35+ Irresistible Vietnamese Soup Recipes for Every Taste

Vietnamese cuisine is known for its fresh ingredients, vibrant flavors, and aromatic broths, with soups holding a special place in the hearts of food lovers worldwide.

From the comforting warmth of Pho to the rich and tangy flavors of Canh Chua, Vietnamese soups offer an exciting array of tastes and textures that are both nourishing and satisfying.

Whether you’re a seasoned cook or a beginner eager to explore the diverse world of Vietnamese cuisine, these 35+ Vietnamese soup recipes will surely inspire your next culinary adventure.

Each recipe features a unique combination of fresh herbs, spices, meats, seafood, and vegetables, all cooked to perfection in fragrant broths that are sure to tantalize your taste buds.

These soups range from light and refreshing to hearty and flavorful, making them suitable for any occasion.

In this blog article, we’ll explore a variety of Vietnamese soups, from iconic classics like Bun Rieu and Canh Chua, to lesser-known regional specialties that showcase the diversity of this beloved cuisine.

Whether you’re in the mood for something spicy, savory, or tangy, you’re bound to find a recipe that fits your cravings.

So, grab your apron and let’s dive into these delicious Vietnamese soups that will bring the flavors of Vietnam right into your kitchen!

35+ Irresistible Vietnamese Soup Recipes for Every Taste

Vietnamese soups are a delightful blend of fresh ingredients, bold flavors, and comforting broths that make them perfect for any season.

These 35+ recipes highlight the rich culinary heritage of Vietnam, offering a diverse range of soups that are sure to impress your family and friends.

From the hearty and filling Pho to the refreshing and tangy Canh Chua, there’s a Vietnamese soup for everyone to enjoy.

By trying these recipes, you’ll not only experience the incredible flavors of Vietnam but also gain a deeper appreciation for the country’s unique approach to cooking.

So, whether you’re craving something warm and comforting or light and refreshing, these Vietnamese soups are guaranteed to satisfy your culinary desires and bring a taste of Vietnam to your table.

Pho Bo (Vietnamese Beef Noodle Soup)

Pho Bo is a quintessential Vietnamese dish renowned for its aromatic, flavorful broth and tender slices of beef. Served with a heap of rice noodles, fresh herbs, and a squeeze of lime, this soup is perfect for any meal. While it might take some time to prepare the broth, the end result is well worth the effort. The fragrant spices—star anise, cinnamon, and cloves—are a signature feature of the broth, making it a truly comforting dish.

Ingredients:

• 2 lbs beef bones (for broth)
• 1 lb beef brisket or flank steak (thinly sliced)
• 1 onion (peeled and halved)
• 2-inch piece of ginger (sliced thin)
• 4-5 star anise
• 1 cinnamon stick
• 2-3 cloves
• 1 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp salt
• 8 cups water
• 1 pack rice noodles (banh pho)
• Fresh basil leaves
• Bean sprouts
• Lime wedges
• Sliced chili peppers (optional)

Instructions:

1. Prepare the Broth: In a large pot, char the onion and ginger by placing them directly over an open flame or under a broiler until lightly blackened. This step adds depth to the flavor.
2. Boil the Bones: In a separate pot, bring the beef bones and water to a boil, then reduce heat and simmer for 2-3 hours. Skim the scum and fat from the surface regularly.
3. Add Aromatics and Spices: Once the bones have simmered, add the charred onion and ginger, star anise, cinnamon stick, cloves, fish sauce, sugar, and salt to the pot. Let it simmer for an additional 1-2 hours, ensuring the broth becomes rich and flavorful.
4. Prepare the Noodles and Beef: Cook the rice noodles according to the package instructions. Thinly slice the beef against the grain.
5. Assemble the Pho: To serve, place a portion of noodles in each bowl, add thin slices of raw beef on top (the hot broth will cook the beef), and ladle the hot broth over the noodles. Garnish with fresh herbs, bean sprouts, lime wedges, and chili peppers.

