21 Flavorful Vietnamese Soup Recipes To Try

Vietnamese cuisine is celebrated for its balance of fresh herbs, bold flavors, and comforting dishes, and nothing exemplifies this better than Vietnamese soups.

From the fragrant pho to tangy southern sour soups, Vietnamese soups combine savory broths, tender proteins, vibrant vegetables, and aromatic herbs to create dishes that are both satisfying and healthy.

Whether you’re looking for a light, refreshing starter or a hearty main dish, Vietnamese soups offer something for every palate.

In this article, we’ll explore 21 authentic Vietnamese soup recipes that range from classic noodle soups to rich, creamy porridges, giving you a comprehensive guide to this flavorful cuisine.

21 Flavorful Vietnamese Soup Recipes To Try

Vietnamese soups are more than just meals—they are a celebration of freshness, balance, and comfort.

From aromatic broths and tender meats to tangy, herb-filled creations, these 21 Vietnamese soup recipes provide a rich culinary journey through Vietnam’s diverse regions.

Try them at home to experience the warmth, flavor, and soul of Vietnamese cooking, and discover why soups are such an integral part of Vietnamese culture.

Vietnamese Pho Ga

Pho Ga is a traditional Vietnamese chicken noodle soup known for its delicate, aromatic broth and tender chicken slices.

Served with rice noodles, fresh herbs, and lime, it’s a comforting dish perfect for any season.

Ingredients:

• 1 whole chicken (about 3–4 lbs), cleaned
• 1 large onion, halved
• 3-inch piece of ginger, sliced
• 5 star anise
• 4 cloves
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce (optional, low-sodium if preferred)
• 8 cups water
• 8 oz rice noodles (pho noodles)
• 1 cup bean sprouts
• Fresh herbs: cilantro, Thai basil, mint
• 2 limes, cut into wedges
• 2–3 green onions, chopped
• 1–2 fresh chili peppers, sliced (optional)

Instructions:

1. Char the onion and ginger over an open flame or in a dry skillet until slightly blackened for a smoky depth of flavor.
2. In a large pot, add water, chicken, charred onion, ginger, star anise, cloves, cinnamon sticks, and coriander seeds. Bring to a boil.
3. Reduce heat to low and simmer for 45–60 minutes until chicken is cooked and tender. Skim any foam for a clear broth.
4. Remove the chicken and shred the meat, discarding bones and skin. Strain the broth through a fine sieve to remove solids.
5. Cook the rice noodles according to package instructions, then drain and divide into serving bowls.
6. Arrange shredded chicken over the noodles and ladle hot broth on top.
7. Garnish with bean sprouts, fresh herbs, lime wedges, green onions, and sliced chili. Adjust seasoning with fish sauce or a touch of salt if needed.

Pho Ga offers a soothing, fragrant experience that embodies the essence of Vietnamese comfort food.

Its delicate broth and fresh herbs make every spoonful a delight.

Vietnamese Canh Chua

Canh Chua is a tangy and refreshing Vietnamese sour soup made with fish, tomatoes, pineapple, and tamarind.

It’s a perfect balance of sweet, sour, and savory flavors, making it a vibrant meal.

Ingredients:

• 1 lb white fish fillets (catfish or tilapia), cut into chunks
• 6 cups water or fish stock
• 2 medium tomatoes, quartered
• 1 cup pineapple chunks
• 1 small carrot, sliced thinly
• 1 tablespoon tamarind paste
• 2 tablespoons fish sauce
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 chili pepper, sliced (optional)
• Fresh herbs: cilantro, Thai basil, sawtooth herb (optional)
• Lime wedges for serving

Instructions:

1. In a large pot, bring water or fish stock to a boil. Add garlic and onion, simmer for 3–4 minutes.
2. Dissolve tamarind paste in a small amount of warm water and add to the pot along with fish sauce.
3. Add tomatoes, pineapple, and carrot slices. Simmer gently for 5–7 minutes.
4. Carefully add fish chunks and cook until opaque and tender, about 5 minutes. Avoid overcooking.
5. Taste and adjust the sourness or sweetness by adding more tamarind or a pinch of sugar if desired.
6. Garnish with fresh herbs and serve with lime wedges.

Canh Chua is a bright, tangy soup that awakens the senses with its perfect blend of sweet, sour, and aromatic flavors.

