Vietnamese cuisine boasts a huge variety of noodle soups, each with distinct influences, origins and flavours. A common characteristic of many of these soups is a rich broth.
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. Pig's feet are also common ingredients at some restaurants.
A noodle soup made of thin rice noodles, topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, tamarind/lime, tofu, water spinach, and chunks of tomato
A noodle soup with a rich, clear broth made from a long boiling of meat and spices, its many varieties are made with different meats (most commonly beef or chicken) along with beef meatballs. Phở is typically served in bowls with spring onion, (in phở tái) slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the south, bean sprouts and various herbs are also added.
Phở satế
Spicy noodle soup with thinly sliced rare beef steak, satế hot chili sauce, sliced cucumber, tomatoes, and peanut
Mì vịt tiềm
Yellow noodle soup with roasted duck and Chinese broccoli
A noodle soup with many varied styles, including a 'dry' (not soup, but with sauce) version, which was brought to Vietnam by way of Chinese (Teochew) immigrants from Cambodia. The noodles are usually egg noodles or rice noodles, but many other types may be used. The soup base is made of pork bones.
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