Pho is one of the most popular dishes in Vietnam and is also gaining popularity in the United States.
There are many different types of Pho, each with its unique broth and ingredients. But who isn’t always something you can find on a menu or at the grocery store?
However, knowing about the different Pho types will make ordering at your favorite Vietnamese restaurant easier. Or to try to make your own at home!
Table of Contents
- Pho ca (fish pho)
- Pho muc (squid pho)
- Pho Tiu
- Vietnamese Beef Noodle Soup (Phở)
- Chicken Noodle Soup (Canh Ga, or Canh Ốc)
- Oxtail Stew with Broken Rice (Mướp Đen Nóng Cháy)
- Pig’s Trotters Soup (Bun Rieu Cua)
- Pork Leg Bone Broth with Ears and Hooves (Sườn Gà Khô Với Măng Bò Khô)
- Special Vietnamese Snacks with Pho Dough Noodles (Chim Cút Giò Thịt Nướng, Chim Cút Lòng Tôm, Chim Sắn và Bánh Sì Xào Tôm)
- Pho Ap Chao Gion
- Pho heo (pork pho)
- Pho Cuon (pho rolls)
- Pho Chua (sour Pho)
- Pho Burger
- The pho cocktail
- Pho Xao (stir-fried Pho)
- Pho tron
- Pho Chay
Pho ca (fish pho)
This broth-based Pho features slices of raw fish on top instead of meat. It’s often served with a side dish called mam nem (cucumber salad) and herbs like mint, perilla, and basil.
These garnishes are so central to enjoying different types of Pho ca that a restaurant without them isn’t worth your time.
In addition, ordering Pho ca in Vietnam is as easy as asking for phở đũa cá—fish noodle soup with chopsticks.
At many restaurants, you can also specify if you want certain pieces of fish or other ingredients left out. Just remember to say no (pronounced không) before listing your preferences for different types of Pho.
Pho muc (squid pho)
Squid pho has a distinct smell, although you may enjoy it as much as I do. Unlike shrimp or fish pho, squid gives off an intense, salty taste that’s sometimes sweet. Squid pho is not for everyone, but if you are daring enough, try it.
You will not be disappointed! Just ensure you don’t scare your friends away while eating different types of Pho. With all those looks on your face! LOL. I know from experience!
Pho Tiu
A great introduction to Pho, pho tiu is simple—it comes with slices of brisket, flank, and tendon. Sometimes you’ll see tripe as an addition, and while it’s not technically part of a different type of pho tiu, it sure is delicious. Tender meat and noodles in a delicious broth—pho tiu is accessible on any palette.
Notwithstanding, If you haven’t tried different types of Pho yet but like a traditional bowl. Then order up! It won’t disappoint. It can be found throughout Vietnam.
And it isn’t known for being difficult to find. Look for restaurants with locals rather than tourists in an excellent spot.
Vietnamese Beef Noodle Soup (Phở)
It is a different type of Pho of noodle soup that originated in Vietnam and is now enjoyed across several Asian countries.
Beef bones are simmered for hours with spices, aromatics, and herbs like star anise, cinnamon stick, ginger, onions, and scallions. The resulting broth is hearty but not heavy and then poured over rice noodles (often served long like fettuccine).
Also, bean sprouts, sprigs of cilantro and basil, and thinly sliced pieces of raw beef. The combination creates a dish that’s sweet from caramelized beef drippings.
And savory from the fish sauce or soy sauce of different types of Pho added at just the right moment. What Makes a Good Bowl of Pho?
Chicken Noodle Soup (Canh Ga, or Canh Ốc)
Chicken noodle soup is a simple and delicious different type of Pho. However, it lacks some bold, complex flavors in other kinds of Pho. It’s still good comfort food that’s very easy on your stomach.
Here are a few local places to get chicken noodle soup of different types of oho. Hien Vuong Café (Canh Ga Hap) – 1109 El Camino Real Sunnyvale, CA 94087 Number One Chinese Restaurant (Canh Ga Hap) – 1453 East Capitol Ave. San Jose, CA 95122 Vietnam Restaurant (Canh Gáp Gia Đình) – 1901 Calle Mayor San Jose, CA 95112
Oxtail Stew with Broken Rice (Mướp Đen Nóng Cháy)
Oxtail soup has a rich, savory flavor that many Vietnamese people find impossible to resist. This oxtail stew uses oxtail meat, daikon radish, and vegetables.
