Pho In Varieties

Most people know Pho as the most famous dish in Vietnamese culinary art. There are lots of people who fall in love with Pho right at the first time they taste it. However, there is a secret not everyone knows. Pho, depending upon its geographical origin, is cooked and eaten in a way different from the other. Specifically, Pho in the North of Vietnam (Pho Bac) is not similar to Pho in the Southern Vietnam (Pho Nam).

First, the broth is a key element in creating a successful bowl of Pho. However, this broth is prepared in varying styles. Hanoians typically boil only beef bones to create their broth, while those from Ho Chi Minh City (Saigon) often add chicken bones and dried squid for added depth of flavor. This is why one can discern the origin of a bowl of Pho just by looking at it. The broth of Hanoi’s Pho is clearer than that of Saigon's Pho, which is cloudier due to additional ingredients. Furthermore, people in Northern Vietnam tend to use more seasonings, leading Southern diners to sometimes find Hanoi Pho too salty, whereas Northern diners may perceive Saigon Pho as excessively sweet.

Pho South (Pho Nam)

The second distinction lies in the noodles used in Pho. In Hanoi, diners have no options regarding noodles; they are served a specific type that is wide and thin. In contrast, customers in Ho Chi Minh City can choose between the traditional wider noodle (as served in Hanoi) or a thinner noodle option.

Photo: bekhoe.net

Pho North (Pho Bac)

It would be remiss not to mention the differing vegetables served alongside Pho in Hanoi and Saigon. Northern Vietnamese Pho typically does not include bean sprouts, while they are a staple in Southern Pho. Additionally, one of the preferred herbs among Southerners, basil, is absent in Hanoi Pho. In Saigon, a variety of vegetables is often presented alongside Pho, allowing customers to select which ones to dip into the soup before mixing and enjoying. In comparison, the selection of vegetables served with Pho in Northern Vietnam is quite limited.

Photo: nivapad.com

Another distinction lies in the choice of meat served in Pho. In Saigon, diners are usually asked how they would like their meat cooked—rare, medium, or well-done—and what types of meat they want: fillet, meaty cuts, or just bones. However, it is less common for Northern Pho to include beef bones.

The final difference in enjoying Pho between Northern and Southern Vietnam is the sauce. Saigon residents often mix Hoisin sauce into their bowls or use a small dish for dipping their meat. In contrast, Hanoians typically do not add Hoisin sauce; they may opt for chili sauce if they desire more heat. Initially, these distinctions may not be obvious to newcomers. However, the more one explores, the easier it becomes to differentiate between Hanoi’s and Saigon’s Pho.

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