20 Delightful Vietnamese Soup Recipes You Must Try

Vietnamese soup recipes are a delicious way to warm your soul and fill your belly. From the famous pho to the comforting bún riêu, these soups are packed with fresh ingredients and bold flavors, perfect for any occasion.

Whether you’re a seasoned cook or a kitchen newbie, you’ll find simple, tasty recipes that showcase the heart of Vietnamese cuisine.

Chao: Vietnamese Rice Porridge

Chao, or Vietnamese rice porridge, is a comforting and hearty dish that’s perfect for any time of the day. This dish combines rice, broth, and various toppings to create a warm, soothing bowl that’s both simple to make and deeply satisfying. The taste is wonderfully savory, often enhanced with fresh herbs and seasonings, making it a favorite in many households.

What makes chao so appealing is its versatility. It can be made with chicken, fish, or even just vegetables, allowing you to customize it to your liking. Plus, it’s a great way to use leftover rice! Whether you’re feeling under the weather or just in need of a quick and nourishing meal, chao is the answer.

Ingredients

• 1 cup jasmine rice
• 8 cups water or chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 2 green onions, chopped
• 1 medium carrot, diced
• 1 cup cooked chicken, shredded (optional)
• Fresh cilantro, for garnish
• Fried shallots, for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a large pot, combine the rinsed rice and water or broth. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally, until the rice is very soft and the porridge has thickened.
4. Add fish sauce and salt, adjusting to taste. If using chicken, stir in the shredded meat at this point.
5. Serve hot, garnished with chopped green onions, cilantro, and fried shallots. Enjoy!

Bun Rieu: Crab and Tomato Soup

Bun Rieu is a beloved Vietnamese soup that brings together the fresh flavors of crab and tomatoes in a comforting bowl. The combination of sweet crab meat, tangy tomatoes, and aromatic herbs creates a delightful taste that’s both savory and refreshing. This soup is relatively simple to make, making it a great option for both novice and experienced cooks looking to explore Vietnamese cuisine.

This dish is often served with rice noodles and garnished with fresh herbs, adding a burst of color and flavor. It’s perfect for a cozy meal at home or for impressing guests at a dinner party. Whether you’re familiar with Vietnamese food or trying it for the first time, Bun Rieu is sure to become a favorite!

Ingredients

• 8 oz crab meat (fresh or canned)
• 4 large ripe tomatoes, chopped
• 1 onion, sliced
• 4 cups chicken or vegetable broth
• 8 oz rice noodles
• 2 tbsp fish sauce
• 1 tsp sugar
• Salt and pepper to taste
• Fresh herbs (cilantro, Vietnamese mint) for garnish
• Lemon wedges for serving

Instructions

1. Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
2. Sauté the Base: In a large pot, heat a little oil over medium heat. Add sliced onions and chopped tomatoes, cooking until the tomatoes soften.
3. Add the Broth: Pour in the chicken or vegetable broth, bringing it to a simmer. Stir in the fish sauce, sugar, salt, and pepper.
4. Add Crab: Gently add the crab meat to the pot, letting it cook for about 5 minutes.
5. Assemble the Soup: In serving bowls, place a portion of the cooked rice noodles. Ladle the hot soup over the noodles and top with fresh herbs.
6. Serve: Add a lemon wedge on the side and enjoy your homemade Bun Rieu!

Canh Chua: Sour Fish Soup

Canh Chua, or sour fish soup, is a delightful Vietnamese dish that balances tangy and savory flavors. The combination of fresh fish, seasonal vegetables, and a hint of sourness creates a refreshing and comforting soup, perfect for any meal. It’s a simple recipe that anyone can try at home, offering a taste of Vietnamese cuisine without the fuss.

This soup typically features ingredients like tamarind for sourness and a variety of vegetables such as tomatoes and pineapples for added flavor. Everyone will love the vibrant colors and the way the tastes come together in each bowl. It’s not only delicious but also packed with nutrients!

Ingredients

• 2 whole fish (like catfish or tilapia), cleaned
• 5 cups water
• 1/2 cup tamarind pulp (or juice)
• 1 cup pineapple, diced
• 1 cup tomatoes, chopped
• 1/2 cup bean sprouts
• 1 onion, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Salt to taste
• Fresh herbs (like cilantro and basil) for garnish
• Lime wedges for serving

Instructions

1. Bring the water to a boil in a large pot. Add the cleaned fish and simmer for about 10 minutes until cooked through.
2. Remove the fish and set aside. In the same pot, add tamarind pulp, pineapple, tomatoes, onion, fish sauce, sugar, and salt. Let it simmer for another 5-7 minutes.
3. Return the fish to the pot gently, then add bean sprouts and let it simmer for another minute.
4. Serve hot, garnished with fresh herbs and lime wedges on the side. Enjoy!

