The Top 8 Various Noodles in Vietnam to Taste

Noodles in Vietnam are a traditional and familiar dish for the local people. You can find noodle shops everywhere, from rural to urban, from the streets to upscale restaurants.

Noodle is a common name for many variations, including Phở, Bún, Hủ Tiếu, Mì, and Cao Lầu in Vietnamese.

Most visitors to Vietnam want to try some kinds of noodles to know more about the culinary culture of this beautiful country.

Here, Vietnamdrive will introduce you to the top Vietnamese noodle versions you should try, and we also recommend places to enjoy them.

1. Pho (The Vietnamese Noodle Soup)

From a traditional dish attracting many people who know Vietnamese food, Pho- one type of Vietnamese noodle soup- has become a world-famous culinary brand, representing the unique essence of Vietnamese cuisine.

Classic Pho always has a typical flavor. It is cooked with beef in a clear, sweet broth. The meat is crunchy but not chewy, and the noodles are soft but not crushed.

When serving it on the table, you can find a dish of lemon, chili, onions, fresh herbs, and pepper to make the noodle soup tasty.

The ingredients to cook Pho can be found in most markets in Vietnam; however, to create a unique and passionate taste is not easy.

Pho requires a sophisticated, multi-stage, time-consuming process. The chef must master each step and add passion and national pride to create a flavorful dish.

Pho conquered the Vietnamese and was highly praised by plenty of tourists and world-famous people, such as former US President Bill Clinton and the late Senator John McCain.

Although this Vietnamese noodle comes from North Vietnam, typically Hanoi, it has become an attractive dish in different regions. Even Pho has crossed the national border, following in the footsteps of Vietnamese people worldwide.

2. Crab Noodle Soup (Bún Riêu Cua)

Bun Rieu Cua originates from the Northern Delta region, and Hanoi is a prominent place.

The original Bun Rieu consists only of crushed crab juice cooked with tomatoes, adding a little vinegar to create a slightly gentle sour taste.

Crab is stir-fried with dried onions and crab meat to create pretty shiny colors.

The color of the vermicelli bowl is full of green, red, and yellow, which looks eye-catching and delicious.

A noodle bowl often comes with a fresh vegetable plate, which includes plenty of Vietnamese herbs, such as perilla leaves, banana flowers, green herbs, and lettuce.

Above is a traditional crab noodle soup. Today, this food has some changes by adding many various ingredients, becoming a flavorful bowl with more nutrients.

There are more tofu fried and cut into square pieces, thinly sliced ​​beef, pork, and bean sprouts. Also, its broth adds a few young ribs to sweeten it.

When eating Bun Rieu Cua, various ingredients are present in one bowl, such as white vermicelli, a little crab meat, yellow fried tofu, undercooked beef, meat pie, spring onions, tomato, and ribs in the hot broth.

With the changing eating trend, most restaurants offer different pieces for diners according to their favorite taste. When ordering, the eaters can select more or fewer ingredients.

3. Meat Pie Noodles (Bún Chả Hà Nội)

Bun Cha Hanoi is a famous, flavorful food that almost every visitor wants to try.

This dish is also among the top 10 tastiest street foods in Vietnam and the world. You can find Bun cha in street eateries and large restaurants in the capital of Vietnam.

The noodle dish is quite sophisticatedly processed, bringing the traditional cuisine of the Hanoians.

Although each restaurant has its own way of preparing it, it retains its original delicious taste.

• Noodles are the main ingredient, cutting into small pieces for one bite.
• Raw vegetables include lettuce, coriander, basil, oregano, and perilla.
• The dipping sauce is also indispensable when eating Bun Cha. The sauce is prepared nicely and contains sour, spicy, salty, and sweet flavors. Papaya and carrots soaked in vinegar add a rich taste.
• The best part of Bun Cha Hanoi is the grilled meat and pork patties.

Pork patties are made into balls and pieces. The chef uses lean meat minced for pork balls and marinates it with spices such as salt, pepper, Vietnamese fish sauce, etc. Then, roll into round balls and grill them on charcoal. And the pork pieces come from the meat under the armpit, and the bacon with flesh and fat.

Bun Cha is delicious, so if you travel to Hanoi, you should take advantage of the opportunity to enjoy this food.

4. Hue Beef Noodles (Bún Bò Huế)

Besides regular dishes such as rice, Pho, and Banh Mi Vietnam, Hue beef noodles are also well-known among the most flavorful foods of Vietnamese cuisine. Interestingly, this dish can be eaten from morning to evening.

Bun bo Hue is a specialty of Hue cuisine. The main ingredients are vermicelli, beef, pork, and a distinctive broth. Sometimes, the restaurant adds undercooked beef, pork balls, and other ingredients, depending on each person’s favorite taste.

The unique flavor of this dish mainly comes from the soup’s spices and lemongrass, creating an unmistakable hue flavor that makes people remember this food forever.

To have great soup, choosing ingredients is very important. The beef must be bright red, fine-grain, fragrant-beef smell, light yellow. The chef also uses beef bones to stew broth to get a naturally sweet taste.

Specifically, Hue people like to add a little shrimp sauce to the broth, which contributes to the unique flavor of Hue beef noodles.

