Bún măng vịt: Bamboo shoots and duck noodle soup.
Bún Ốc: Vermicelli with snails (sea snails similar to the snails in French cuisine).
Bánh canh: A thick tapioca/rice noodle soup with a simple broth. Often includes pork, crab, chicken, shrimp, spring onions and freshly sautéed onions sprinkled on top.
Bún riêu: A noodle soup made of thin rice noodles and topped with crab and shrimp paste, served in a tomato-based broth and garnished with bean sprouts, prawn paste, herb leaves, water spinach, and chunks of tomato.
Mì bò viên: A Chinese-influenced egg noodle soup with beef meatballs and raw steak
Phở: A noodle soup with a rich, clear broth made from a long boiling of meat and spices. There are many varieties of phở made with different meats (most commonly beef or chicken) along with beef meatballs. Phở is typically served in bowls with spring onion, (in phở tai) slices of semi-cooked beef (to be cooked by the boiling hot broth), and broth. In the South, vegetables and various herbs are also added.
Phở satế: Spicy noodle soup with thinly sliced rare beef steak, satế hot chili sauce, sliced cucumber and tomatoes, and peanut.
Mì vįt tiềm: Yellow noodle soup with roasted duck and chinese broccoli.
Hủ Tiếu: A noodle soup with many varied styles including a 'dry' (non-soup but with sauce) version, brought to Vietnam by way of Chinese (Teochew) immigrants. The noodles are usually egg noodles or rice noodles, however, many other types may be used. The soup base is made of pork bones.