Hu Tieu: Southern Vietnamese Noodle Soup

Hu Tieu is a beloved southern Vietnamese noodle soup that brings together a delightful mix of flavors and textures. This dish features tender noodles, a savory broth, and a variety of toppings, creating a comforting meal perfect for any time of day. The harmonious blend of ingredients makes it rich yet light, leaving your taste buds satisfied but not overwhelmed.

Making Hu Tieu at home is fairly simple, and you can tailor it to your liking by choosing your preferred proteins and veggies. Whether you opt for shrimp, pork, or a mix, the result is a bowl of warmth that’s both satisfying and nourishing.

Ingredients

• 200g rice noodles
• 500ml chicken or pork broth
• 150g pork belly, thinly sliced
• 100g shrimp, peeled and deveined
• 1 small carrot, julienned
• 50g bean sprouts
• 1 spring onion, chopped
• Fresh cilantro, for garnish
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• Lime wedges, for serving

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions, then drain and set aside.
2. Make the Broth: In a pot, bring the chicken or pork broth to a simmer. Add fish sauce, sugar, salt, and pepper. Adjust the seasoning to your taste.
3. Cook the Meat: Add the pork belly slices and shrimp to the broth. Cook until the pork is tender and the shrimp turns pink, about 5-7 minutes.
4. Assemble the Bowl: In serving bowls, layer the cooked noodles, followed by the meat and broth. Top with carrot, bean sprouts, and chopped spring onion.
5. Garnish and Serve: Finish with fresh cilantro and serve lime wedges on the side for added zest.

Pho Bo: Traditional Beef Noodle Soup

Pho Bo is a comforting and aromatic Vietnamese beef noodle soup. It’s known for its rich broth, which is infused with spices and served with tender beef, fresh herbs, and rice noodles. The flavors blend beautifully, creating a warm and satisfying dish that’s perfect for any time of year.

This recipe is not overly complicated, making it great for both novice and experienced cooks. With a few key ingredients and some patience, you’ll have a delicious homemade Pho Bo that rivals any restaurant version.

Ingredients

• 2 pounds beef bones (oxtail or marrow bones)
• 1 pound beef brisket
• 1 large onion, halved
• 1 piece ginger (about 3 inches), sliced
• 4 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tablespoon fish sauce
• Salt, to taste
• 8 cups water
• 12 ounces rice noodles
• Fresh basil leaves
• Bean sprouts
• Thinly sliced lime
• Sliced jalapeños (optional)
• Chopped cilantro, for garnish

Instructions

1. Prepare the Broth: In a large pot, roast the onion and ginger on medium heat until fragrant. Add the beef bones and brisket, then pour in the water. Bring to a boil, skimming off any foam that rises to the top.
2. Add Spices: Once the broth is clear, add the star anise, cinnamon stick, cloves, fish sauce, and salt. Simmer for at least 1.5 to 2 hours, making sure to adjust seasoning as needed.
3. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
4. Prepare the Beef: Once the broth is ready, remove the brisket, slice it thinly, and return it to the pot. Strain the broth if desired.
5. Assemble the Soup: In a bowl, add a portion of noodles, ladle in the hot broth, and top with fresh herbs, bean sprouts, lime, and jalapeños. Garnish with chopped cilantro and serve hot.

Mi Quang: Turmeric Noodle Soup

Mi Quang is a delightful Vietnamese dish that features turmeric-infused noodles, giving it a vibrant color and a unique flavor. This soup is light yet satisfying, often bursting with fresh herbs and topped with grilled proteins like shrimp or chicken. Its balance of savory and fragrant notes makes it a favorite among those who appreciate comforting yet fresh meals.

Making Mi Quang is straightforward, and it can be customized based on your preferences. The combination of fresh lime, herbs, and crunchy peanuts adds an exciting twist, making each bowl a personal experience. It’s a great dish for both casual meals and special occasions.