Pho Bo is a comforting and soul-satisfying dish that showcases the best of Vietnamese cuisine. The deep, fragrant broth and tender beef, combined with the fresh herbs and crunchy bean sprouts, create a balanced meal full of textures and flavors. With a bit of patience and time, you can bring the essence of Vietnamese street food into your home.

Canh Chua (Vietnamese Sour Soup)

Canh Chua is a traditional Vietnamese sour soup, typically made with fish, tomatoes, and a variety of fresh herbs. The distinct tanginess comes from tamarind, which balances perfectly with the savory fish and the sweetness of pineapples and tomatoes. This soup is refreshing, light, and ideal for hot weather. It’s often served with steamed rice, making it a full and satisfying meal.

Ingredients:

• 1 lb catfish fillets (or any firm white fish)
• 1 medium onion (sliced)
• 2 medium tomatoes (cut into wedges)
• 1/2 pineapple (peeled and cut into chunks)
• 1-2 tbsp tamarind paste
• 1 tbsp fish sauce
• 4 cups water or fish stock
• 1 tbsp sugar
• 1 bunch cilantro (for garnish)
• Fresh basil and mint leaves (for garnish)
• 1-2 chili peppers (optional)

Instructions:

1. Prepare the Broth: In a pot, bring the water or fish stock to a boil. Add the tamarind paste, fish sauce, and sugar. Stir until the tamarind paste is fully dissolved, then lower the heat and let it simmer for 10-15 minutes.
2. Add the Vegetables and Pineapple: Add the sliced onion, tomato wedges, and pineapple chunks to the pot. Simmer for another 10 minutes until the vegetables soften and the flavors meld together.
3. Add the Fish: Gently add the catfish fillets into the pot, making sure not to break them apart. Let the fish cook for about 5-7 minutes, or until fully cooked through.
4. Taste and Adjust: Taste the soup and adjust the sourness or seasoning by adding more tamarind or fish sauce if necessary. If you like it spicier, add sliced chili peppers.
5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, basil, and mint leaves for an extra burst of flavor.

Canh Chua is a vibrant and refreshing soup that offers a balance of sour, savory, and sweet flavors. The mix of fish, tropical fruits, and fresh herbs makes it a unique and nourishing dish. It’s not just a meal but a taste of Vietnamese culinary tradition, perfect for those who enjoy a dish with layers of complexity and brightness.

Bun Rieu (Vietnamese Crab and Tomato Soup)

Bun Rieu is a beloved Vietnamese soup known for its delicate yet flavorful crab-based broth, often served with rice noodles and topped with fresh herbs. The combination of crab, tomatoes, and a dash of shrimp paste creates a wonderfully rich, umami-filled soup. The dish is completed with a side of fresh herbs, lime, and chili, offering a delightful balance of savory and tangy flavors.

Ingredients:

• 1 lb crab meat (or crab paste)
• 2 large tomatoes (quartered)
• 1 small onion (sliced thin)
• 1 tbsp shrimp paste
• 1 tbsp fish sauce
• 1 tbsp sugar
• 6 cups chicken broth
• 1 pack rice noodles (bun)
• Fresh cilantro and green onions (for garnish)
• Lime wedges and chili peppers (optional)
• 2 boiled eggs (optional)

Instructions:

1. Prepare the Crab Broth: In a large pot, bring the chicken broth to a simmer. Add the shrimp paste, fish sauce, and sugar, stirring until the shrimp paste dissolves completely.
2. Cook the Vegetables: Add the tomatoes and onions to the pot and simmer for 10-15 minutes, allowing the tomatoes to break down and release their juice into the broth.
3. Add the Crab: Gently add the crab meat (or paste) into the pot, letting it cook for about 5 minutes. The broth will turn a rich golden color as the crab infuses it with flavor.
4. Cook the Noodles: While the soup simmers, prepare the rice noodles according to the package instructions.
5. Assemble the Soup: To serve, place a portion of noodles into each bowl, then ladle the crab broth and vegetables over the noodles. Top with boiled eggs if desired and garnish with fresh cilantro and green onions.
6. Serve with Lime and Chili: Add lime wedges and chili peppers on the side for added freshness and spice.

