Posts tagged noodle soup
Vietnamese Chicken Noodle Soup (Pho Ga)

Pho Ga (Vietnamese Chicken Noodle Soup) is the quick poultry alternative to its more well-known and beloved cousin, Pho Bo (Vietnamese Beef Noodle Soup). Pho consists of rice noodles in a hearty and aromatic broth made from either beef or chicken stock, topped with meat and garnished with fresh herbs.

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Hanoi-Style Beef Noodle Soup with Wok-Seared Steak and Fried Garlic (Pho Tai Lan)

Pho Tai Lan is a type of Northern-style beef noodle soup where instead of raw slices of beef topping the bowl, it is thin slices of beef and lots of garlic wok-fried in beef fat (tallow). As you can imagine, this extra step adds a whole new level of of flavor to an already very flavorful noodle soup.

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Vietnamese Duck Noodle Soup with Bamboo Shoots (Bun Mang Vit)

Bun Mang Vit is a Vietnamese rice vermicelli duck noodle soup with bamboo shoots, garnished with shredded cabbage, green onions and a wedge of lemon for squeezing. Other herbs like mint, cilantro, Vietnamese coriander (Rau Ram) and green onions may also garnish the bowl. This noodle soup comes with the must-have ginger fish sauce (Nuoc Mam Gung) for dipping the slices of duck meat.

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Chinese-Style Pork & Organ Noodle Soup (Mi Nguoi Hoa)

Mi Trieu Chau is egg noodles in a clear and flavorful pork broth. You can choose from a variety of toppings: blanched Choy Sum (similar to the well-known Bok Choy but with a longer stalk), wontons, squid, shrimp, ground pork, and thinly sliced pork organs like kidney, heart and liver. It’s garnished with a few bits of crispy pork fat (nom nom nom) and a sprinkle of chopped cilantro and green onions.

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Vietnamese Beef Noodle Soup (Pho Bo)

The most iconic Vietnamese dish of them all. Pho Bo consists of beef broth, rice noodles, herbs, and various cuts of meat. In Vietnam, Pho is very popular for breakfast. Vendors shop for the freshest ingredients in the wee hours of the morning to make the deep and flavorful stock in time for the morning rush hour. Locals would stop by for a hearty and delicious breakfast-in-a-bowl before heading to work.

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Vietnamese Thick Noodle Soup (Banh Canh)

Vietnamese Thick Noodle Soup, or Banh Canh, is one of my favorite childhood foods. It's the most simplest and purest of all the Vietnamese noodle soups. In its simplest form, it's thick noodles in a rich and savory pork broth. The only tricky thing with Banh Canh is keeping the darn slippery noodles on the spoon!

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Vietnamese Egg Noodle Soup with Wontons (Mì Hoanh Thanh)

My mother-in-law would spend the entire day putting Mì Hoành Thánh together. Not only does she make the broth completely from scratch with chicken and pork bones, she also assembles each individual wonton, makes Chinese/Vietnamese Barbecue Pork, preps all the vegetables and makes the fried shallots herself when she can easily get them at the grocery store. And all that pork fat from meat trimmings that she stockpiled in her deep-freezer for, what one would assume, zombie apocalypse? She finally takes them out and fries them into crispy pork fat (Tép Mỡ) as a crunchy topping to dress the noodle soup.

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Vietnamese Pork & Seafood Noodle Soup (Hu Tieu Mi)

Vietnamese Pork & Seafood Noodle Soup or, Hủ Tiếu, is to South Vietnam as Phở is to North Vietnam, and Bún bò Huế is to Central Vietnam. Hủ Tiếu consists of mostly pork and seafood, and it's a lot more versatile than the other noodle dishes. 

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Vietnamese Pork & Crab Noodle Soup (Bun Rieu Cua Thit)

Bún Riêu is a Vietnamese rice noodle soup with a tomato and crab soup base. It is eaten with a lot of fresh veggies and Vietnamese herbs, the popular of which is split water spinach stems (Rau Muống).

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