Ingredients

• 8 ounces rice noodles
• 1 tablespoon turmeric powder
• 2 cups chicken or vegetable broth
• 8 large shrimp, peeled and deveined
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup bean sprouts
• 1/2 cup sliced red cabbage
• 1/4 cup chopped fresh herbs (mint, cilantro, and basil)
• 1 lime, cut into wedges
• 1/4 cup roasted peanuts, chopped

Instructions

1. Cook the Noodles: In a pot of boiling water, cook the rice noodles according to package instructions until tender. Drain and set aside.
2. Prepare the Broth: In a large saucepan, combine the broth, turmeric powder, fish sauce, and sugar. Bring to a simmer.
3. Add the Shrimp: Add the shrimp to the broth and cook for about 3-4 minutes or until they turn pink and opaque.
4. Assemble the Soup: In bowls, place a portion of the cooked noodles. Pour the broth and shrimp over the noodles.
5. Top with Fresh Ingredients: Add bean sprouts, sliced red cabbage, and fresh herbs. Sprinkle chopped peanuts on top and serve with lime wedges on the side.

Pho Ga: Chicken Noodle Soup

Pho Ga, or Vietnamese chicken noodle soup, is a comforting dish that warms the soul. This soup features tender pieces of chicken, soft rice noodles, and a flavorful broth infused with aromatic herbs and spices. It’s a delightful balance of savory and slightly sweet, making it a favorite for many.

Making Pho Ga is simpler than you might think. With just a few ingredients and some time to let the flavors meld, you can whip up a delicious bowl of this traditional Vietnamese dish right in your kitchen!

Ingredients

• 1 whole chicken (about 3-4 lbs)
• 2 medium onions, quartered
• 2 tablespoons ginger, sliced
• 2-3 star anise pods
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 8 cups water
• 1 tablespoon fish sauce
• 12 oz rice noodles
• Fresh herbs (basil, cilantro, mint)
• Bean sprouts
• Lime wedges
• Sliced jalapeños (optional)
• Salt to taste

Instructions

1. Prepare the Broth: In a large pot, add the whole chicken, onions, ginger, star anise, cinnamon, coriander seeds, and water. Bring to a boil, then reduce heat to a simmer. Cook for about 1 hour, skimming off any foam that rises to the surface.
2. Season the Broth: After an hour, add fish sauce and salt to taste. Continue simmering until the chicken is fully cooked and tender.
3. Cook the Noodles: While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
4. Shred the Chicken: Once the chicken is cooked, carefully remove it from the broth. Let it cool slightly before shredding the meat into bite-sized pieces.
5. Assemble the Soup: In serving bowls, place a portion of cooked noodles, shredded chicken, and ladle the hot broth over. Garnish with fresh herbs, bean sprouts, lime wedges, and jalapeños if you like it spicy.

Bun Bo Hue: Spicy Beef Noodle Soup

Bun Bo Hue is a vibrant and flavorful Vietnamese soup that packs a spicy punch. This delicious dish combines tender beef, rice noodles, and a rich, aromatic broth infused with lemongrass, chili, and various spices. It’s a perfect balance of heat and depth, making it a favorite for many.

While Bun Bo Hue does require some prep work, it’s quite straightforward to make at home. This soup is not just comforting but also a feast for the senses, with its bright colors and fragrant herbs. You’ll impress your family and friends with this delightful dish!

Ingredients

• 1 lb beef shank, cut into pieces
• 1 lb pork knuckles
• 1 onion, halved
• 3 stalks of lemongrass, bruised
• 4-5 cups beef stock or water
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 tablespoon chili paste
• 1 lb rice noodles
• Fresh herbs (mint, cilantro, Thai basil)
• Lime wedges, for garnish
• Chili slices, for garnish (optional)

Instructions

1. Prepare the Broth: In a large pot, add the beef shank, pork knuckles, halved onion, and bruised lemongrass. Cover with beef stock or water and bring to a boil. Reduce heat and simmer for about 1.5 hours until the meat is tender.
2. Season the Broth: Once the meat is cooked, remove it from the pot and set aside. Strain the broth to remove solids. Add fish sauce, sugar, and chili paste to the strained broth, adjusting to taste.
3. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
4. Assemble the Soup: Slice the beef and pork into bite-sized pieces. In bowls, add a serving of noodles, top with the sliced meat, and ladle the hot broth over. Garnish with fresh herbs, lime wedges, and chili slices if desired.
5. Serve: Enjoy your homemade Bun Bo Hue hot, savoring the rich flavors and fragrant spices!

