29 Flavorful Vietnamese Soups to Warm Your Soul

Nothing warms the soul quite like a steaming bowl of Vietnamese soup. From the iconic pho to lesser-known regional treasures, these 29 flavorful recipes bring comfort, depth, and vibrant freshness to your table. Whether you’re craving a quick weeknight dinner or a weekend project, get ready to explore a world of aromatic broths, tender noodles, and herbs that will transform your home cooking. Let’s dive in!

Pho Bo – Vietnamese Beef Noodle Soup

A steaming bowl of pho bo is exactly what you need when you’re craving something warm and comforting. This Vietnamese beef noodle soup is packed with aromatic spices and tender meat, making it the perfect meal for any day of the week. You’ll love how the rich broth and fresh toppings come together in every satisfying slurp.

Ingredients

– 2 lbs beef bones (for richer flavor)
– 1 lb beef chuck roast, sliced thin (or sirloin)
– 8 cups water
– 1 large yellow onion, halved (char for depth)
– 3-inch piece ginger, sliced (char with onion)
– 2 star anise pods (toast briefly)
– 1 cinnamon stick
– 3 cloves
– 1 tbsp fish sauce (adjust to taste)
– 1 tsp sugar
– 8 oz dried rice noodles
– Bean sprouts, fresh basil, lime wedges, sliced jalapeño for serving (optional but recommended)

Instructions

1. Preheat your broiler to 500°F and place the halved onion and ginger slices on a baking sheet.
2. Broil the onion and ginger for 10 minutes until charred spots appear, which adds smoky depth to the broth.
3. Rinse the beef bones under cold water to remove any impurities.
4. In a large pot, add the beef bones and cover with 8 cups of cold water.
5. Bring the pot to a boil over high heat, then immediately reduce to a gentle simmer.
6. Skim off any gray foam that rises to the surface during the first 20 minutes of simmering for a clearer broth.
7. Add the charred onion, charred ginger, star anise, cinnamon stick, and cloves to the pot.
8. Simmer the broth uncovered for 3 hours, maintaining a gentle bubble.
9. Remove the bones and spices from the broth using a slotted spoon or strainer.
10. Stir in the fish sauce and sugar until fully dissolved.
11. While the broth simmers, prepare the rice noodles according to package directions, usually soaking in hot water for 15 minutes until pliable.
12. Thinly slice the beef chuck roast against the grain for maximum tenderness.
13. Divide the cooked noodles among four large bowls.
14. Arrange the raw beef slices over the noodles in each bowl.
15. Ladle the piping hot broth directly over the beef slices, which will cook the beef perfectly.
16. Serve immediately with bean sprouts, basil, lime wedges, and jalapeño on the side for customizing each bowl.

Let the tender noodles and thinly sliced beef soak up that fragrant, spiced broth in every spoonful. The fresh herbs and lime add a bright contrast that makes this pho truly special—try adding a dash of hoisin or sriracha if you like extra flavor layers.

Pho Ga – Vietnamese Chicken Noodle Soup

When you’re craving something warm and comforting but want more flavor than your usual chicken soup, pho ga hits all the right notes. This Vietnamese classic combines tender chicken with aromatic broth and fresh herbs for a bowl that’s both nourishing and exciting.

Ingredients

– 1 whole chicken (3-4 lbs), or 2 lbs bone-in chicken pieces for richer broth
– 8 cups water
– 1 large yellow onion, halved (charring adds depth)
– 3-inch piece fresh ginger, sliced (don’t peel for more flavor)
– 2 star anise pods
– 1 cinnamon stick (about 3 inches)
– 3 cloves
– 1 tbsp fish sauce, plus more for serving
– 1 tsp sugar
– 8 oz dried rice noodles (banh pho style)
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh Thai basil or mint
– 2 green onions, thinly sliced
– 2 limes, cut into wedges
– Sriracha and hoisin sauce for serving (optional but recommended)

