Hủ Tiếu

Hủ tiếu is a Vietnamese noodle soup consisting of broth, rice noodles, and a variety of meat options, often including both seafood and pork.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Home » Dishes A-Z » Hủ Tiếu

Fact: The biggest hủ tiếu bowl in Vietnam was created in Sa Dec, using 220 lbs of hủ tiếu noodles, 158.5 gallons of broth, and 220 lbs of pork, all fit in a bowl with a diameter of 4.92 feet and 27.5 inches high.

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Basic Information

Hủ Tiếu: Basic Information

Pronunciation

/hoo tee-u/

Alternative Name(s)

Hủ tíu

Dish Type

Noodle soups, dry noodle dishes

Course

Main Course

Mealtime

Breakfast, Dinner
Origin and Region

Hủ Tiếu: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified
Vietnam Map
A Deep Dive

Popular Hủ Tiếu Variations

Ingredients and Preparation

Hủ Tiếu: Ingredients and Preparation

Main Ingredients

Noodles, various types of toppings (meat and other garnishes)

Main Cooking Method

Boiling and simmering

Preparation Process

Broth is often made of pork bones, dried squid, or dried shrimp. Toppings include ground pork, sliced pork liver, shrimp, etc.
A Deep Dive

Hủ Tiếu: A Deep Dive

Cultural Significance

A popular breakfast and street food dish in Vietnam

Taste

Savory

Texture

Slightly chewy hủ tiếu noodles

Aroma

Rich

Color

Clear broth with colorful toppings

Serving Style

In a soup or dry with broth on the side

Serving Temperature

Hot, warm (the dry variety)

Accompaniment

Lettuce leaves, bean sprouts, fresh herbs, crushed black kampot pepper, lime juice, caramelized garlic oil, etc.

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

879 calories, according to data of Nutritionix for 1 bowl of hủ tiếu.

Popularity

Vietnam, Cambodia, Southeast Asia

Popular Similar Dishes

  1. Kuyteav
  2. Kway Teow
  3. Kyay Oh

Popular Dining Area

Street stalls, restaurants, shophouses

Hủ tiếu, or hủ tíu, is a national Vietnamese noodle specialty that often appears as either the dry or broth varieties.

Hu Tieu Overview

Originally, this traditional noodle dish was a creation of the Teochew people, with the first Vietnamese version known as Hủ tiếu Nam Vang.

Often, the noodles used for hủ tiếu have a tougher and chewier texture though they are also made of rice flour.

Once cooked, these street-side noodles are combined with meat, vegetables, herbs, and spices that vary differently depending on the region.

Typically, a standard hủ tiếu bowl comes with peeled shrimp, pork intestines, sliced pork liver, pork (minced or slices), meatballs, and many other options.

In places like My Tho, the noodles of hủ tiếu have a chewier texture than other varieties.
As for the broth, many hủ tiếu versions revolve around using pork bones, dried shrimp or squid to produce a natural sweet base. Interestingly, the southern hủ tiếu’s broth is usually sweeter to complement people’s palate.

In 2013, hủ tiếu was proudly introduced by Gordon Ramsay in a Master Chef episode as a dish for contestants to recreate.

Before that, in 2010 – 2011, Gordon even ventured to the Cai Rang floating market in Vietnam to taste hủ tiếu made by locals.

Aside from just the hủ tiếu, you need to learn more about its variants along with the elements and procedures required to produce a bowl of this hot noodle dish.

Also, it’s wise to note down some of the locations that sell hủ tiếu in Vietnam, along with the benefits and drawbacks of eating hủ tiếu before diving into some common concerns about the dish.

Plus, I’ve also prepared a few specialties having similar features to hủ tiếu just for you to expand your knowledge.

Key Points

  • Hủ tiếu, or hủ tíu, is a Vietnamese noodle specialty that can be dry or with broth.
  • It was created by the Teochew people, with the first Vietnamese version being called Hủ tiếu Nam Vang.
  • The noodles used for hủ tiếu are made of rice flour and have a tougher and chewier texture than other noodles.
  • The noodles are combined with meat, vegetables, herbs, and spices that vary by region.

