Soups of Vietnam

This sounds crazy to a lot of our friends and family, until you have stayed for a long period of time in South East Asia I do not think anyone truly understands this "craving". We crave soup. Yes, soup! On the hottest days during the Canadian Summers we both come home from work, wanting soup. Soup is eaten for breakfast, lunch, dinner or even a snack throughout SouthEast Asia. It could be 27C degrees out and people are sitting outside and enjoying a bowl of hot soup.

It's cheap, filling and just outstandingly delicious. Last trip to South East Asia, I was hesitant on trying some of the dishes and did not take nearly enough pictures. This trip I swore I was going to try as many different foods as I could and take way more pictures better than I did last time.

Mi Quang

Quail egg in my soup? This is something I never thought I would try, let alone like. Once I did, holy moly it is amazing! The Quail egg takes on the flavour of the broth and is just a nice little touch of something different.

This peanut broth with thick rice noodles is very tasty. It is served with a rice cracker that you break up and drop into the soup to add a nice crunchy aspect along with the peanuts to the soup.

Cost: 40,000 Dong/bowl

Photo Credit: V.Gray

Bun Ga

The local spot we stopped at in Da Nang was a hole in the wall, but as always came out with some amazing soup. We actually finished our first bowl and then ordered another, it was that good. This shop owner however in a polite way told me to "eat my vegetables", as she saw I did not put any of the salad (lettuce or thai basil on my last bowl). When she brought our second bowls over she put down my soup and then processed to put the salad on top for me (hint taken).

Does adding the greens make a big difference in the taste? To me personally, the Thai Basil does (it's not my favourite but I will eat it), but the lettuce no not at all. I am more likely to add bean sprouts, chilli flakes, peanuts or lime juice to my soup, which does add a lot of spice.

The translation of "bun ga" to English is "chicken noodle", which makes sense since it is chicken broth based. Do not be deterred when you walk up and see full cooked chickens (with heads still attached) sitting or hanging in the window. The noodles go into the broth for a few minutes, then into a bowl with pieces of the window chicken cut up into it. Add some lemon grass, cilantro and green onions. This puts our chicken noodle soup back home to shame.

Cost: 25,000 dong/bowl

Photo Credit: V.Gray

Cao Lau

We went for a ride into Old Hoi An looking specifically for this soup/noodle dish, it is only made in Hoi An. It does have some broth at the bottom but very little, this is why I would personally call it more of a noodle dish.

This soup is specific to Hoi An, as it is made with a "special well water" and it is to die for. It's a darker lemongrass pork broth, with thicker rice noodles, greens, pork pieces and crispy pork fat squares. It's a light quick meal and will leave you debating a second bowl every time.

Cost: 25,000 Dong/Bowl

Photo Credit: V.Gray

Bun Bo Hue

If I am to quote Anthony Bourdain from his Parts Unknown series "The best soup in the world". Bun Bo Hue this translates to beef noodle soup. I would call it the "best soup" depending on who makes it and where you are, it is still a very good soup. If you are in a tourist area they will probably leave ingredients out because they an a bit unsightly. If you are in a local spot and you get lucky enough to have fully authentic Bun Bo Hue, then I would say it is one of the best soups.

Bun Bo Hue is beef broth, rice vermicelli noodles, oxtail, pig's blood, rare beef and fish meat balls. The blood tends to get left out when you are in the tourists areas. However the local side street, hole in the wall spots do not leave anything out and it makes a difference in the overall soup. The blood is very tasty and adds another texture element to this soup, that I honestly can not discribe. The piece of blood normally sinks the bottom of the soup, so you do have look for it and break it up.

Cost: 25,000 - 30,000 Dong/ Bowl

Photo Credit: V.Gray

Pho

Probably the best known and iconic Vietnamese dish is Pho. This bone broth is traditionally served with rare beef. It is so flavourful and heartwarming, we do go looking for a bowl regularly. The rice noodles, rare beef, crunchy green onions and white onions are paired so nicely with the flavourful broth.

Usually adding chilli flakes, peanuts, garlic and some bean sprouts. You can find this soup anywhere in Vietnam; it is not specific to a region or city. However we have found that different areas serve this soup with different toppings, all unique to that area or restaurant.

Cost: 25,000 - 40,000 Dong/Bowl

Photo Credit: V.Gray

Bun Cha

The first time we were served the soup was cold, then the second time it was hot. Now every time since it has been hot, so we are unsure if it suppose to be a hot or cold soup. This sweet broth is served with either beef meatballs or beef in leaves, salad, cold rice noodles on the side and add chilli and garlic to taste.

We really enjoy this meal as it is a bit different from all the other soups we have had. All the different elements of this dish mixed together are very enjoyable and filling.

Cost: 35,000 - 55,000 Dong/Bowl

Photo Credit: V.Gray

When travelling around try the local food, even if it looks odd try it! Unless you have food allergies (fish) then be a bit more careful in SouthEast Asia as a lot of the food does include fish. Every shop makes their soups a bit different, some taking it up a level and some being less than impressive. If you are in a tourist area you will find you pay a lot for these items, instead down the local side streets. This is up to you and your comfort level with the area.

Cheers!

**Please note that all opinions and views expressed in this post are my own, from my own experiences. If you would like to see more pictures follow me on Instagram vikki.gray **