It’s a quintessential Vietnamese dish for a light yet satisfying meal.

Vietnamese Bun Rieu

Bun Rieu is a Vietnamese crab noodle soup featuring a rich tomato-based broth, crab paste, and rice vermicelli.

It’s hearty, savory, and slightly tangy, topped with fresh herbs and fried tofu.

Ingredients:

• 1/2 lb crab paste or minced crab meat
• 6 cups chicken or pork broth
• 3 medium tomatoes, chopped
• 1 tablespoon fish sauce
• 1 teaspoon shrimp paste (optional)
• 8 oz rice vermicelli noodles
• 1/2 cup fried tofu cubes
• 1/4 cup green onions, chopped
• Fresh herbs: perilla, cilantro, Thai basil
• Bean sprouts and lime wedges for serving
• 1 small chili, sliced (optional)

Instructions:

1. In a large pot, bring broth to a gentle boil. Add chopped tomatoes and simmer until soft and flavorful.
2. Stir in crab paste and shrimp paste, mixing well to dissolve and enrich the broth. Simmer for 10 minutes.
3. Add fish sauce and adjust seasoning with salt or sugar if necessary.
4. Cook rice vermicelli according to package instructions, then divide among serving bowls.
5. Ladle the hot crab tomato broth over noodles. Add fried tofu cubes.
6. Garnish with fresh herbs, green onions, bean sprouts, lime wedges, and chili slices.

Bun Rieu is a flavorful and satisfying soup, rich with umami from the crab and the freshness of herbs.

Its tangy, savory broth makes it a beloved classic in Vietnamese cuisine.

Vietnamese Bo Kho

Bo Kho is a hearty Vietnamese beef stew with a fragrant blend of lemongrass, star anise, and cinnamon.

Traditionally enjoyed as a soup, it features tender beef chunks, carrots, and aromatic broth, often served with crusty bread or rice noodles.

Ingredients:

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 stalk lemongrass, bruised and chopped
• 2 carrots, sliced
• 2 tablespoons tomato paste
• 1 teaspoon five-spice powder
• 2 star anise
• 1 cinnamon stick
• 4 cups beef broth
• 1 tablespoon fish sauce (optional, low-sodium)
• Fresh cilantro and Thai basil for garnish
• Lime wedges for serving

Instructions:

1. Heat oil in a large pot and sauté onion, garlic, and lemongrass until fragrant.
2. Add beef cubes and sear until browned on all sides.
3. Stir in tomato paste, five-spice powder, star anise, and cinnamon stick. Cook for 2–3 minutes to release aroma.
4. Pour in beef broth and fish sauce, bring to a boil, then reduce heat to a simmer. Cover and cook for 1–1.5 hours until beef is tender.
5. Add carrot slices and cook for another 15–20 minutes. Adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro and Thai basil, with lime wedges on the side.

Bo Kho is a comforting Vietnamese soup with deep, warming flavors. Its tender beef and fragrant broth make it perfect for a cozy meal.

Vietnamese Hu Tieu

Hu Tieu is a versatile Vietnamese noodle soup featuring a clear, lightly seasoned broth, rice noodles, and an assortment of meats or seafood.

Its light yet flavorful profile makes it a favorite breakfast or lunch dish.

Ingredients:

• 6 cups pork or chicken broth
• 8 oz rice noodles (flat or thin)
• 1/2 lb pork loin, thinly sliced
• 1/2 cup shrimp, peeled and deveined
• 1 small carrot, julienned
• 1/2 cup bean sprouts
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• Fresh herbs: cilantro, Thai basil, green onions
• Lime wedges and chili slices for garnish

Instructions:

1. In a large pot, bring broth to a gentle boil. Add garlic and simmer for 5 minutes.
2. Add pork slices and cook until just tender. Add shrimp and cook until pink.
3. Season broth with fish sauce and sugar. Adjust to taste.
4. Cook rice noodles according to package instructions, then drain and divide among serving bowls.
5. Ladle hot broth with pork and shrimp over noodles. Add julienned carrot and bean sprouts.
6. Garnish with fresh herbs, lime wedges, and chili slices before serving.

Hu Tieu is a light, aromatic noodle soup that balances delicate flavors with fresh ingredients.