Hủ Tiếu Images

What Are Different Versions of Hủ Tiếu?

To better understand hủ tiếu, you need to have a thorough look at its variations that come in 21 different versions:

Hu Tieu Nuoc

Soup version of hủ tiếu, typically served with a clear and flavorful broth

Hu Tieu Kho

Dry version, often mixed with a soy-based sauce and served with a side of broth

Hu Tieu Sa Dec

Named after Sa Đéc province, known for its rich and aromatic broth due to the water PH level of 7

Hu Tieu Go

Street version often sold by vendors knocking (gõ) on bamboo tubes to signal their presence

Hu Tieu Sa Te

A version inspired by the Teochew people
Spicy version of hủ tiếu due to the addition of chili paste

Hu Tieu Muc

Features squid as the primary protein

Hu Tieu Bo Kho

A version combining the broth and tender stewed beef (bò kho) with the hủ tiếu noodles

Hu Tieu Mi

A mix of two types of noodles, offering a unique texture and flavor combination

Hu Tieu Xao

A stir-fried version of hủ tiếu ingredients for a smoky profile

Hu Tieu Mi Hoanh Thanh

A fusion version that brings together hủ tiếu noodles and egg noodles to savor with soft wonton

Hu Tieu Ap Chao

A stir-fry version of with the noodles taking on the color of soy sauce

Hu Tieu Ga

A hủ tiếu but uses chicken as the main protein source

Hu Tieu Bo Vien

A broth hủ tiếu with slices of beef balls as the center of attention

Hu Tieu Chay

A vegetarian adaptation of hủ tiếu

Hu Tieu De

A bolder profile of hủ tiếu with an orange color, and the meat is mainly goat

Hu Tieu Hai San

A hủ tiếu variation that revolves around seafood option

Hu Tieu Suon

Hu Tieu Ho

A hủ tiếu version created by the Tiều ethnic people in Vietnam

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 My Tho

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

Hu Tieu Nam Vang

Offer two varieties of either dry or with broth, as mentioned above

Once you’ve got the hang of the hủ tiếu variants, don’t shy away from its ingredients to understand the elements that create the dish’s unique flavor.

What Are the Ingredients of Hủ Tiếu?

Hủ tiếu comes with various flavors created by combining all sorts of ingredients. For that, it’s important for anyone to know the main composition of hủ tiếu:

IngredientsDescription
BrothPork bones, dried squid or dried shrimp, onion, ginger, salt, fish sauce, soy sauce
NoodlesHủ tiếu noodles with chewy, translucent profile
ProteinsPork, seafood, offal, quail eggs, intestine
Toppings and add-insFresh herbs (chives, green onions, cilantro), bean sprouts, fried shallots or garlic, lettuce, lime wedges, soy sauce, chili peppers

Aside from the ingredients, the process of making hủ tiếu is one of the main factors that determine its final flavor, texture, and profile.

How to Make Hủ Tiếu?

Making hủ tiếu is quite a fun process, with many versions having a unique approach. For that, let me introduce you to two of the most basic ways of making hủ tiếu with soup and dry hủ tiếu:

For The Soup Version:

Step 1: Broth preparation

Simmer pork bones in water for several hours to extract flavors. Occasionally skim off any impurities that rise to the surface. Add dried squid or dried shrimp, onion, and ginger to the broth. Season with salt, fish sauce, and a touch of soy sauce.

Step 2: Straining

Strain the broth to remove solids and keep it simmering on low heat.

Step 3: Noodles

Blanch the hủ tiếu noodles as per package instructions until they’re soft but still have a bite. Drain and set aside.

Step 4: Proteins

Prepare sliced pork, ground pork or pork meatballs, and seafood by either boiling them in the broth or sautéing separately.

Step 5: Assembly

In individual bowls, place a portion of the cooked hủ tiếu noodles. Add the proteins on top. Ladle the hot broth over the noodles and proteins. Garnish with fresh herbs, bean sprouts, fried shallots or garlic, and serve with lime wedges and chili peppers on the side.

