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.Read More
Have you tried Central Vietnam’s spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin, Bun Bo Hue (Vietnamese Spicy Beef Noodle Soup).
Bun Bo Hue originates from the city of Hue in Central Vietnam. This popular noodle soup is all about spicy beefy lemongrass flavor and the thick rice noodles that absorbs it all.Read More
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.Read More
Bun Thang is an elegant chicken noodle soup of Hanoi in Northern Vietnam. It is a noodle soup that is particular in all the toppings being cut the same beautiful thin strands. It consists of rice vermicelli noodles in a chicken and sometimes pork broth, salted dried shrimp floss, and delicate thin strands of shredded chicken, Vietnamese ham (Cha Lua/Gio Lua), scrambled eggs and shiitake mushrooms.
The bowl is beautifully garnished with green onions, Vietnamese coriander (Rau Ram), fried shallots, a few slices of red chili peppers, a wedge of lemon and a dollop of fermented shrimp paste on the side for those who like to enhance the flavor of the broth a bit more on their own.Read More
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.Read More
Hu Tieu noodle soup is the rebel of all Vietnamese noodle soups. There are no rules. You can add whatever delicious topping you want (chicken, pork, eggs, innards and/or seafood). You can have it with broth, without broth (dry) or with broth on the side. You can have it with rice noodles (Pho noodles), tapioca noodles (Hu Tieu noodles), egg noodles (Mi noodles) or any combination of them. It’s delicious chaos in a bowl.Read More
Banh Canh is the only Vietnamese noodle soup that you will eat with a spoon. However, if you are like my kids, forego the spoon and chopsticks altogether, and slurp it directly from the bowl.Read More
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.Read More
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.
Vietnamese Beef Noodle Soup is labor intensive and all the components take up a lot of space in the fridge. So when I crave for pho at home, I make a large pot and pretty much have it for breakfast, lunch and dinner. Because the taste is simply un-pho-gettable, I don’t mind having it several times a day.Read More