Its versatility allows for different meats or seafood to create a personalized, wholesome meal.

Vietnamese Chao Ga

Chao Ga is a traditional Vietnamese rice porridge made with chicken.

Soft, creamy, and mildly seasoned, it’s comfort food at its best, often served with herbs, fried shallots, and a splash of lime.

Ingredients:

• 1 cup jasmine rice
• 1 whole chicken leg or thigh, skin removed
• 6 cups water or chicken broth
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 2 tablespoons fish sauce (optional)
• Salt and white pepper to taste
• Fresh herbs: cilantro, green onions
• Fried shallots for garnish
• Lime wedges and chili slices for serving

Instructions:

1. Rinse rice and combine with water or broth in a large pot. Bring to a boil.
2. Add chicken, ginger, and garlic. Reduce heat and simmer gently, stirring occasionally to prevent sticking.
3. Cook for 45–60 minutes until rice breaks down into a smooth porridge. Remove chicken, shred meat, and return to the pot.
4. Season with fish sauce, salt, and white pepper. Adjust to taste.
5. Serve hot, garnished with fresh herbs, fried shallots, lime wedges, and optional chili slices.

Chao Ga is a soothing, creamy porridge that exemplifies Vietnamese comfort food.

Its gentle flavors and tender chicken make it perfect for breakfast, a light lunch, or a restorative meal.

Vietnamese Bun Bo Hue (Spicy Beef Noodle Soup)

Bun Bo Hue is a robust, spicy Vietnamese noodle soup originating from Hue.

It features tender beef, pork, and thick rice noodles in a fragrant lemongrass broth with chili and shrimp paste.

Ingredients:

• 1 lb beef shank
• 1/2 lb pork hock
• 8 cups water or beef broth
• 2 stalks lemongrass, bruised and chopped
• 1 onion, halved
• 2 tablespoons shrimp paste
• 1–2 tablespoons chili paste (adjust to taste)
• 8 oz thick rice noodles
• 1 tablespoon fish sauce (optional)
• Fresh herbs: cilantro, Thai basil, mint
• Bean sprouts, lime wedges, and sliced chili for garnish

Instructions:

1. Boil beef shank and pork hock in water or broth with onion and lemongrass until tender (about 1.5–2 hours).
2. Remove meat and slice thinly. Strain the broth.
3. Stir in shrimp paste and chili paste, adjusting seasoning with fish sauce.
4. Cook rice noodles according to package instructions.
5. Assemble bowls with noodles, sliced meat, and ladle hot broth over.
6. Garnish with fresh herbs, bean sprouts, lime, and chili slices.

Bun Bo Hue delivers a bold, spicy, and aromatic experience with rich broth and tender beef, making it a Vietnamese culinary classic.

Vietnamese Mi Quang

Mi Quang is a central Vietnamese noodle soup with turmeric-infused rice noodles, shrimp, pork, and a small amount of broth, topped with herbs and peanuts for texture.

Ingredients:

• 8 oz turmeric rice noodles
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb pork belly, sliced thin
• 4 cups chicken broth
• 1 onion, sliced
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 cup roasted peanuts, crushed
• Fresh herbs: cilantro, mint, basil
• Lime wedges and chili slices for garnish

Instructions:

1. In a pot, sauté pork slices until lightly browned, then add onions and cook until soft.
2. Add shrimp and cook until pink. Pour in chicken broth, season with fish sauce and sugar.
3. Simmer gently for 5 minutes.
4. Cook turmeric noodles according to package instructions.
5. Divide noodles among bowls and ladle broth, shrimp, and pork over them.
6. Garnish with herbs, crushed peanuts, lime, and chili slices.

Mi Quang is a flavorful, colorful soup with a rich balance of textures and aromas, showcasing the unique culinary style of central Vietnam.

Vietnamese Lau Thap Cam

Lau Thap Cam is a Vietnamese hot pot featuring a medley of meats, seafood, and vegetables in a light yet flavorful broth, perfect for communal dining.

