10 Delicious Vietnamese Soups That Aren’t Pho | Essential

Vietnam, a treasure trove of culinary delights, is renowned not just for its vibrant culture but also for its spectacular array of soups, each telling a unique story of regional flavors and traditions. While Pho has won international acclaim, the Vietnamese soup repertoire extends far beyond this beloved noodle broth, offering a plethora of tastes and textures that are lesser-known but equally deserving of the global stage. In this article, Iscleecam delve into “10 Delicious Vietnamese Soups That Aren’t Pho” exploring the rich diversity of Vietnam’s soup culture.

From the hearty, comforting bowls that warm a winter’s day, to the light, aromatic broths that refresh in the heat of summer, these dishes are a testament to the complexity and finesse of Vietnamese cuisine. As we journey through the backstreets of Hanoi to the bustling markets of Ho Chi Minh City, prepare to uncover the hidden gems of Vietnamese cooking that will invigorate your palate and inspire your next culinary adventure. Join Iscleecam as we reveal how each soup’s ingredients and preparation reflect centuries of culinary heritage and innovation.

Overview of Vietnamese Soups

Vietnamese soups beautifully balance sweet, sour, salty, bitter and spicy flavors using fresh herbs, crunchy vegetables and various proteins. Here are some characteristics that define the iconic soups of Vietnam:

• Noodle Soups: Many Vietnamese soups feature rice noodles or egg noodles paired with meat or seafood. Iconic examples include pho and bun bo hue.
• Sour Soups: Sourness from tamarind, tomato or other ingredients brightens up Vietnamese soups like canh chua.
• Seafood Soups: Shellfish, fish and even snails are used to create rich seafood soups. Highlights include crab soup (sup cua) and snail noodle soup (bun oc).
• Regional Diversity: Vietnamese soups vary across regions, showcasing local produce, flavors and traditions. For instance, bun rieu is popular in the north while bun mam is a southern specialty.

10 Delicious Vietnamese Soups That Aren’t Pho

1. Bun Rieu

Bun rieu is a tangy and vibrant crab noodle soup cherished throughout North Vietnam. Its distinguishing ingredients include fried tofu, tomatoes, crab and shrimp paste. With a perfect balance of sweet, sour and spicy flavors, this vermicelli noodle soup makes a hearty yet refreshing meal.

Ingredients & Preparation

• Crab: Small crabs or crab meat provide the soup’s signature flavor.
• Vermicelli noodles: Thin rice noodles are added to the soup just before serving.
• Tomatoes: Tomatoes lend tanginess and color to the broth.
• Tofu: Fried tofu cubes add a savory, protein-rich element.
• Shrimp paste: Fermented shrimp paste known as mam tom contributes a distinctive umami depth.
• Herbs & chili: Garnishes like bean sprouts, lime wedges, basil and chili slices add freshness.

To make bun rieu, cook pounded crab in water with tomatoes, shrimp paste and seasonings. Once the broth has fused, add fried tofu and noodles then garnish with herbs, chili and lime before serving.

Variations

Bun rieu takes on different regional forms across North Vietnam:

• Hanoi style features a tangy, tomato-rich broth.
• Vinh style contains a darker, more crab-infused broth.
• Cao Bang style has a hearty broth thickened with tapioca starch.

The soup may be enriched with pork, chicken or jellyfish depending on local tastes.

Accompaniments

Bun rieu is often enjoyed with sides like:

• Nem Ran: Fried spring rolls
• Banh cuon: Steamed rice rolls
• Mam nem: Tangy, fermented shrimp dipping sauce

These accompaniments perfectly accentuate the sweet, sour and spicy notes in bun rieu.

2. Bun Bo Hue

Bun bo hue is a spicy beef noodle soup hailing from Central Vietnam. It stands out for its complex layering of sweet, sour and spicy flavors contrasted by mild rice vermicelli noodles. This soup embodies the hearty culinary traditions of the former royal capital city of Hue.

Ingredients & Preparation

• Beef shank: Beef shank or brisket is simmered until tender.
• Lemongrass: Lemongrass provides citrusy fragrance.
• Shrimp paste: Fermented shrimp paste lends depth of flavor.
• Chili oil: Mixed with annatto oil, this imparts signature spiciness.
• Rice noodles: Thin vermicelli noodles are added before serving.
• Herbs & vegetables: Garnishes like basil, bean sprouts and lime.

To make bun bo hue, beef shank is simmered with lemongrass and shrimp paste then spiked with chili oil. The broth is poured over noodles and topped with herbs, crunchy vegetables and lime before serving.

Culture & Traditions

As a former royal capital, Hue’s cuisine demonstrates sophistication and complexity. Bun bo hue recipes were traditionally passed down within imperial kitchens, eventually emerging as a distinctive regional soup.