The broth is made with herbs and spices, including cinnamon bark, cloves, anise seed, fennel seed, and ginger slices.
Or fresh ginger root sliced into thin pieces like coins, dried red chilies (or fresh ones sliced thinly), and lime wedges.
However, to serve different types of Pho: Traditionally eaten with broken rice. Rice noodles may be substituted for broken rice and also helped with sprouts from Chinese cabbage or lettuce leaves for wrapping hói đen (thinly-sliced raw beef)—also, sweet bean sauce and lemons for squeezing over the top as desired.
Pig’s Trotters Soup (Bun Rieu Cua)
If you’re not a seafood-eater and still want to eat your different types of Pho, try pig’s trotters soup. The Trotters are knuckles and feet, which are rich in collagen and gelatine.
While slurping down these parts can sound strange, once you’ve tried it, you’ll never find a regular bowl of Pho quite as satisfying.
Nevertheless, the broth is rich and savory while still being light. It makes for a highly satisfying meal – something hard to come by in a city like Saigon, where food options can often seem far between. A must-try for all pho lovers looking for new flavors without having to stray too far from their usual bowl!
Pork Leg Bone Broth with Ears and Hooves (Sườn Gà Khô Với Măng Bò Khô)
Vietnamese cuisine is often described as high on taste and low on presentation. Different types of Pho are a clear example of that principle in action: It’s a beef noodle soup.
And when it comes down to it, you don’t need anything else—meat, fresh veggies, herbs, hot sauce—to enjoy it. (And why would you want anything else?).
However! That doesn’t mean Pho can’t be fun or exciting! And if you live in or are visiting Houston or its surrounding areas.
Then there are five places where you can find particularly excellent bowls. But before we get into specifics, let’s ensure we’re all on the same page with how exactly one makes a great bowl of Pho.
Special Vietnamese Snacks with Pho Dough Noodles (Chim Cút Giò Thịt Nướng, Chim Cút Lòng Tôm, Chim Sắn và Bánh Sì Xào Tôm)
Vietnamese spring rolls (Chim cút) are also called fresh rolls, summer rolls, or salad rolls. Rice paper is used for rolling a whole set of ingredients and dipped in a delicious peanut sauce.
In Vietnamese cuisine, rice paper is mixed with meat and velvet tables and served with different sauces (e.g., mint, coriander, peanut sauce).
Moreover, thin slices of pork cooked with lemongrass are wrapped in rice paper to make summer or spring rolls. And another famous dish of different types of Pho is called deep-fried spring roll.
Chim sắn) of different kinds of Pho made from minced pork wrapped in rice paper. Which has been deep-fried and then topped off with a sweet-sour nuoc cham dipping sauce.
Pho Ap Chao Gion
This is a pho served with bean sprouts, Thai basil, and sawtooth herb. Vietnam war veterans in America mainly eat it, and it is considered one of the most popular dishes around Hanoi.
The dish consists of other ingredients such as rare steak, flank or tendon (phở ngưu), and tripe (phở hành) of different types of Pho.
Nevertheless, It has many variations, but these are mainly boiled beef parts such as tendons, which gives it its unique flavor among all pho varieties. This variation can be found mostly in northern Vietnam.
Pho heo (pork pho)
Pho, which means rice noodle in Vietnamese, is one of Vietnam’s national dishes. Traditionally made with beef and served with fresh herbs, cucumbers, and bean sprouts on top and a squeeze of lime.
Pho has gained popularity among different types of Pho around the world as a quick meal to be eaten anytime.
Whereas rice noodles are chewy when cooked correctly and firm but yielding when dipped into a hot broth. Pho is often served with different cuts of meat, such as brisket or steak.
An additional healthy type of Pho is an alternative to Western soup soups, and Pho provides plenty of protein without too much fat or carbs.
Pho Cuon (pho rolls)
While Vietnamese noodle soups are traditionally eaten with chopsticks of different pho cuon, rice paper rolls filled with meat, and fresh herbs, it is usually picked up by hand; Pho cuon’s simplicity makes it a perfect food to eat on the go.
However, grab a few sheets of rice paper and a leaf or two of lettuce and roll. Popular fillings include:
- Steak (pho tai).
- Chicken (pho ga).
- Prawns (Pho he).
- Grilled pork/beef balls in seasoned broth (com Luc lac).
And ground pork/beef with fried shallots (thit nuong). The best thing about pho cuon is that they can be easily customized to taste.
