Pho, a traditional Vietnamese noodle soup, is a beloved dish around the world. The dish is known for its simplicity, yet complex flavor profile and is enjoyed by many people. However, did you know that there are many variations of pho depending on the region of Vietnam? Each region has its own unique take on the dish, using different ingredients and techniques to create a distinct flavor. In this blog post, we will explore the regional variations of pho and learn about the different types of pho that exist in Vietnam.
First, let’s start with the basics. Pho is made up of rice noodles, meat (usually beef or chicken), and a flavorful broth. The broth is the key to making a great pho, as it is made by simmering bones and spices for hours to create a rich and complex flavor. The broth is then poured over the noodles and meat, and is garnished with herbs and spices.
Hanoi, the capital of Vietnam, is known for its pho ga, or chicken pho. The broth is made with chicken bones, ginger, and shallots, and is traditionally served with thin slices of chicken breast. Hanoi’s pho ga is light and delicate in flavor, with a clear broth.
Moving down to the central region of Vietnam, we find pho bo, or beef pho. The broth is made with beef bones, ginger, and cinnamon, and is traditionally served with thin slices of raw beef, which cook in the hot broth. Central Vietnam’s pho bo is richer and heartier in flavor, with a clear or slightly cloudy broth.
In the southern region of Vietnam, pho is known for its sweeter and more robust flavor. The broth is made with beef bones, star anise, cinnamon
and cloves, and is traditionally served with a variety of meats such as beef, tripe, and meatballs. Southern Vietnam’s pho bo is known for its bold and complex flavors, with a clear or slightly cloudy broth.
In addition to these regional variations, there are also different variations of pho within each region. For example, in Hanoi, you can find pho chay, a vegetarian version of the dish made with mushrooms and tofu. In the central region, you can find pho tai, which features rare beef slices and pho nam, which features well-done beef slices.
Now that you know about the different regional variations of pho, you can try them all and find your favorite. Next time you visit a Vietnamese restaurant, try pho from different regions of Vietnam and taste the differences for yourself. And if you’re in Matakana, New Zealand, come visit our food truck and try our authentic pho, you’ll love it!
Heya! I’m Tony, Phuong’s youngest brother, the owner and head chef of VietQ Foods. Like my sister, I grew up with a love for Vietnamese food. We were both brought up with eating some of the best Vietnamese dishes mustered up by our parents and extended family. While I’ve always loved the food, it was only when I travelled through Vietnam in my formative years that changed my whole perspective and made me really appreciate the cuisine.
Now, I enjoy spending my time eating, cooking, and writing about everything to do with Vietnamese food.