Bun Rieu is a delightful soup that combines the rich flavors of crab with the tang of tomatoes and the umami depth of shrimp paste. The fresh herbs and lime add a wonderful contrast to the savory broth, making it a unique and satisfying dish. Whether enjoyed as a hearty lunch or a light dinner, Bun Rieu brings a taste of Vietnam’s vibrant culinary culture to your table.

Hu Tieu (Vietnamese Clear Noodle Soup)

Hu Tieu is a beloved Vietnamese noodle soup known for its delicate, clear broth and a variety of meats, including shrimp, pork, and sometimes even beef. This versatile dish can be served either dry or in a soup form, and it’s usually topped with fresh herbs, fried onions, and a squeeze of lime. The broth is typically made with a combination of pork bones and aromatics, which gives it a clean, savory flavor. It’s a great dish for any time of the day and can be customized to suit different preferences.

Ingredients:

• 1 lb pork bones (for broth)
• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb ground pork (or sliced pork)
• 2 medium onions (peeled and halved)
• 4 cups water or pork broth
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 pack Hu Tieu noodles (or rice noodles)
• Fresh cilantro and green onions (for garnish)
• Fried onions (for garnish)
• Lime wedges and chili peppers (optional)

Instructions:

1. Prepare the Broth: In a large pot, add pork bones and water (or pork broth). Bring it to a boil, then reduce the heat to a simmer. Add the onions, fish sauce, and sugar, and let the broth simmer for about 2 hours, skimming the fat and scum regularly.
2. Prepare the Meats: While the broth simmers, cook the shrimp by boiling them in a separate pot for about 3-4 minutes until they turn pink and firm. If using ground pork, sauté it in a skillet until cooked through. If using sliced pork, blanch the slices briefly in hot water.
3. Cook the Noodles: Boil the Hu Tieu noodles according to package instructions and drain.
4. Assemble the Soup: Place a portion of noodles into each bowl. Add a mixture of shrimp, ground pork, or sliced pork on top. Ladle the hot broth over the noodles and meats.
5. Garnish and Serve: Garnish with fresh cilantro, green onions, and fried onions. Serve with lime wedges and chili peppers on the side for added flavor and spice.

Hu Tieu is a satisfying, light, and flavorful dish that balances savory broth, tender meats, and chewy noodles. The combination of herbs and garnishes provides fresh contrast to the rich broth, making it a well-rounded meal. Whether served as a soup or a dry noodle dish, Hu Tieu brings a comforting taste of Vietnam right to your table.

Bánh Canh (Vietnamese Tapioca Noodle Soup)

Bánh Canh is a flavorful Vietnamese soup made with thick tapioca noodles and a rich, savory broth. The dish typically features shrimp, crab, or pork, and is often garnished with fresh herbs and lime. The tapioca noodles are slightly chewy and offer a unique texture compared to regular rice noodles. The broth is made by simmering pork bones or chicken, which imparts a deep, comforting flavor. This hearty soup is perfect for cold weather or when you’re craving a filling yet flavorful dish.

Ingredients:

• 1 lb pork bones (for broth)
• 1/2 lb shrimp (peeled and deveined)
• 1/2 lb crab meat (optional)
• 1 pack Bánh Canh noodles (or tapioca noodles)
• 1 medium onion (sliced thin)
• 4 cups chicken broth or water
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• Fresh cilantro and green onions (for garnish)
• Lime wedges and chili peppers (optional)

Instructions:

1. Prepare the Broth: In a large pot, add pork bones and water or chicken broth. Bring to a boil and then reduce the heat to simmer. Add the onion, fish sauce, sugar, and salt. Let it simmer for 1-2 hours to develop a rich and savory broth.
2. Cook the Meat: While the broth simmers, cook the shrimp in boiling water for about 3-4 minutes until pink and tender. If using crab meat, sauté it lightly in a pan for added flavor.
3. Prepare the Noodles: Boil the Bánh Canh noodles in a separate pot until tender, following the package instructions, then drain and set aside.
4. Assemble the Soup: Place a serving of noodles into each bowl. Add the shrimp, crab, or any other meat you’re using. Ladle the hot broth over the noodles and meat.
5. Garnish and Serve: Top the soup with fresh cilantro, green onions, and a squeeze of lime. You can also serve it with chili peppers for an added kick.

