Delicious Vietnamese noodle soups that are not Pho
Bún bò Huế – Hue Beef Noodle Soup
Bún bò Huế is a flavorful noodle soup originate from the the city of Huế, the former capital of Vietnam and my mom’s hometown. The dish is known for its rich broth made from beef and pork bones. What makes this dish special is the use of fermented shrimp paste, which gives it its distinctive strong smell and bold taste, making it less popular to foreigners. The dish’s toppings include thinly sliced beef, Vietnamese pork sausage and congealed pig blood. This dish is often served with a side platter of fresh herbs and vegetables.
Bún riêu – Crab Noodle Soup
Bún riêu is a noodle soup made with pork-bone and seafood based broth. Its reddish-orange color is a combination of shrimp head fat, tomatoes and annatto oil. What makes this dish unique is a special topping in the form of “meatball” made from crab meat, shrimp and eggs, which floats to the top of the soup when it cooks. Other ingredients include fried tofu, congealed pig blood and tomatoes. Similar with other Vietnamese noodle soups, this dish is served with a side fresh herbs and vegetables. Shrimp paste can also be added for enhanced flavor.
Bún măng vịt – Duck Noodle Soup with Bamboo Shoots
Bun Mang Vit is a Vietnamese rice vermicelli duck noodle soup with bamboo shoots. As the name suggests, the broth based is made from shimmering whole duck and saute bamboo shoots, giving it a savory-sweet flavor. Duck slices are served with a special dipping sauce made of ginger, fish sauce, sugar and hot chillies. Instead of herbs and vegetables, this dish is often enjoyed with a side of salad consists of shredded cabbage, onion and Vietnamese coriander dressed with sweet-and-sour vinegar.
Mì Quảng Phan Thiết
My personal favorite is Mì Quảng Phan Thiết. Mì Quảng is a noodle soup originates from the central region of Vietnam, Quảng Nam province. Each region of Vietnam has a different version of the dish. My hometown, Phan Thiết, is closer to southern Vietnam, which is characterized by a sweeter flavor profile compared to provinces in the central region. The version of the dish that I’m familiar with has a greater volume of soup compared to the original and is served with white rice noodle similar to Pho. The soup color is reddish orange from annatto oil and chili sate paste. Toppings include pork slices and pork trotters with a sprinkle of peanuts and lime for extra flavor.
In contrast, the original dish has a golden yellow soup color primarily from turmeric, and is served with poached shrimp and sliced pork belly paired with crispy black sesame rice crackers. The noodle also has a golden-yellow color and is much thicker compared to Pho noodle. Below is an image of the original version of the dish.
