8 versions of noodles from strange to familiar in Saigon

In addition to the familiar type and Nam Vang noodle soup, Saigon also has noodle soup with Thai sauce or strange rolls.

Photo: Hanh Nhien
Knocked noodle is the first dish to mention because of their wide popularity throughout Saigon, especially on the sidewalks at night. A simple dish with soft noodles, filled with bone broth with the sweetness of white radish and chives. Topping is simple with sliced ​​lean meat, sometimes with pork rolls, boiled quail eggs or beef balls. The price is from 15,000 to 25,000 VND a bowl. Photo: Hanh Nhien
Nam Vang noodle soup originating from Cambodia has now been modified to suit the taste of Vietnamese people. The main ingredients of the dish are noodles, pork intestines, shrimp, crab, minced meat and broth that are simmered from the bones. stale.  The characteristic of this dish is the taste of fragrant pieces of fried garlic.  Also thanks to garlic, Nam Vang noodle soup has a delicious taste, almost unlike any noodle dish available in Saigon. The full meal at the restaurant includes shrimp, lean meat, liver, quail eggs, pork heart... quite variety and flavorful broth from the bone, served with fresh vegetables, price ranges from 49,000 to 79,000 VND per portion
Nam Vang noodle soup originating from Cambodia has now been modified to suit the taste of Vietnamese people.
The main ingredients of the dish are noodles that are soft and still retain their toughness, topped with shrimp, lean meat, heart, pork liver, quail eggs are quite diverse, filled with rich and sweet broth from the bones, eaten. accompanied by fresh vegetables such as vermicelli, price… On average, each bowl of noodle soup costs 55,000 VND, a special meal can be up to 130,000 VND per bowl. Photo: Nguyen Thy
Squid noodle soup is considered a flavor-changing dish for those who like noodles.
Squid noodle soup is considered a way to change the taste of people who like noodles. As the name suggests, the main ingredient is squid from broth to topping. The broth cooked from dried squid should be sweet and fragrant, while the topping is to use squid eggs or cuttlefish to taste, add meatballs, quail eggs, green onions. Dishes with raw vegetables such as fenugreek, salad, raw bean sprouts… The full portion is priced from 55,000 VND. Photo: Di Vy
Hu Tieu Ho is a dish of the Trieu Chau people, sold in districts with a large number of Chinese living, used to be a difficult dish for Saigon people to swallow.
Hu Tieu Ho is a dish of the Chaozhou people, sold in districts with a large number of Chinese living, once a “hard to swallow” dish for Saigon people, but now it has been modified to suit the taste of diners. The noodles are big and soft like pho noodles, different from the usual small, long fibers. The topping is served with pork intestines, tongue, pig’s ears… with coconut water and five flavors of flavor, adding sauteed sauerkraut is quite strange. Photo: Instagram lacasaigon
Fish noodle soup
Similar to noodle soup, fish noodle soup is also familiar to the Chinese in Saigon, the dish has soft, thin fibers, twice the size of pho. The only accompanying topping is snakehead fish fillet, which is marinated with spices, blanched and added a few scallions to make it fragrant. The broth has a slightly cloudy color, cooked from fish and pork bones with a sweet and rich taste. However, the price of fish noodle soup is considered quite high compared to the common ground, a serving can be more than 100,000 VND/bowl. Photo: Instagram ayonoih
Braised beef noodle soup has the typical flavor of Indian curry cooked with beef and carrots, has a mild spicy taste to the tip of the tongue, and an eye-catching dark broth.  Beef has enough lean, tendon, soft, crispy fat, dotted with spices mixed between satay, chili salt or pepper, lemon... Raw vegetables served with braised beef noodles include bean sprouts, basil, coriander , blends and enhances the flavor of the dish, not overpowering the typical curry smell.  Photo: Spirit
Braised beef noodle soup has the typical flavor of Indian curry cooked with beef and carrots, has a mild spicy taste to the tip of the tongue, and an eye-catching dark broth. Beef has enough lean, tendon, soft fat, crispy, dotted with spices mixed between satay, chili salt or pepper, lemon… Served with braised beef noodle soup including bean sprouts, basil, and coriander as seasoning. increase the flavor of the dish, not overpowering the typical curry smell. Photo: Spirit
Noodle soup with Thai sauce is a rather strange dish, catching the taste because it is always hot, with the aroma of coriander and bone broth.  On the top of the bowl are the ingredients of shrimp, squid, beef balls, quail eggs, meat, lean meat, liver, pork kidney, add chili powder, onion fat, fat sticks and finely chopped peanuts.  In addition, there are sprouts and ripe shallots, mixed with food to avoid boredom.  A special feature of the noodle dish is that it has a dark, viscous, medium-sweet sauce, instead of being mixed with ketchup or soy sauce, oyster sauce like many other restaurants.
Noodle soup with Thai sauce is a rather strange dish, catching the taste because it is always hot, with the aroma of coriander and bone broth. The dish has toppings such as shrimp, squid, beef ball, quail egg, meat, lean meat, liver, pork kidney, chili powder, onion fat, fat and peanut puree, in addition to cooked bean sprouts and chives, Mix together to avoid boredom. The noodle dish has a dark, viscous, medium-sweet sauce, instead of being mixed with ketchup or soy sauce, oyster sauce like many other restaurants. Each meal starts from 40,000 VND. Photo: Huynh Nhi
Rolled egg noodle soup is a dish that attracts young Saigonese by its unique way of processing.  The most special feature of the dish is the egg roll, the shop takes the egg to beat it, season it with spices, then put it in the pork intestine, boiled in a pot of broth, then sliced ​​thinly to taste, the egg roll is soft, crispy and easy to eat. Usually, customers often order dry noodles mixed with sauce, richly marinated char siu sliced ​​and fried wontons, accompanied by a cup of soup with separate egg rolls to eat soft and crispy easy to love.
Rolled egg noodle soup is quite attractive to young Saigon people because of its unique way of processing. The most special feature of the dish is egg rolls (eggs are beaten well, seasoned with spices and then put in pork intestines), boiled in a pot of broth, then sliced ​​thinly. Scrambled eggs are soft, crunchy and easy to love. Usually, guests often order dry noodles mixed with spicy sauce, fried crispy wonton and char siu meat, and a cup of soup with separate egg rolls. Photo: Instagram quicksand

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