Instructions

1. Place the whole chicken or chicken pieces in a large stockpot.
2. Add 8 cups cold water to the pot, ensuring the chicken is fully submerged.
3. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
4. Skim off any foam that rises to the surface during the first 10 minutes of cooking.
5. While the broth simmers, place the halved onion and ginger slices directly on a gas burner or under the broiler.
6. Char the onion and ginger for 5-7 minutes until blackened in spots, turning occasionally with tongs.
7. Add the charred onion, ginger, star anise, cinnamon stick, and cloves to the simmering broth.
8. Simmer the broth uncovered for 45 minutes if using chicken pieces, or 1 hour for a whole chicken.
9. Remove the chicken from the broth using tongs and transfer to a cutting board.
10. Let the chicken cool until safe to handle, about 15 minutes.
11. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
12. Stir 1 tablespoon fish sauce and 1 teaspoon sugar into the hot broth.
13. Shred the chicken meat using two forks, discarding skin and bones.
14. Cook rice noodles according to package directions until tender but still chewy, about 8-10 minutes.
15. Drain the noodles and divide among four large bowls.
16. Top each bowl with shredded chicken, chopped cilantro, Thai basil, and green onions.
17. Ladle the hot broth over the noodles and toppings.
18. Serve immediately with lime wedges, Sriracha, and hoisin sauce on the side.

But what really makes this pho special is how the tender chicken and chewy noodles soak up that aromatic broth. The fresh herbs add bright notes that cut through the richness, while the lime wedges let you adjust the tang to your liking. Try topping it with bean sprouts and sliced jalapeños for extra crunch and heat!

Bun Rieu Cua – Crab and Tomato Noodle Soup

Diving into a bowl of Bun Rieu Cua feels like discovering Vietnam’s best-kept secret. You get this incredible crab and tomato noodle soup that’s both tangy and savory, perfect for when you’re craving something comforting yet exciting. It’s surprisingly easy to make at home, and I’ll walk you through it step by step.

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb crab meat (fresh or canned, drained well)
• 2 large tomatoes, chopped into 1-inch pieces
• 1 onion, diced (yellow or white both work)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 8 cups chicken broth (or vegetable broth for vegetarian option)
• 2 tbsp fish sauce (adjust for saltiness preference)
• 1 tbsp sugar
• 2 eggs, beaten
• 2 tbsp vegetable oil (or any neutral oil)
• Fresh herbs: mint, cilantro, Thai basil (about 1/2 cup total)
• Lime wedges for serving
• Bean sprouts for crunch (optional but recommended)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add rice vermicelli noodles and cook for exactly 4 minutes until tender but still chewy.
3. Drain noodles immediately and rinse with cold water to stop the cooking process.
4. Heat vegetable oil in a large soup pot over medium heat until shimmering.
5. Add diced onion and cook for 3 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
7. Add tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
8. Add chopped tomatoes and cook for 5 minutes until they begin to break down.
9. Pour in chicken broth and bring to a boil over high heat.
10. Reduce heat to medium-low and simmer for 15 minutes to develop flavors.
11. Gently fold in crab meat, being careful not to break up the chunks too much.
12. Stir in fish sauce and sugar until fully dissolved.
13. Slowly drizzle beaten eggs into the simmering soup while stirring in a circular motion to create ribbons.
14. Cook for 2 more minutes until eggs are set but still tender.
15. Divide cooked noodles among serving bowls.
16. Ladle hot soup over noodles, making sure each bowl gets plenty of crab and tomato.

Just before serving, pile on fresh herbs and bean sprouts for that essential crunch and brightness. The soup should have a beautiful balance—silky noodles, tender crab, and that tangy tomato broth that keeps you going back for more. Try serving it with extra lime wedges for squeezing over the top, letting each person customize their perfect bowl.

Canh Chua – Vietnamese Sweet and Sour Soup

Maybe you’re craving something bright, tangy, and totally comforting—this Vietnamese sweet and sour soup, Canh Chua, is your answer. It’s a vibrant bowl packed with tender fish, pineapple, and tomatoes, all swimming in a broth that’s both sour and subtly sweet. You’ll love how quick it comes together for a weeknight meal that feels special.

Ingredients

– 1 lb catfish fillets, cut into 1-inch pieces (or swap with shrimp or firm tofu)
– 6 cups water
– 2 tbsp tamarind paste (or use lime juice for a quicker tang)
– 1 tbsp fish sauce (adjust to taste)
– 1 tsp sugar
– 1 cup pineapple chunks, fresh or canned
– 1 medium tomato, cut into wedges
– 2 stalks celery, sliced thin
– 1 cup bean sprouts
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 bird’s eye chili, sliced (optional, for heat)
– ¼ cup fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Pour in 6 cups water and bring to a boil over high heat, which should take about 5 minutes.
4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved.
5. Add 1 cup pineapple chunks and 2 stalks sliced celery, then simmer for 3 minutes to soften slightly.
6. Gently place 1 lb catfish pieces into the broth and cook for 4 minutes until opaque and firm.
7. Drop in 1 medium tomato wedges and 1 bird’s eye chili (if using), simmering for 1 more minute just to warm through.
8. Turn off the heat and stir in 1 cup bean sprouts—they’ll stay crisp from residual heat.
9. Ladle the soup into bowls and top with ¼ cup fresh cilantro. Enjoy it hot!

