Pho: Vietnam's Iconic Noodle Soup

If there is one dish that defines Vietnam, it is pho (pronounced roughly “fuh”). At its heart it is beautifully simple: flat rice noodles bathed in a clear, fragrant broth, finished with thin slices of meat and a flurry of fresh herbs. But that broth is anything but simple — it’s simmered for hours with charred onion, ginger and warm spices like star anise, cinnamon and clove.

What pho actually is

The bowl has three parts: banh pho (the rice noodles), the slow-simmered broth, and the toppings. The magic is in the broth — clean yet deeply savoury, perfumed with spice but never heavy. A good bowl tastes both restorative and refined.

Pho bo vs pho ga

There are two great families of pho:

• Pho bo (beef): the original and most famous version, served with rare beef slices that cook in the hot broth, or with brisket and other cuts. The broth is built on beef bones.
• Pho ga (chicken): a lighter, gentler bowl made with chicken and a chicken-based broth. Many locals love it as an everyday comfort food.

Northern vs southern style

Pho is said to have been born in the north, and the two regional styles are distinct:

• Hanoi (northern): clearer, simpler and more savoury. The focus is on the broth itself, with minimal garnish — perhaps just spring onion and a wedge of lime.
• Saigon (southern): sweeter and more generous, served with a big side plate of fresh herbs, bean sprouts, lime, sliced chilli and sauces like hoisin and sriracha to add at the table.

A breakfast dish

To many Vietnamese, pho is breakfast. Locals queue at dawn for a hot bowl before work, and the best specialist shops often sell out by mid-morning. That said, you’ll happily find it at any hour.

How to eat it like a local

• Taste the broth first, before adding anything — it’s the soul of the dish.
• Add herbs and bean sprouts a little at a time so they stay fresh and crisp.
• Squeeze in lime and add chilli to brighten and lift the bowl to your taste.
• Use chopsticks for noodles and the spoon for broth, alternating between the two.

Where to try it

For the cleanest, most traditional bowls, head north to Hanoi, pho’s spiritual home. For the lavish, herb-piled southern style, the street-food stalls of Ho Chi Minh City are hard to beat. A bowl typically costs only a few dollars — indicative, but rarely more than a great-value treat.

A perfect bowl of pho is even better enjoyed with a healthy, comfortable smile, which is why many visitors combine their trip with affordable dental care in Vietnam. Discover more on our Vietnamese food guide.

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