Name

Description

Bún bò Huế

Spicy beef noodle soup originated from the royal city of Huế in Central Vietnam. Beef bones, fermented shrimp paste, lemongrass, and dried chilies give the broth its distinctive flavors. Often served with mint leaves, bean sprouts, and lime wedges. Blood cakes and pig's feet are also common ingredients at some restaurants in the United States and possibly elsewhere.

Bún măng vịt

Bamboo shoots and duck noodle soup.

Bún Ốc

Vermicelli with snails (sea snails similar to the snails in French cuisine).

Bánh canh

A thick tapioca/rice noodle soup with a simple broth. Often includes pork, crab, chicken, shrimp, spring onions and freshly sautéed onions sprinkled on top.

Bún riêu

A noodle soup made of thin rice noodles and topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, water spinach, and chunks of tomato.

Mì bò viên

A Chinese-influenced egg noodle soup with beef meatballs and raw steak

Phở

A noodle soup with a rich, clear broth made from a long boiling of meat and spices. There are many varieties of phở made with different meats (most commonly beef or chicken) along with beef meatballs. Phở is typically served in bowls with spring onion, (in phở tai) slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the South, vegetables and various herbs are also added.

Hủ Tiếu

A noodle soup with many varied styles including a 'dry' (non-soup but with sauce) version, brought to Vietnam by way of Chinese (Teochew) immigrants. The noodles are usually egg noodles or rice noodle, however, many other types may be used. The soup base is made of pork bones.