Sour Pho

Pho remains one of the most iconic Vietnamese dishes, celebrated not only for its depth of flavor but also for the diversity of variations across the country. Among these variations is Sour Pho (Pho Chua), which hails from the Lang Son province. This unique dish showcases the rich cultural interplay found within Vietnamese cuisine.

The preparation of Sour Pho is intricate yet fascinating. To truly appreciate a bowl of this culinary delight, one must take their time to savor its distinct tastes and aromas. As of 2025, Sour Pho has gained popularity in numerous restaurants throughout Northern Vietnam, yet the most renowned version is still found in That Khe, Lang Son.
Photo: Pasgo.com 

This dish comprises two main components: the dried ingredients and the soup. The first element is the noodle, which is smaller and chewier than traditional Pho noodles. Another crucial ingredient is the potato, sliced and fried in hot oil until perfectly crispy. Fried pork belly and liver add richness to the dish, while the roast duck is typically sourced from notable establishments in That Khe to ensure quality and save preparation time.

The soup of Sour Pho is made from a combination of garlic, vinegar, and sugar, offering a tangy base. Some cooks may also incorporate seasoning powder, but the key to this soup is the flavorful juice extracted from the roast duck, embodying both the rich essence of duck fat and the aromatic spices used in the roasting process.

Cooks prepare all the ingredients ahead of time. When an order is placed, they skillfully combine them to achieve the ideal balance of soup and noodles, ensuring that every component is infused with the delectable spices. This final mixing stage, though it occurs at the end of preparation, is crucial for the authenticity of the dish.

Before serving, an essential final touch is added: a thoughtful arrangement of crushed peanuts, fresh herbs, vegetables, fried garlic, and sliced sausages enhance the beautiful bowl of Pho. Topping it all off, a sprinkle of Xung Xang spice—a local specialty from That Khe—provides a unique flavor twist. Diners are encouraged to customize their bowls with lime, chili, or other spices to suit their tastes.

Sour Pho is especially popular in the summer and autumn months and serves as a point of pride for the people of Lang Son. Consequently, it is often presented during special occasions when welcoming guests into a Lang Son household.