Pho (pronounced “fuh”) is Vietnam’s best-known noodle soup: flat rice noodles in a clear, aromatic beef or chicken broth, topped with thinly sliced meat, onion and fresh herbs. The broth is the heart of the…
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
inexpensive
Pho (pronounced “fuh”) is Vietnam’s best-known noodle soup: flat rice noodles in a clear, aromatic beef or chicken broth, topped with thinly sliced meat, onion and fresh herbs. The broth is the heart of the dish, simmered for hours with charred onion and ginger and spices such as star anise, cinnamon, clove and cardamom.
Where pho comes from
Pho took shape in northern Vietnam in the early 20th century, around Hanoi and Nam Dinh, and traveled south with migration. After 1954 and again after 1975, Vietnamese families carried it overseas, which is why pho shops are now a fixture of almost every large American city. Two regional styles are still easy to spot. Northern pho is simpler and more focused on the broth, while southern pho comes with a plate of bean sprouts, Thai basil, culantro, lime and chili, with hoisin and sriracha on the table.
How to order pho
Most menus list pho by the cut of beef. Common choices include:
Pho tai: thin slices of rare steak that cook in the hot broth.
Pho chin: well-done brisket or flank.
Pho nam, gan, sach: flank, tendon and tripe for people who like texture.
Pho bo vien: beef meatballs.
Pho dac biet: the “special” bowl, a combination of several cuts.
Pho ga: chicken pho with a lighter, cleaner broth.
Many restaurants also make a vegetarian pho with a vegetable broth and tofu. If you are unsure, start with pho tai or pho dac biet in a regular size.
How to eat pho
Taste the broth first, before adding anything. A good bowl is already balanced, and a heavy hand with hoisin and sriracha can hide it. Then add herbs and bean sprouts a little at a time, squeeze in some lime and adjust. Hoisin and chili are often better in a small side dish for dipping the meat, which keeps the broth clean. Pho is eaten with chopsticks for the noodles and a spoon for the soup.
What makes a good bowl
Look for a clear broth with a deep beef flavor and a gentle spice aroma rather than a cloudy, salty or sweet one. The noodles should be soft but still slightly springy, and the herbs should be fresh. Restaurants that cook their broth in-house for many hours, and sell out by evening, are often a good sign.
Pho in the United States
American pho shops often serve very large portions and add extras such as rare steak plus brisket in the same bowl, fried dough sticks (quay) and Vietnamese iced coffee. Prices vary by city, and most places are casual and quick. Use the list on this page to find Vietnamese restaurants serving pho near you, and check each listing for hours, ratings and directions.
Pho is a Vietnamese soup made of rice noodles in a slow-simmered beef or chicken broth, served with sliced meat and fresh herbs.
Pho is pronounced roughly “fuh”, with a rising tone, like the “fu” in “fun”.
Pho tai uses thin slices of raw beef that cook in the hot broth at the table, while pho chin uses fully cooked beef such as brisket.
The rice noodles and broth are usually gluten-free, but sauces such as hoisin can contain gluten, and kitchens differ, so ask the restaurant if you need to avoid gluten.
Pho is served with bean sprouts, Thai basil, lime and chili. Many people add hoisin or sriracha, and order fried dough sticks (quay) or spring rolls on the side.
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