Bánh Canh is a heartwarming, comforting dish perfect for any time of the year. The chewy tapioca noodles paired with the rich broth and fresh shrimp or crab create a satisfying meal that is both filling and flavorful. With its simple ingredients and clear broth, Bánh Canh is a must-try for those who enjoy Vietnamese soups.

Canh Rau Muong (Vietnamese Water Spinach Soup)

Canh Rau Muong, or Vietnamese water spinach soup, is a light and refreshing dish typically served with fish or pork. The water spinach (rau muong) is the star of this simple yet flavorful soup, which is flavored with garlic, fish sauce, and a touch of sugar. The soup has a clean, savory taste, making it a perfect accompaniment to any Vietnamese meal. It’s a great dish for hot weather due to its lightness, and it can be enjoyed as a starter or a side.

Ingredients:

• 1 bunch water spinach (rau muong)
• 4 cups water or vegetable broth
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic (minced)
• 1 small onion (sliced)
• 1-2 medium tomatoes (cut into wedges)
• 1/2 lb pork (optional, thinly sliced)
• Lime wedges and chili peppers (optional)

Instructions:

1. Prepare the Broth: In a pot, heat a little oil and sauté the minced garlic and sliced onion until fragrant. Add the water or vegetable broth, fish sauce, and sugar. Bring it to a boil and let it simmer for about 10 minutes to allow the flavors to meld together.
2. Add the Tomatoes and Pork: Add the tomato wedges to the broth and simmer for another 5-7 minutes. If using pork, add it to the pot and cook until tender.
3. Add the Water Spinach: Once the broth is flavored, add the water spinach and cook for another 2-3 minutes until the spinach wilts but remains vibrant green.
4. Taste and Adjust: Taste the soup and adjust the seasoning with additional fish sauce or sugar, if needed.
5. Serve: Ladle the soup into bowls and serve with lime wedges and chili peppers for added freshness and heat.

Canh Rau Muong is a delicious, light soup that brings out the natural flavors of water spinach, with the savory broth elevating the dish. It’s a comforting and healthy addition to any meal, especially when paired with grilled fish or rice. This simple soup showcases the beauty of Vietnamese cooking: fresh ingredients, balanced flavors, and a focus on simplicity.

Canh Chua (Vietnamese Sour Soup)

Canh Chua is a quintessential Vietnamese sour soup that combines savory, tangy, and sweet flavors in a delicious broth. It typically features fish such as catfish or tilapia, along with a variety of vegetables like pineapple, tomatoes, and okra. The signature sourness of the dish comes from tamarind or a similar souring agent, creating a refreshing and vibrant soup. It’s often served with rice and is perfect for hot weather due to its lightness and bold flavors.

Ingredients:

• 1 lb fish (catfish or tilapia), cleaned and cut into pieces
• 2 medium tomatoes, quartered
• 1/2 cup pineapple, cut into chunks
• 3-4 okra pods, sliced
• 1 onion, quartered
• 3 cups water or fish stock
• 2 tbsp tamarind paste (or 2-3 fresh tamarind pods)
• 1 tbsp fish sauce
• 1 tbsp sugar
• Fresh cilantro and Thai basil (for garnish)
• 1-2 chili peppers (optional)
• Lime wedges (for serving)

Instructions:

1. Prepare the Broth: In a large pot, bring the water or fish stock to a boil. Add the tamarind paste (or fresh tamarind pods), onions, tomatoes, and pineapple. Simmer for 10-15 minutes until the flavors meld together and the vegetables are tender.
2. Add the Fish: Gently add the fish pieces to the pot, along with fish sauce and sugar. Let it simmer for another 10-15 minutes until the fish is cooked through and the broth becomes rich and flavorful.
3. Add the Okra: Toss in the sliced okra and cook for another 3-4 minutes until tender.
4. Taste and Adjust: Taste the broth and adjust seasoning with additional fish sauce, sugar, or tamarind if needed for balance.
5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and chili peppers. Serve with lime wedges for a burst of citrus.