Sup Mang Cua: Asparagus and Crab Soup

Sup Mang Cua is a delightful Vietnamese soup that combines the sweetness of fresh crab with tender asparagus. This dish is light yet satisfying, making it perfect for any occasion. With its clear broth and delicate flavors, it offers a refreshing taste that is both comforting and invigorating.

Making this soup is straightforward. It requires minimal ingredients and can be prepared in about 30 minutes. The combination of crab and asparagus not only creates a beautiful presentation but also ensures a nutritious meal that everyone will enjoy.

Ingredients

• 1 cup crab meat, cooked
• 1 cup asparagus, cut into 2-inch pieces
• 4 cups chicken or vegetable broth
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 green onions, finely chopped
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
• 1 tablespoon oil for sautéing

Instructions

1. Prepare the Broth: In a pot, heat the oil over medium heat. Add the asparagus and sauté for about 2-3 minutes.
2. Add Broth: Pour in the chicken or vegetable broth and bring the mixture to a boil.
3. Season: Stir in the fish sauce, salt, and black pepper. Let the soup simmer for about 5 minutes until the asparagus is tender.
4. Add Crab: Gently add the cooked crab meat to the soup and let it heat through for another 2 minutes.
5. Thickening (Optional): If you prefer a thicker soup, add the cornstarch mixture and stir until the soup thickens slightly.
6. Serve: Garnish with chopped green onions before serving hot.

Mien Luon: Glass Noodle Soup with Eels

Mien Luon is a unique Vietnamese dish that showcases the incredible combination of glass noodles and tender eels. The soup is light yet flavorful, with a broth that often includes herbs and spices, giving it a fresh and aromatic profile. This dish is perfect for those who enjoy experimenting with seafood and are looking for a comforting meal.

Making Mien Luon is relatively simple, making it an excellent choice for both beginners and seasoned cooks. The glass noodles soak up the broth beautifully, creating a satisfying and hearty experience. And don’t worry; with the right ingredients and a bit of patience, you can whip up this delightful soup in no time.

Ingredients

• 200g glass noodles
• 300g eels, cleaned and cut into pieces
• 1 liter fish stock
• 1 tablespoon fish sauce
• 1 small onion, sliced
• 2-3 cloves garlic, minced
• 1 teaspoon ginger, minced
• Fresh herbs (cilantro, mint, or basil)
• Chili paste (optional, to taste)
• Salt and pepper to taste

Instructions

1. Prepare the Noodles: Soak the glass noodles in warm water for about 15 minutes until they soften. Drain and set aside.
2. Cook the Eels: In a pot, heat some oil and sauté the garlic, ginger, and onion until fragrant. Add the eels and cook for about 5 minutes until they are lightly browned.
3. Add the Stock: Pour in the fish stock and bring it to a boil. Add the fish sauce, salt, and pepper. Let it simmer for about 10 minutes.
4. Combine: Add the soaked glass noodles to the pot and simmer for another 3-5 minutes until the noodles are heated through.
5. Serve: Ladle the soup into bowls, garnish with fresh herbs and chili paste if desired. Enjoy your delicious Mien Luon!

Canh Kho Qua: Bitter Melon Soup

Canh Kho Qua, or Bitter Melon Soup, is a beloved Vietnamese dish that brings together unique flavors and health benefits. This soup features the distinctive taste of bitter melon, which is offset by a savory broth and stuffed with ground meat. It’s a perfect blend of health and taste, making it a staple in many households.

Making this soup is quite simple, so don’t worry if you’re not a seasoned chef. It’s an easy recipe that allows you to enjoy a nutrient-rich meal without much fuss. The bitterness of the melon pairs beautifully with the meat filling, creating a comforting dish that warms the heart.

Ingredients

• 2 medium bitter melons
• 200g ground pork or beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• Salt and pepper to taste
• 4 cups chicken or vegetable broth
• 1 tablespoon vegetable oil
• Optional: sliced carrots or mushrooms for added flavor

Instructions

1. Prepare the Bitter Melon: Cut the bitter melons in half lengthwise and scoop out the seeds. Rinse well to reduce bitterness.
2. Make the Filling: In a bowl, mix ground meat, chopped onion, garlic, fish sauce, salt, and pepper until well combined.
3. Stuff the Melons: Fill each half of the bitter melon with the meat mixture, pressing it in gently.
4. Cook the Soup: In a pot, heat vegetable oil over medium heat. Add the stuffed bitter melons and sear for a couple of minutes. Pour in the broth and bring to a boil.
5. Simmer: Reduce heat, cover, and let it simmer for 25-30 minutes until the melons are tender. Add sliced carrots or mushrooms if desired.
6. Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if preferred.

