Hủ Tiếu Nam Vang

Hủ tiếu Nam Vang is a noodle soup that originated from Cambodia and was created by the Khmer people using a pork bone broth base with chewy rice noodles and toppings.

Lastest Updated January 6, 2024
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Home » Dishes A-Z » Hủ Tiếu Nam Vang

Fact: The phrase Nam Vang is actually another name for Phnom Penh, the place where hủ tiếu Nam Vang was first created.

Basic Information

Hủ Tiếu Nam Vang: Basic Information


/hoo tee-u nam vang/

Alternative Name(s)

Kuay tiev (in Khmer)

Dish Type

Noodle soups, dry noodle dishes


Main Course


Breakfast, Lunch, Dinner
Origin and Region

Hủ Tiếu Nam Vang: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Vietnam Map
A Deep Dive

Popular Hủ Tiếu Nam Vang Variations

Ingredients and Preparation

Hủ Tiếu Nam Vang: Ingredients and Preparation

Main Ingredients

Hủ tiếu noodles (the chewy version), toppings (seafood, intestines, or meat).

Main Cooking Method

Boiling and simmering

Preparation Process

Noodles are blanched and combined with meat, vegetables, herbs, and spices.
A Deep Dive

Hủ Tiếu Nam Vang: A Deep Dive

Cultural Significance

A popular noodle dish in Vietnam




Chewy noodles, soft toppings


Mild aroma


Varies based on ingredients

Serving Style

In a bowl with various toppings.

Serving Temperature



Fresh vegetables and herbs.


On any occasions



Special Diets

Non diet-specific


400 calories, according to data of MyFitnessPal for 1 bowl of hủ tiếu Nam Vang.


Vietnam (especially in Southern Vietnam), Phnom Penh, Cambodia.

Popular Similar Dishes

  1. Kway Teow
  2. Kyay Oh

Popular Dining Area

Found in many Vietnamese or Cambodian restaurants and street food stalls.

Hủ tiếu Nam Vang is a popular version of hủ tiếu in Vietnam made by combining chewy rice noodles with a broth filled with minced pork and various toppings.

Hu Tieu Nam Vang Overview

Interestingly, the Khmer people were responsible for creating this noodle soup dish, originally calling it kuay tiev.

Then, the dish gradually made its way into a part of traditional Vietnamese cuisine using pork bone broth as a base.

As for the toppings, Vietnamese often swap out the pig intestine with shrimp, crab, fish, squid, or other meaty options.

As a street food specialty, locals often feature shredded dried squid, daikon, and carrots to intensify the sweetness. Interestingly, hủ tiếu Nam Vang is also available in either dry or broth versions.

Once you’ve got the hang of hủ tiếu Nam Vang, dive into a few of its variants across Vietnam and locations that sell this lovely noodle soup.

Then, focus on the positive and negative features of eating this noodle dish. Also, you should have a peek at some of the common concerns about the hủ tiếu Nam Vang and specialties that are like it.

Key Points

  • Hủ tiếu Nam Vang is a popular version of hủ tiếu in Vietnam.
  • It is made by combining chewy rice noodles with a broth filled with minced pork and various toppings.
  • It was originally created by the Khmer people and called kuay tiev.

Hủ Tiếu Nam Vang Images

What Are the Different Versions of Hủ Tiếu Nam Vang?

Here are a couple of adaptations of hủ tiếu Nam Vang found in Vietnam that you need to know:

Hu Tieu My Tho

Originates from My Tho city, typically features both seafood and pork

Hu Tieu Trung Hoa

Chinese-style hủ tiếu, often using wider rice noodles known as shahe fen
Possesses a stronger soy sauce profile

Hu Tieu Sa Te Nai

A version that has a spicier flavor with a thick and yellow or orange broth while the hủ tiếu noodles are flattened, similar to phở

Make sure to check out all the benefits and drawbacks of eating hủ tiếu nam vang that you should know to make the right choice for your next meal.

Where to Eat Hủ Tiếu Nam Vang in Vietnam?

When in Vietnam, these are the locations to drop by and get yourself a nice of hủ tiếu Nam Vang:

In Ho Chi Minh City:

Hủ tiếu Nam Vang Đạt Thành
Address: 232 Nguyen Thi Thap, Binh Thuan ward, District 7, HCMC
Opening time: 7 AM to 11 PM
Quán hủ tiếu Quốc Ký
Address: 24 Ky Con, Nguyen Thai Binh ward, District 1, HCMC
Opening time: 6 AM to 11 PM
Hủ tiếu Nam Vang Nhân Quán
Address: 122D Cach mang thang 8, Ward 7, District 3, HCMC
Opening time: 5 AM to 11 PM

In Hanoi:

Address: 67 Tue Tinh, Nguyen Du, Hoan Kiem District, Hanoi
Opening time: 9 AM to 8 PM

Before heading out to seek a delicious bowl of hủ tiếu Nam Vang, I suggest taking a look at some of the positive and negative aspects when consuming this warm noodle soup.

Pros and Cons of Eating Hủ Tiếu Nam Vang

Hủ tiếu nam vang makes for a comfort meal, but you should be aware of the pros and cons that dish poses before consuming it:


  • Versatile: Enjoyed in both soup and dry versions, catering to different preferences.
  • Wholesome meal: With noodles, meat, and broth, it offers a balanced meal in a single bowl.
  • Nutrient-rich: Contains a variety of ingredients like pork, liver, shrimp, and sometimes seafood, providing a good source of protein.
  • Customizable: Provides various toppings and ingredients for various flavors.


  • MSG: Some restaurant versions include monosodium glutamate (MSG) to enhance flavor, which some individuals are sensitive to.
  • Sodium content: Like many noodle soups, it’s potentially high in salt due to seasoning.

Then, I suggest dropping by at some of the inquiries that people often have about hủ tiếu nam vang to further expand your understanding of this dish.

Hủ Tiếu Nam Vang FAQs

Hủ tiếu nam vang stands out as a fusion of Vietnamese and Cambodian (Phnom Penh) cuisines and is distinct in its combination of ingredients and flavors.

Yes, while traditionally meat-based, some places offer vegetarian versions using tofu and vegetables.

It’s usually served hot in a bowl, garnished with herbs, and often accompanied by a side of fresh vegetables and lime.

Yes, it’s a flavorful and balanced dish that many kids enjoy. However, be cautious with added spices or chili for younger children.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

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