When you think of Vietnam’s food scene, pho is often the first thing that springs to mind. However, did you know that Vietnam is more than just pho? Slurp away and enjoy these equally amazing bowls of noodle soups. We hope you’re hungry!
Mì Quảng
Birthplace: Quang Nam province
This vibrant bowl of noodles is bound to put a smile on your face. The spice trade used to travel through the Quang Nam province, so locals incorporated turmeric into their rice noodles for colour and flavour. Rather than a full bowl of soup, a small ladle-full is served so you can really taste the flavours. Pork and prawns are traditionally included, along with a selection of fresh herbs and crunchy sesame rice crackers for you to crumble on top for added texture.
Bún Cá Chau Doc
Birthplace: Chau Doc
Chau Doc sits near the southern border with Cambodia so bún cá Chau Doc has a splash of its neighbour incorporated. The soup has a distinct herby seafood taste, thanks to fish and finger root (similar to ginger and turmeric). It usually has snakehead fish caught from nearby rivers, plus prawns and pork. Locals like to bulk it up with banana flower and morning glory, finished with sesbania flower to garnish.
Bún Bò Huế
Birthplace: Huế
Bún bò Huế is well-known as another of Vietnam’s popular soup noodle offerings. Its broth is lovingly simmered for hours with lemongrass and shrimp paste to ensure the perfect balance of savoury, spicy and sweet. With its inclusion of several cuts of meat, bún bò Huế boasts a royal history as using a variety of ingredients meant luxury. Beef shank, oxtail and pork knuckle are paired with chewy, round rice noodles for a warming meal.
Bun Rieu
Birthplace: Mekong Delta
Bún riêu is one for the crab lovers. The soup includes crab paste for a real seafood flavour, plus crab meat is one of the key proteins. Rice vermicelli, a tamarind and tomato soup, fried tofu, fish cakes, congealed pig’s blood and water spinach come together to present a bowl full of surprisingly good textures and tastes.
Banh Canh Cua
Birthplace: southern Vietnam
The noodles are the stars of the show in banh canh cua. Made with tapioca flour and similar in shape to udon noodles, the tapioca makes each mouthful a chewy, bouncy experience. Another textural delight is the fried dough sticks that come with it, perfect for dipping into, and soaking up, the pork and crab broth. The traditional version comes with crabmeat, prawns, pork slices and quail eggs but you will find tweaks on banh canh cua in other regions.
Hu Tieu Nam Vang
Birthplace: Phnom Penh (Nam Vang)
Also known as Phnom Penh (Nam Vang) noodles, we love that you can customise your bowl to suit your taste. Choose from rice noodles, yellow wheat noodles or hu tieu (dried tapioca) noodles; if you would like it served in broth or with the broth on the side; and from a range of proteins like fish balls, pork liver, squid and chicken. Dial it up with fried shallots for crunch and herbs for extra aromatic pizazz.
Bún Mọc
Birthplace: northern Vietnam
Hailing from northern Vietnam, bún mọc is eagerly devoured with its refreshing soup made with pork and shiitake mushrooms. Dig through your bowl to find rice vermicelli and a variety of pork – pork balls, sausages, pork ribs and sliced pork – before mixing in coriander, chilli paste, Thai basil and fried shallots. Load up your spoon with a bit of everything for the perfect bite!
Vietnam is full of noodle soup variations, so see if you can tick as many off as possible. Discover Vietnam on an Avalon Waterways Mekong river cruise, or a Globus or Cosmos tour.