Every spoonful delivers a mix of tender fish, crunchy veggies, and that signature sweet-sour broth. Try serving it over steamed rice for a heartier meal, or keep it light with extra herbs on the side.

Bun Thang – Hanoi Chicken Vermicelli Soup

Ever had one of those meals that just feels like a warm hug? Bun Thang is Hanoi’s ultimate comfort food—a delicate chicken noodle soup packed with layers of texture and subtle flavors that’ll make your taste buds dance. You’ll love how customizable it is too, letting you tweak it to your perfect bowl.

Ingredients

– 8 cups chicken broth (homemade or high-quality store-bought for best flavor)
– 1 lb boneless, skinless chicken thighs (breasts work too but thighs stay juicier)
– 8 oz dried rice vermicelli noodles (look for thin “bun” noodles in Asian markets)
– 4 large eggs (room temperature cracks cleaner)
– 2 tbsp fish sauce (adjust to your salt preference)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 tsp sugar (balances the saltiness)
– 4 green onions, thinly sliced (both white and green parts)
– Fresh cilantro leaves (about 1/4 cup loosely packed)
– 1 lime, cut into wedges (for serving)

Instructions

1. Place chicken thighs in a large pot and cover completely with chicken broth.
2. Bring broth to a gentle boil over medium-high heat, then immediately reduce to a simmer.
3. Simmer chicken for 25 minutes until fully cooked through (internal temperature should reach 165°F).
4. Remove chicken from broth with tongs and set aside to cool on a cutting board.
5. Strain the broth through a fine-mesh sieve to remove any impurities for a clearer soup.
6. Return strained broth to the pot and keep at a bare simmer over low heat.
7. Heat vegetable oil in a non-stick skillet over medium heat until shimmering.
8. Crack eggs into the hot skillet and cook for 3-4 minutes until whites are fully set but yolks remain runny.
9. Transfer fried eggs to a plate and cover loosely to keep warm.
10. Bring a separate pot of water to a rolling boil for the noodles.
11. Add rice vermicelli noodles to boiling water and cook for exactly 4 minutes (check package directions as brands vary).
12. Drain noodles immediately and rinse under cold water to stop cooking and prevent sticking.
13. Shred the cooled chicken using two forks or your hands into bite-sized pieces.
14. Stir fish sauce and sugar into the simmering broth until fully dissolved.
15. Divide cooked noodles evenly among four large bowls.
16. Top each bowl with shredded chicken, a fried egg, sliced green onions, and cilantro leaves.
17. Ladle hot broth over each assembly, pouring carefully around the edges to preserve the egg yolk.
18. Serve immediately with lime wedges on the side for squeezing over the soup.

Once you break that golden egg yolk into the broth, it creates the most luxurious, silky texture that coats every noodle. The combination of tender chicken, fresh herbs, and tangy lime makes each spoonful surprisingly complex yet comforting. Try topping it with crispy fried shallots or a drizzle of chili oil if you want some extra crunch and heat.

Hu Tieu – Southern Vietnamese Clear Noodle Soup

A warm, comforting bowl of Hu Tieu is just what you need on a chilly day. This Southern Vietnamese noodle soup features a crystal-clear broth, chewy rice noodles, and your choice of proteins—it’s light yet deeply satisfying. You can customize it with whatever toppings you love best.

