What does pho taste like? A deep dive into its rich flavors

Contents

1. What does the world say about the taste of pho?

Pho is more than just a local dish in Vietnam, it has become a global culinary icon. Across continents, pho is celebrated not only for its comforting qualities but also for its nuanced flavors. At the start of 2025, Taste Atlas, a reputable food ranking website, placed Vietnamese beef pho at #93 in its list of the world’s 100 best dishes. It was also the only Vietnamese dish to make this prestigious list.

Find out what does pho taste like here (Source: Collected)

Earlier in 2024, CNN listed Vietnamese pho as #2 in its ranking of the world’s best soups and broths. The American news outlet praised pho for its flavorful broth, wholesome ingredients, and health benefits, recommending it as a must-try for any culinary traveler. According to CNN, the selection criteria included local popularity, taste complexity, and nourishing value.

In India, the food platform Slurrp described pho as a “symphony of flavors,” emphasizing that it’s not merely a meal but also a reflection of Vietnam’s rich culinary heritage. The website highlights the meticulous balance of ingredients that make pho both aromatic and nourishing.

Even nutrition experts have acknowledged pho’s health benefits. Daniel Preiato, an American dietitian, noted that the broth in pho is good for joint health, thanks to the collagen extracted from bones during the simmering process. Meanwhile, the beef or chicken provides essential protein, while the herbs and spices have anti-inflammatory properties.

So, does pho taste good?” These global praises confirm what Vietnamese people have known all along: pho is not just delicious – it’s a complete culinary experience rooted in culture.

Check out: History of Pho: The story behind Vietnam’s beloved dish

2. The flavor profile of pho in Vietnam

What does pho taste like? Pho’s charm lies in its harmonious blend of ingredients. A typical bowl of pho contains 18 – 20 ingredients, combining animal-based and plant-based elements. The result is a dish that’s flavorful, digestible, and soul-warming.

What does pho taste like? – A harmonious blend of ingredients (Source: Collected)

Let’s break down the key components that create the iconic flavor of pho:

• Broth: The soul of pho lies in its broth, traditionally made by slowly simmering beef or chicken bones for hours. This cooking method allows the flavors to fully develop, resulting in a broth that’s rich and aromatic. The broth is infused with spices such as: star anise, cinnamon sticks, cloves, coriander seeds, and cardamom pods.
• Rice noodles: These flat noodles are made from rice flour, offering a silky, slightly chewy texture. Before serving, the noodles are blanched briefly in hot water to bring out their softness and warmth.
• Beef: Pho bo (beef pho) uses different cuts of beef, each contributing a unique texture and richness:
  • Beef bones: The foundation for the broth. Commonly used are spinal bones and tail bones, known for their gelatinous, flavorful properties.
  • Brisket: A prized cut with both lean meat and connective tissue, brisket offers a tender bite and a deep beefy flavor.
  • Beef flank: Cut from the underbelly, this meat features interwoven layers of fat and lean that melt beautifully in the hot broth.
  • Beef tendon: Tendons are simmered for hours until soft and slightly chewy, adding both body to the broth and a delightful texture to the bowl.
  • Short ribs: These bones enhance the natural sweetness of the broth.
  • Shank: Often served rare in the bowl, the best cuts come from the rear and front legs. These pieces are tender with fine marbling, ideal for flash-cooking in the hot broth upon serving.
• Herbs and spices: A bowl of pho is incomplete without its bouquet of fresh herbs and spices. These often include Thai basil, cilantro, scallions, bean sprouts, lime wedges, fresh chili slices, hoisin sauce, and sriracha sauce (optional).

The ingredients all come together to form a complex bowl of pho (Source: Collected)

Discover other kinds of Vietnamese noodles also!

3. What does the pho broth taste like by region?

The differences between Northern and Southern Vietnamese cuisines are largely shaped by climate. Northern Vietnam experiences four distinct seasons: spring, summer, autumn, and winter, while the South has only two: dry and rainy. This contrast in climate creates different ecosystems and agricultural patterns, leading to diverse culinary traditions, including the way pho is prepared and enjoyed.