Canh Chua is a bright and satisfying soup that brings together a harmony of flavors. The sweet, sour, and savory elements make it a refreshing dish perfect for any season, and its versatility allows you to enjoy it with different proteins and vegetables. This soup is ideal for those who love bold flavors and the fresh taste of Vietnamese cuisine.

Bò Kho (Vietnamese Beef Stew)

Bò Kho is a hearty Vietnamese beef stew that combines tender chunks of beef with aromatic spices, making it a rich and comforting dish. The stew is infused with a blend of lemongrass, star anise, cinnamon, and other spices, creating a warm, fragrant broth. Typically served with baguette or rice noodles, Bò Kho is perfect for cooler days and is beloved for its depth of flavor and melt-in-your-mouth beef.

Ingredients:

• 1 lb beef (chuck or brisket), cut into chunks
• 2 tbsp vegetable oil
• 2 medium onions, sliced
• 3 cloves garlic, minced
• 1 lemongrass stalk, smashed and tied into a knot
• 1 cinnamon stick
• 2 star anise pods
• 4 cups beef broth
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp sugar
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cut into chunks
• Fresh cilantro and Thai basil (for garnish)
• Baguette or rice noodles (for serving)

Instructions:

1. Brown the Beef: In a large pot, heat the oil over medium heat. Brown the beef chunks on all sides to develop a rich flavor. Remove the beef and set it aside.
2. Sauté Aromatics: In the same pot, sauté the onions and garlic until fragrant. Add the lemongrass, cinnamon stick, and star anise pods, stirring for a minute to release their oils.
3. Simmer the Stew: Return the beef to the pot and pour in the beef broth. Add the fish sauce, soy sauce, and sugar. Bring the stew to a boil, then reduce to a simmer. Cover and let it cook for 1-2 hours until the beef is tender.
4. Add Vegetables: Add the carrots and potatoes to the pot and continue simmering for 30-40 minutes until the vegetables are tender.
5. Serve: Serve the Bò Kho with a side of crispy baguette or over rice noodles. Garnish with fresh cilantro and Thai basil.

Bò Kho is a rich and aromatic Vietnamese beef stew that’s perfect for warming up on chilly days. The combination of tender beef, aromatic spices, and savory broth makes this dish incredibly satisfying. Whether paired with a baguette to dip in the flavorful broth or served over noodles, Bò Kho delivers a comforting, robust flavor that’s both filling and delicious.

Mi Quang (Vietnamese Quang Noodles Soup)

Mi Quang is a vibrant and flavorful noodle soup from Central Vietnam. Known for its bright yellow color and complex flavors, it features a base of turmeric-flavored broth served over flat rice noodles. The dish often includes a mix of proteins such as shrimp, pork, and sometimes chicken, along with crunchy peanuts, fresh herbs, and fried shallots. This unique soup is a staple in Vietnamese cuisine and offers a perfect balance of spicy, savory, and fresh elements.

Ingredients:

• 1 lb pork (shoulder or belly), sliced thin
• 1/2 lb shrimp, peeled and deveined
• 1 pack Mi Quang noodles (or wide rice noodles)
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 tsp turmeric powder
• 4 cups chicken broth
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1/2 cup roasted peanuts, crushed
• Fresh cilantro, basil, and mint (for garnish)
• 2-3 fried shallots (for garnish)
• Lime wedges and chili peppers (optional)

Instructions:

1. Prepare the Broth: In a large pot, heat the oil over medium heat. Add the garlic and onions, sautéing until fragrant. Stir in the turmeric powder and cook for another minute.
2. Simmer the Soup: Add the chicken broth, fish sauce, and sugar. Bring it to a boil and let it simmer for 10 minutes to allow the flavors to develop.
3. Cook the Proteins: Add the sliced pork and shrimp to the broth, cooking for 5-7 minutes until the shrimp turn pink and the pork is cooked through.
4. Prepare the Noodles: Cook the Mi Quang noodles according to package instructions, then drain and set aside.
5. Assemble the Dish: Place a serving of noodles into each bowl, then top with the cooked pork, shrimp, and broth. Garnish with crushed peanuts, fresh herbs, fried shallots, lime wedges, and chili peppers if desired.

