Dishes That Start with Letter H

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Join me to dive into the diverse world of culinary dishes that start with H, where each dish weaves its own story and flavor. 

Some of the most famous masterpieces in below H delicacies are hủ tiếu, a Vietnamese noodle soup known for its clear and tasty broth, and halva, a sweet confection. 

In contrast, Holvaytar, an Uzbek sweet treat, is a lesser-known one. 

These “H” dishes frequently use ingredients like rice noodles, flour, meat or seafood, which can be fried, steamed, or boiled. They belong to types like noodle soups, desserts, or snacks.

Here are some fascinating fun facts about “H” dishes:

  • The largest hủ tiếu bowl in Vietnam include 220 lbs noodles, 158.5 gallons broth, 220 lbs pork, 4.92 ft diameter, 27.5 in height.
  • The biggest halva weighs 3,811 kg (8,402 lb) by Nazareth Halva Factory, Israel, October 14, 2009.
  • Holvaytar can be enjoyed hot or cold.

Let’s start the culinary exploration and savor the unique tastes of dishes that start with H.

List of H-Starting Dishes with Filters



Flag of Kazakhstan#10 in Kazakhstan

Flag of Tajikistan#10 in Tajikistan

Flag of Uzbekistan#14 in Uzbekistan

Halva is a confectionary from Persia which is also popular in Asia, Middle East, Mediterranean, the Balkans, and the Caucasus.



Halvaitari is a dessert consisting of flour, sugar syrup, and fat in Tajikistan.



​​Holvaytar is a traditional Uzbek sweet dish made from flour, known for its creamy nut flavor and often topped with nuts.

Hu Tieu

Hủ Tiếu

Flag of Vietnam#13 in Vietnam

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

Hu Tieu Nam Vang

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.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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