Ingredients

– 8 cups water
– 1 lb pork bones
– 1/2 lb shrimp, peeled and deveined
– 8 oz dried rice noodles
– 2 tbsp fish sauce
– 1 tsp sugar
– 1/2 tsp white pepper
– 2 cloves garlic, minced
– 1 tbsp vegetable oil (or any neutral oil)
– 4 green onions, sliced
– Fresh cilantro, chopped
– Bean sprouts
– Lime wedges

Instructions

1. Rinse the pork bones under cold water to remove any impurities.
2. Place the pork bones and 8 cups of water in a large pot over high heat.
3. Bring the water to a boil, then reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the top.
4. Remove the pork bones from the broth and discard them.
5. Heat 1 tablespoon of vegetable oil in a small pan over medium heat.
6. Add the minced garlic and cook for 1 minute until fragrant and lightly golden.
7. Stir the cooked garlic into the broth.
8. Add the shrimp to the broth and cook for 3 minutes until they turn pink and opaque.
9. Remove the shrimp from the broth and set aside.
10. Stir the fish sauce, sugar, and white pepper into the broth.
11. Soak the dried rice noodles in hot water for 10 minutes until softened, then drain.
12. Divide the softened noodles among serving bowls.
13. Top the noodles with the cooked shrimp, sliced green onions, and chopped cilantro.
14. Ladle the hot broth over the noodles and toppings.
15. Serve immediately with bean sprouts and lime wedges on the side.

Outstanding in its simplicity, this Hu Tieu delivers a delicate, savory broth that lets each ingredient shine. The noodles have a pleasant chew, while the shrimp add a sweet, briny contrast. For a fun twist, set up a topping bar with fresh herbs, chili sauce, and extra lime so everyone can build their perfect bowl.

Mi Quang – Central Vietnamese Turmeric Noodles

Oh, you’re in for a treat with Mi Quang—it’s like Vietnam’s answer to comfort food, with vibrant turmeric noodles and a rich, savory broth that’s surprisingly easy to make at home. Picture yourself slurping up these golden noodles topped with shrimp, pork, and fresh herbs—it’s a bowl of pure happiness!

Ingredients

– 8 oz rice noodles (wide, flat ones work best for that authentic chew)
– 1 lb shrimp, peeled and deveined (fresh or thawed frozen)
– 1/2 lb pork shoulder, thinly sliced (or sub with chicken for a lighter twist)
– 2 tbsp turmeric powder (for that signature golden hue)
– 4 cups chicken broth (low-sodium lets you control the salt)
– 2 tbsp fish sauce (adjust to taste—start light if you’re new to it)
– 1 tbsp vegetable oil (or any neutral oil for sautéing)
– 2 cloves garlic, minced (fresh is key for aroma)
– 1 shallot, thinly sliced (adds a subtle sweetness)
– 1 cup bean sprouts (for crunch)
– 1/4 cup roasted peanuts, crushed (omit if allergic)
– Fresh herbs: mint, cilantro, and basil (a mix brightens it up)
– 2 hard-boiled eggs, halved (optional but traditional)
– 1 lime, cut into wedges (squeeze over at the end)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add the rice noodles and cook for 6-8 minutes, stirring occasionally, until tender but still chewy (al dente).
3. Drain the noodles immediately and rinse under cold water to stop the cooking; set aside.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the minced garlic and sliced shallot, sautéing for 1-2 minutes until fragrant and lightly golden.
6. Tip: Don’t let the garlic burn—it turns bitter fast, so keep an eye on it.
7. Add the sliced pork shoulder to the skillet and cook for 4-5 minutes, stirring, until no longer pink.
8. Stir in the shrimp and cook for 2-3 minutes more, until they turn pink and opaque.
9. Sprinkle 2 tbsp turmeric powder over the meat and shrimp, stirring to coat evenly for 30 seconds.
10. Pour in 4 cups chicken broth and 2 tbsp fish sauce, bringing it to a gentle simmer.
11. Reduce heat to low and let it simmer for 10 minutes to meld the flavors.
12. Tip: Skim off any foam that rises for a clearer broth.
13. Divide the cooked noodles among bowls, ladling the hot broth, shrimp, and pork over them.
14. Top each bowl with bean sprouts, crushed peanuts, fresh herbs, and a halved hard-boiled egg.
15. Tip: Serve with lime wedges on the side—a squeeze right before eating brightens everything up.
16. You’re ready to dig in!

Yes, the noodles soak up that turmeric-infused broth, giving them a soft yet springy bite, while the peanuts add a nutty crunch. Try piling extra herbs on top for a fresh contrast, or serve it with a side of chili sauce if you like a little heat—it’s a bowl that’s as fun to customize as it is to eat.

