin sauce, sriracha sauce, and chilli vinegar, allowing diners to adjust flavours according to their own taste. This dish, with its multiple variations and wealth of ingredients, is a perfect example of Vietnamese culinary diversity.

Bun Mam

Bun Mam is a Vietnamese rice noodle soup originating from the Mekong Delta, known for its rich and powerful broth based on mắm (fermented fish paste). This unique broth is prepared by simmering the fermented fish paste with pork bones and spices, creating a savoury and fragrant base.

A fragrant broth, savoury seafood, crispy vegetables… Bun Mam, a bold feast for the palate!

The thick rice noodles are served with a variety of toppings, including shrimp, fish, roasted pork, aubergine, and ớt nhồi chả cá (chillies stuffed with fish paste). The dish is also accompanied by numerous fresh herbs such as coriander, mint, and Thai basil, as well as soya bean sprouts, lime wedges, and fresh chillies to personalize the taste.

Bun Mam is appreciated for its intense flavours and its ability to unite fresh ingredients with a deeply umami broth, offering an authentic and memorable culinary experience.

Bun Mang Vit (Duck and Bamboo Shoot Noodle Soup)

Bun Mang Vit is one of the best Vietnamese soups made up of tender duck pieces, served with rice noodles (bún) and marinated bamboo shoots. The duck is generally boiled in a savoury broth until perfectly cooked. The bamboo shoots add a crunchy texture and a slightly earthy flavour that perfectly complements the richness of the duck.

The broth, clear and fragrant, is prepared from duck bones, aromatic spices such as ginger and garlic, as well as some fresh herbs. This broth is poured over the rice noodles and duck pieces, creating a comforting and nourishing dish.

Bun Mang Vit (Duck and Bamboo Shoot Noodle Soup)

The dish is often garnished with coriander, scallions, and sometimes mint leaves, adding a touch of freshness. It is accompanied by a dipping sauce based on nước mắm (fish sauce) mixed with lemon, sugar, and chilli, offering a spicy and salty contrast that enhances the flavour of the duck. Bún Măng Vịt is a balanced dish that mixes textures and flavours in a harmonious way, and is often enjoyed during meals with family or friends.

Vietnamese soups are a true exploration of the senses, offering a diversity of flavours and textures that reflect the cultural wealth of Vietnam. Each bowl tells a unique story, marked by ancestral traditions and regional influences. By tasting these soups, you will discover a palette of tastes ranging from delicately fragrant broths to intense and spiced flavours. Whether you are a food lover or simply curious, these soups promise you an unforgettable and authentic culinary adventure, rooted in Vietnamese heritage. For any questions about Vietnamese soups or Vietnamese cuisine in general, please do not hesitate to contact us, we will be delighted to provide you with all the information you need.