Mi Quang is a dynamic and delicious Vietnamese noodle soup that stands out with its unique combination of flavors and textures. The turmeric-infused broth, paired with the variety of proteins and garnishes, makes it a visually stunning and satisfying meal. This dish is perfect for those seeking something hearty yet refreshing, with the crunch of peanuts and the freshness of herbs adding depth to every bite.

Pho Ga (Vietnamese Chicken Pho)

Pho Ga is a lighter version of the classic Vietnamese pho, using tender chicken instead of beef. This comforting noodle soup is known for its aromatic and flavorful broth, made by simmering chicken with aromatic spices like star anise, cinnamon, and ginger. The dish is served with flat rice noodles, fresh herbs, bean sprouts, lime, and chili, allowing diners to customize their bowl to suit their taste. Pho Ga is a comforting, fragrant meal that’s perfect for any time of day.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 1 onion, halved
• 1 piece of ginger (about 3 inches), smashed
• 2 star anise pods
• 1 cinnamon stick
• 4 cloves
• 4 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 pack rice noodles (pho noodles)
• Fresh cilantro, Thai basil, bean sprouts, lime wedges, and chili peppers (for garnish)

Instructions:

1. Prepare the Broth: In a large pot, place the whole chicken along with the onion, ginger, star anise, cinnamon stick, and cloves. Cover with water (about 10 cups) and bring to a boil. Once boiling, reduce the heat and simmer for 1-1.5 hours to extract the flavors and cook the chicken.
2. Remove the Chicken: Carefully remove the chicken from the pot and set aside to cool. Continue simmering the broth for another 30 minutes to concentrate the flavors.
3. Season the Broth: After the chicken is cool enough to handle, shred the meat and discard the bones. Return the shredded chicken to the pot. Add the fish sauce and sugar to taste, and adjust the seasoning if necessary.
4. Prepare the Noodles: Cook the rice noodles according to the package instructions, then drain and set aside.
5. Serve: In bowls, place a portion of noodles and top with the shredded chicken and hot broth. Garnish with fresh cilantro, Thai basil, bean sprouts, lime wedges, and chili peppers.

Pho Ga is a fragrant and soothing Vietnamese chicken soup that embodies the soul of Vietnamese comfort food. The light, aromatic broth combined with the tender chicken and fresh garnishes creates a delightful balance of flavors and textures. This dish is perfect for those looking for a lighter, yet hearty soup, offering warmth and satisfaction with every spoonful.

Canh Bong Cai (Vietnamese Cabbage Soup)

Canh Bong Cai is a simple, light Vietnamese soup made with cabbage and flavored with fish sauce and garlic. Often served as a side dish in Vietnamese meals, it’s known for its clean, subtle flavor. The cabbage is cooked until tender, but still retains its slight crunch, creating a perfect balance with the savory broth. This dish is often paired with rice and grilled meats, making it a great accompaniment to a traditional Vietnamese meal.

Ingredients:

• 1/2 head of napa cabbage, chopped into large pieces
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Sauté the Garlic: In a large pot, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
2. Add Broth and Cabbage: Add the chicken or vegetable broth to the pot and bring to a boil. Once boiling, add the chopped cabbage and cook for about 10 minutes, until the cabbage is tender but still slightly crunchy.
3. Season: Add the fish sauce, sugar, and salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
4. Serve: Ladle the soup into bowls and garnish with fresh cilantro.

Canh Bong Cai is a delicate, comforting soup that highlights the natural flavors of cabbage, making it the perfect accompaniment to any Vietnamese meal. Its simple preparation and clean taste make it a go-to dish for those who want a light yet satisfying soup. The broth’s umami depth, paired with the crispness of cabbage, offers a nourishing and refreshing option for any occasion.

