Hu Tieu

Hu Tieu typically features chewy tapioca-based noodles or regular rice noodles. The tapioca variety provides a very distinct, bouncy texture that contrasts well with the savory clear pork bone broth.

While Hu Tieu is incredibly popular in southern Vietnam, its roots actually trace back to Cambodian cuisine. The dish was adapted by the Vietnamese, particularly in the Mekong Delta, where it evolved into a clear broth noodle soup.

The dish is characterized by its savory clear broth, which is usually made from pork bones simmered for hours. This light yet flavorful base is then garnished with a variety of ingredients, including sliced pork and seafood.

While both are Vietnamese noodle soups, Pho traditionally uses flat rice noodles and a heavily spiced beef broth. Hu Tieu, on the other hand, often uses chewy tapioca-based noodles and a clear pork bone broth popularized in southern Vietnam.