Bun Bo Hue – Spicy Beef Noodle Soup

Did you know that one of Vietnam’s most beloved noodle soups packs a serious spicy punch? Bun Bo Hue brings together tender beef, rich broth, and a kick of heat that’ll wake up your taste buds. You’re going to love how the flavors come together in this comforting bowl.

Ingredients

– 2 lbs beef shank
– 1 lb pork hocks
– 8 cups water
– 1 large yellow onion, halved
– 4 cloves garlic, smashed
– 2 stalks lemongrass, bruised and cut into 3-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 2 tbsp chili oil
– 1 tbsp shrimp paste
– 8 oz rice noodles
– 2 tbsp fish sauce
– 1 tsp sugar
– Fresh herbs: mint, cilantro, and Thai basil
– Bean sprouts
– Lime wedges
– Sliced jalapeños (optional, for extra heat)

Instructions

1. Place beef shank and pork hocks in a large pot with 8 cups cold water.
2. Bring to a boil over high heat, then reduce to a simmer for 2 hours, skimming foam off the top every 20 minutes.
3. Remove meat from broth and let cool until safe to handle, about 15 minutes.
4. Slice beef shank against the grain into ¼-inch thick pieces.
5. Pick meat from pork hocks, discarding bones and skin.
6. Heat vegetable oil in a skillet over medium heat until shimmering, about 2 minutes.
7. Add halved onion and smashed garlic, cooking until lightly browned, about 5 minutes.
8. Stir in bruised lemongrass and cook for 2 more minutes until fragrant.
9. Transfer onion mixture to the broth pot.
10. Add shrimp paste and fish sauce to the broth.
11. Stir in sugar until dissolved.
12. Simmer broth for 30 minutes to blend flavors.
13. Cook rice noodles according to package directions until al dente, about 6-8 minutes.
14. Drain noodles and divide among 4 large bowls.
15. Arrange sliced beef and pork over noodles in each bowl.
16. Ladle hot broth over the meat and noodles.
17. Drizzle ½ tablespoon chili oil over each serving.
18. Top with bean sprouts, fresh herbs, and jalapeños if using.
19. Serve immediately with lime wedges on the side.

Keep in mind that the rich, spicy broth gets even better when it soaks into the chewy rice noodles. The tender beef slices and aromatic herbs create layers of texture that make each spoonful exciting. Try serving it with extra chili oil and fresh lime wedges for squeezing over the top—the bright acidity really balances the heat.

Canh Bi Dao – Winter Melon Soup

Unexpectedly comforting and light, this Vietnamese winter melon soup is the perfect balance of savory and fresh. You’ll love how the tender melon soaks up the flavorful broth while the shrimp and pork add just the right heartiness. It’s one of those dishes that feels both nourishing and exciting to make at home.

Ingredients

• 1 lb winter melon, peeled and cut into 1-inch chunks (remove seeds if present)
• 8 oz medium shrimp, peeled and deveined (pat dry for better browning)
• 6 oz ground pork (80/20 blend works well for flavor)
• 6 cups chicken broth (low sodium lets you control seasoning)
• 2 tbsp fish sauce (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 4 cloves garlic, minced (fresh gives best flavor)
• 1 small yellow onion, thinly sliced
• 2 scallions, chopped (reserve greens for garnish)
• 1 tsp black pepper (freshly ground preferred)

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sliced onion to the pot, stirring constantly until fragrant and lightly golden, about 2 minutes.
3. Add ground pork to the pot, breaking it up with a spatula into small pieces as it cooks.
4. Cook pork until no pink remains and edges are lightly browned, about 5-7 minutes, stirring occasionally.
5. Add shrimp to the pot, arranging in a single layer for even cooking.
6. Cook shrimp for 2 minutes per side until opaque and lightly curled, then remove shrimp and set aside (they’ll finish cooking later).
7. Pour chicken broth into the pot, scraping any browned bits from the bottom with a wooden spoon.
8. Bring broth to a boil over high heat, then reduce to a steady simmer.
9. Add winter melon chunks to the simmering broth, ensuring they’re fully submerged.
10. Simmer winter melon for 15-20 minutes until pieces are translucent and easily pierced with a fork but still hold their shape.
11. Stir in fish sauce and black pepper, tasting and adjusting seasoning if needed.
12. Return cooked shrimp to the pot along with any accumulated juices.
13. Simmer for 2 more minutes just to heat shrimp through without overcooking.
14. Remove pot from heat and stir in chopped scallion whites.