Locals enjoy bun bo hue at street stalls or restaurants as a warming lunch or dinner. Custom dictates eating this soup with chopsticks and a spoon – the spoon for broth, chopsticks for noodles and meat.

3. Mi Quang

Mi quang showcases the bright, fresh flavors of Central Vietnam through turmeric-infused noodles and mix of meat or seafood, vegetables and rich peanuts. Tying everything together is the quang noodle’s distinctive golden hue and bouncy texture.

Ingredients

• Quang noodles: Rice noodles roasted with turmeric.
• Shrimp or meat: Protein choices include shrimp, chicken, pork or beef.
• Greens: Crunchy lettuce, herbs and peanuts.
• Broth: Light stock flavored with fish sauce, shallots and black pepper.

Additionally, the soup may contain quail eggs, roasted sesame rice crackers, fresh chillies and lime wedges.

Preparation

The golden quang noodles are roasted in turmeric then mixed with proteins, lettuce, peanuts, herbs and broth. The multitextured medley is topped with crunchy rice crackers, chillies, fried shallots and a wedge of lime before serving.

Enjoying Mi Quang

Mi quang is often eaten for lunch or dinner in Vietnam, though it also makes a hearty breakfast. For the optimal experience, try mi quang at a local street stall and observe how the locals eat it:

• Mix everything together to combine flavors and textures.
• Squeeze lime juice over the noodles to brighten up flavors.
• Add chillies, black pepper and extra broth to taste.
• Crunch on the crispy crackers between mouthfuls of noodle.
• Use chopsticks and a spoon to seamlessly capture each element.

5. Canh Chua

Canh chua is a sweet, sour and spicy fish soup that showcases the vibrant herbs and produce of Southern Vietnam. Pronounced “cun choot”, this tamarind-infused broth strikes a tangy, complex balance paired with fish, pineapple and vegetables.

Ingredients

• Tamarind: Tamarind pulp lends signature sourness.
• Pineapple: Pineapple boosts the sweetness.
• Fish: Catfish or other firm white fish fillets.
• Vegetables: Tomatoes, okra, bean sprouts and herbs.
• Chilies: Fresno or bird’s eye chiles provide heat.

Preparation

Canh chua begins with a tamarind infused broth made sour by soaking tamarind pulp in hot water. Fish fillets, pineapple chunks, tomatoes and vegetables are added to the tangy broth then simmered until fish is cooked through. The piping hot soup is garnished with herbs like cilantro, basil and mint. Bean sprouts add fresh crunch while chilies bring spice to balance the sourness.

Regional Variations

Canh chua takes on different forms throughout Southern Vietnam:

• Mekong Delta: Emphasizes sourness with more tamarind.
• Ho Chi Minh City: Sweeter and often contains quail eggs.
• Vung Tau: Spicier with more chilies in the mix.

Health Benefits

Beyond its vibrant tang, canh chua boasts an array of nutrients and benefits:

• Tamarind: High in antioxidants that boost immunity.
• Pineapple: Contains digestive enzymes like bromelain.
• Herbs: Herbs like mint soothe digestion and freshen breath.
• Vegetables: Packed with vitamins and fiber for gut health.

6. Bun Mang Vit

Bun mang vit spotlights duck paired with crunchy bamboo shoots in a hearty noodle soup. Concentrated duck broth provides deep, meaty flavor complemented by chewy rice noodles, fresh herbs and salty accents. This soul-warming soup is a cool weather staple.

Ingredients

• Duck meat: Duck leg or breast provides concentrated flavor.
• Bamboo shoots: Crunchy bamboo shoots offer texture.
• Rice noodles: Thick, chewy rice noodles.
• Fish sauce: Salty, savory fish sauce.
• Pepper: Black pepper boosts aroma.
• Herbs: Cilantro, scallions, basil.

Preparation

Duck legs are cleaned, rubbed with salt and simmered to make a deeply flavored broth. Bamboo shoots are boiled until tender. The broth is strained then returned to the pot with boiled bamboo shoots. Chewy rice noodles and shredded duck meat are added just before serving. The soup is ladled into bowls then topped with fresh herbs, fried shallots and a dash of black pepper.

Availability

As a winter soup, bun mang vit is best enjoyed during colder months when duck meat and bamboo shoots are in season. Duck broth takes hours to develop its signature deep, rich flavors – perfect for bracing cooler days. Bamboo shoots symbolize the emergence of spring with their fresh crunch.

Dining Occasions

Vietnamese often enjoy bun mang vit for weekend lunches or dinners with family. The comforting soup signals the start of winter and reminds people of home. Its heartiness also makes it a popular hangover cure.

7. Bun Thang

Bun thang is an elegant noodle soup that beautifully combines chicken, eggs, mushrooms and herbs over vermicelli noodles. With distinct Chinese influences, this northern Vietnamese specialty bridges sweet and savory flavors in perfect harmony.

