Foods

Saigon Pho and Hanoi Pho: What Are the Differences?

Save (0)
Please login to bookmarkClose

SaigonVibes

SaigonVibes

7 August 2024

“Nhập gia tùy tục” — that is the Vietnamese equivalent of “when in Rome, do as the Romans do.” 

Pho, the quintessential dish of Vietnam, has won the hearts of millions around the world. However, few know that Saigon Pho and Hanoi Pho, despite sharing the same name, each have their own distinct characteristics, creating an exciting culinary rivalry. Join us as we explore the intriguing differences between these two versions of Pho.

  1. Broth:

    • Hanoi Pho: The broth is usually made from beef bones such as shank or marrow bones, along with spices like onion, ginger, cinnamon, and cloves. It has a rich, clear flavor with a slightly sweet and distinctive spiciness.

    • Saigon Pho: The broth is typically made from beef bones, with added spices such as onion, garlic, and lemongrass. It has a sweet, fragrant flavor with a noticeable lemongrass aroma and is less spicy compared to Hanoi Pho.

  2. Noodles:

    • Hanoi Pho: The noodles are usually firmer, wider, and have an off-white color.

    • Saigon Pho: The noodles tend to be softer, narrower, and have a slightly yellowish color.

Saigon Pho
Hanoi Pho

  1. Accompaniments:

    • Hanoi Pho: Typically served with thinly sliced beef, which can be rare or cooked to your preference, and garnished with green onions. Fried dough sticks (quẩy) are also a common addition.

    • Saigon Pho: Features thicker slices of beef, usually cooked to various degrees, and served with green onions, bean sprouts, and fresh herbs.

  2. Condiments and Toppings:

    • Hanoi Pho: Often accompanied by black bean sauce, fresh chili, lime, and herbs like Thai basil and cilantro.

    • Saigon Pho: Includes black bean sauce, fresh chili, lime, bean sprouts, green onions, and a variety of herbs such as Thai basil, cilantro, and sawtooth herb

 
Rolling Pho in Hanoi

  1. How to Enjoy:

    • Hanoi Pho: People from the North typically mix all the ingredients in the bowl together before eating.

    • Saigon Pho: People from the South usually dip the noodles into the broth, adding meat and herbs as they go.

Exploring Special Pho Varieties:

  • Rare Pho (Phở tái): Features thinly sliced, rare beef, popular in both regions.

  • Well-Done Pho (Phở chín): Includes beef that is fully cooked, suitable for those who prefer not to eat rare meat.

  • Rare and Brisket Pho (Phở tái nạm): Combines both rare beef and brisket for a diverse flavor profile.

  • Chicken Pho (Phở gà): Uses chicken instead of beef, favored in some regions.

  • Pho Rolls (Phở cuốn): Pho noodles are rolled with fresh herbs and served with a sweet and sour dipping sauce.

Hanoi Pho and Saigon Pho each have their unique characteristics, creating a diverse and rich culinary tapestry in Vietnam. Whether you prefer the robust flavors of Hanoi Pho or the refreshing taste of Saigon Pho, both are must-try dishes when visiting Vietnam.

    Latest Blog