More than just a bowl of noodle soup, pho is a Vietnamese national treasure, with each region offering a unique soul and flavor
The journey starts with pho in Saigon, featuring its rich, slightly sweet broth infused with cinnamon, star anise, and cardamom. It offers a hearty bowl with various beef cuts—ranging from meatballs to tendon and brisket—served with a variety of fresh herbs like basil and cilantro, along with hoisin and chili sauces.
In contrast, pho in the capital city of Hanoi embodies elegance. Its beef version is minimalist, often served with crispy dough sticks, while the chicken pho variant is celebrated for its crystal-clear, delicate broth and aromatic lime leaves. Moving further, pho in the northern province of Ninh Binh stands out with its intensely savory broth made from deeply simmered beef bones. A unique touch here is the beef, which is finely minced with ginger using the back of a knife to create a tender, flavorful texture.
Whether you favor the hearty complexity of the south or the refined simplicity of the north, pho remains a “must-try” soup. It is a dish that has rightfully earned its spot among the world’s best soups, inviting every food lover to explore the authentic essence of Vietnamese cuisine.
