Top 5 Mekong Noodle Soups

Bún mắm is a traditional dish originating from the province of Soc Trang. The dish consists of bún rice vermicelli noodles, the murky, salty, and fermented fish-flavored mắm broth, squid, shrimp, catfish, eggplant (which soaks up the broth), fish cakes, and roasted pork belly. Some of the most important ingredients include fresh herbs such as rau dang (bitter knotgrass), gia (bean sprouts), he (chives), bap chuoi (banana blossom), keo neo (yellow velvetleaf), rau nhut (water mimosa), and rau muong (morning glory). The aromas of bún mắm are very rich and often pungent. The dish is usually served with lime wedges and sliced red chili on the side.Expand

Hủ tiếu Mỹ Tho is a traditional dish originating from Mỹ Tho in the Mekong Delta. This rice noodle soup was introduced to the region as an ancient Chinese noodle soup from the 17th century, and it has been popular in Mỹ Tho since the 1960s. The components of the dish include the locally made rice noodles, the toppings, and the broth. The noodles are made from a local rice variety named Go Cat, which gives the noodles a crunchy and slightly tough consistency. The toppings usually include sautéed minced garlic, ground pork, quail eggs, shrimp, pork liver, and lime juice. The broth is made by simmering beef, pork, and chicken bones with grilled onions, caramelized pineapple, dried seafood, ginger, and various spices for up to 8 hours. The components can all be in the same bowl, but the broth can also be served separately when people enjoy the dry version of this noodle soup.Expand

Bún cá Kiên Giang is a traditional noodle soup originating from Kiên Giang in southern Vietnam. The broth is traditionally made with a whole snakehead fish, but modern cooks opt for a rich stock made from pork bones. Although there are some variations, the dish is usually prepared with a combination of shrimps, fish sauce, oil, onions, salt, sugar, garlic, pickled leeks, hot chili peppers, eggs, paprika or annatto, rice noodles, mung bean sprouts, scallions, rau ram (Vietnamese coriander), cucumbers, and catfish or tilapia fillets. This nourishing noodle soup is typically served with mint sprigs and lime wedges on the side.Expand

Bún cá Long Xuyên is a traditional dish originating from Long Xuyen, the capital of An Giang province. This rice noodle soup is characterized by its smooth texture and yellow color, coming from the broth, the turmeric, and the yellow snakehead fish slices. The broth is made from pork and fish bones, turmeric, lemongrass, morning glory, young banana strips, and water mimosa flower. The fresh and mature snakeheads are filleted, boiled, marinated in turmeric, and seared whole or stir-fried in cubes. There are many variations, so some vendors will add crab roe for an extra buttery flavor. The dish is served with salt, pepper, and chili flakes - nothing else is needed in order to not overpower the original ingredients.Expand

Bánh canh hến nước cốt dừa is a traditional dish originating from Ben Tre in the Mekong Delta. This rice noodle soup is made with baby clams in coconut milk broth. The baby clams are called hến, and they’re harvested from the Co Chien river. Their texture is thick and crunchy, while the flavor is sweet. The clams are first soaked in rice water, then simmered in water in order to release the intestines. Once cooked, these baby clams are stir-fried with onions, garlic, and seasonings. The leftover water is mixed with coconut juice, coconut milk, and seasonings in order to create a broth. When the broth is done, it’s mixed with bánh canh noodles, stir-fried baby clams, salt, pepper, and local herbs. If properly prepared, this noodle soup should be fragrant, buttery, savory, and sweet.Expand