How do you pronounce phở?

It sounds close to “fuh,” with a rising-then-dipping tone, not “foe” or “faux.” The ơ vowel sits between the “u” in “fur” and the “e” in “her.”

What is the difference between phở and other Vietnamese noodle soups?

Phở is a clear beef or chicken broth served with flat rice noodles. Bún bò Huế is a bolder, spicy lemongrass beef soup with round noodles, and hủ tiếu is a southern pork or seafood soup. Different noodle shapes and different broths make each one distinct.

Is phở gluten-free?

The rice noodles and the broth are naturally gluten-free, but hoisin sauce and some seasonings can contain wheat, and most kitchens are shared. If you are sensitive, ask the restaurant before ordering.

What is the best cut of beef for phở?

There is no single best cut. Many people order đặc biệt (the “special”) to get a mix of rare steak, brisket, tendon, tripe and beef balls in one bowl.

Is it normal to eat phở for breakfast?

Yes. In Vietnam phở is a classic breakfast, sold from morning stalls, though it is happily eaten at any hour of the day.

Should I add hoisin and sriracha to my phở?

It is your bowl, so there is no wrong answer. Southern-style phở is served with hoisin and chili sauce on the side, often for dipping the meat. Many northern purists keep them out of the broth to taste it clean first.

A VietYummy guide

What is phở? A guide to Vietnamese noodle soup

If you have only tried one Vietnamese dish, it was almost certainly phở. Here is what is actually in the bowl, how the broth gets its depth, how the northern and southern styles differ, and how to order it like you have done it a hundred times.

What phở actually is

Phở (say it “fuh”) is a bowl with four moving parts: the broth, the noodles, the protein and the garnish. The broth, or nước dùng, is the soul of the dish. The noodles, bánh phở, are flat rice noodles that soak up that broth. The protein is beef or chicken, and the garnish is whatever brightens things up at the table.

It grew up in northern Vietnam in the early twentieth century, around Hanoi, and spread south and then around the world with the Vietnamese diaspora. In Vietnam it is street food and comfort food at once, sold from dawn and eaten at any hour. In Canada it is often the gateway bowl that turns someone into a lifelong Vietnamese-food regular.

Phở bò vs phở gà

Almost every phở you meet is one of two families. Phở bò is the beef version and the one most people picture: a deep, aromatic broth simmered from beef bones, charred onion and ginger, and warm whole spices. It is usually ordered by cut, and a good menu lists several.

Tái: rare steak, cooked by the hot broth at the table
Chín: well-done, tender brisket
Nạm: flank, with a little bite
Gầu: fatty brisket, rich and soft
Gân: tendon, slow-cooked to a silky chew
Bò viên: springy beef meatballs

Phở gà is the chicken version. It is lighter and cleaner, built on a poultry broth rather than beef bones, and topped with sliced or shredded chicken. If beef feels heavy, or you just want something gentler, phở gà is the move. Not sure which to get? Order the đặc biệt (the “special”) on a beef menu and you will get a little of everything.

How the broth is made

The broth is what separates a great phở from a forgettable one, and it is not quick. Cooks first blanch the bones and rinse them so the stock stays clear, then simmer them low and slow for anywhere from six to twelve hours or more.

Two things build the signature aroma. Onion and ginger are charred over a flame until blackened and smoky, which adds depth and a warm amber color. Whole spices, toasted first, go in next: star anise, cinnamon, cloves, cardamom, coriander seed and often fennel. The pot is skimmed again and again for clarity, then seasoned with fish sauce, salt and a little rock sugar. The noodles are cooked separately, the raw or pre-cooked meat is laid over them, and the boiling broth is ladled on top to finish the cooking right in the bowl.

Northern vs southern styles

Phở changed as it travelled the length of Vietnam, and the two regional styles taste noticeably different.

Northern (Hanoi)

The original. The broth is clearer, more savory and more restrained, and the garnish is spare: mostly green onion and a few herbs, with vinegar and chili on the side. Purists want to taste the broth first and add very little.

Southern (Saigon)

Sweeter and more aromatic, and served with a generous plate of add-ins: bean sprouts, Thai basil, culantro (ngò gai), lime and sliced chili, plus hoisin and sriracha for the table. It is the more customizable bowl, and the one most Canadian shops serve.

How to order and eat it

1Pick your broth: beef (bò) or chicken (gà). On a beef menu, pick your cuts or just ask for the special.
2When it lands, taste the broth first, before you add anything. That is where the hours of work live.
3Now build your bowl: a squeeze of lime, a handful of sprouts, torn basil, a few slices of chili. Add hoisin and sriracha to a little side dish for dipping the meat, or a dab into the broth.
4Use chopsticks and the spoon together: chopsticks for noodles and meat, spoon for broth. Slurping is not just allowed, it is encouraged.

Where to slurp a great bowl in Canada

Reading about phở is one thing. Finding a proper bowl near you is the point. We rank the best phở city by city, or you can browse every Vietnamese restaurant on VietYummy.

Browse all Vietnamese restaurants

Common questions

How do you pronounce phở?: It sounds close to “fuh,” with a rising-then-dipping tone, not “foe” or “faux.” The ơ vowel sits between the “u” in “fur” and the “e” in “her.”
What is the difference between phở and other Vietnamese noodle soups?: Phở is a clear beef or chicken broth served with flat rice noodles. Bún bò Huế is a bolder, spicy lemongrass beef soup with round noodles, and hủ tiếu is a southern pork or seafood soup. Different noodle shapes and different broths make each one distinct.
Is phở gluten-free?: The rice noodles and the broth are naturally gluten-free, but hoisin sauce and some seasonings can contain wheat, and most kitchens are shared. If you are sensitive, ask the restaurant before ordering.
What is the best cut of beef for phở?: There is no single best cut. Many people order đặc biệt (the “special”) to get a mix of rare steak, brisket, tendon, tripe and beef balls in one bowl.
Is it normal to eat phở for breakfast?: Yes. In Vietnam phở is a classic breakfast, sold from morning stalls, though it is happily eaten at any hour of the day.
Should I add hoisin and sriracha to my phở?: It is your bowl, so there is no wrong answer. Southern-style phở is served with hoisin and chili sauce on the side, often for dipping the meat. Many northern purists keep them out of the broth to taste it clean first.