Top 15 Famous Saigon Noodles You Must Try

Saigon noodles sit at the heart of Ho Chi Minh City’s street food culture, offering some of its most authentic and memorable flavors. This GTrip guide helps you navigate the city’s diverse noodle scene, from iconic pho to regional favorites like bun mam and mi pha lau, with clear insights on what makes each dish special and where to find the best bowls.

1. Pho Saigon (Vietnamese beef noodle soup)

When you think of Vietnamese food, you probably think of Pho. No trip to Saigon is complete without sampling its most famous culinary export. A classic bowl of Pho Saigon, often ranked among the best pho in Ho Chi Minh City, is a masterful balance of fragrant broth, tender meat, and silky rice noodles.

The broth is the true star, simmered for hours with beef bones, charred onion, ginger, and a carefully balanced blend of spices like star anise and cinnamon. It’s served with your choice of beef cuts, from rare sliced steak (tai) to brisket (nam) and beef meatballs (bo vien). Part of what makes hunting for the best pho in Ho Chi Minh City so enjoyable is the interactive experience customizing your bowl with bean sprouts, Thai basil, fresh chili, and a squeeze of lime at the table.

You can try pho:

Pho is the most famous noodles that you can not miss in Saigon

2. Hu tieu Nam Vang (Phnom Penh rice noodle soup)

While Pho may be more famous internationally, Hu Tieu Nam Vang holds a special place in the hearts of Saigonese locals. This dish has Cambodian-Chinese roots, and its name translates to "Phnom Penh rice noodle soup". The key difference from Pho is its clear, savory pork-based broth, which is slightly sweeter and less spice-forward. A bowl is a treasure trove of toppings, including minced pork, sliced pork liver, plump shrimp, and delicate quail eggs. It’s a dish of textures and complex flavors that come together harmoniously. You can enjoy it as a soup ("hu tieu nuoc") or "dry" ("hu tieu kho"), where the noodles are served separately with a flavorful sauce and the broth on the side.

You can try Hu Tieu Nam Vang:

Hu Tieu Nam Vang is a dish of textures and complex flavors that come together harmoniously

3. Hu tieu bo kho (Beef stew rice noodle soup)

Hu Tieu Bo Kho is the ultimate Vietnamese comfort food, offering a satisfying fusion of Eastern and Western culinary influences. Many locals consider it a strong contender for the best bo kho in Ho Chi Minh City, thanks to its rich flavors and hearty texture.

The signature feature is its deeply flavorful, reddish-brown broth, slow-cooked with tender beef shank, carrots, and aromatic spices like lemongrass, star anise, and cinnamon. Slightly thickened, the broth coats every strand of chewy rice noodles. When searching for the best bo kho in Ho Chi Minh City, this beautiful balance of savory depth, gentle sweetness, and warming spices is exactly what makes the dish so comforting, especially on a cooler day.

You can try Hu Tieu Bo Kho:

Hu Tieu Bo Kho is a Vietnamese comfort dish featuring chewy rice noodles in a rich, aromatic beef stew broth slow-cooked with tender beef, carrots, and warm spices

4. Hu tieu dishes by the Chinese community in Saigon

There are many types of hu tieu dishes that you can try.

Hu tieu mi (Chinese egg noodle soup)

Hu Tieu Mi is a classic dish that showcases the influence of Saigon's Chinese community. The unique appeal of this soup lies in its satisfying combination of two types of noodles: silky white rice noodles (hu tieu) and chewy yellow egg noodles (mi). This textural contrast is the star of the show. The noodles swim in a clear, light pork-based broth, often accompanied by a variety of toppings. Common additions include char siu (barbecued pork), wontons, shrimp, and blanched greens like choy sum. It's a comforting, well-rounded meal that feels both familiar and distinct, perfect for those who appreciate the subtle art of a well-made noodle soup.

You can try:

Hu tieu xao (Stir-fried rice noodles)

For those who prefer a "dry" noodle experience, Hu Tieu Xao is an unmissable treat. This dish abandons the soup bowl in favor of a searing hot wok. Soft rice noodles are stir-fried with a savory sauce that caramelizes to perfection, creating a delightful "wok hei" or breath of the wok. This smoky essence is the hallmark of a great stir-fry.