Pho Chua: Sour Pho Soup

Sour Pho, or Pho Chua, is a delightful twist on the traditional Vietnamese noodle soup. This unique recipe brings together the comforting essence of pho with a lively sour flavor that sets it apart. The combination of fresh herbs, tender meat, and a tangy broth makes it a refreshing dish perfect for any occasion. Plus, it’s fairly simple to prepare, making it a great option for both novice cooks and seasoned chefs.

The sour notes in Pho Chua come from the addition of vinegar and fresh lime juice, creating a balance with the savory elements. Each spoonful is packed with flavor and vibrancy, making it a dish that invites you to savor every bite. Enjoy it as a light lunch or a hearty dinner with friends and family!

Ingredients

• 1 lb beef brisket, cut into bite-sized pieces
• 8 cups beef broth
• 2 tablespoons fish sauce
• 2 tablespoons vinegar (white or rice vinegar)
• 1 tablespoon sugar
• 2 tablespoons lime juice
• 8 oz rice noodles
• 1 cup bean sprouts
• 1 cup fresh herbs (cilantro, mint, basil)
• 2 green onions, chopped
• Chili peppers, sliced (optional)

Instructions

1. Prepare the Broth: In a large pot, bring the beef broth to a boil. Add the beef brisket and cook for about 30 minutes until tender.
2. Flavor the Broth: Stir in fish sauce, vinegar, sugar, and lime juice. Adjust the sourness to your preference.
3. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
4. Assemble the Soup: Divide the cooked noodles among bowls. Ladle the hot broth and beef over the noodles.
5. Garnish: Top with bean sprouts, fresh herbs, green onions, and chili peppers if desired. Serve immediately and enjoy!

Bun Thang: Chicken and Egg Noodle Soup

Bun Thang is a delightful Vietnamese noodle soup that perfectly combines tender chicken, flavorful broth, and silky noodles. With a fresh taste and a hint of lime, it’s a comforting dish that’s surprisingly simple to make at home.

This soup stands out for its light yet rich broth, which is often made from simmered chicken and a blend of aromatic herbs. The addition of sliced egg omelet and fresh vegetables adds texture and color, making each bowl not just delicious but visually appealing too. It’s a lovely dish for any time of year!

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 200g rice vermicelli noodles
• 2 eggs
• 1 tablespoon fish sauce
• 1 lime, cut into wedges
• Fresh cilantro, for garnish
• 1 red bell pepper, sliced
• 1 tablespoon vegetable oil

Instructions

1. Prepare the Broth: In a pot, heat the chicken broth and add fish sauce. Let it simmer to enhance the flavors.
2. Cook the Noodles: In a separate pot, cook the rice vermicelli noodles according to the package instructions, then drain and set aside.
3. Make the Omelet: Beat the eggs in a bowl, then cook in a skillet with vegetable oil until set. Roll it up and slice into thin strips.
4. Assemble the Soup: In a bowl, place a portion of noodles, shredded chicken, and sliced omelet. Pour the hot broth over the top.
5. Garnish: Top with fresh cilantro and bell pepper slices. Serve with lime wedges on the side for added flavor.

Canh Rau Muong: Water Spinach Soup

Canh Rau Muong, or Water Spinach Soup, is a light, refreshing dish that captures the essence of Vietnamese comfort food. This simple yet flavorful soup highlights the unique taste of water spinach, which is slightly earthy and pairs well with a variety of ingredients. The broth is often clear and aromatic, making it perfect as a starter or a side dish.

What makes this soup even better is how easy it is to prepare. With just a few fresh ingredients, you can whip up a delicious bowl in no time. It’s great to enjoy on a warm day or as a soothing dish during colder months.

Ingredients

• 4 cups water
• 1 bunch water spinach, cleaned and chopped
• 1 medium onion, sliced
• 1-2 cloves garlic, minced
• 1 small chili pepper, sliced (optional)
• 1 tablespoon fish sauce
• Salt and pepper to taste

Instructions

1. Prepare the Broth: In a pot, bring the water to a boil. Add the sliced onion and minced garlic, letting them simmer for about 5 minutes to enhance the flavors.
2. Add the Water Spinach: Toss in the chopped water spinach and let it cook for another 2-3 minutes until it’s tender but still vibrant green.
3. Season: Stir in the fish sauce and season with salt and pepper to taste. For a spicy kick, add the sliced chili pepper.
4. Serve: Ladle the soup into bowls and enjoy it warm, perhaps with some steamed rice on the side.