Pho Chua (sour Pho)
To make pho Chua:
- Cook chicken or beef bones in water until they turn gelatinous.
- Toss them into a large pot and add fresh veggies such as daikon radish, onions, ginger, lemongrass, and bean sprouts.
- Bring to a boil before adding rice noodles and let simmer.
Moreover, Pho Chua is finished when it turns bright red from chili peppers that have been added during cooking.
The red hue isn’t just visually appealing; it’s also spicy (hot), which adds a kick to meat-based soups like pho bo vien (beef balls) or pho ga (chicken soup).
Even if you don’t prefer hot soup, consider adding spicy condiments like chili sauce or some Thai chili peppers to your bowl of different types of Pho.
Pho Burger
Vietnamese food isn’t traditionally thought of as burger and fries fare, but many restaurants combine these two worlds with great success.
Pho is a traditional Vietnamese soup consisting of broth, rice noodles, herbs, and meat. It’s usually beef-based and served with a side plate containing bean sprouts, basil leaves, lime wedges, and hot chili sauce.
Nonetheless, In America, Pho is often made into a burger (called Pho Burger) – ground beef with egg rolls substituted for buns.
A different typical type of pho menu also offers other Vietnamese dishes such as Banh Mi sandwiches. Also (pork or chicken), spring rolls, and vermicelli bowls topped with veggies and herbs.
The pho cocktail
If you love different types of Pho, you’ll love these cocktails made with a delicious blend of Asian flavors. Watch as Jamie from Delish walks us through how to make one tasty concoction.
Enjoy a Pho’ Dirty Martini: .5 oz vodka, .5 oz Lillet Blanc, .75 oz soy sauce, dash ginger syrup Shake all ingredients in a cocktail shaker with ice.
Notwithstanding, Strain into a martini glass. Garnish with lime or lemon wedges or half-moons, blue cheese olives, and cilantro sprigs, if desired.
A Le Spice Manhattan: 11⁄2 ounces rye whiskey, one tablespoon sweet vermouth, two dashes Angostura bitters maraschino cherry. Combine ingredients in a mixing glass with ice and stir until thoroughly chilled and diluted.
Pho Xao (stir-fried Pho)
You may be asking yourself, what exactly is ‘pho xao’? The answer is quite simple: it’s Pho with a twist. Strictly speaking, pho xao (as opposed to pho bo) refers to a different type of pho dish that is stir-fried instead of boiled.
Moreover, Some people also refer to dishes like pho Kem or pho chay as pho xao because they include fried rice noodles (or other types of noodles).
Others still call any variation on pho xao, including variations that are slightly different from traditional Phở tái nguyên.
Pho tron
If your child loves different types of Pho, why not name her after it?. Pho is a Vietnamese noodle soup with beef or chicken broth.
The typical ingredients include rice noodles, herbs like mint and basil leaves, onions, bean sprouts, and meat such as beef or chicken. Many consider Pho to be more than just food—it’s a cultural experience.
In contrast, it is no surprise that some people have decided to honor their love of different types of Pho. By naming their daughters Pho (pronounced Fuh).
Pho Chay
This Vietnamese soup is a delicious vegetarian option and super easy to make. Think of it as Pho’s hippie cousin, but just as tasty.
The flavors from lime juice, chili sauce, and hoisin are balanced by noodle bowls made with tofu, broccoli, and mushrooms. It’s also loaded with bean sprouts, cilantro, and basil leaves that give each bite lots of authentic flavors.
This is to say, cook up some rice noodles at home. Then toss them in your favorite Asian-inspired sauce for a bowl that will satisfy vegetarians and carnivores alike.
Serve it chilled or at room temperature — be sure to have plenty of napkins on hand. These noodle bowls are finger-licking suitable for different types of Pho!
Conclusion
In conclusion, Pho is a type of soup dish in Vietnam. It typically has noodle and meat combinations such as chicken and steak. The name pho comes from Japan and its Vietnamese pronunciation.
Pho is also served with garnishes such as bean sprouts, sliced chili peppers, lime juice and b, and basil leaves.
There are different types of Pho depending on how it’s prepared. For example, some people prefer flat rice noodles, while others may choose round egg noodles.
On the other hand, different types of broth are also used to prepare Pho, such as beef or chicken broth. Some people prefer to add hoisin sauce and Sriracha sauce into their bowl of Pho. We hope you have learned about different types of Pho by reading our post today!