Gently spoon the soup into bowls, making sure each serving gets plenty of melon, shrimp, and pork. The winter melon becomes wonderfully tender while maintaining a slight bite, and the broth absorbs all the savory depth from the seafood and pork. Try serving it over steamed jasmine rice for a more substantial meal, or enjoy it as-is for a light but satisfying dinner.

Lau Thai – Vietnamese Hot Pot

Feeling adventurous in the kitchen? This Lau Thai – Vietnamese hot pot is your ticket to a cozy, interactive meal that’s perfect for sharing. Imagine a bubbling pot of fragrant broth, packed with tender meats and fresh veggies, all ready for dipping and savoring. It’s like a dinner party in a pot, and you’re the star chef.

Ingredients

– 8 cups chicken broth (or vegetable broth for a lighter option)
– 1 lb thinly sliced beef sirloin (freeze for 15 minutes first for easier slicing)
– 1 lb raw shrimp, peeled and deveined (keep tails on for extra flavor)
– 8 oz rice noodles (soak in warm water for 20 minutes to soften)
– 1 bunch bok choy, chopped (or swap with napa cabbage)
– 1 cup sliced mushrooms (shiitake or cremini work great)
– 2 tbsp fish sauce (adjust for saltiness preference)
– 1 tbsp lime juice (freshly squeezed tastes best)
– 2 cloves garlic, minced (use more if you love garlic)
– 1 Thai chili, sliced (remove seeds for less heat)
– 1 tbsp sugar (balances the savory and tangy flavors)

Instructions

1. Pour 8 cups of chicken broth into a large pot and heat over medium-high heat until it reaches a gentle simmer, about 180°F.
2. Add 2 minced garlic cloves and 1 sliced Thai chili to the broth, stirring to infuse the flavors for 2 minutes.
3. Stir in 1 tbsp sugar and 2 tbsp fish sauce until fully dissolved, then reduce heat to maintain a low simmer.
4. Arrange 1 lb thinly sliced beef sirloin, 1 lb raw shrimp, 8 oz soaked rice noodles, 1 chopped bok choy, and 1 cup sliced mushrooms on a large platter for easy access.
5. Place the pot of simmering broth in the center of the table, using a portable burner if available for keep-warm convenience.
6. Invite everyone to add ingredients to the broth in batches, starting with the rice noodles and bok choy, and cooking for 3–4 minutes until tender.
7. Add the beef slices and shrimp next, cooking for 2–3 minutes until the beef is no longer pink and shrimp turn opaque.
8. Stir in 1 tbsp lime juice just before serving to brighten the broth, avoiding overcooking to preserve its zesty kick.
9. Ladle the hot pot into bowls, ensuring each serving has a mix of broth, noodles, protein, and veggies.

What a feast! The broth is savory with a hint of tang, while the beef stays melt-in-your-mouth tender and the shrimp add a sweet, firm bite. Try serving it with extra lime wedges and chili slices on the side for a customizable kick that’ll have everyone coming back for more.

Sup Mang Cua – Asparagus Crab Soup

Warm, comforting, and surprisingly easy to make, this Vietnamese-style asparagus crab soup brings restaurant-quality flavor right to your kitchen. You’ll love how the sweet crab meat pairs with crisp asparagus in a light, savory broth. It’s the perfect quick lunch or elegant starter for dinner parties.

Ingredients

– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces (look for bright green, firm stalks)
– 8 oz fresh lump crab meat, picked over for shells
– 6 cups chicken broth (low-sodium works best for controlling saltiness)
– 2 large eggs, lightly beaten
– 1 tbsp cornstarch mixed with 2 tbsp cold water (this creates your slurry)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 2 cloves garlic, minced
– 1 tsp fish sauce (add more if you prefer saltier broth)
– 1/2 tsp white pepper (black pepper works in a pinch)
– 1/4 tsp salt (adjust based on your broth’s saltiness)
– 2 green onions, thinly sliced for garnish

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 cloves of minced garlic and cook for 30 seconds until fragrant but not browned.
3. Pour in 6 cups of chicken broth and bring to a boil over high heat.
4. Reduce heat to medium and simmer the broth for 5 minutes to develop flavor.
5. Add 1 pound of asparagus pieces and cook for 3 minutes until bright green and tender-crisp.
6. Stir in 1 teaspoon of fish sauce, 1/2 teaspoon of white pepper, and 1/4 teaspoon of salt.
7. Slowly drizzle in the cornstarch slurry while stirring constantly to prevent lumps.
8. Cook for 2 minutes until the broth slightly thickens and coats the back of a spoon.
9. Gently fold in 8 ounces of crab meat being careful not to break up the large chunks.
10. Slowly pour the 2 beaten eggs in a thin stream while stirring the soup in one direction.
11. Cook for 1 minute until egg ribbons form and float to the surface.
12. Remove from heat and ladle into serving bowls.
13. Garnish with sliced green onions before serving.

