This beef-based version of pho is prepared with assorted cuts and parts of beef – the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam. Beef pho is usually flavored with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander. The dish is served piping hot in a bowl along with rice noodles, and it's typically topped with cilantro, sliced onions, and chopped green onions. On the side, you can often find a platter with bean sprouts, lime wedges, and sliced hot peppers so each person can add the garnishes to his or her liking. Hoisin and Sriracha sauces are also often-seen staples on the side.
Phở bò tái chín is a Northern Vietnamese version of phở bò (beef pho). This soup is prepared with well-done (chín) and rare or half-done beef (tái) that's cooked by the broth when served. Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls. Phở bò tái chín is usually garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil, while lime wedges are often served on the side.
Pho is a noodle soup consisting of a clear, long-simmered bone broth, flat rice noodles, various herbs, and thinly sliced meat. The origins of this soup trace back to the early twentieth century in the Nam Dinh province and the city of Hanoi. Historical records indicate that the soup emerged during the French colonial period, blending local ingredients with foreign culinary techniques. French settlers popularized the consumption of beef, a meat previously used primarily for agricultural labor in the region. The availability of beef bones and scraps intersected with the culinary practices of Chinese immigrants who sold noodle soups from mobile street carts. The name itself likely derives from the French beef stew pot au feu, because both soups use the technique of charring onions and ginger to sweeten the broth, or from the Chinese word fen, which refers to flat rice noodles. A bowl of this soup relies entirely on the quality of its liquid base. Building this broth requires simmering beef knuckles, marrow bones, and oxtail for three to twelve hours. The slow-boiling process extracts collagen and marrow from the bones, thickening the liquid and creating a deep, savory foundation. Charred onions and charred ginger go directly into the simmering pot alongside a specific blend of toasted spices. Star anise, cinnamon sticks, black cardamom pods, cloves, coriander seeds, and fennel seeds infuse the liquid with a distinct aroma. Skimming the surface of the pot removes impurities and fat. This step keeps the final liquid translucent and clean. Flat rice noodles, known locally as banh pho, sit at the bottom of the serving bowl. Thin slices of raw beef, such as eye of round, flank, or fatty brisket, rest on top of these noodles. Pouring the boiling, spiced broth over the bowl instantly cooks the raw meat. Fresh herbs and aromatics go on top of the liquid to provide a sharp textural and flavor contrast to the rich stock. Regional variations dictate the exact flavor profile and presentation of the soup. The northern version, Pho Bac, features a savory, clear broth paired with wider noodles and minimal garnishes. People eating Pho Bac add only a squeeze of lime, a splash of vinegar, or a few slices of fresh chili to the bowl to maintain the pure flavor of the beef stock. The southern version, Pho Nam, incorporates a sweeter, bolder broth seasoned with more spices. A bowl of Pho Nam arrives with a large plate of fresh garnishes like Thai basil, mint, saw leaf coriander, crunchy bean sprouts, and lime wedges. People eating the southern style often mix dark, sweet hoisin sauce and salty fish sauce directly into the liquid. The 1954 partition of the region caused a massive migration of northern residents to the south. These migrants brought the soup with them and developed the sweeter, herb-heavy southern adaptation. The end of the regional conflict in 1975 sparked another wave of migration. This movement carried both soup styles across the globe. Today, street vendors and restaurants sell hot bowls from early morning until late at night, making it an everyday staple.
Bún bò Huế is a staple Vietnamese soup that is traditionally consumed for breakfast, consisting of pork and beef bones broth, bun noodles, lemongrass, shrimp paste, lime juice, and a variety of herbs. The soup is much spicier than most Vietnamese soups, and its flavor is often described as rich and complex. It originated in the city of Hue, but not much is known about its exact origins or inventor. Usual additions include sliced brisket or crab balls, but every cook makes the dish with slight variations. Many believe that bún bò Huế found its way into mainstream society by way of royal order, and it was influenced by the imperial court's cuisine. Regardless of the origin, the soup remains a delicious and inexpensive breakfast staple.
Phở gà is a traditional pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat. The broth in phở gà is much lighter and clearer than the one found in phở bò (beef pho). Other ingredients used in the preparation of chicken pho often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Garnishes include lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs. It is believed that this pho variety was invented in the 1930s, when beef wasn't available in Vietnamese markets on Mondays and Fridays.
Pho chay is a vegan version of pho noodle soup. The broth is usually based on mushrooms, ginger, onions, soy sauce, and spices, although there are numerous variations on the dish. The spices often include cloves, cinnamon, coriander seeds, and black cardamom. All that's left is to cook the large pho noodles, combine them with the broth, then add the toppings such as bean sprouts, tofu, large mushrooms, and sliced chili peppers. The dish can be enriched with a variety of vegetables such as leeks, carrots, pak choi, and even fruit such as apples. Before serving, this pho variety is often sprinkled with fresh coriander and accompanied by nuoc cham fish sauce on the side (the fish sauce, however, is not vegan).
Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts. The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.
Phở hải sản is a traditional variety of pho. This type of pho is made with seafood as the basic element. The broth is made from chicken bones and seafood, which give it a slightly sweet flavor. The ingredients used for phở hải sản usually include shrimp, clams, and squid, onions, noodles, mushrooms, and coriander. The broth is often flavored with spices such as cinnamon, star anise, cloves, and cardamom. Once prepared, the soup is ladled into a deep bowl while still piping hot, and it's then garnished with anything from lime wedges and sliced green onions to bean sprouts and sliced chili peppers.
Hủ tiếu Nam Vang is a popular Vietnamese street food with Cambodian-Chinese roots. The dish is named after the Cambodian capital Phnom Penh (Nam Vang), and the recipe is tweaked to adapt to Vietnamese flavors. The noodle soup should have a clear and rich broth made from pork bones, pork, and dried squid and shrimp. The noodles can be transparent rice noodles, chewy tapioca noodles, or thin Chinese egg noodles. Toppings include a combination of sliced pork liver, cooked pork meat, sautéed ground pork, quail eggs, fried shallots, garlic, and poached shrimp. The dish is typically served with an assortment of garnishes on the side – Chinese chives, Chinese celery, green onions, cilantro, and lettuce.
This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt). The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.
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