Hu Tieu (Vietnamese Pork and Shrimp Noodle Soup)

Hu Tieu is a popular Vietnamese noodle soup that comes with a flavorful, clear broth served over noodles with pork, shrimp, and a variety of herbs and vegetables. The soup is known for its complex flavors and textures, combining both crunchy and tender ingredients with a deliciously light, savory broth. It can be served in many ways—either dry or with broth—and often includes additional toppings like fried shallots, chili peppers, and lime for added zing.

Ingredients:

• 1 lb pork (pork belly or shoulder), thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 1 pack Hu Tieu noodles or rice noodles
• 4 cups pork or chicken broth
• 1 onion, quartered
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp vegetable oil
• Fresh cilantro, green onions, fried shallots, and chili peppers (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Broth: In a large pot, heat the oil over medium heat. Add the minced garlic and onion, and sauté until fragrant. Add the broth, fish sauce, soy sauce, and sugar. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes to develop the flavor.
2. Cook the Noodles: Cook the Hu Tieu noodles or rice noodles according to the package instructions, then drain and set aside.
3. Prepare the Meat: Add the sliced pork and shrimp to the simmering broth, and cook for 5-7 minutes until the shrimp turns pink and the pork is cooked through.
4. Assemble the Soup: Place the cooked noodles in individual bowls. Ladle the hot broth, pork, and shrimp over the noodles.
5. Garnish: Garnish with fresh cilantro, green onions, fried shallots, and chili peppers. Serve with lime wedges on the side.

Hu Tieu is a delightful and satisfying Vietnamese noodle soup that strikes a balance between tender meat, succulent shrimp, and a flavorful, aromatic broth. The combination of fresh herbs and crispy garnishes enhances the dish’s appeal, making it a true crowd-pleaser. This versatile soup can be customized with different proteins and toppings, making it a great option for any occasion.

Canh Chua (Vietnamese Sour Soup)

Canh Chua is a beloved Vietnamese sour soup, typically served with fish or shrimp. The broth is tangy, thanks to the addition of tamarind and pineapple, and it’s balanced with a hint of sweetness and savory flavors. This dish is not only delicious but also incredibly refreshing, making it perfect for hot weather or a light, flavorful meal. The combination of herbs, vegetables, and tender fish or shrimp makes this soup a delightful experience for the taste buds.

Ingredients:

• 1 lb fish (catfish or tilapia work well), cut into pieces
• 1/2 pineapple, peeled and sliced
• 2 tomatoes, quartered
• 1 onion, quartered
• 2-3 tbsp tamarind paste or fresh tamarind
• 4 cups chicken or fish broth
• 1 tbsp sugar
• 2 tbsp fish sauce
• 1 tbsp vegetable oil
• 1/2 cup bean sprouts
• Fresh cilantro, Thai basil, and chili peppers for garnish
• Lime wedges (for serving)

Instructions:

1. Prepare the Broth: In a large pot, heat the oil over medium heat. Add the onion and sauté for 2-3 minutes until softened. Add the chicken or fish broth, tamarind paste, sugar, and fish sauce. Bring to a boil.
2. Add the Vegetables and Pineapple: Once the broth is boiling, add the pineapple slices, tomatoes, and continue to simmer for 10 minutes to allow the flavors to meld.
3. Cook the Fish: Add the fish pieces to the pot and cook for another 5-7 minutes, or until the fish is tender and cooked through.
4. Final Touches: Stir in the bean sprouts and simmer for an additional 2 minutes. Adjust the seasoning with more fish sauce or sugar if needed.
5. Serve: Ladle the soup into bowls, and garnish with fresh cilantro, Thai basil, and chili peppers. Serve with lime wedges on the side for added tang.

Canh Chua is a perfect balance of tangy, savory, and slightly sweet flavors. The combination of tamarind, pineapple, and fish creates a complex yet refreshing soup that will brighten any meal. It’s a fantastic way to experience the unique flavors of Vietnamese cuisine, with its bold and vibrant broth and nourishing ingredients. This dish is ideal for those looking for something light yet packed with flavor, especially for a warm day.

