From Hanoi to Ho Chi Minh City: 6 must-try types of pho
Pho, Vietnam’s most iconic noodle soup, has a history as layered as its flavours. Emerging in northern Vietnam in the early 20th century, it drew influences from Chinese noodle soups and French culinary traditions, evolving into a national culinary emblem. Today, each region has its own interpretation, transforming rice noodles, aromatic broths and proteins into dishes that reflect local ingredients, climate and taste philosophies. Sampling these types of pho offers not just a meal, but a journey through Vietnam’s cultural and culinary heritage
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Hanoi: pho bo or northern beef pho
Pho bo from Hanoi is considered the birthplace of pho, emerging in the early 20th century. Its hallmark is a clear, delicately spiced broth made by simmering beef bones for hours to extract a natural sweetness. Aromatics like star anise, cinnamon, cloves and ginger are added sparingly to preserve clarity. Rice noodles are cooked separately and topped with thinly sliced raw beef that cooks in the hot broth just before serving. Garnishes are minimal—typically green onions, cilantro, lime and sliced chilli—allowing the subtle, clean flavours of the broth and beef to shine.
Hue: pho hue or central-style pho
In central Vietnam, particularly Hue, also known as Anthony Bourdain's favourite Vietnamese province, pho reflects the region’s royal culinary heritage. Pho hue features a richer, deeper broth than northern pho, simmered with beef or pork bones along with lemongrass, dried shrimp and local spices for a fragrant, slightly spicy flavour. Variations may include speciality cuts of meat, pork balls or quail eggs. Pho hue often has thicker noodles and a more intense, aromatic broth, reflecting central Vietnam’s love of bold flavours.
Ho Chi Minh City: pho tai nam or southern beef pho
Southern pho, known as pho tai nam in Ho Chi Minh City, has a sweeter, more herb-forward broth than its northern counterpart. The soup often includes cooked brisket, rare beef slices and sometimes tendon or tripe. Fresh herbs such as Thai basil, cilantro, bean sprouts and lime are added generously, giving each bowl a bright, layered flavour. The southern style reflects the region’s abundant produce and preference for a slightly sweeter, more robust broth.
Nam Dinh: pho ga or chicken pho
Nam Dinh, 80 km south of Hanoi, is believed to be the originator of pho. (Photo: Freepik)
Nam Dinh’s pho ga provides a lighter, aromatic alternative to beef pho. The broth is made by simmering chicken bones with ginger and onion, creating a clear yet flavourful base. Poached chicken is shredded or sliced into the noodles, often accompanied by fresh herbs and scallions. This northern-style chicken pho exemplifies subtlety and balance, allowing the clean taste of the chicken and broth to dominate without heavy seasoning. Traditional vendors in Nam Dinh serve it with a side of lime, chilli and pickled vegetables to adjust the flavour to taste.
Nghe An: pho chua or sour pho
Pho chua is a distinctive sour pho variant from Lang Son province, in northern Vietnam near the Chinese border. Unlike standard pho, it is served as a dry noodle dish, with the noodles tossed in a tangy sauce made from vinegar, sugar and local seasonings. Typical toppings include shredded pork, shrimp, fried sweet potato strips and fresh herbs. Pho chua offers a unique balance of sweet, sour and savoury, highlighting northern Vietnam’s experimentation with flavours influenced by nearby regions. Street vendors and local eateries maintain traditional preparation methods, making it a must-try for adventurous diners.
Coastal regions: pho with seafood
Vietnam’s coastal provinces offer pho variations featuring fresh seafood, including shrimp, squid, crab or fish. The broth is usually lighter than beef pho but still aromatic, made with lemongrass, fish sauce and sometimes dried shrimp or shellfish to deepen the umami. Rice noodles are paired with fresh seafood and garnished with local herbs, lime and chilli. These bowls are especially popular in markets along the coast, reflecting the abundance of seafood and the region’s culinary creativity in balancing delicate flavours without overwhelming the broth.
Vietnam’s types of pho reveal the country’s culinary diversity and regional identity. From Hanoi’s delicate beef pho and Hue’s spiced, aromatic versions to southern Saigon’s sweeter broths and Nam Dinh’s chicken pho, each bowl offers a glimpse into local ingredients, history and taste philosophies. Exploring these types of pho is a journey through Vietnam itself, with every slurp layered, nuanced and unforgettable.
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