Components

• Chicken: Shredded chicken, caramel braised chicken.
• Eggs: Quail egg, fried egg.
• Mushrooms: Shiitake, wood ear mushrooms.
• Rice noodles: Thin vermicelli noodles.
• Nuoc leo: Sweet, smoky broth.
• Herbs & Vegetables: Cilantro, scallions, cucumber, bean sprouts.
• Nuoc mam: Fish sauce.

History & Significance

Bun thang was created to celebrate Tet, the Lunar New Year in Vietnam. The components symbolize a prosperous new year:

• Chicken & Eggs: Fertility and strength
• Mushrooms: Resilience, longevity
• Nuoc leo broth: Sweetness and season’s greetings
• Herbs: Freshness, vitality

Each ingredient in bun thang holds meaning to welcome luck, health and happiness in the coming year.

The soup likely originated in Hanoi, which shows Chinese cultural influence through ingredients like mushrooms and noodles. Bun thang is now enjoyed year-round but remains a Tet tradition.

8. Sup Cua

Sup cua is a luxuriously rich crab soup seasoned with black pepper and clear broth showcasing sweet crab meat. Egg yolk adds decadent creaminess while fried shallots provide crunch. This seafood soup celebrates fresh crab and classic Vietnamese flavors.

Ingredients

• Crab meat: Fresh or canned crab meat.
• Egg yolks: Whisked egg yolk lends silkiness.
• Clear broth: Seafood broth or chicken broth.
• Vegetables: Tomatoes, mushrooms, asparagus.
• Pepper and salt: Seasoning.
• Fried shallots: Crispy garnish.

Preparation

Gently simmer vegetables in seasoned broth then add crab meat and whisked egg yolk. Crack whole peppercorns to release aroma just before serving. Garnish piping hot bowls of sup cua with fried shallots, black pepper and sprigs of cilantro.

Modern Interpretations

Chefs have put creative spins on the classic sup cua:

• Addition of corn, carrots or taro for sweetness and color.
• Crab roe to emphasize the crab flavor.
• Coconut milk for a silky, luxurious broth.
• Served in the cracked crab shell for an impressive presentation.

No matter the interpretation, sup cua lets the natural sweetness of crab meat shine.

9. Bun Oc

Bun oc spotlights snails simmered in an aromatic lemongrass broth and served over vermicelli noodles. Popular across North Vietnam, this snail noodle soup offers sweet, earthy mollusk flavor complemented by a tangy-spicy dipping sauce.

Snail Varieties

There are two main types of snails used:

• Oc: Small freshwater snails with firm meat.
• Uc: Larger marine snails with chewier meat.

Both offer a sweet, subtly earthy flavor and pleasantly chewy texture when simmered in broth.

Signature Flavors

• Lemongrass: Provides citrusy aroma to broth.
• Scallions and Dill: Fresh, herbaceous notes.
• Chili and Lime Dipping Sauce: Adds tangy heat to balance the sweetness of snail.

Where to Eat Bun Oc

Bun oc is commonly sold as a street food throughout North Vietnam. Hanoi is famed for having exceptional versions.

Look for street carts with large pots simmering snails in lemongrass broth. Grab a stool on the sidewalk to soak up the atmosphere and slurp snail-filled noodles with locals.

10. Bun Ca

Bun ca stars tender fish and crispy dill in a savory-sweet broth poured over rice noodles.Originating from Nha Trang, this light yet flavorful noodle soup celebrates the fresh seafood of Vietnam’s central coast.

Fish Varieties

• Mackerel – Most common choice; mild, tender flesh
• Tuna – Meaty texture, bolder flavor
• Anchovies – Saltier, fishy depth of flavor

Seasonings & Toppings

• Dill & Green Onions– Herbaceous notes with oniony bite
• Nước chấm – Sweet, garlicky and tangy dipping sauce
• Pepper – Aromatic sprinkle of black pepper

Regional Specialties

Nha Trang’s version uses fresh local mackerel and sweet, pickled vegetables.

In Hoi An, bun ca is made with tuna, white rose peppers and no dill.

Seasonality

• Spring – Anchovies abundance makes for fishy broth
• Summer – Peak mackerel season; broth is sweeter
• Fall – Warming tuna broth with fuller body

Conclusion: Vietnamese Soups That Aren’t Pho

Beyond pho, Vietnam offers a treasure trove of aromatic, texturally diverse and regionally distinct soups. From the refined complexity of Hue-style bun bo hue to the bright, refreshing south Viet canh chua, this cuisine balances sweet, sour, salty, bitter and spicy elements in soul-satisfying harmony.

To fully experience Vietnam through its soups, try lesser known varieties beyond pho like crab noodle bun rieu, spicy beef bun bo hue or the elegant bun thang. Or explore regional specialties highlighting local catch, aromatics and time-honored traditions. As Iscleecam’s guide shows, Vietnamese soups encapsulate the country’s culture, ingredients and regional diversity in each remarkable bowl.