Hủ tiếu—clear broth noodle soup with pork, shrimp, and quail eggs—is a Southern Vietnamese and Cambodian-Chinese specialty. Seattle's Little Saigon serves this comforting dish at select restaurants.
- Clear, slightly sweet broth different from pho
- Look for pork, shrimp, quail eggs, and liver
- Can be served dry (khô) or with broth (nước)
Huong Que Deli and Cafe Top Pick
A tiny, no-frills deli that punches way above its weight for nam vang noodles. The broth is stellar — clear, sweet from pork bones and dried squid, with unmistakable umami depth. The bowl arrives loaded: plump shrimp, tender pork slices, a soft quail egg, and a generous shower of fried garlic. Cash-only, closes by 3 PM — plan your day around it.
Rainier Restaurant Hidden Gem
An Anthony Bourdain-visited institution in South Seattle. The broth is masterful: complex and layered, with the sweetness of pork and daikon balanced by the savory funk of dried seafood. Generous toppings — shrimp, pork slices, quail eggs, and a heap of fresh herbs. The dual Chinese BBQ and Vietnamese heritage shows in their broth work.
Phnom Penh Noodle House Best Value
A Cambodian-Vietnamese spot specializing in Phnom Penh-style noodle soups. Their noodle soup nam vang is exceptional: a clean, sweet broth with pronounced dried shrimp flavor, packed with toppings. The fried garlic is applied generously, and the quail eggs are always properly soft-cooked. Also offers an all-seafood version.
More Recommendations
Mi La Cay Hidden Gem
A tiny corner spot in the same complex as Pho Bac Súp Shop. The broth is notably cleaner and lighter than some versions — more delicate, with the sweetness coming through clearly without being cloying. Noodles are perfectly cooked, the portion of meat and seafood is generous for the price, and the fried garlic is applied with restraint. Quick, affordable, and authentic.