HỦ TIẾU NAM VANG

About this Dish

A delightful noodle soup with Cambodian-Chinese roots. Named after the Cambodian capital, Phnom Penh (Nam Vang), this dish combines flavors from both cultures. The clear and rich broth is made from pork bones, pork, dried squid, and shrimp. It’s typically served with HU TIEU NOODLES, and toppings can include minced meat, quail eggs, and prawns. It is a versatile and beloved street food, especially in the southern region.