Sup Khoai Lang: Sweet Potato Soup

Sup Khoai Lang is a delightful Vietnamese sweet potato soup that warms both the body and soul. With its creamy texture and subtle sweetness, this dish is perfect for any time of year, especially during cooler months. It’s simple to make, requiring just a few ingredients, making it a fantastic option for both seasoned cooks and beginners alike.

This soup features the natural sweetness of sweet potatoes, complemented by a hint of coconut milk. The flavors come together beautifully, offering a comforting bowl that is both nutritious and satisfying. Serve it warm with a drizzle of coconut cream and a sprinkle of sesame seeds for an added touch of flavor and presentation.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (400ml) coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are soft and fragrant.
2. Add Sweet Potatoes: Stir in the cubed sweet potatoes and cook for another 3-4 minutes, allowing them to absorb the flavors.
3. Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth. You can also transfer the mixture to a blender in batches if you don’t have an immersion blender.
5. Season and Serve: Taste the soup and season with salt and pepper. Serve hot, garnished with fresh cilantro and sesame seeds.

Bun Oc: Snail Noodle Soup

Bun Oc is a unique Vietnamese dish that features snails paired with rice noodles in a flavorful broth. This soup offers a delightful mix of textures and tastes, with the snails providing a tender bite and the herbs adding freshness. It’s a great choice if you’re looking to try something different and adventurous in your cooking.

This recipe is quite simple to make at home and can be customized to suit your taste. The savory broth, combined with the snails and noodles, creates a comforting dish that’s perfect for any time of the day.

Ingredients

• 2 cups rice noodles
• 1 pound fresh snails, cleaned
• 4 cups chicken or vegetable broth
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 teaspoon chili paste
• Fresh cilantro and mint leaves, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Cook the Broth: In a pot, sauté the onion and garlic until fragrant. Add the broth, fish sauce, and chili paste. Bring to a boil.
3. Add the Snails: Once the broth is boiling, add the cleaned snails. Let them cook for about 5-10 minutes until they are fully cooked.
4. Assemble the Soup: In bowls, divide the cooked rice noodles. Pour the hot broth and snails over the noodles.
5. Garnish: Top with fresh cilantro and mint leaves. Serve with lime wedges for an extra zing.

Hu Tieu Nam Vang: Phnom Penh Noodle Soup

Hu Tieu Nam Vang is a delightful noodle soup that brings together the vibrant flavors of both Vietnamese and Cambodian cuisine. This dish features a savory broth that is both aromatic and comforting, featuring a mix of seafood, fresh herbs, and vegetables, making it a perfect meal any time of the day. Its balance of sweetness, saltiness, and a hint of tang creates a taste experience that is simply irresistible. Plus, it’s relatively easy to whip up, making it a great choice for both seasoned cooks and beginners.

With its colorful presentation and mouthwatering aroma, Hu Tieu Nam Vang is not just a feast for the taste buds but also a treat for the eyes. You can customize the toppings to your liking, whether you prefer shrimp, squid, or even a medley of vegetables. This flexibility allows everyone to enjoy it just the way they like!

Ingredients

• 200g rice noodles
• 300g shrimp, peeled and deveined
• 200g squid, cleaned and sliced
• 4 cups chicken or seafood broth
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 2 garlic cloves, minced
• 1 onion, sliced
• Fresh herbs (mint, cilantro, basil) for garnish
• Chili pepper, sliced (optional)
• Lime wedges for serving

Instructions

1. Cook the Noodles: Bring a pot of water to boil and add the rice noodles. Cook according to package instructions until tender, then drain and set aside.
2. Prepare the Broth: In a large pot, heat a bit of oil and sauté the minced garlic and sliced onion until fragrant. Pour in the chicken or seafood broth and bring to a simmer.
3. Flavor the Broth: Add fish sauce, soy sauce, sugar, and black pepper to the broth. Allow it to simmer for about 10 minutes to combine the flavors.
4. Add Seafood: Gently add the shrimp and squid to the simmering broth. Cook for another 3-5 minutes, until the seafood is cooked through.
5. Assemble the Bowl: In a serving bowl, place a portion of the cooked rice noodles. Ladle the hot broth with seafood over the noodles. Top with fresh herbs and sliced chili if desired.
6. Serve: Add lime wedges on the side and enjoy your delicious Hu Tieu Nam Vang!

