Soup

A traditional Vietnamese dessert soup known for its nourishing and beautifying properties, featuring a delicate balance of floral, fruity, and gelatinous textures. It's simmered with a variety of dried ingredients that soften and meld into a subtly sweet, clear broth.

Snow fungus (Tremella fuciformis) · Goji berries (Gouqi) · Dried longan · Bird's nest (edible, prepared)

A classic and comforting Vietnamese dessert soup made with ripe bananas, tapioca pearls, and creamy coconut milk. This traditional version highlights the natural sweetness of the bananas and the rich texture of coconut.

Ripe bananas (e.g., Nam Chu or similar sweet variety) · Coconut milk (full fat) · Water · Tapioca pearls (small)

A classic Vietnamese dessert soup featuring creamy mung beans simmered with pandan leaves and sweetened with sugar, often served with coconut milk.

Mung beans, split and hulled · Water · Sugar (rock sugar or granulated) · Pandan leaves

A classic Vietnamese dessert soup made with tender black beans, sweetened with sugar, and often enriched with coconut milk. It's a comforting and subtly sweet treat.

Dried black beans · Water · Sugar · Salt

A vibrant and spicy twist on Mì Hoành Thánh, incorporating the bold flavors of Sichuan cuisine with chili oil, Sichuan peppercorns, and a touch of numbing spice.

Ground pork · Shrimp, peeled and deveined · Wonton wrappers · Wheat noodles (e.g., ramen or lo mein)

A comforting and flavorful Vietnamese noodle soup featuring delicate wontons, tender noodles, and a rich, aromatic broth. This classic version emphasizes fresh ingredients and balanced flavors.

Ground pork · Shrimp, peeled and deveined · Wonton wrappers · Egg noodles

A flavorful variation of Hủ Tiếu Sa Tế that emphasizes the deep umami from dried shrimp and uses tender pork ribs for a richer broth and meat component.

Pork ribs · Dried shrimp · Pork bones · Rice noodles (hủ tiếu)

A faster, simplified version of Hủ Tiếu Sa Tế, focusing on readily available ingredients and quicker broth preparation while retaining the signature sa tế flavor.

Pork broth (store-bought or quick homemade) · Pre-cooked sliced pork · Cooked shrimp · Rice noodles (hủ tiếu)

A rich and aromatic Cambodian-inspired Vietnamese noodle soup featuring a complex broth infused with sa tế (chili oil), tender pork, shrimp, and various toppings. This is the classic, authentic version.

Pork bones · Dried shrimp · Pork shoulder · Shrimp

A regional variation from Sa Đéc, this Hủ Tiếu features a clearer, lighter broth often enhanced with pork offal and a distinct sweetness from caramelized sugar. It's known for its delicate yet complex flavor profile and is typically served with a wider array of fresh herbs and vegetables.

Pork bones · Pork offal (liver, kidney, heart) · Pork loin · Rice noodles (hủ tiếu)

A simplified version of the classic Hủ Tiếu Nam Vang, this recipe uses pre-made broth and fewer, but still essential, toppings for a quicker weeknight meal. It captures the core flavors of the original dish with less preparation time.

Pre-made pork broth · Rice noodles (hủ tiếu) · Cooked pork slices · Shrimp

A classic and deeply flavorful Cambodian-Vietnamese noodle soup, Hủ Tiếu Nam Vang features a rich pork and shrimp broth, tender rice noodles, and a variety of toppings including pork, shrimp, quail eggs, and chives. It's a comforting and complex dish with a perfect balance of savory, sweet, and umami notes.

Pork bones · Dried shrimp · Pork loin · Shrimp

A vegetarian adaptation of Bún Mắm, replacing the traditional fish broth with a flavorful vegetable broth infused with vegetarian 'fish sauce' and incorporating a variety of mushrooms and tofu for texture and umami.

Vegetable broth · Fermented tofu paste (mắm chao) · Vegetarian 'fish sauce' · Lemongrass, bruised

A faster, simplified version of Bún Mắm, using pre-made fermented fish paste concentrate and fewer types of seafood and vegetables, while retaining the core flavor profile.

Fermented fish paste concentrate (mắm) · Pork shoulder, thinly sliced · Shrimp, peeled and deveined · Firm white fish fillets, cubed

A rich and complex noodle soup from the Mekong Delta, characterized by its pungent fermented fish broth, tender meats, and an abundance of fresh herbs and vegetables. This is the quintessential Bún Mắm experience.

Fermented fish paste (mắm cá lóc or mắm sặc) · Pork belly · Shrimp · Squid

A classic and intensely flavorful Vietnamese noodle soup featuring a rich broth made from fermented anchovy paste (mắm nêm), served with rice vermicelli noodles, various meats, and fresh herbs.

Fermented anchovy paste (mắm nêm) · Pork belly · Shrimp · Rice vermicelli noodles (bún)

A regional variation of Bánh Canh Chả Cá, specifically using snakehead fish (cá lóc) for the fish cakes, known for its firm texture and delicate flavor, often found in Southern Vietnam.

Tapioca starch · Rice flour · Snakehead fish fillets (cá lóc) · Shrimp

A faster version of the classic Bánh Canh Chả Cá, using store-bought fish cakes and pre-made tapioca noodles to save time, while still delivering comforting flavors.

Pre-made tapioca noodles · Store-bought fish cakes · Chicken or vegetable broth · Fish sauce

A classic and comforting Vietnamese noodle soup featuring chewy tapioca noodles in a savory, aromatic broth, topped with flavorful homemade fish cakes and fresh herbs.

Tapioca starch · Rice flour · White fish fillets (e.g., tilapia, cod) · Shrimp paste

A regional variation of Bánh Canh Cá Lóc from the Mekong Delta, often featuring a richer, slightly sweeter broth and sometimes incorporating ingredients like shrimp or pork ribs for added depth. This version focuses on the characteristic flavors of the region.

snakehead fish fillets · pork ribs (optional) · shrimp (optional) · tapioca starch