The noodles are typically tossed with an assortment of fresh ingredients, such as tender slices of pork, squid, shrimp, and crisp vegetables like bean sprouts, chives, and onions. Each bite delivers a mix of chewy noodles, savory protein, and fresh crunch, making it a flavorful and incredibly satisfying meal.

You can try:

Hu Tieu Xao is a smoky, wok-fried noodle dish where soft rice noodles are stir-fried with savory sauce, mixed seafood or pork, and crisp vegetables

Hu tieu Ho (Ho noodles)

Hu Tieu Ho is a unique noodle soup distinguished by its main component: the noodles themselves. The dish features thick, wide, and square sheets of rice flour noodles that are folded over, giving them a substantial, wonderfully chewy, and slippery texture unlike any other. This Teochew-style dish is traditionally served in a cloudy, savory broth made from pork bones and dried squid.

The signature topping is an assortment of pork offal, including intestine, stomach, and liver, all braised until incredibly tender. A sprinkle of preserved vegetables adds a tangy crunch, cutting through the richness of the broth and providing a perfect balance of flavours for the adventurous eater.

You can try:

Hu tieu sate (Teochew satay noodle soup)

Do not confuse this with the grilled meat skewers of the same name. Hu Tieu Sate is a powerful, aromatic noodle soup that is a true flavor explosion. Its defining feature is a rich, spicy, and nutty broth made from a closely guarded family recipe of over 20 ingredients, including chili, lemongrass, and ground peanuts. This Teochew specialty is thick, fragrant, and packs a serious punch.

The complex soup is typically served with thin slices of beef, which cook instantly in the hot broth, and your choice of rice or egg noodles. Fresh herbs and bean sprouts are added to provide freshness and crunch, creating a multi-layered sensory experience that is intensely savory and addictive.

You can try:

Hu Tieu Sate is a bold Teochew noodle soup defined by its thick, spicy, nutty broth made from chili, lemongrass, and peanuts

5. Mi vit tiem (Braised duck egg noodle soup)

Mi Vit Tiem is a luxurious and indulgent noodle soup that is a testament to Chinese culinary influence in Saigon. The undeniable star of this dish is a whole duck leg, braised for hours until the meat is fall-off-the-bone tender. The duck is slow-cooked in a dark, deeply savory, and slightly sweet broth infused with a complex blend of Chinese herbs and spices, such as star anise and shiitake mushrooms. This rich, dark liquid perfectly complements the chewy yellow egg noodles (mi) that soak up all its flavor. Often served with blanched greens to cut through the richness, Mi Vit Tiem is a decadent and satisfying meal that feels like a special occasion in a bowl.

Best places you can try Mi Vit Tiem:

Mi Vit Tiem is a rich Chinese-influenced noodle soup featuring a whole duck leg braised until tender in a dark, savory-sweet herbal broth

6. Bun bo (Beef noodle soup)

While its full name is Bun Bo Hue, reflecting its origins in central Vietnam, Saigon has adopted and perfected its own bold interpretation. Today, bun bo hue in Ho Chi Minh City offers a completely different experience from Pho, appealing to travelers who crave stronger flavors.

Bun Bo is defined by its robust, spicy, and slightly funky broth, built from lemongrass, chili, and fermented shrimp paste. Thick, round rice vermicelli give the soup a firm, satisfying chew. A standard bowl of bun bo hue in Ho Chi Minh City typically includes beef shank, cubes of congealed pig’s blood (huyet), and sometimes pig’s trotter, delivering an intense combination of umami, heat, and aroma.

