When temperatures start to cool in New York, it’s the start of noodle soup season. Nothing is better or more comforting than a warm bowl of noodle soup in the winter – and not your basic chicken noodle soup. The winter season is when pho, udon, and ramen are on rotation.
SAIGON SHACK
The pho at Saigon Shack might be one of the best in the city, there I said it. I grew up having pho at least once a week either homemade or at a favorite local spot in Houston. Moving to NYC, I initially found there was a lack in good pho. I’ve tried so many places from Chinatown to new restaurants popping up around downtown as it became a “trendier” food and this is my go-to spot. I put it up to the ultimate test when I took my parents to Saigon Shack and it passed with flying colors. The brisket pho is the winner but the Saigon Shack special pho is also a great option if you like a variety of meat in your pho. The broth is flavorful and the pho is authentic. Skip the chicken pho, traditionally it’s pulled chicken and this is served with grilled chicken. They used to have a location called Pho Bar right around the corner, which served the best bun bo hue in the city (find more in our guide to The Best Bun Bo Hue in NYC). If you don’t know what bun bo hue is, it’s a delicious rice noodle soup with a spicy broth that has prominent notes of lemongrass. Pho Bar has sadly closed but if enough people ask Saigon Shack to bring back their bun bo hue, maybe they will. Saigon Shack is a no frills restaurant tucked in a small location on Macdougal street. They don’t take reservations and it is cash only so I’d suggest getting there at least 15-20 minutes before you intend to eat.
SOOTHR
The noodles at Soothr take me back to the noodles I had on my trips to Thailand as a kid. Their Sukkohthai Tom Yum Noodle Soup is the perfect balance of sweet, tangy, and spicy. The notes of seafood and pork don’t over-power each other – it’s the perfect combination. They serve a dry version of this soup with the broth on the side but in the cold weather, you’ll want the broth in the soup. Also a plus? There are additional pickled chilis and dried red pepper to add to the soup to get it to true Thai spice level. Another must-try recommended noodle is the Ba Mii Pu which is a dry noodle dish served with egg noodles with crab and roasted pork. It comes with broth on the side and has hints of a tom yum flavor as well but in a different style. The interior or the restaurant has a vintage and colorful aesthetic, a welcoming environment with a bar area at the front of the restaurant and a garden in the back. Soothr has a wide range of noodles on their menu and I have yet to have had a bad one – it’s Michelin recommended as well.
IPPUDO
Ippudo has a couple of locations in the city and there are locations worldwide as well but it’s still a staple ramen destination. The first location opened overseas is the one in the East Village off 4th avenue. They are known for their tonkotsu ramen, which has a pork-based broth. Start with their pork buns and finish with their spicy Karaka ramen. This features a rich, flavorful pork broth with Ippudo’s special spicy paste mix. If you don’t like spicy food, the Akamura Shinaji is very similar but features a fragrant garlic oil instead of chili paste
MR. TAKA
Mr. Taka is another delicious ramen spot in New York City, located in the Lower East Side on Allen St. Chef Takatoshi originally opened a ramen shop in Japan, which was listed as one of the top 25 ramen shops in the country. Mr. Taka is a small location that tends to get a wait and does not take reservations. Almost all of their ramens can be ordered as a spicy version as well. There are a few varieties you can order from Tonkotsu to Miso to Shoyu ramen. A personal favorite? The Spicy Stamina ramen which is served with wavy noodles in a spicy chicken and bonito fish broth.
RAKU
Raku has two locations in the city: one in Soho and one in the East Village, neither of which take reservations. Go early to get a table for a group or try and grab a seat at the bar. Raku specializes in Udon, which was never top of mind when I was craving noodle soups until a colleague introduced me to Raku. I highly recommend the Tantan Udon, which has a heartier and more flavorful broth. It’s a spicy miso pork based broth with ground pork, crushed peanuts, and an egg. Another favorite is the Niku Udon, which can also be ordered spicy. This features a clear, lighter broth with beef short ribs and honeycomb tripe. Raku is worth the wait but plan accordingly, especially during peak lunch hours.
PURE THAI COOKHOUSE
Pure Thai Cookhouse is a very small Thai restaurant, tucked away among the hustle and bustle of Hell’s Kitchen. It’s a very narrow space in a casual setting. The noodles are homemade from a prized family recipe. The noodle dishes are served either as a soup or a dry noodle with the broth on the side. The Ratchaburi Crab and Pork Dry Noodles and the Sukkothai Pork Noodle Soups are two favorites. The only other place to enjoy similar noodles is Soothr, located downtown in the East Village.
NON LA
Non La is a small, family-owned Vietnamese restaurant that opened during the pandemic in the East Village in the former Lui’s Thai space. There are maybe 5 -6 tables in the entire restaurant and as soon as you walk in, you can smell the traditional Vietnamese cooking, Though not a noodle soup, Non La serves canh chua which is a sweet and sour Vietnamese soup with bean sprouts, tomato, celery, and usually a protein like shrimp. I watched a lot of people order it as a soup dish on its own but traditionally it is served with white rice as an accompaniment to your meal. Canh chua is not an item seen on many menu’s in the Vietnamese restaurants in the city and this is a great one. Non La also serves bun bo hue, which is also not common on menus in the city. I’ve had versions of it at places across the city where there was not enough spice or the broth was slightly bland or the complexity of the broth was not there. Non La’s bun bo hue, however, hits the spot. They also give you a side of the garlic chili oil that is traditionally used to add more kick to the soup.
SAIGON SOCIAL
Many of the items on Saigon Social’s menu is modernized elements to traditional Vietnamese dishes, some only take Vietnamese inspiration. But the bun bo hue that is served here might be my current favorite. The spice level is just right and the broth has that complexity and flavor that most other spots in the city miss. It’s a recurring special item on the menu so try and catch it while it’s available. Here’s to hoping it’s added permanently to the menu.