VIETNAMESE PORK NOODLE SOUP (HU TIEU)

Among the Vietnamese noodle dishes such as Pho, Mien (glass noodles), Bun (rice vermicelli), and Banh Canh (thick noodles), Hu Tiu is an indispensable staple. Although it is a simple and rustic dish, it embodies a unique and irresistible culinary identity that no traveler can refuse, especially when visiting Ho Chi Minh City.

As a culinary melting pot of various regions from North to South, Ho Chi Minh City offers diners a diverse array of choices to enjoy Hu Tiu: from Hu Tiu Nam Vang (Phnom Penh style) and Hu Tiu Go (street-knocking noodles) to beef ball Hu Tiu, beef stew Hu Tiu, and squid Hu Tiu—available in both soup and “dry” versions.

While all share the same name, each style of Hu Tiu has its own distinct characteristics based on the preparation method. For instance, Hu Tiu Nam Vang is prepared with a full range of ingredients: pork shank, minced pork, shrimp, quail eggs, shallots, and scallions. On the other hand, Beef Ball Hu Tiu is defined by its name, featuring the core combination of noodles and savory beef balls.

This dish appears on almost every street in Saigon, making it easy for visitors to find and enjoy at any corner of the city.