You can try Bun Bo:

Bun Bo Hue is a bold, spicy noodle soup defined by its lemongrass- and shrimp-paste-infused broth, thick rice noodles, and hearty toppings

7. Banh canh cua (Crab tapioca noodle soup)

Banh Canh Cua is all about texture. This comforting soup is immediately recognizable by two key features: its noodles and its broth. The noodles (banh canh) are thick, udon-like strands made from tapioca or a blend of tapioca and rice flour, giving them a uniquely soft and chewy bite. The soup itself is a rich, viscous broth, naturally thickened with tapioca starch and colored a vibrant orange from crab meat and roe. It’s loaded with sweet, flaky crab meat, often accompanied by shrimp, fish cakes, and quail eggs. The thick broth clings to the noodles, ensuring every mouthful is a burst of rich, savory seafood flavor. It's a truly decadent and satisfying Saigon classic.

You can try:

Banh Canh Cua is a rich specialty featuring thick, chewy tapioca noodles in a velvety crab-based broth loaded with sweet crab meat, shrimp, fish cakes, and quail eggs

8. Bun ca west side (Fish noodle soup)

A specialty from the Mekong Delta region (the "west side" of Southern Vietnam), Bun Ca offers a lighter yet equally flavorful alternative to the meat-heavy noodle soups. The soul of this dish is its clear, tangy, and slightly sweet broth, a refreshing base made from fish bones, tomatoes, and pineapple. This delicate broth is the perfect complement to the main ingredient: flaky pieces of fresh fish, which can be snakehead fish or mackerel, often served both fried and steamed in the same bowl. The thin rice vermicelli noodles (bun) soak up the tangy soup, creating a dish that is light, aromatic, and incredibly refreshing, a perfect meal for Saigon's warm and humid climate.

You can try Bun ca west side:

Bun Ca is a light Mekong Delta noodle soup featuring flaky fresh fish in a clear, tangy-sweet broth made from fish bones, tomatoes, and pineapple

9. Bun rieu (Crab paste noodle soup)

Bun Rieu is a visually stunning and distinctly flavored noodle soup. Its hallmark is a light, tomato-based broth with a savory-sour taste derived from fresh crab paste. This paste is mixed with egg and ground pork or shrimp and cooked in the broth, where it floats to the surface in soft, cloud-like cakes known as "rieu". These delicate crab cakes are the star of the dish. The vibrant red broth is also filled with thin rice vermicelli, fried tofu, and sometimes congealed pig's blood. It is served with a mountain of fresh herbs and shredded vegetables, such as banana blossom and water spinach. For an extra umami kick, a small dollop of pungent shrimp paste (mam tom) is essential.

You can try:

Bun Rieu is a vibrant tomato-based noodle soup topped with soft crab cakes made from fresh crab paste, served with rice vermicelli, tofu, herbs, and pungent shrimp paste

10. Canh bun (Water spinach noodle soup)

At first glance, Canh Bun might look like its more famous cousin, Bun Rieu. However, it is a distinct dish with its own rustic charm. Like Bun Rieu, it features a crab-and-tomato-based broth and soft rieu (crab cakes). The key difference is the generous inclusion of water spinach (rau muong), which is blanched directly in the soup, and the use of thicker vermicelli noodles. The broth in Canh Bun is often clearer and more subtle. This is a humble, hearty, and very popular afternoon snack for locals. It's a simple, comforting bowl that highlights the savory flavor of the crab and the fresh, crisp texture of the cooked greens.

You can try:

Canh Bun is a rustic Saigon favorite with a lighter crab-and-tomato broth, soft crab cakes, thicker vermicelli noodles, and plenty of blanched water spinach

11. Bun mam (Fermented fish noodle soup)

Bun Mam is not for the faint of heart, but it is one of the most rewarding and complex noodle soups in Vietnam. Often listed among the best bun mam in Ho Chi Minh City, this dish represents the bold spirit of Mekong Delta cuisine.

Its dark, murky broth is made from fermented fish (mam), creating a powerful aroma that may be intimidating at first. However, the flavor reveals a deeply addictive mix of savory, sweet, and umami notes. A bowl of the best bun mam in Ho Chi Minh City is generously topped with roasted pork belly, shrimp, squid, and chunks of fish, and always served with a large plate of fresh herbs and vegetables to balance the broth’s intensity.

