Pho, a beloved Vietnamese noodle soup, began as a humble dish of beef broth and rice noodles.
Born from the fusion of French colonial influence and traditional northern Vietnamese flavors, pho gradually gained popularity, eventually becoming one of Vietnam’s most iconic dishes. Over time, its widespread appeal led to a diverse range of regional adaptations — including vegan and vegetarian versions (like those you might study in ICE's Plant-Based Culinary program) enjoyed in Vietnam and abroad.
Phở Bắc (Northern-style Pho)
Northern-style pho is widely considered the original pho. Known for its clear, light and deeply flavored broth, pho bac is made by simmering beef bones with minimal spices (to let the savory, beefy flavor of the broth shine through).
With a focus on simplicity, only minimal toppings are added. Among these are thinly sliced beef (usually brisket or rare beef) and garnishes like cilantro, Thai basil or green onions. While lime wedges or chili peppers may be offered on the side, adding a variety of toppings to pho bac is not recommended. This pho is meant to be enjoyed in its most modest form so that the beefy richness of the broth can be appreciated.
Phở Nam (Southern-style Pho)
Thanks to spices like cloves, cardamom, and cinnamon, as well as a generous infusion of fish sauce and rock sugar, pho nam is richer and bolder than its northern counterpart. Its broth is also sweeter and more complex, and the bowl itself — which is typically presented with an array of fresh herbs, bean sprouts, lime, and chili — allows for greater customization. Additionally, pho nam features more variations of beef, including both rare and well-cooked beef, beef balls (though less common), and higher-quality cuts.
If pho bac is to be appreciated for its purity, pho nam is to be appreciated for its personalization. This often makes pho nam an ideal bowl for diners who are new to noodle soup and restaurants outside Vietnam serving guests with regional preferences.
Phở Gà (Chicken Pho)
Pho ga features boiled or shredded chicken as its primary protein that is cooked in the same manner as beef pho (e.g., simmering chicken bones with aromatics like ginger, onions and a minimal number of spices). The resulting broth is clearer than beef pho, and it has a more mellow flavor.
It’s served with fresh herbs, bean sprouts, lime and chili. Some versions of pho ga may also include vegetables like mushrooms and cabbage.
Phở Chay (Vegetarian Pho)
Pho Chay is made with vegetable broth plus mushrooms, tofu, and a variety of fresh produce. The result is a vegetarian alternative to meat-based pho, offering a delicate, less fatty flavor. It's perfect for those looking for a lighter pho experience.
As with the meaty pho bowls, pho chay is served with a variety of fresh herbs and traditional garnishes, as well as tofu and, occasionally, soy-based "meats" that resemble classic pho toppings.
Phở Khô (Dry Pho)
Although pho began as a noodle soup, its culinary journey has heralded numerous adaptations. Pho kho is a dry noodle dish wherein noodles are served without broth. Instead, the noodles are mixed with a small amount of savory, salty sauce made from vinegar, various spices and either soy sauce, fish sauce or hoisin. Pho kho can be served as is, or with the broth served on the side to dip the noodles in.
Given that pho kho is, in essence, a standard pho but without its broth, it can be topped with traditional meats and garnished with herbs, fried shallots and pickled vegetables (just as its classic counterparts). It has a more concentrated flavor than traditional pho soup, making it a favorite for those who enjoy a more intense pho experience.
Phở Xà o (Stir-Fried Pho)
Pho xao takes the idea of dry pho even further. This dish uses pho noodles that are stir-fried with vegetables and protein, such as beef, chicken or seafood, in a wok. The result is a flavorful, savory dish that combines comforting pho noodles with the charred, slightly crispy texture from stir-frying. The dish is typically seasoned with soy sauce, fish sauce and spices to create a deep, umami flavor profile.
It could be compared to Chinese lo mein or Japanese yakisoba noodle dishes, both of which are known for their stir-fried texture and rich flavor. It’s served with crispy vegetables and often garnished with crunchy toppings like fried shallots, garlic chips and chili peppers.
Phở Trộn (Mixed Pho)
Like its other variations, pho tron involves mixing pho noodles with fresh herbs, vegetables and often a protein (usually beef, chicken, or tofu). However, instead of being served in a bowl of broth, the noodles and ingredients are tossed together with a dressing of fish sauce, lime juice and sugar to create a tangy, bright flavor. This makes pho tron a lighter, more salad-like alternative to traditional pho.
With fewer toppings, such as lime wedges and chili, pho tron is a cool, refreshing dish that’s perfect as a light summer meal.
Phở Cuốn (Pho Rolls)
Pho cuon takes the traditional pho ingredients and wraps them in rice paper, much like Vietnamese spring rolls. The rice noodles are often combined with thinly sliced beef, herbs and vegetables, which are rolled tightly in the rice paper. It’s a unique twist on pho that’s easy to eat and perfect as a snack or appetizer.
Pho cuon is typically served with a dipping sauce like nuoc cham (a sweet and sour sauce made from fish sauce, sugar, lime and chili), offering a burst of flavor with each bite.
Phở Ap Chảo(Crispy Pho)
Similar to pho xao, pho ap chao features pho noodles that are both crispy and soft. Its cooking process, however, is unique.
The noodles are pan-fried in oil until crispy and then set aside. Then meat (like beef or chicken) and vegetables are stir-fried in either a soy-based or a pho-based broth. The pan-fried noodles are left as is or cut into small squares before being added to the stir-fry, allowing them to soak up the sauce but remain crispy. The resulting dish is similar to the Hiroshima-style okonomiyaki, a deliciously stir-fried dish with a crispy noodle layer. As with previous pho types, it can be topped with classic garnishes, extra sauces and more. The crunchy contrast to the usually soft, tender noodle soup is a great way to explore the ingenuity of pho.
Phở Burger
Though not often included in lists of traditional pho varieties, the pho burger is an innovative fusion dish that combines the beloved flavors of pho with the format of a burger. The burger itself is typically made from ground beef, pho sauce and herbs, and the bun is typically topped with pho-style garnishes, such as herbs (cilantro, Thai basil), bean sprouts, pickled vegetables and a pho broth-inspired sauce or hoisin-based condiment. The noodles are pan-fried (similar to those in pho ap chao), allowing them to be shaped to the patty as an additional burger layer. The broth may even be served on the side for dipping.
This fusion dish combines the best of pho and American burgers, offering a modern and creative take on two iconic dishes. The most well-known versions of this twist on pho can be found at Relish & Sons, a Ho Chi Minh City-based burger joint specializing in creative burgers.
