The Mekong Delta in southern Vietnam is often called the “rice bowl” of the country, but it’s just as famous for its comforting, flavorful noodle soups. With endless waterways, fresh herbs, and abundant seafood, the region has developed its own distinctive culinary identity.
Below are six must-try noodle soups that best represent Mekong Delta flavors.

1. Hủ Tiếu Nam Vang – Saigon-Cambodian Style Noodle Soup

Hủ Tiếu Nam Vang is one of the most iconic dishes in southern Vietnam. The broth is usually clear and slightly sweet, made by simmering pork bones and seafood for hours.
You can enjoy it as a regular noodle soup or as a “dry” version with a savory soy-based sauce. Toppings often include pork slices, shrimp, ground pork, quail eggs, garlic oil, and crunchy shallots. Fresh herbs and bean sprouts complete the bowl.

2. Bún Mắm – Fermented Fish Vermicelli Soup of the Delta

Bún Mắm is known for its bold, aromatic broth made from fermented fish. Although its aroma is strong, the flavor is beautifully balanced with sweetness from slow-cooked pork or seafood.
A typical serving includes roasted pork, shrimp, squid, fish, and vegetables like water spinach, banana blossom, and local herbs. It’s a powerful representation of true Mekong Delta cuisine.

3. Hủ Tiếu Mỹ Tho – A Signature Dish from Tiền Giang

Originating in Mỹ Tho City, this noodle soup stands out because of its chewy noodles made from local rice.

The broth has a deep, savory flavor thanks to long hours of simmering bones, dried seafood, and spices. A bowl usually features shrimp, pork, liver, quail eggs, and fried garlic — a satisfying mix of textures and flavors.

4. Bún Cá Kiên Giang – Southern Vietnamese Fish Noodle Soup

Bún Cá Kiên Giang is a lighter fish noodle soup with a clean, slightly sweet broth. Traditionally, snakehead fish is used, though many versions add shrimp or basa fish fillets.
Annatto oil, garlic, and fish sauce give the dish its vibrant color and aroma. Served with fresh herbs and chili, it’s a comforting everyday meal for locals.

5. Bún Cá Long Xuyên – Turmeric Fish Vermicelli Soup

This bright yellow noodle soup comes from Long Xuyên in An Giang Province. The distinct color comes from turmeric, which also adds a warm, earthy aroma.

The broth is typically made from fish bones and pork bones, then seasoned with lemongrass. Sliced snakehead fish is marinated in turmeric before being added to the bowl. Some versions include crab roe for added richness.

6. Bánh Canh Hến Nước Cốt Dừa – Thick Noodles with Clams & Coconut Milk

Bến Tre and nearby provinces are known for dishes that use coconut — and this noodle soup is a perfect example.

Fresh-river clams are cleaned and sautéed, then cooked with coconut milk to create a creamy, aromatic broth. Thick tapioca or rice noodles absorb the sweetness of the coconut, making this dish comforting and unique among Vietnamese noodle soups.

Why These Noodle Soups Define Mekong Delta Cuisine

• Fresh Ingredients: River fish, local herbs, and tropical produce shape every bowl.
• Sweet-savory Flavors: Soups from the Delta tend to be naturally sweet thanks to slow-cooked broth and regional seasoning.
• Cultural Diversity: Dishes show influences from Khmer, Chinese, and Cambodian cooking.
• Herb-heavy: Fresh greens, sprouts, and aromatic herbs are essential for balance.