A silky broth cradles tender crab and crisp asparagus in every spoonful. The delicate egg ribbons add beautiful texture while the white pepper provides subtle warmth. Serve this soup with crusty bread for dipping or over steamed jasmine rice to make it a complete meal.

Canh Rong Bien – Seaweed Soup

Finally craving something light yet satisfying? This Vietnamese seaweed soup brings the ocean to your bowl with minimal effort. You’ll love how the delicate seaweed floats in a clear, savory broth that’s perfect for any season.

Ingredients

• 4 cups chicken broth (or vegetable broth for vegetarian option)
• 1 ounce dried seaweed, rinsed (look for thin, green varieties in Asian markets)
• 2 cloves garlic, minced (fresh gives the best flavor)
• 1 tablespoon fish sauce (or soy sauce for vegetarian version)
• 1 teaspoon sugar (balances the saltiness)
• ½ teaspoon black pepper (freshly ground preferred)
• 2 green onions, thinly sliced (both white and green parts)
• 1 tablespoon vegetable oil (or any neutral oil)
• 4 ounces firm tofu, cubed (optional protein addition)

Instructions

1. Heat vegetable oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and cook until fragrant and lightly golden, 30-45 seconds (watch closely to prevent burning).
3. Pour in chicken broth and bring to a gentle boil, which should take 3-4 minutes.
4. Add rinsed dried seaweed and reduce heat to maintain a simmer.
5. Stir in fish sauce and sugar until fully dissolved, about 30 seconds.
6. If using tofu, add cubed tofu now and simmer for 2 minutes to heat through.
7. Sprinkle black pepper over the soup and stir to combine.
8. Simmer for 3 more minutes until seaweed is tender but still has some texture.
9. Remove pot from heat and stir in sliced green onions.
10. Ladle soup into bowls immediately while hot.

Once you taste it, you’ll notice the seaweed has a slightly slippery texture that contrasts beautifully with the clear broth. The subtle ocean flavor pairs wonderfully with steamed rice, or try topping it with crispy fried shallots for extra crunch. This soup somehow manages to feel both light and deeply satisfying at the same time.

Lau Mam – Fermented Fish Hot Pot

Dive into a Vietnamese comfort food adventure with this incredible fermented fish hot pot. You’ll love how the funky, savory broth comes together with fresh herbs and vegetables. It’s the perfect communal meal to gather friends around on a cozy evening.

Ingredients

– 1 lb catfish fillets, cut into 1-inch pieces (or any firm white fish)
– ½ cup fermented fish sauce (found in Asian markets)
– 8 cups water
– 2 tbsp vegetable oil (or any neutral oil)
– 4 garlic cloves, minced
– 1 onion, thinly sliced
– 2 tomatoes, quartered
– 1 pineapple, cut into chunks (adds natural sweetness)
– 1 bunch water spinach, cut into 2-inch pieces
– 1 bunch Thai basil leaves
– 2 red chilies, sliced (adjust for desired heat)
– 2 tbsp sugar (balances the saltiness)
– 1 tbsp tamarind paste (for tangy notes)

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering.
2. Add minced garlic and sliced onion, sautéing for 2-3 minutes until fragrant and lightly golden.
3. Add quartered tomatoes and cook for another 3 minutes until they begin to soften and release juices.
4. Pour in fermented fish sauce and stir continuously for 1 minute to bloom the flavors.
5. Add 8 cups water and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer uncovered for 15 minutes to develop the broth.
7. Stir in sugar and tamarind paste until completely dissolved.
8. Add pineapple chunks and catfish pieces, cooking for 8-10 minutes until fish is opaque and flakes easily.
9. Drop in water spinach and cook for 2 minutes until just wilted but still crisp.
10. Turn off heat and stir in Thai basil leaves and sliced chilies.

