Noodle soupsSouthern
Hủ tiếu
Hu tieuhoo tyew·$1.50–3
The south’s endlessly variable pork-and-seafood noodle — wet or dry, your call.
A southern (and Khmer-Chinese-influenced) noodle dish with a clear, slightly sweet pork-and-dried-seafood broth, served with chewy tapioca or clear rice noodles and a topping of pork, prawns, quail eggs and offal. Hugely variable by region and stall — Hủ tiếu Nam Vang (Phnom Penh style) is the famous version. Can be ordered with broth or "khô" (dry, broth on the side).
How to eat it well
- Try it "khô" (dry) at least once — the noodles tossed in sauce with the broth alongside is the connoisseur order.
- It is sweeter and lighter than pho; season with the chilli, lime, and herbs on the table.
- A Saigon and Mekong-Delta speciality — a great breakfast alternative to pho in the south.
Where it’s best
Ho Chi Minh City and the Mekong Delta. My Tho has its own celebrated style.
Vegetarian & dietary
Pork and seafood heavy; vegetarian versions are uncommon.