You can try:

Bun Mam is a bold Mekong Delta noodle soup featuring a dark, pungent fermented fish broth, lavishly topped with pork belly, seafood, and fish

12. Bun moc (Pork ball noodle soup)

For those seeking a more subtle and delicate noodle soup, Bun Moc is the perfect choice. Hailing from Northern Vietnam but widely loved in Saigon, this dish is known for its light, clean flavors. The main feature is the variety of pork meatballs (moc) that give the dish its name. These can include balls of plain ground pork, pork mixed with wood ear mushrooms, and slices of Vietnamese pork sausage (cha lua).

The broth is a clear, refined stock simmered from pork bones and mushrooms, offering a gentle and savory taste. Served with thin rice vermicelli, it's a simple, comforting, and elegant breakfast dish that is both light and satisfying.

You can try:

Bun Moc is a light, comforting noodle soup featuring a clear pork-and-mushroom broth, tender pork meatballs, and thin rice vermicelli

13. Bun thit nuong (Vermicelli with grilled pork)

Bun Thit Nuong is a quintessential Southern Vietnamese “dry” noodle dish and a reliable crowd favorite. Many food lovers believe the best bun thit nuong in Ho Chi Minh City lies in its perfect balance of textures and flavors rather than complexity.

The dish begins with cool rice vermicelli topped with smoky, caramelized grilled pork marinated in lemongrass and fish sauce. Fresh herbs, crunchy pickled carrots and daikon, roasted peanuts, and often a crispy fried spring roll (cha gio) complete the bowl. What defines the best bun thit nuong in Ho Chi Minh City is the final pour of nuoc cham—a sweet, savory, and tangy fish sauce dressing that brings everything together.

You can try Bun Thit Nuong:

Bun Thit Nuong is a dry noodle dish featuring cool rice vermicelli topped with smoky grilled pork, fresh herbs, pickles, peanuts, and often a crispy spring roll

14. Mi tron muoi ot (Noodles mixed with chili salt)

A relatively modern creation that has taken Saigon's youth by storm, Mi Tron Muoi Ot is a vibrant and fiery street food snack. Translating to "noodles mixed with chili salt", this dish is exactly as advertised. The core of the dish is chewy instant noodles, blanched and then tossed in a proprietary blend of spicy chili salt, creating an intensely savory and spicy coating. It's a "dry" noodle dish that is all about bold, in-your-face flavor. The noodles are then topped with an assortment of snacks, such as boiled quail eggs, shredded dried beef or squid, corn, and a squeeze of calamansi. It’s a cheap, cheerful, and incredibly addictive flavor bomb.

You can try:

Mi Tron Muoi Ot is chewy instant noodles tossed in spicy chili salt and topped with quail eggs, dried beef or squid, corn, and citrus

15. Mi pha lau (Egg noodles with braised pork offal)

Mi Pha Lau is an adventurous dish beloved by locals for its rich flavors and unique ingredients. The term "pha lau" refers to a cooking style where offal is braised in a flavorful liquid. This typically involves pork or beef offal such as intestine, stomach, and lung slow-cooked in a savory and slightly sweet broth flavored with coconut water and five-spice powder. The offal becomes incredibly tender and absorbs all the delicious flavors of the braising liquid. This rich stew is then ladled over-chewy egg noodles (mi) or served with banh mi for dipping. It’s a true local's delicacy that rewards the bold with a deeply satisfying and texturally interesting meal.

You can try:

Mi Pha Lau is a bold Saigon favorite featuring chewy egg noodles topped with tender pork or beef offal braised in a rich, slightly sweet coconut-and–five-spice broth

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Saigon noodles capture the soul of the city bold flavors, lively energy, and recipes shaped by generations of street cooks. From comforting bowls of pho to herb-packed hu tieu and vibrant Mi Quang, this guide helps you move beyond tourist spots to where locals truly eat. Follow your appetite and discover the authentic taste of Ho Chi Minh City, one unforgettable bowl of Saigon noodles at a time with GTrip - Vietnam Travel Agency.