Ingredients:

• 1/2 lb chicken, sliced thin
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb fish fillets
• 1/2 lb tofu, cubed
• 6 cups chicken or seafood broth
• 1 carrot, sliced thin
• 1 cup Napa cabbage, chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• Fresh herbs: cilantro, Thai basil
• Rice noodles or vermicelli for serving

Instructions:

1. Bring broth to a gentle boil and add garlic and onion.
2. Add chicken, shrimp, and fish fillets and cook until just tender.
3. Add tofu, carrot, and cabbage, simmer for another 5 minutes.
4. Season broth with fish sauce and adjust to taste.
5. Serve with rice noodles and garnish with fresh herbs.

Lau Thap Cam is a communal, interactive soup experience with a rich combination of proteins and vegetables, perfect for sharing with family and friends.

Vietnamese Sot Ca Chua

Sot Ca Chua is a light, slightly tangy Vietnamese tomato soup with crab meat, herbs, and a touch of fish sauce, perfect for a refreshing meal.

Ingredients:

• 1/2 lb crab meat
• 4 cups chicken or fish broth
• 2 medium tomatoes, chopped
• 1 onion, chopped
• 1 teaspoon sugar
• 1 tablespoon fish sauce
• 1 teaspoon ginger, minced
• Fresh herbs: cilantro, green onions
• Lime wedges for serving

Instructions:

1. Sauté onion and ginger until fragrant, then add chopped tomatoes and cook until soft.
2. Add broth, sugar, and fish sauce. Simmer for 10 minutes.
3. Stir in crab meat and cook gently until heated through.
4. Serve hot, garnished with fresh herbs and lime wedges.

Sot Ca Chua is a light, refreshing soup that balances sweetness, acidity, and umami, making it an elegant yet simple Vietnamese dish.

Vietnamese Ga Chien Chua Ngot Soup

Ga Chien Chua Ngot Soup is a tangy and flavorful Vietnamese chicken soup with a sweet and sour broth, enhanced with pineapple, tomatoes, and bell peppers.

Ingredients:

• 1/2 lb chicken breast, cut into cubes
• 4 cups chicken broth
• 1 cup pineapple chunks
• 1 tomato, chopped
• 1/2 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon vinegar or tamarind paste
• Fresh herbs: cilantro, Thai basil

Instructions:

1. Bring broth to a boil, add chicken, and cook until tender.
2. Add tomatoes, pineapple, and bell pepper, simmer for 5–7 minutes.
3. Stir in fish sauce, sugar, and vinegar/tamarind paste. Adjust seasoning to taste.
4. Serve hot, garnished with fresh herbs.

Ga Chien Chua Ngot Soup combines sweet, sour, and savory flavors for a lively and satisfying Vietnamese chicken soup experience.

Vietnamese Oc Soup

Oc Soup is a traditional Vietnamese snail soup known for its rich, aromatic broth flavored with lemongrass, chili, and fresh herbs.

It’s a street-food favorite and a delicacy in coastal regions.

Ingredients:

• 1 lb fresh snails, cleaned
• 6 cups water or chicken broth
• 2 stalks lemongrass, bruised
• 3 cloves garlic, minced
• 1 small chili, sliced (optional)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Fresh herbs: cilantro, perilla, Thai basil
• Lime wedges for serving

Instructions:

1. Bring broth to a boil with lemongrass and garlic.
2. Add snails and simmer for 10–15 minutes until cooked.
3. Season with fish sauce and sugar, adjusting to taste.
4. Serve hot, garnished with fresh herbs and lime wedges.

Oc Soup offers a unique taste of Vietnam’s coastal cuisine, combining aromatic herbs and tender snails for a flavorful and adventurous dining experience.

Vietnamese Canh Ga Nau Chuoi

Canh Ga Nau Chuoi is a traditional Vietnamese soup combining tender chicken with the subtle sweetness of green bananas.

It’s a comforting, slightly sweet and savory dish often enjoyed at home.

Ingredients:

• 1 lb chicken thighs, cut into pieces
• 2 green bananas, peeled and sliced
• 6 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• Salt and pepper to taste
• Fresh herbs: cilantro and green onions

Instructions:

1. In a large pot, sauté onion and garlic until fragrant.
2. Add chicken pieces and cook until lightly browned.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Add banana slices and cook for another 10 minutes until tender.
5. Season with fish sauce, salt, and pepper.
6. Garnish with fresh herbs before serving.

Canh Ga Nau Chuoi is a gentle, comforting soup that balances savory chicken with the mild sweetness of bananas, making it a unique Vietnamese home-cooked dish.