Keep the hot pot bubbling at the table for the full experience—the broth deepens in flavor as it simmers. You’ll notice the magical balance of funky, sweet, and spicy notes with each spoonful. Serve it family-style with rice noodles or crusty bread for dipping into that incredible broth.

Hu Tieu Bo Kho – Beef Stew Noodle Soup

Mmm, picture this: you come home after a long day, and the rich, comforting aroma of beef stew fills your kitchen. This Vietnamese-inspired Hu Tieu Bo Kho combines tender beef with chewy noodles in a deeply spiced broth that’s perfect for cozy evenings. It’s the kind of meal that warms you from the inside out.

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes (or use stew meat for convenience)
– 8 cups beef broth (low-sodium preferred)
– 1 lb dried rice noodles (or fresh noodles if available)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 large onion, chopped
– 4 cloves garlic, minced
– 2-inch piece ginger, sliced
– 2 star anise pods
– 1 cinnamon stick
– 2 tbsp fish sauce (adjust to taste)
– 1 tbsp brown sugar
– 2 carrots, cut into chunks
– 4 green onions, sliced (for garnish)
– Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 2 lbs beef chuck cubes and sear for 4-5 minutes until browned on all sides.
3. Remove beef from pot and set aside on a plate.
4. Add 1 chopped onion to the same pot and cook for 3 minutes until softened.
5. Add 4 minced garlic cloves and 2-inch sliced ginger, cooking for 1 minute until fragrant.
6. Return the seared beef to the pot.
7. Add 2 star anise pods and 1 cinnamon stick to the pot.
8. Pour in 8 cups beef broth, ensuring it covers the beef completely.
9. Stir in 2 tbsp fish sauce and 1 tbsp brown sugar until dissolved.
10. Bring the mixture to a boil, then reduce heat to low and cover.
11. Simmer for 1.5 hours until beef is fork-tender.
12. Add 2 chopped carrots and continue simmering for 20 minutes until carrots are tender.
13. While stew simmers, cook 1 lb rice noodles according to package directions until al dente.
14. Drain noodles and divide among serving bowls.
15. Remove star anise and cinnamon stick from the finished stew.
16. Ladle hot stew over noodles in each bowl.
17. Top with sliced green onions and fresh cilantro if desired.

Don’t skip the searing step—it creates a flavorful fond that makes the broth richer. The beef should be so tender it falls apart with a gentle press of your spoon. Serve this with extra herbs and a squeeze of lime for brightness, letting the chewy noodles soak up every bit of that spiced, savory broth.

Sup Bap Tom Cua – Corn, Shrimp, and Crab Soup

Did you know that cozying up with a warm bowl of soup can feel like a comforting hug? This vibrant Vietnamese-inspired corn, shrimp, and crab soup is surprisingly simple to whip up, and it’s packed with sweet corn, tender seafood, and savory broth that’ll have you going back for seconds.

Ingredients

– 1 tbsp vegetable oil (or any neutral oil)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth (low-sodium preferred)
– 2 cups fresh or frozen corn kernels (thawed if frozen)
– 8 oz raw shrimp, peeled and deveined
– 6 oz lump crabmeat, picked over for shells
– 1 tbsp fish sauce (adjust to taste)
– 1 tsp sugar
– 2 green onions, thinly sliced
– Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 small chopped yellow onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Pour in 4 cups chicken broth and bring to a gentle boil.
5. Add 2 cups corn kernels and simmer for 5 minutes until corn is tender.
6. Gently stir in 8 oz raw shrimp and cook for 2–3 minutes until shrimp turn pink and opaque.
7. Fold in 6 oz lump crabmeat, 1 tbsp fish sauce, and 1 tsp sugar.
8. Heat through for 1–2 minutes, being careful not to break up the crabmeat.
9. Remove from heat and stir in sliced green onions.
10. Ladle into bowls and garnish with fresh cilantro.

Now, you’ve got a soup that’s both light and satisfying. The broth is subtly sweet from the corn, while the shrimp and crab add a delicate briny flavor. Try serving it with a squeeze of lime or over steamed jasmine rice for a heartier meal.

Conclusion

Vibrant and soul-satisfying, these 29 Vietnamese soups bring warmth and flavor to your kitchen. We hope you find new favorites to share with family and friends. Try a recipe, leave a comment with your top pick, and pin this article on Pinterest to save these comforting bowls for later!