The Hu Tieu Suon Sun Lien – The Best Noodle Soup in District 10

• Culinary Gems

If you’re looking for the best local food experience in Saigon, Hu Tieu Suon Sun Lien should be at the top of your list. Tucked away in a quiet alley, this humble eatery has become a favorite among both locals and tourists for its flavorful, tender pork cartilage noodles. Whether you’re a street food enthusiast or a curious traveler, Hu Tieu Suon Sun Lien promises a taste of authentic Vietnamese comfort food you won’t forget.

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What is Hu Tieu?

Hu Tieu is a popular Vietnamese noodle dish with roots in Phnom Penh, Cambodia. Originally created by the Chinese community there, it was adapted and brought to Vietnam, where it was further enhanced with flavorful spices to suit local tastes. Over time, it became a beloved specialty of Saigon and is now enjoyed across all regions of Vietnam.

Hu Tieu can be served either dry or with broth. Its key ingredients typically include rice noodles, pork liver, shrimp, minced pork, fresh herbs, and a savory, aromatic broth.

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Where is Hu Tieu Suon Sun Lien

Lien’s Restaurant is located in a small alley in Ho Thi Ky flower market. Although the shop has a small space, it still attracts many customers every day, especially foreign tourists.

• Address: No. 103/13, Ho Thi Ky Street, Ward 1, District 10.
• Opening Hours: 6:00 AM – 10:30 PM daily.
• Prices: 45,000 – 60,000 VND

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The broth of Hu Tieu

The soup broth was light, not oily, and really suited my taste. It had a natural sweetness, likely from hours of simmering bones and aromatics, and felt comforting without being heavy. Each spoonful was warm and satisfying, the kind of flavor that makes you slow down and appreciate the moment.

What I loved most was how everything came together, nothing felt rushed or thrown in for show. From the way the noodles were cooked just right, to the tenderness of the meat, and the clean layout of the toppings, you could tell the owner puts heart into each bowl.

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How did it taste?

I ordered a dry mixed hu tieu and a bowl of noodle soup. The dry bowl had crispy pork fat, minced pork, char siu, scallions, a shrimp, cartilage ribs, and some slices of lean pork.

On the table, there were simple condiments like soy sauce, green chili salt, and fresh chili, just enough to suit your taste.

The first bite of the dry hu tieu really surprised me. The noodles were chewy in a satisfying way, and the sauce had already been mixed in — a nice balance of sweet and sour that made it really easy to enjoy. The lean pork slices were just the right thickness and tasted fresh, not dry at all.

What stood out most was the cartilage rib. The owner told me she simmered it for hours, and I could tell — it was soft, full of flavor, and not something you come across often.

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