Southern Noodle Soup (Hủ Tiếu)
A clear, gently sweet pork and dried-squid broth over springy flat rice noodles, topped with poached pork, plump shrimp, bean sprouts and garlic chives. A beloved Southern Vietnamese breakfast, light yet deeply savoury.
Servings
Ingredients
Nutrition
Per serving
Steps
Blanch the Bones
Put the pork bones in a large pot, cover with cold water and bring to a boil for 5 minutes. Drain, rinse the bones and the pot under running water to wash away the grey foam. This step is what keeps the final broth clear instead of cloudy.
- 1 kg pork bones
✅ Done when: the water looks grey and foamy, and the rinsed bones look clean
Build the Broth
Char the onion halves directly over a gas flame or under a hot broiler until the skin blackens in spots; this gives a subtle smoky sweetness without clouding the broth. Put the blanched bones, charred onion, dried squid and daikon into a large pot with 3.5 litres water. Bring to a boil, then lower to a gentle simmer, uncovered, skimming off any foam, for about 1 hour 45 minutes.
- 1 kg bones (from step 1)
- 30 g dried squid
- 1 onion
- 300 g daikon
✅ Done when: the broth smells sweet and savoury from the squid and tastes rich, and no more foam rises
Poach the Pork
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Season and Add Shrimp
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Fry Garlic Oil
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Cook Noodles and Vegetables
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Assemble and Garnish
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Blanch the Bones
Put the pork bones in a large pot, cover with cold water and bring to a boil for 5 minutes. Drain, rinse the bones and the pot under running water to wash away the grey foam. This step is what keeps the final broth clear instead of cloudy.
- 1 kg pork bones
✅ Done when: the water looks grey and foamy, and the rinsed bones look clean
Build the Broth
Char the onion halves directly over a gas flame or under a hot broiler until the skin blackens in spots; this gives a subtle smoky sweetness without clouding the broth. Put the blanched bones, charred onion, dried squid and daikon into a large pot with 3.5 litres water. Bring to a boil, then lower to a gentle simmer, uncovered, skimming off any foam, for about 1 hour 45 minutes.
- 1 kg bones (from step 1)
- 30 g dried squid
- 1 onion
- 300 g daikon
✅ Done when: the broth smells sweet and savoury from the squid and tastes rich, and no more foam rises
Poach the Pork
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Season and Add Shrimp
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Fry Garlic Oil
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Cook Noodles and Vegetables
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Assemble and Garnish
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The Story Behind the Dish
Hủ tiếu grew out of the meeting of cultures in the Mekong Delta, where Vietnamese cooking mixed with the traditions of Chinese (especially Teochew) and Khmer communities who settled in the region. The flat rice noodle and the clear pork broth reflect this blend, and the dish spread from Mỹ Tho and other delta towns into a staple of everyday life across the south.
Over time, cooks in different areas added their own touches, giving rise to well-known regional versions such as hủ tiếu Mỹ Tho and hủ tiếu Nam Vang, the latter showing clear ties to Cambodian cooking. Despite these variations, the dish kept its identity as a light, fragrant noodle soup eaten mostly in the morning, sold from humble stalls and roving carts.
⭐ Why It's Famous
It is famous for the clarity and gentle sweetness of its broth, built from pork bones and dried squid rather than heavy spices, and for the way a single bowl brings together noodles, pork, shrimp and fresh herbs in a balanced, satisfying meal.
💡 Fun Fact
Many vendors also serve a dry version called hủ tiếu khô, where the noodles are tossed in sauce and the broth is served on the side in a small bowl for sipping.
Mỹ Tho, in the Mekong Delta region of southern Vietnam
10.36°N, 106.36°E
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