TasteAtlas, the renowned food platform specializing in traditional cuisine and based in Zagreb, Croatia, has recommended six noodle soups from the Mekong Delta to celebrate the region's gastronomy, highlight traditional dishes, and encourage culinary exploration.

Phnom Penh Noodle Soup

Topping TasteAtlas's list is Phnom Penh noodle soup, originally from Cambodia but adapted to Vietnamese tastes. The name comes from the Cambodian capital, Phnom Penh.

The broth, made from pork bones, pork, dried squid, and dried shrimp, is clear with a naturally sweet flavor. It’s typically served with clear rice noodles, chewy tapioca noodles, or thin egg noodles. A complete bowl includes boiled pork liver, sliced pork, sauteed minced pork, boiled shrimp, quail eggs, fried onions, and fried garlic.

Diners can choose between dry or soup versions, accompanied by blanched bean sprouts, Chinese chives, soy sauce, and pickled garlic for added flavor. Photo: Nguyen Thy

Bun Mam (Fermented Fish Noodle Soup)

Originating from Can Tho (formerly Soc Trang), bun mam features fresh rice vermicelli noodles in a characteristically salty, opaque broth made from fermented fish. The soup often includes squid, shrimp, fish, eggplant, fish cakes, and roasted pork belly. The eggplant is cooked until tender and absorbs the rich broth.

Bun mam is served with fresh herbs like bitter melon leaves, bean sprouts, Chinese chives, shredded banana blossom, rice paddy herb, water mimosa, and morning glory. The dish offers a pungent aroma of fermented fish combined with the fragrance of fresh herbs. Photo: Tuan Anh

My Tho Noodle Soup

Ranked third on the list, My Tho noodle soup originates from My Tho city (formerly Tien Giang province). Gaining popularity in the 1960s, it evolved from Chinese noodle soups introduced to Vietnam in the 17th century.

A bowl consists of three main components: noodles, broth, and toppings. The noodles are made from locally grown Go Cat rice, resulting in a uniquely firm and slightly crispy texture.

Common toppings include fried garlic, minced pork, quail eggs, boiled shrimp, pork liver, and lime juice. The broth is simmered for about 8 hours with beef bones, pork bones, chicken bones, roasted onions, dried seafood, ginger, and various spices to create a sweet and savory flavor. Photo: Mr True.

Kien Giang Fish Noodle Soup

Kien Giang fish noodle soup originated in An Giang province (formerly Kien Giang). While traditionally made with whole snakehead fish, the broth is now often prepared with pork bones for sweetness. Many variations exist, but a common recipe combines shrimp, fish sauce, cooking oil, onions, salt, sugar, garlic, pickled shallots, fresh chilies, eggs, annatto seeds or oil, rice vermicelli noodles, bean sprouts, green onions, Vietnamese coriander, cucumber, and fish fillets like basa or gourami.

The soup is usually served with fresh herbs like spearmint and lime wedges for diners to adjust to their liking. Photo: Khanh Thien

Long Xuyen Fish Noodle Soup

Hailing from Long Xuyen city, An Giang province, this soup is known for its light yellow color and distinctive rich flavor, thanks to the combination of broth, turmeric, and separately prepared snakehead fish.

The broth is made from pork and fish bones, turmeric, lemongrass, morning glory, shredded banana blossom, and sesbania flowers. The snakehead fish is filleted, boiled, and coated with turmeric, then either left whole or sauteed and chopped. Some versions also include crab roe for added flavor.

The dish is served with fresh rice vermicelli noodles, herbs, and fish sauce to taste. Photo: Tram Tran

Banh Canh Hen Nuoc Cot Dua (Thick Noodle Soup with Baby Clams and Coconut Milk)

The final dish recommended by TasteAtlas is banh canh hen nuoc cot dua. Originating from Vinh Long province (formerly Ben Tre), this soup features baby clams harvested from the Co Chien River, cooked in a broth infused with coconut milk.

The clams have a firm texture and sweet taste. Before cooking, they are soaked in rice water and boiled to remove any grit. Then, they are sauteed with onions, garlic, and spices. The clam broth is combined with fresh coconut water, coconut milk, and spices to create the soup base. The dish is served with thick rice noodles, fresh herbs, and chili to taste. Photo: Co Ba Soc Trang.

Tuan Anh (From TasteAtlas)