Phở — Vietnam's National Soup
Phở (pronounced "foe") is more than a soup — it is Vietnam's national identity in a bowl. A broth simmered for hours (6–12 hours!) from beef or chicken bones, seasoned with star anise, cinnamon, cardamom, and cloves, served with flat rice noodles, thinly sliced meat, and a plate of fresh herbs.
North vs. South
- Phở Hà Nội (North): Clear broth, subtle flavors, few side dishes. Purist and elegant. The broth is the star — seasoned with bone marrow, ginger, and a hint of fish sauce.
- Phở Sài Gòn (South): Sweeter broth, abundant side dishes: bean sprouts, Thai basil, mint, lime, chili slices, hoisin sauce. More colorful, louder, more is more.
What belongs in a good Phở?
- Phở Bò: With beef — the classic. Variants: tái (pink, raw on the table, cooks in the broth), chín (well-done), gân (tendon), nạm (brisket).
- Phở Gà: With chicken — lighter and more delicate.
Price: 30,000–50,000 VND (1.10–1.85 €) on the street, 60,000–120,000 VND (2.20–4.44 €) in a restaurant.
💡 Tipp
The best Phở shops serve only Phở — nothing else. In Hanoi: Phở Thìn (13 Lò Đúc) for the caramelized version, Phở Gia Truyền (49 Bát Đàn) for the classic. In HCMC: Phở Hòa (260C Pasteur). Breakfast at 6–7 AM is the best time.
