If you think you’ve experienced the best of Vietnamese cuisine, think again. There's a dish that might just blow your mind and taste buds alike: Hu Tieu. As Gordon Ramsay once said, “This bowl of hu tieu, a magnificent and delectable slow-cooked Vietnamese pork noodle soup, is the finest dish I have ever tasted.” Coming from a culinary legend like Ramsay, that’s high praise indeed! But what makes Hu Tieu so special? It's the perfect blend of rich broth, tender meat, and chewy noodles, all coming together in a symphony of flavors and textures that are hard to resist. Join me on a flavorful journey to explore this hidden gem of Vietnamese street food and discover why Hu Tieu deserves a spot on your foodie bucket list.

What Is Vietnamese Hu Tieu?

Hu Tieu, also written as “Hu Tiu,” is a popular Vietnamese noodle soup that offers a delightful alternative to the well-known pho. While Hu Tieu and Pho both feature flavorful broths and noodles, Hu Tieu distinguishes itself with a lighter, slightly sweet and savory broth, often enhanced with pork bones, seafood, or chicken. The Hu Tieu noodles are typically chewier and more translucent compared to pho's flat rice noodles. Hu Tieu can be enjoyed as a soup or "dry" (Hu Tieu Kho), where the noodles are served separately from the broth and mixed with a tasty sauce.

Hu Tieu developed strongly in Southern Vietnam from the 1950s, especially in Saigon, where it is very easy to find Hu Tieu stalls on the streets or pushcart vendors. Similar to Pho in Hanoi or Bun Bo in Hue, Hu Tieu is a signature dish and is usually eaten for breakfast or dinner.

The main ingredient of Hu Tieu is Hu Tieu noodles, with the main broth made with minced meat and pork offal. The noodles are briefly blanched in the broth, then additional ingredients like bean sprouts, chives, and minced meat are added. It can be served with beef meatballs and chili sauce or hoisin sauce.

Types of Hu Tieu

Hu Tieu Nam Vang

Hu Tieu Nam Vang is the most famous of all the types, originating from Cambodia. When it was introduced to Vietnam, Hu Tieu Nam Vang was adapted to suit local tastes, with the broth being slightly rich and fragrant and the distinctive aroma of soy sauce. Its ingredients are quite simple, including Hu Tieu noodles, along with minced meat, shrimp, lean pork, pork offal, heart, minced meat, quail eggs, and broth. In a bowl of Hu Tieu Nam Vang, the broth is the most important and meticulously prepared part. To achieve a clear and sweet-tasting broth, you must simmer pork bones with dried squid and dried shrimp, keeping the heat low and constantly skimming off any foam.

Today, Hu Tieu Nam Vang is also served with crab and squid besides pork and shrimp. You can find Hu Tieu Nam Vang everywhere in Saigon, from upscale restaurants to street vendors.

Hu Tieu My Tho

Hu Tieu My Tho is also known as "chewy Hu Tieu," or "Hu Tieu Dai." The most noticeable difference is the noodles, which are thick, clear, and chewy, made from the famous Go Cat rice in Tien Giang. 

The broth for Hu Tieu My Tho is also simmered from pork bones, giving it a clear and sweet taste, but it does not have as much richness as Hu Tieu Nam Vang. A bowl of Hu Tieu My Tho is visually more appealing with different colors: the red of the shrimp and the green of celery, and there's a key ingredient that gives the dish its distinctive aroma—finely chopped fried garlic.

To enjoy authentic and delicious Hu Tieu My Tho, one must visit Tien Giang. In Saigon, there are not many Hu Tieu My Tho eateries, and those that exist often lack the distinctive flavor of the dish.

Other Types of Hu Tieu

Hu Tieu Go: Hu Tieu Go is a street food version of Hu Tieu. The name, which translates to Hu Tieu “knocking,” comes from the fact that vendors, who use pushcarts to sell Hu Tieu, would announce themselves by knocking two metal sticks together.

Hu Tieu Muc: Hu Tieu Muc is a dish originating from the Southwest region of Vietnam but is less well-known. It uses dry chewy Hu Tieu noodles, fresh squid, minced meat, quail eggs, and additional ingredients like scallions, chives, and fried shallots.

Hu Tieu Bo Kho (Hu Tieu with beef stew): Hu Tieu Bo Kho is cooked with beef and carrots, offering a mildly spicy taste. The dish is usually accompanied by satay, chili, and herbs such as bean sprouts, basil, and sawtooth coriander.

Hu Tieu Ap Chao: stir-fried Hu Tieu

Vietnamese Hu Tieu Recipe

Ingredients for Hu Tieu

500g Hu Tieu noodles, 200g pork, 200g prawns, 1 red onion, 1 white onion, 1 carrot, 1 Chinese turnip, 1/2 fermented cabbage, 1 egg, 1/2 cup fried onions, 1/2 cup coriander, 1/4 cup Vietnamese basil, 2 quail eggs (optional), salt, sugar, pepper, cooking oil, and fish sauce.

Preparation for Hu Tieu 

Wash and finely chop the pork, prawns, vegetables and onions.

Fry the red and white onions in a little cooking oil until golden brown. Add the pork and fry until cooked.

Add the prawns and sauté briefly until they are cooked. Then add the carrot and Chinese turnip and sauté evenly.

Pour water into a saucepan, bring to a boil, and add a tablespoon of salt, a teaspoon of sugar, half a teaspoon of pepper and a tablespoon of fish sauce. Add Hu Tieu noodles and cook for about 3 minutes.

Beat the egg, add it to the pot of Hu Tieu noodles and cook for about 1 minute.

Add the pork, prawns and vegetables to the Hu Tieu noodles and simmer for about 2 to 3 minutes.

Sprinkle the fried onions, coriander and Vietnamese basil over the Hu Tieu noodle soup.

You can add 1 or 2 quail eggs to the Hu Tieu noodle soup for extra flavor.

Tips for Hu Tieu 

Choose fresh, quality Hu Tieu noodles to make sure they stay chewy and don't soften during cooking.

It is advisable to cook the Hu Tieu noodles just before eating them to prevent them from becoming mushy.

Season with enough spice to give the Hu Tieu noodle soup a delicious, rich flavor.

Add eggs to the pot of Hu Tieu noodles to add more flavor to the dish.

Where To Eat Hu Tieu

Hu tieu go (3:00 PM - 9:00 PM): 154/56 Pham Van Hai, Tan Binh District, Ho Chi Minh City

Ong Gia Cali – Hu Tieu Muc: 712 An Duong Vuong, Ward 13, District 6, Ho Chi Minh City

Trung Coi – Hu Tieu Nam Vang: 80 Cao Thang, Ward 4, District 3, Ho Chi Minh City

Thieu Ky Mi Gia – Hu Tieu Nam Vang: 66/5 Le Dai Hanh, Ward 7, District 11, Ho Chi Minh City

Di Nam – Hu Tieu Sa Dec: 166 Bui Thi Xuan, Pham Ngu Lao Ward, District 1, Ho Chi Minh City

Thanh Xuan – Hu Tieu My Tho: 62 Ton That Thiep, Ben Nghe Ward, District 1, Ho Chi Minh City

Co Mai – Hu Tieu Bo Kho: 25 Nguyen Thi Minh Khai, District 1, Ho Chi Minh City

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