Usually, each person eats a bowl and feels complete. When enjoying Bun Bo Hue, you can learn the unique skills of Hue chefs.

They can make the beef noodle broth have a perfect balance of taste, sweet, spicy, and salty. All the flavors combine to form a nutritious dish worth eating when visiting the romantic city of Hue.

Address to try this dish: Ba Xuan Restaurant, 11 Ly Thuong Kiet Street, Hue City, Vietnam

5. Grilled Pork Noodles in Hue (Bún Thịt Nướng Huế)

Grilled pork vermicelli is present in many places in Vietnam, but the taste in Hue differs.

This food has the fatty feeling of grilled meat, beans, and sesame seeds blended with the aroma of Vietnamese vegetables, the cool taste of vermicelli, and the crunchy papaya and carrots, making diners remember.

Hue grilled pork noodles look simple, but making a delicious one takes work. The most challenging part is marinating and grilling pork.

Put thinly sliced meat into a large bowl, and then add lemongrass, garlic, pepper, fish sauce, salt, oil, sugar, and a little white sesame to make the meat more fragrant when baking.

When grilling the meat, the worker has to turn it continuously. The bacon fat’s golden color makes it more eye-catching. When the meat is cooked, the smoke rises to create the aroma, and everyone who smells it will feel rumbling in their stomach.

To be delicious, Bun Thit Nuong must be filled with mixed sauce (Nuoc Leo). Nuoc Leo includes sesame, beans, onions, pork, pig liver, chili, cooking oil, and garlic.

A bowl of grilled pork noodles has enough colors of red carrots, yellow papaya, green vegetables, and white noodles, looking eye-catching.

After visiting tourist Hue attractions, do not forget to stop at a shop to try this tasty food.

Address to taste Bun Thit Nuong: Tai Phu Restaurant, 02 Dien Bien Phu Street, Hue City, Vietnam.

6. Quang Noodles (Mì Quảng)

Quang noodles are a simple and rustic food in Da Nang and Hoi An. They are sold in street shops and large restaurants.

Quang Noodle is also made from rice like Pho but has its own distinctive flavor. The rice is smooth but must ensure adhesion. The noodles are bigger and thicker with white or turmeric yellow colors.

When serving it, vegetables also are available to eat with the noodles. Most diners like to use herbs and vegetables from Tra Que village with the noodles because they have a unique aroma to make the food better.

A bowl of Quang Noodles also has its own characteristics. First, vegetables, noodles, and broth are put in a bowl; then, green onions, cilantro, peanuts, fried shrimp, pork, and eggs are added on top.

The broth of Quang noodles is saltier and more flavorful. Thus, when eating this food, never add the broth covering all the noodles, just a little enough to taste.

Quang noodles are a well-known street food, so people are not limited to strict requirements when enjoying them. So, this dish is vital and popular in many places on the Vietnam map.

7. Dry Noodles in Hoi An (Cao Lầu)

When talking about Hoi An’s local food, it is impossible not to mention Cao Lau, which attracts many domestic and foreign tourists.

Cao Lau has appeared for a long time, but its origin has been under discussion until now.

Some diners think Cao Lau originates from China, but the Chinese people living in Hoi An do not believe this is their traditional dish.

But no matter where it came from, nowadays, Cao Lau has become a typical dish in Hoi An Ancient Town, which gives a great savor to most tourists.

Cao Lau has the highlights of the chewy, big, crunchy noodles. These dry noodles are eaten with green vegetables from Tra Que vegetable village (Hoi An), bean sprouts, herbs, and chopped char siu with a bit of fat.

The noodles of Cao Lau are meticulously made from rice mixed with ash water, which has come from the Ba Le ancient well in Hoi An Town. This makes the noodles tastier.

There are many places to enjoy Cao Lau Hoi An, but you can go to the famous restaurant:

Van Loc Restaurant, 27 Tran Phu, Hoi An City, Quang Nam Province, Vietnam

8. Saigon Rice Noodles (Hủ Tiếu)

Hu Tieu is a rustic rice noodle originating from Chinese food. This dish was introduced to Vietnam in the 1950s and has thrived in the Southern provinces, typically in Ho Chi Minh City.

With many decades of development, this dry noodle forms various types, such as beef ball noodles, beef stew, chicken noodles, pork bone noodles, etc.

Saigon rice noodles are a multi-style dish processed into many different versions, including hot water, dry, crispy fried, and noodles to cook soup. Each has its own typical taste. However, rice noodle soup is more popular.

As with other noodles, the main thing that makes Hu Tieu delicious depends on how the broth is cooked. To get tasty soup, the chef often uses the bones of pigs, dried squid, and dried shrimp to create a savory broth.

When eating Saigon rice noodles, the servers blanch the dry noodles with boiling water and put them in a bowl. They add other ingredients and then fill the bowl with broth to enjoy.

Saigon rice noodles are light food that causes less boredom, so the Saigonese eat them most of the time, from early morning to late at night.

If you can come to HCM, try this flavorful street food.

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Noodles in Vietnam contribute significantly to the diversity of local cuisine.

Although there are hundreds of noodle dishes, the ones above are outstanding and worthwhile.

Each place’s noodle dish will have its own flavor for each place, so you should pay attention to the locations we mention to enjoy the correct flavor of Vietnamese noodles.