What Is Pho Vietnamese Food? A Complete Guide to Vietnam's Iconic Dish

Loved by locals and adored by international food lovers, there is one fragrant noodle soup that has become a culinary ambassador for Vietnam around the world. In this guide, we will answer the essential question – what is pho Vietnamese food, by exploring its origins, ingredients, regional styles, and how to enjoy it like a local. Read on to dive into the delicious world of Vietnam’s national dish.

1. What Is Pho Vietnamese Food?

Before pho became a global culinary icon, it was a humble yet soulful dish that warmed countless Vietnamese mornings. To truly appreciate its significance, let us explore what pho Vietnamese food is, from its essential ingredients to its rich history and cultural symbolism.

1.1. Overview of Pho Vietnamese Cuisine

Pho is a classic Vietnamese noodle soup featuring flat rice noodles (bánh phở), savory broth, and meat, most commonly beef (phở bò) or chicken (phở gà) heralded by fragrant herbs and distinctive seasonings. A typical bowl is garnished with scallions, cilantro, lime, chilies, hoisin sauce, and Sriracha.

Served any time of day, it is especially popular early in the morning and late at night.

1.2. Pho’s History and Cultural Symbolism

Pho first appeared in northern Vietnam, likely in Nam Định or Hanoi during the early 20th century, evolving from Vietnamese dishes like xáo trâu and absorbing influences from French pot-au-feu and Chinese noodle soups. After 1975, Vietnamese emigrants introduced pho globally, and it earned a place in the Oxford English Dictionary in 2007. Prestigious media outlets such as CNN, BBC, National Geographic, and Lonely Planet have praised it, often listing it among the world’s best soups.

Pho ranks 2nd of 20 best soups in the world by CNN (Source: Internet)

More than just a national dish, pho has become a cultural symbol that captivates both locals and international visitors. In many countries, “pho” is now a familiar term on menus, widely recognized as a representative of Vietnamese cuisine. Since 2018, Vietnam has celebrated Pho Day annually on December 12, honoring the dish’s deep-rooted connection to the nation's identity. Pho is not merely a meal, it is a flavorful expression of Vietnamese heritage and soul.

2. Different Types of Pho in Vietnam

Pho is not just one dish, it is a versatile culinary category with numerous regional, ingredient-based, and modern variations. Below are the most popular types of pho, categorized by ingredients, regional styles, preparation methods, and cooking techniques.

2.1. Classify by Main Ingredients

Pho varies greatly based on its protein or dietary preferences. These are the three most common versions:

• Phở bò (Beef Pho): The most iconic version, made with flat rice noodles and a rich beef bone broth, topped with thin slices of brisket, flank, or rare beef. Served with lime, herbs, and optional condiments.
• Phở gà (Chicken Pho): A lighter alternative made with whole chicken simmered with ginger and shallots. The broth is clear and fragrant, typically garnished with green onions and coriander.
• Phở chay (Vegetarian Pho): Made without meat, this version uses mushroom or vegetable broth and is topped with tofu, fresh herbs, and sometimes seaweed. It is common in Buddhist communities and for those on plant-based diets.

Chicken pho is a lighter alternative made with whole chicken simmered with ginger and shallots (Source: Internet)

2.2. Classify by Region

Northern and Southern Vietnam offer distinct takes on pho. The core ingredients remain the same, but flavors and accompaniments differ:

• Phở Bắc (Northern-style Pho): Especially popular in Hanoi, this version features a clear, savory broth made with minimal spices. It emphasizes purity of flavor and is usually served with fewer garnishes.
• Phở Nam (Southern-style Pho): Found mostly in Ho Chi Minh City, this version has a slightly sweeter, cloudier broth and comes with a large platter of herbs like bean sprouts, Thai basil, lime, and sauces like hoisin and Sriracha.

