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Hủ tiếu mainly consists of pork bone broth, noodles, and various types of toppings, including meat and other garnishes. The word hủ tiếu came from the Teochew dialect 粿條 ( guê 2diou 5 or kway teow). Southern Vietnamese then recreated the noodles and produced a chewy texture for the rice noodle, the commonly seen texture for Hủ tiếu noodles nowadays. For the first localised variant of Hủ tiếu originating in Vietnam (known as Hủ tiếu nam vang), the rice noodles had a softer texture and flat appearance like Phở.

Hủ tiếu originated from the cuisine of the Teochew people who migrated to Vietnam via Cambodia from northeastern of Guangdong province, China, when it was first known as kuyteav.

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The noodle dish also appeared on the TV show ' Gordon's Great Escape' in 2010-2011, where Ramsay tried the noodle dish in Cai Rang floating market, Can Tho. Hủ tiếu was featured in Master Chef US 2013, where Gordon Ramsay mentioned it being on the top of his list and tasked the contestants to prepare a bowl of hu tieu. In southern Vietnamese cuisine, phở is usually served with hủ tiếu Mỹ Tho–like noodles called bánh phở tươi instead of the wider bánh phở khô or bánh phở tươi popular in northern cuisine. The primary ingredients of this dish are pork bones, mixed with diverse kinds of noodles, herbs and other kind of meats. Hủ tiếu became popular in the 1960s in Southern Vietnam, especially in Saigon. It may be served either as a soup ( hủ tiếu nước) or dry with no broth ( hủ tiếu khô). Hủ tiếu or Hủ tíu is a dish eaten in Vietnam as breakfast.