When you travel through Vietnam’s Mekong Delta, you’ll quickly realize it’s not just a landscape of rivers, rice fields, and coconut palms – it’s a paradise for noodle lovers. Here, “soup” isn’t just a dish; it’s a way of life. Each province has its own version, shaped by local ingredients, history, and a little bit of culinary magic.
Recently, TasteAtlas, the world’s “food map” based in Croatia, highlighted six must-try soupy dishes from the Delta. As someone who has eaten their way through this region, I can confirm that they’re not just meals – they’re stories in a bowl.
1. “Hủ tiếu Nam Vang” – Phnom Penh Noodles, Mekong Delta Style
Imagine a steaming bowl of clear, fragrant broth slow-simmered from pork bones, dried squid, and dried shrimp with noodles so silky they almost dance on your chopsticks. That’s “hủ tiếu Nam Vang“.
Originally from Cambodia’s Phnom Penh (Nam Vang in Vietnamese), locals here have made it their own. It’s loaded with sliced pork, minced pork, shrimp, quail eggs, and a sprinkle of golden fried garlic. You can have it with soup or “dry” style, with the broth served on the side.
Food tour tip: In the Delta, vendors will hand you pickled garlic and chili vinegar. Don’t skip it, that’s where the zing comes from!
2. “Hủ tiếu Mỹ Tho” – Vietnamese Noodles – The pride of Tien Giang
Mỹ Tho City has been making this dish since the 1960s, and it’s still a breakfast superstar. The secret? The noodles, made from a local rice variety called Gò Cát, have a special chew that’s unlike anything else in Vietnam.
The broth simmered for eight hours with beef, pork, chicken, grilled onions, and dried seafood is light yet deeply flavorful. Toppings like quail eggs, shrimp, pork liver, and fried garlic make each spoonful feel like a treasure hunt.
Food tour tip: Go early in the morning to a market-side stall. You’ll get the freshest noodles and watch the locals start their day.
3. “Bún mắm” – Fermented Fish Soup for the Brave (and Rewarded)
This is not a shy dish. Bún mắm, from Cần Thơ (formerly part of Sóc Trăng), greets you with the bold aroma of fermented fish paste – a scent that turns into pure “umami” once you take your first sip.
The broth is deep, rich, and brimming with squid, shrimp, roasted pork belly, fish cake, and soft-cooked eggplant. A platter of fresh herbs like rau đắng (bitter herb), banana blossom, morning glory and water spinach brings balance to each bite, especially when paired with a tangy, spicy tamarind fish sauce.
Food tour tip: The stronger the aroma, the better the flavor. If you can handle the first spoonful, you’ll be hooked.
4. “Bún cá Kiên Giang” – Kien Giang Fish Vermicelli Soup – Fresh and Fragrant
Even though it’s named after Kiên Giang, this noodle soup actually began in neighboring An Giang Province. Traditionally, the broth was made from whole snakehead fish, but now you’ll often find pork bone stock for a sweeter base.
It’s served with basa or tilapia fillets, shrimp, herbs like rau răm (Vietnamese coriander), cucumber slices, and a squeeze of lime for brightness.
Food tour tip: Look for stalls that cook in small batches, the broth will taste cleaner and the fish fresher.
5. “Bún cá Long Xuyên” – Long Xuyen Vermicelli Soup – Sunshine in a Bowl
From Long Xuyên City comes a soup that looks as cheerful as it tastes. The golden broth owes its glow to turmeric, paired with tender snakehead fish and vegetables like banana blossom and “bông điên điển” (sesbania flowers).
Some vendors add crab roe for extra richness. Served with fresh vermicelli and herbs, it’s a light yet satisfying lunch.
Food tour tip: This is a seasonal dish – “bông điên điển” blooms in the flooding season (around August to November). Try it then for the authentic experience.
6. “Bánh canh hến nước cốt dừa” – Clam Vietnamese Udon in Coconut Milk Broth
Finally, a sweet–savory surprise from Vinh Long: thick Vietnamese rice noodles similar to Japanese udon served in a rich coconut milk broth with tender clams from the Co Chien River.
The clams are cleaned, stir-fried with shallots and garlic, then paired with a broth made from their cooking liquid and fresh coconut water. Add a sprinkle of herbs and chili, and you have a dish that tastes like the river and the tropics in one spoonful.
Food tour tip: Pair it with iced coconut water for the ultimate Mekong coconut experience.
Final Slurp
The Mekong Delta’s soups aren’t just recipes, they’re the flavors of rivers, fields, and history, passed down through generations. Whether you’re slurping up a hearty “bún mắm” or savoring the sweetness of “bánh canh hến”, each bowl is a journey in itself.
If you’re heading south, bring your appetite. The Delta will fill it and your heart.