Found mostly in Ho Chi Minh City, this version has a slightly sweeter, cloudier broth and comes with a large platter of herbs

2.3. Classify by Variations

Pho is also creatively adapted beyond soup form. These variations are especially popular in Hanoi and modern Vietnamese eateries:

• Phở cuốn (Pho Rolls): Soft pho noodles are rolled around stir-fried beef, lettuce, and herbs, then dipped in light fish sauce–a fresh, light snack or appetizer.
• Phở trộn (Mixed Pho): A dry version where noodles are tossed with beef, soy-based dressing, peanuts, and herbs. No broth is served, making it ideal for warm days.
• Phở chiên phồng (Crispy Fried Pho): Noodle squares are deep-fried until golden and puffed, then topped with sautéed beef and vegetables. Crispy, savory, and indulgent.

Soft pho noodles are rolled around stir-fried beef, lettuce, and herbs, then dipped in light fish sauce–a fresh, light snack or appetizer.

2.4. Classify by Broth and Cooking Technique

At the heart of every pho bowl is the broth. Traditional and modern techniques yield different taste profiles:

• Traditional broth (slow-simmered): The broth is made by simmering beef or chicken bones with spices (star anise, cinnamon, ginger, onion) for 6–12 hours. This method results in a deep, clear, aromatic flavor.
• Modern/modified broth: In newer versions, chefs may use pressure cookers for speed or add creative elements like mushrooms, miso, or even coffee or truffle oil to modernize the flavor. These are more common in fusion restaurants or global adaptations of pho.

3. How Pho Is Made: The Art Behind the Bowl

Crafting an exceptional bowl of pho is a masterful culinary process that balances texture, flavor, and tradition. Every element, from the noodles to the broth is carefully prepared to create a harmonious experience.

1. Pho noodles making:

• Made from rice flour, the mixture is rolled into thin sheets and cut into flat noodles.
• The ideal pho noodle is soft yet resilient, able to absorb hot broth while remaining intact, offering a satisfying chew without disintegrating during service.

Pho noodle is white, soft yet resilient, able to absorb hot broth

2. Broth preparation:

• Beef or chicken bones are simmered with charred onion and ginger, plus spices such as star anise, cinnamon, black cardamom, and clove over several hours (typically 6 to 12 hours).
• The broth is meticulously skimmed and strained to ensure clarity and purity of flavor, yielding a fragrant, naturally sweet, and visually appealing result.

4. Where to Try Pho in Vietnam

Pho is ubiquitous in Vietnam, from humble sidewalk stalls to upscale restaurants. However, a number of legendary establishments across the country offer signature styles that reflect regional heritage and culinary pride. Below are the most iconic places to enjoy pho like a local.

• Hanoi: Legendary shops such as Pho Thin Lo Duc and Pho Thin Bo Ho serve classic Northern-style pho with a focus on purity and tradition. Pho Thin Lo Duc, open since 1979, is known for its unique "pho tai lăn", beef stir-fried with garlic and scallions before adding to the broth, while Pho Thin Bo Ho (est. 1955) offers a cleaner, simpler broth famed for its delicate balance.
• Ho Chi Minh City: In the south, pho evolves with sweeter broths and abundant fresh herbs. Notable eateries include Pho Le, renowned for its flavorful broth and tender beef slices, and Pho Hoa Pasteur, where lines of locals attest to its consistent quality.
• Da Nang & Central Region: Da Nang offers pho specialties influenced by Hanoi, like Pho Thin Lo Duc, alongside local favorites such as Pho Bac 63 and Pho Cu Ha Noi. These spots deliver robust northern-style broths and well-portioned servings, perfect before a day at the beach.

Famous Pho Thin in Hanoi

One of the most authentic ways to enjoy pho is straight from a sidewalk stall at dawn. Ordering a bowl with “tái, chín, ít hành” (rare beef, well-done beef, minimal scallions) gives insight into how locals personalize their bowls.

Tips:

• Aim for early morning around 05:30 - 07:00 AM for the freshest broth.
• Watch for busy booths, that is usually a good indication of quality.
• Use chopsticks to taste noodles first, then adjust flavor with lime, contrasting sauces, or chilies.

Whether you are a local or a curious traveler, enjoying a steaming bowl of pho means tasting the very essence of Vietnamese culture. From its fragrant broth to its delicate rice noodles, pho is more than just food, it is a heartfelt tradition passed down through generations. If you are planning a trip to Vietnam, make pho the first thing you savor on your journey of discovery. Still wondering what is pho Vietnamese food and where to try it next?

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