9 Pho Varieties
Ranked From the Best To the Worst

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.Expand

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.Expand

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.Expand

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).Expand

Often regarded as a more convenient variation of the classic phở, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain the broth. Phở xào is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables. All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce. Phở xào is traditionally accompanied by a plate of fresh herbs or sliced raw vegetables. Expand

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.Expand

Phở trộn or mixed pho is a classic Vietnamese pho variety. This type of pho is dry, meaning that it doesn't contain broth – instead, it's a salad with meat (beef or chicken) and noodles. The dish is typical of Hanoi and it's especially popular during summer. The sliced meat is marinated in salt, ginger, pepper, garlic, lime juice, and five spice powder. It's then browned in a pan and mixed with fresh greens (mint, Thai basil, lettuce, cilantro, bean sprouts), fried shallots, rice noodles, and a dressing consisting of vinegar, fish sauce, sugar, and tamarind paste. The noodle salad is often garnished with chopped peanuts and red chili peppers, while lime wedges are usually served on the side.Expand

Phở cuốn is a Vietnamese dish that translates to rolled pho. In order to prepare it, sheets of uncut pho noodles are used as a type of wrapping paper that's filled with stir-fried beef, garlic, ginger, pepper, onions, lettuce, and herbs such as mint, perilla, and cilantro. Once assembled, these rolls are served with a dip on the side, usually a combination of fish sauce, sugar, garlic, chili, and vinegar. Phở cuốn can be served as a snack or an appetizer, and it's especially popular in the summer. It is believed that the dish was invented when a street vendor from Hanoi ran out of broth for his pho, but there were still some uncut noodles left in his kitchen, and phở cuốnn was born.Expand

Phở chua is a traditional phở variety. The first version of this noodle soup usually contains six key ingredients – pink rice noodles, peanuts, pickles, soy sauce, sour pickle liquid, and Northern sauce. The second version consists of two components – dry ingredients and the broth, with the dry ingredients including noodles, sliced and fried potatoes, pig's liver, and roasted duck meat, while the broth is made from garlic, vinegar, and sugar. Both of these versions are popular in Northern Vietnam, and the dish is garnished with fresh herbs, fried shallots, or crushed peanuts before serving. Sour phở is usually prepared and served during summer and autumn, and it's often prepared for special guests and visitors.Expand