For The Dry Version:

Step 1: Blanch the Noodles

Blanch the hủ tiếu noodles according to the package instructions.

Step 2: Prepare the Proteins

Cook the proteins (pork slices, ground pork, seafood) either by boiling or sautéing.

Step 3: Prepare the Sauce

In a separate bowl, mix soy sauce with a bit of sugar, garlic oil, and a splash of the prepared broth to create a sauce for the dry version.

Step 4: Assembly

Place a portion of the cooked hủ tiếu noodles. Add the proteins on top. Pour the sauce mix over the noodles, ensuring they’re well-coated. Garnish with fresh herbs, bean sprouts, fried shallots, or garlic.

Step 5: Serving

Serve the dry hủ tiếu with a smaller bowl of clear broth on the side, allowing diners to sip it as they eat or add to their main bowl as desired.

After knowing the process of making hủ tiếu, step up your game by learning about the locations that offer this tasty noodle soup in Vietnam.

Where to Eat Hủ Tiếu in Vietnam?

When you’re coming to Vietnam, these are the locations to get yourself a bowl of tasty hủ tiếu:

In the South:

Hủ tiếu Nam Vang Đạt Thành
Address: 232 Nguyen Thi Thap, Binh Thuan ward, District 7, HCMC
Opening time: 7 AM – 11 PM
Quán Trường Thạnh
Address: 145/6 Nguyen Thien Thuat, Ward 1, District 3, HCMC
Opening time: 4 AM – 2 PM
Quán hủ tiếu Quốc Ký
Address: 24 Ky Con, Nguyen Thai Binh ward, District 1, HCMC
Opening time: 6 AM – 11 PM

In the North:

Hủ Tiếu Mực Ba Hiếu
Address: 29 Nguyen Huy Tu, Hai Ba Trung, Hanoi
Opening time: 7 AM – 9 PM
Phát Ký Mỳ Gia
Address: 42C Ly Thuong Kiet, Hoan Kiem, Hanoi
Opening time: 7 AM – 2 PM
Hủ Tiếu Minh Châu
Address: 67 Tue Tinh, Hai Ba Trung, Hanoi
Opening time: 7 AM – 9 PM

Before heading out to one of these hủ tiếu destination, I suggest taking a peek at some of the positive and negative features that people often encounter when eating this flavorful noodle soup.

Pros and Cons of Eating Hủ Tiếu

These are a few features that people should weigh up before deciding whether to consume hủ tiếu or not:

Pros

  • Affordability: Hủ tiếu is often reasonably priced, making it an economical choice for many in Vietnam.
  • Availability: It’s widely available in Vietnamese restaurants and street food stalls.
  • Adaptable to dietary needs: The dish is adaptable with various proteins to suit different diets.
  • Provides energy: The carbohydrates from the noodles provide a quick source of energy, making it a good meal choice before or after physical activities.

Cons

  • Caloric intake: The dry version, with added sauces and oils, can be higher in calories.
  • MSG: Some restaurant versions use monosodium glutamate (MSG) to enhance flavor, which some individuals are sensitive to.
  • Not vegetarian-friendly: Traditional hủ tiếu often uses pork and seafood, making it unsuitable for vegetarians unless specifically prepared without these ingredients.

Make sure to check out some of the common concerns that people often have when hủ tiếu is the main topic of the conversation.

Hủ Tiếu FAQs

Hủ tiếu is a Vietnamese noodle dish that can be healthy when made with lean meats, fresh vegetables, and herbs. However, its health benefits depend on preparation and ingredients, with potential concerns over sodium content and the use of additives like MSG in some versions.

Yes, the rice noodles used in hủ tiếu are gluten-free, but always check other ingredients and sauces if you have a gluten sensitivity.

While both are Vietnamese noodle soups, the noodle strains, along with the various toppings of seafood, pork, and vegetables, set the dish apart from phở, which usually uses beef, chicken, or meatballs.

No, the basic version isn’t spicy, but you can add chili or other spicy condiments to suit your taste.

Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor

Expertise

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

Education

  • 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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