Pho Xao: Stir-Fried Noodle Soup

Pho Xao is a delightful twist on traditional Vietnamese pho, combining the rich flavors of stir-fried noodles with the comforting essence of soup. This dish features tender beef, colorful vegetables, and chewy noodles all tossed together in a savory sauce. The taste is a perfect balance of savory and slightly sweet, making it irresistible!

Making Pho Xao is surprisingly simple and allows for plenty of customization. You can easily swap out proteins or veggies based on what you have on hand. It’s a fun dish to prepare, and the end result is both delicious and satisfying, perfect for any meal of the day.

Ingredients

• 8 oz rice noodles
• 1 lb beef, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup green onions, chopped
• 1 tablespoon garlic, minced
• Fresh herbs (like cilantro or basil) for garnish

Instructions

1. Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
2. Marinate the Beef: In a bowl, combine the beef with soy sauce, oyster sauce, and fish sauce. Let it marinate for about 15 minutes.
3. Stir-Fry the Ingredients: Heat vegetable oil in a large pan over medium-high heat. Add minced garlic and sauté for about 30 seconds before adding the marinated beef. Cook until the beef is browned.
4. Add Vegetables: Toss in the bell peppers, carrots, and green onions. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
5. Combine with Noodles: Add the cooked noodles to the pan and gently toss everything together until well combined and heated through.
6. Serve: Garnish with fresh herbs and enjoy hot!

Canh Ga: Chicken Soup with Vegetables

Canh Ga is a comforting Vietnamese chicken soup packed with fresh vegetables and delightful flavors. This dish is not only nourishing but also simple to prepare, making it a great choice for both busy weeknights and cozy gatherings. The combination of tender chicken, vibrant veggies, and aromatic herbs creates a warm and inviting bowl that warms the heart.

The taste is a perfect balance of savory and slightly sweet, thanks to the natural sweetness of the vegetables. Each spoonful brings a mix of textures and flavors that are sure to please everyone at the table. Let’s dive into the ingredients and the steps to create this delicious soup!

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 6 cups water
• 2 medium carrots, sliced
• 1 medium daikon radish, peeled and diced
• 1 potato, peeled and cubed
• 1 onion, quartered
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1-2 green chilies, sliced (optional for heat)

Instructions

1. Prepare the Chicken: In a large pot, add the chicken pieces and water. Bring to a boil, skimming off any foam that rises to the surface.
2. Add Aromatics: Once the foam is removed, add onion and garlic. Reduce heat and simmer for about 30 minutes until the chicken is cooked through.
3. Add Vegetables: Stir in the carrots, daikon radish, and potato. Continue to simmer for another 15-20 minutes until the vegetables are tender.
4. Season: Add fish sauce, salt, and pepper to taste. If you like some heat, toss in sliced green chilies at this stage.
5. Serve: Ladle the soup into bowls, garnishing with fresh cilantro. Enjoy hot!

Sup Mang: Bamboo Shoot Soup

Sup Mang, or Bamboo Shoot Soup, is a comforting Vietnamese dish that highlights the delicate flavors of fresh bamboo shoots. This soup offers a delightful combination of earthy, slightly sweet notes from the bamboo, complemented by tender pieces of chicken and aromatic herbs. It’s a simple recipe that packs a punch with its taste, making it perfect for any home cook looking to bring a bit of Vietnamese warmth to their table.

With its light broth and fresh ingredients, Sup Mang is not only easy to prepare but also a great way to enjoy a healthy meal. The tender bamboo shoots add a satisfying crunch, while the fresh herbs invigorate the flavors. This soup is especially popular during the warmer months, providing a refreshing option that’s sure to please everyone.

Ingredients

• 200g chicken breast, cooked and shredded
• 200g bamboo shoots, sliced
• 4 cups chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 small onion, sliced
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• Fresh herbs (cilantro and basil) for garnish
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a pot over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant.
2. Pour in the chicken broth and bring to a boil. Add the bamboo shoots, fish sauce, and sugar, simmering for about 5 minutes.
3. Stir in the shredded chicken and cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs for a burst of flavor.