Vietnamese Sup Mang Tay Tom

Sup Mang Tay Tom is a light, refreshing Vietnamese soup featuring tender shrimp and crisp asparagus in a flavorful broth, perfect as a starter or light meal.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cups chicken or vegetable broth
• 1 small carrot, sliced thin
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• Fresh herbs: cilantro and Thai basil
• Lime wedges for serving

Instructions:

1. Bring broth to a gentle boil and add carrots. Cook for 3–4 minutes.
2. Add asparagus and simmer until just tender.
3. Stir in shrimp and cook until pink and opaque.
4. Season with fish sauce and sugar.
5. Serve hot, garnished with fresh herbs and lime wedges.

Sup Mang Tay Tom is a vibrant, healthy soup with tender shrimp and crisp asparagus, making it light yet flavorful.

Vietnamese Canh Chua Ca Loc

Canh Chua Ca Loc is a classic sour Vietnamese soup made with snakehead fish, tamarind, pineapple, tomatoes, and herbs.

It’s tangy, aromatic, and perfect with steamed rice.

Ingredients:

• 1 lb snakehead fish, cleaned and cut into pieces
• 6 cups water or fish broth
• 1 tablespoon tamarind paste
• 2 tomatoes, quartered
• 1 cup pineapple chunks
• 1 small okra, sliced
• 2 tablespoons fish sauce
• Fresh herbs: cilantro, rice paddy herb (ngo om)
• Lime wedges for serving

Instructions:

1. Boil water or fish broth and dissolve tamarind paste.
2. Add tomatoes and pineapple, simmer for 5 minutes.
3. Add fish pieces and okra, cook gently until fish is done.
4. Season with fish sauce and adjust sourness or sweetness if needed.
5. Garnish with fresh herbs and serve with lime wedges.

Canh Chua Ca Loc is a tangy, refreshing soup full of fresh herbs and balanced flavors, highlighting the essence of Southern Vietnamese cuisine.

Vietnamese Bun Oc

Bun Oc is a northern Vietnamese noodle soup made with snails, tomatoes, rice noodles, and a fragrant tamarind broth.

It’s a street-food favorite, celebrated for its tangy and savory flavor.

Ingredients:

• 1 lb fresh snails, cleaned
• 6 cups water or pork broth
• 2 tomatoes, chopped
• 1 tablespoon tamarind paste
• 1 teaspoon fish sauce
• 8 oz rice vermicelli
• Fresh herbs: perilla, cilantro, Thai basil
• Lime wedges and chili slices for garnish

Instructions:

1. Boil snails in water or pork broth until cooked, then remove and set aside.
2. Add tomatoes and tamarind paste to the broth, simmer for 5 minutes.
3. Stir in snails, season with fish sauce, and simmer for another 5 minutes.
4. Cook rice vermicelli and divide among serving bowls.
5. Pour hot broth and snails over noodles. Garnish with fresh herbs, lime, and chili slices.

Bun Oc is a tangy and aromatic noodle soup, perfect for adventurous eaters who enjoy unique flavors from Northern Vietnam.

Vietnamese Canh Khoai Mon

Canh Khoai Mon is a comforting soup featuring taro root and tender pork simmered in a light broth.

It’s subtly sweet, creamy, and perfect for a nourishing meal.

Ingredients:

• 1/2 lb pork belly or shoulder, cubed
• 2 cups taro root, peeled and cubed
• 6 cups water or chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fish sauce
• Fresh herbs: cilantro and green onions

Instructions:

1. Sauté onion and garlic until fragrant. Add pork and brown lightly.
2. Pour in water or chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
3. Add taro cubes and cook until tender, about 15–20 minutes.
4. Season with fish sauce and adjust to taste.
5. Serve hot, garnished with fresh herbs.

Canh Khoai Mon is a hearty, subtly sweet soup with tender pork and creamy taro, ideal for warming up on a cool day.

Vietnamese Lau Tom Chua Cay

Lau Tom Chua Cay is a tangy and spicy Vietnamese shrimp hot pot with a tamarind-based broth, vegetables, and fresh herbs.

