Hu tieu: A Southern dish has quietly become Da Nang's breakfast

Hủ tiếu (rice noodle soup) isn't originally a Central Vietnamese dish. It followed Chinese immigrants into the South, then followed Southerners up to Đà Nẵng, and now it shows up on so many street corners every single morning.

A great point for beginners: hu tieu broth is clear and mildly sweet, without the strong fish-sauce smell of bun mam, and not spicy like bun bo. For those not yet used to Vietnamese food, this is the easiest dish to start with.

Two types of meals, please ask before ordering:

• Broth version — the rice noodle strands are submerged in broth, eaten like phở • Dry version — the noodles are mixed with a thick sauce, with the broth served separately in a bowl on the side

Regular customers usually order it dry because the noodles don't get soggy and stay nice and chewy. When ordering it dry, you just sip a separate bowl of broth in between.

There are several types of noodles too: chewy bánh hủ tiếu (thin, chewy), soft bánh hủ tiếu (opaque, soft), or golden egg noodles. If you're not sure what to choose, just say 'chewy noodles' — it's the most common type.

Standard toppings: minced meat, shrimp, liver, quail eggs, pork sausage. Some shops add squid as well. Sprinkle on some fried shallots and crispy pork fat.

Price and hours: 30-50 thousand per bowl. Mainly sold from morning to noon; the shop also serves in the evening but less frequently.

On the table there are usually: bean sprouts, lime, fresh chili, and a jar of vinegar-pickled garlic. That jar of garlic is something many people forget about — add a spoonful into the bowl, and the light sourness really makes the broth pop.

Some pho and noodle shops from VietSpots are pinned below.