Bun Rieu (Vietnamese Crab and Tomato Soup)

Bun Rieu is a rich and flavorful Vietnamese soup made with a tomato-based broth, crab, and rice noodles. It’s a popular dish known for its aromatic flavors, featuring a unique combination of crab meat, tomatoes, and a homemade crab paste. This soup has a satisfying, savory base, complemented by a tangy kick from the tomatoes. The addition of herbs and fried tofu provides extra texture and flavor, making it a beloved comfort food for many.

Ingredients:

• 1 lb crab meat (or crab paste)
• 3 large tomatoes, chopped
• 1 block of tofu, cubed and fried
• 4 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 pack rice vermicelli noodles (Bún noodles)
• Fresh cilantro, Thai basil, and mint for garnish
• Lime wedges and chili peppers (for serving)

Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the chopped tomatoes and sauté for 3-4 minutes until softened. Add the chicken broth, fish sauce, and sugar, and bring to a boil.
2. Add the Crab: Once the broth is boiling, add the crab meat or crab paste. Stir well to combine and simmer for 10 minutes. If you prefer a smoother broth, you can blend the mixture, but it’s traditionally left chunky.
3. Cook the Noodles: While the broth is simmering, cook the rice vermicelli noodles according to the package instructions, then drain and set aside.
4. Fry the Tofu: In a separate pan, fry the cubed tofu until golden brown and crispy, about 5-7 minutes.
5. Assemble the Soup: Place the cooked noodles in individual bowls. Ladle the crab and tomato broth over the noodles. Top with fried tofu cubes and garnish with fresh cilantro, Thai basil, and mint.
6. Serve: Serve with lime wedges and chili peppers on the side for extra flavor and heat.

Bun Rieu is a vibrant, comforting dish with a rich, savory broth that beautifully balances the sweetness of crab, tanginess from tomatoes, and the freshness of herbs. It’s a satisfying and nourishing soup, with layers of texture from the noodles, tofu, and crab. This dish is perfect for those who enjoy a soup with a bit of zest and complexity, ideal for lunch or dinner with family and friends.

Chao Tom (Vietnamese Shrimp Porridge Soup)

Chao Tom is a Vietnamese shrimp porridge that combines the creamy texture of rice porridge (chao) with the sweet, succulent flavor of shrimp. The broth is light yet comforting, and the shrimp are often skewered on sugar cane or grilled for added flavor. This dish is a comforting, hearty meal that’s perfect for colder weather or when you’re craving something soothing and filling. The addition of fresh herbs and seasonings brings a delicate balance of flavors to this soul-warming soup.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup jasmine rice, rinsed
• 5 cups chicken broth or water
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1/2 tsp ground pepper
• 1 stalk lemongrass, bruised
• 1 small onion, diced
• Fresh cilantro, green onions, and chili peppers for garnish
• Lime wedges (for serving)

Instructions:

1. Prepare the Rice Porridge: In a large pot, add the rinsed rice and chicken broth. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the rice has broken down and the porridge reaches a creamy consistency.
2. Cook the Shrimp: While the rice is cooking, grill or sauté the shrimp until they turn pink and are cooked through. You can skewer them on sugar cane for authenticity, but it’s optional.
3. Add Seasoning: Once the rice has softened, add the fish sauce, sugar, and ground pepper to the pot. Stir well to combine and simmer for an additional 10 minutes to allow the flavors to meld together.
4. Assemble the Dish: Spoon the rice porridge into bowls and top with the grilled shrimp. Garnish with fresh cilantro, green onions, and chili peppers.
5. Serve: Serve with lime wedges on the side for added freshness.

Chao Tom is a delicate and flavorful Vietnamese soup that offers a perfect balance of savory shrimp and creamy rice porridge. The combination of tender shrimp with the soothing, aromatic broth makes this dish a comforting meal for any time of day. It’s a lighter yet fulfilling dish that is packed with flavor, making it a wonderful option when you crave something nourishing and satisfying.

Note: More recipes are coming soon!