Perfect for sharing at the table.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 4 cups chicken or seafood broth
• 1 tablespoon tamarind paste
• 1 cup cabbage, chopped
• 1 carrot, sliced thin
• 1 tomato, chopped
• 1 chili, sliced (optional)
• Fresh herbs: cilantro, Thai basil
• Lime wedges for serving

Instructions:

1. Bring broth to a boil and dissolve tamarind paste.
2. Add tomatoes, carrots, and cabbage, simmer until vegetables are tender.
3. Add shrimp and cook until pink and opaque.
4. Garnish with fresh herbs and serve with lime wedges.

Lau Tom Chua Cay is a vibrant, tangy, and spicy soup that captures the essence of communal Vietnamese dining.

Vietnamese Canh Chua Tom (Sour Shrimp Soup)

Canh Chua Tom is a classic southern Vietnamese soup, featuring succulent shrimp in a tangy, tamarind-flavored broth with pineapple, tomatoes, and fresh herbs.

It’s sweet, sour, and refreshing, perfect for a light meal.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 6 cups water or fish broth
• 2 medium tomatoes, quartered
• 1 cup pineapple chunks
• 1 small okra, sliced
• 1 tablespoon tamarind paste
• 1–2 tablespoons fish sauce
• 1 teaspoon sugar
• Fresh herbs: cilantro, rice paddy herb (ngo om), Thai basil
• Lime wedges for serving

Instructions:

1. Bring water or fish broth to a boil and dissolve tamarind paste.
2. Add tomatoes, pineapple, and okra; simmer for 5 minutes.
3. Add shrimp and cook until pink and tender.
4. Season with fish sauce and sugar; adjust to taste.
5. Serve hot, garnished with fresh herbs and lime wedges.

Canh Chua Tom is a bright, aromatic soup with a perfect balance of sweet, sour, and savory flavors that capture the essence of Southern Vietnamese cuisine.

Vietnamese Bun Rieu Cua

Bun Rieu Cua is a flavorful northern Vietnamese noodle soup made with crab paste, tomatoes, and rice vermicelli.

It’s savory, tangy, and aromatic, often served with fresh herbs and fried tofu.

Ingredients:

• 1/2 lb crab paste or minced crab meat
• 4 cups chicken or pork broth
• 2 medium tomatoes, chopped
• 1 tablespoon fish sauce
• 1 teaspoon shrimp paste (optional)
• 8 oz rice vermicelli noodles
• 1/2 cup fried tofu cubes
• 1/4 cup green onions, chopped
• Fresh herbs: cilantro, perilla, Thai basil
• Lime wedges and chili slices for garnish

Instructions:

1. Bring broth to a gentle boil and add chopped tomatoes. Simmer until soft.
2. Stir in crab paste and shrimp paste; cook for 5–10 minutes.
3. Season with fish sauce. Taste and adjust seasoning.
4. Cook rice vermicelli noodles according to package instructions and divide among bowls.
5. Pour hot crab-tomato broth over noodles and top with fried tofu cubes.
6. Garnish with fresh herbs, green onions, lime, and chili slices.

Bun Rieu Cua offers a rich, tangy, and savory taste experience, with aromatic herbs and the sweet flavor of crab balancing the dish beautifully.

Vietnamese Chao Vit (Duck Rice Porridge)

Chao Vit is a traditional Vietnamese rice porridge made with tender duck meat.

It’s creamy, comforting, and lightly seasoned, often served with herbs, fried shallots, and a dash of lime.

Ingredients:

• 1 whole duck leg or thigh, skin removed and cut into pieces
• 1 cup jasmine rice
• 6 cups water or chicken broth
• 1-inch piece ginger, sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce (optional)
• Salt and white pepper to taste
• Fresh herbs: cilantro, green onions
• Fried shallots and lime wedges for garnish

Instructions:

1. Rinse rice and combine with water or broth in a large pot. Bring to a boil.
2. Add duck pieces, ginger, and garlic. Reduce heat and simmer gently, stirring occasionally.
3. Cook for 45–60 minutes until rice breaks down into a smooth porridge. Remove duck, shred meat, and return to the pot.
4. Season with fish sauce, salt, and white pepper.
5. Serve hot, garnished with fresh herbs, fried shallots, and lime wedges.

Chao Vit is a comforting and nourishing soup with tender duck and creamy rice, making it a perfect dish for breakfast, lunch, or a soothing meal at home.