3.1. Northern pho

Northern pho first appeared in the early 20th century during the French colonial period. Vietnamese people used to rarely eat beef, favoring pork, poultry, seafood, and occasionally buffalo. As the French came, they brought their taste for beef dishes like steak and pot-au-feu. Local butchers began slaughtering cows, selling the meat to the French and giving the bones to street food vendors. These vendors experimented with beef bones to craft a broth that matched the local palate. They combined this beef broth with rice noodles and began serving the dish in Hanoi Old Quarter.

What does pho taste like in Northern Vietnam? Northern pho, especially pho Hanoi, is characterized by its clean, clear, and savory broth with subtle flavors. It leans toward a saltier, more umami-forward profile and avoids sweetness. The emphasis is placed on the natural taste of high-quality beef and the clarity of the soup. Garnishes are minimal, with perhaps a few slices of green onions or herbs. In this version, less is more: simplicity and purity are the goals. Pho Thin Hanoi is one of the most famous places to try Northern pho.

Northern pho is all about clarity, simplicity, and depth (Source: Collected)

3.2. Southern pho

After 1954, many Northerners migrated to Southern Vietnam, bringing pho with them. As they opened eateries in Ho Chi Minh City, they discovered the Southern palate was quite different. Southerners favored sweeter broths and loved piling on fresh herbs. In response, the traditional Northern pho was adapted.

What does pho taste like in Southern Vietnam? Southern pho, especially pho Saigon, evolved into a richer, more complex dish. The broth is darker and sweeter, often enhanced with grilled shallots and additional spices. A wide array of accompaniments is served on the side: bean sprouts, Thai basil, cilantro, lime wedges, sliced chili, hoisin sauce, and chili sauce. This allows diners to customize each bowl to their liking.

Southern pho reflects the multicultural spirit of Saigon, a city of immigrants and culinary fusion. While Northerners tend to enjoy their pho as-is, people in the South might add black bean sauce, fish sauce, or a squeeze of lime. The result is a vibrant, aromatic bowl packed with bold, layered flavors.

What does pho taste like in Southern Vietnam? – Warm and savory (Source: Collected)

4. What does pho taste like by ingredient?

Pho has many variations, each bringing its unique flavor. The variations are based on the type of protein used in the broth and toppings.

4.1. Beef pho

What does beef pho taste like? The broth is made by simmering beef bones and oxtails for hours, infused with aromatic spices like cinnamon, star anise, cloves, and cardamom. Diners can choose their preferred meat cut, resulting in a rich, savory bowl layered with warm, spiced notes and the umami depth of bone marrow.

4.2. Chicken pho

What does chicken pho taste like? Chicken pho offers a lighter alternative, using a broth made from chicken bones and simmered with ginger. The result is a gentle, slightly sweet broth that’s comforting and fragrant. Chicken pho has a delicate aroma, ideal for those who prefer something less intense.

Chicken pho emerged during the resistance against French colonial rule from 1947 to 1954. When beef was scarce, chicken became the go-to protein. Over time, chicken pho evolved with many cuts: whole pieces, boneless cuts, skin-on or skin-off, thighs or wings, even quirky options like tails or wing tips. 

4.3. Seafood pho

In coastal regions, pho occasionally takes on a maritime twist. What does pho taste like when it’s made with seafood? Seafood pho swaps the traditional beef or chicken for ocean delights: shrimp, squid, fish, or crab. The broth may still retain some beef or chicken base, but it is enhanced with seafood, lending it a salty, oceanic essence.

What does pho taste like for different variations? – Seafood pho is a coastal twist (Source: Collected)

Check out another signature dish of Hanoi: Pho rolls!

5. How to enjoy the best taste of pho?

To savor a bowl of pho like a local, start by adding fresh herbs (Thai basil, cilantro, culantro) into your bowl. Toss in bean sprouts if you like a bit of crunch. Add a squeeze of lime for brightness and sliced chili for heat. Optional condiments include hoisin sauce, chili paste, or garlic vinegar, depending on your taste.

In Hanoi, diners tend to enjoy their pho as-is. In the South, it’s common to tailor the bowl with condiments and sides. You might also find people enjoying pho with extras like fried dough sticks, poached eggs, or even bone marrow.

Discover other Vietnamese traditional foods!

What does pho taste like? It’s a harmony of savory, sweet, aromatic, and umami notes – a taste that’s rich in history. One spoonful and you will understand why pho is more than just food – it’s a feeling, a memory, and a story steeped in Vietnamese tradition.

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