In Vietnam, noodles are more than just food — they are culture in a bowl. While you can find phở, bún, or hủ tiếu across the country, each region has its own specialties, shaped by local tastes and ingredients.

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Northern Vietnam

• Phở bò / Phở gà - flat noodle (“fuh”, not “foh”): A delicate, clear broth topped with scallions (hành lá) and cilantro (ngò rí).

• Bún cá rô - Rice noodle with fish: Fried perch in a light broth with rice noodles.

• Miến gà - Rice vermicelli with chicken: Glass noodles with chicken broth.

 

Central Vietnam

• Bún bò Huế - Thick round rice noodles: Spicy beef noodle soup with lemongrass and shrimp paste.

• Bún cá (rice noodle with seafish): Noodle soup made from fresh sea fish.

• Bún sứa / Bún mực: Jellyfish or squid noodles, refreshing and full of seafood flavor.

• Mì Quảng: Turmeric noodles with rich broth, pork, shrimp, and peanuts.

• Cao lầu (Hội An specialty): Thick, chewy noodles made with water from ancient wells in Hội An, topped with slices of pork, herbs, and crispy rice crackers. Served with very little broth, Cao lầu is unique to Hội An — you cannot find the authentic taste anywhere else in Vietnam.

 

Southern Vietnam

• Phở: Richer broth than in the North, garnished with scallions (hành lá) and sawtooth herb (ngò gai).

• Hủ tiếu (flat rice noodle): A southern favorite with clear, slightly sweet pork broth.

• Bún riêu: Tomato and crab paste broth with tofu.

• Bún mắm: Bold fermented fish broth with seafood and pork.

• Bún cá lóc: Freshwater snakehead fish noodle soup.

 

A Note on Phở 🍲

In Vietnam, phở is not just “noodle soup” — phở is phở. What makes it unique is the broth: beef or chicken bones simmered for 3–4 hours with spices like star anise, cinnamon, and cardamom, balanced with ginger and onions. This slow process creates a deep, clear, aromatic flavor that no simple noodle soup can match. The noodles and herbs complete the bowl, but the broth is the soul of phở.

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✨ Gluten-free tip: Most Vietnamese noodles (phở, bún, hủ tiếu, miến) are rice-based and safe for gluten-intolerant travelers. Only mì (egg or wheat noodles) should be avoided.

 

⚡ Note: This is only a general introduction — Vietnam has far too many noodle dishes to list them all!