A Phnom Penh-style noodle soup that became a Saigon staple: chewy clear noodles in a sweet, clean pork-and-dried-squid broth, topped with sliced pork, prawns, quail eggs and offal, served either as a soup or dry with the broth on the side.
Hu tieu Nam Vang, literally Phnom Penh noodles, travelled with Teochew Chinese and Cambodian migrants and settled deep into the food of Cho Lon and southern Saigon. The broth is lighter and sweeter than pho, built on pork bones and dried seafood, and the noodles are a firmer, more translucent rice noodle. The dish is endlessly customisable, ordered nuoc for soup or kho for the dry version with the broth alongside, and topped with whatever the stall offers, from prawns and quail eggs to liver and minced pork. It is a District 5 and 6 signature that has spread across the whole city.
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