What is Pho? | The Ultimate Guide to Vietnamese Noodle Soup

If you’ve ever walked into a Vietnamese restaurant and wondered “what is pho?” — or debated with friends about how to pronounce it — you’re in the right place. Pho (pronounced “fuh”) is Vietnam’s most iconic dish: a fragrant, deeply flavourful noodle soup that has captivated food lovers around the world, including right here in Ottawa.

At Vietnam Palace, we’ve been serving authentic pho in Ottawa’s Chinatown since 1989 — that’s 35+ years and 664+ Google reviews worth of experience. This guide covers everything you need to know about Vietnamese pho: its history, how it’s made, the different types, how to eat it properly, and where to find the best bowl in Ottawa.

How to Pronounce Pho

Let’s settle this right away. Pho is pronounced “fuh” — rhyming with “duh.” It’s a single syllable with a falling-then-rising tone in Vietnamese (the ở sound), though English speakers don’t need to worry about getting the tone perfect.

Common mispronunciations and why they’re wrong:

• “Foe” — The most common mistake. It rhymes with “go,” but pho doesn’t.
• “Foh” — Close but not quite. The vowel is more open, like the “u” in “duh.”
• “P-ho” — The “ph” in Vietnamese makes an “f” sound, just like in English “phone.”

Here’s a simple way to remember: “Fuh” as in “fun” without the “n.” Say it with confidence at any Vietnamese restaurant, and you’ll sound like you know what you’re doing.

The History of Pho — From Hanoi to the World

Pho’s origin story is as rich and layered as the soup itself. Here’s how Vietnam’s national dish evolved from a humble street food to a global phenomenon:

Types of Pho — A Complete Guide

While “pho” often refers specifically to beef noodle soup, there are actually several varieties. Here are the main types you’ll find at Vietnamese restaurants like Vietnam Palace:

Phở Bò — Beef Pho (The Classic)

Beef pho is the original and most popular variety. The broth is made by simmering beef bones for hours with charred onion, charred ginger, star anise, cinnamon, cloves, coriander seeds, and cardamom. The result is a clear, golden, intensely aromatic broth that’s the soul of the dish.

Common beef pho variations include:

• Phở tái: Rare beef slices that cook in the hot broth at your table
• Phở chín: Well-done brisket, tender and flavourful from long braising
• Phở tái chín: Combination of rare beef and brisket — the most popular order
• Phở gầu: Fatty brisket, richer and more indulgent
• Phở gân: Beef tendon, with a unique gelatinous texture that pho enthusiasts love
• Phở sách: Tripe, for adventurous eaters who appreciate offal
• Phở bò viên: Beef meatballs, bouncy and savoury
• Phở đặc biệt: The “special” — includes all of the above in one glorious bowl

Phở Gà — Chicken Pho

Chicken pho uses a lighter broth made from chicken bones and the same aromatic spices. The result is a more delicate soup that’s equally satisfying but with a different character. The broth is typically slightly sweeter and less heavy than beef pho, making it a favourite for those who prefer lighter meals or don’t eat beef.

Chicken pho is also traditionally considered a “recovery food” in Vietnamese culture — similar to how chicken soup is the go-to comfort food in Western cultures when you’re feeling under the weather.

Phở Hải Sản — Seafood Pho

Seafood pho features a broth enhanced with seafood flavours, topped with shrimp, squid, fish cake, and sometimes crab or mussels. It’s a wonderful option for pescatarians or anyone who loves the ocean’s flavours combined with pho’s aromatic broth. Vietnam Palace’s seafood pho is one of our most popular specialty variations.

Phở Chay — Vegetarian/Vegan Pho

Vegetarian pho replaces the meat-based broth with one made from roasted vegetables, mushrooms, and the same traditional spices. Topped with tofu, mushrooms, and vegetables, it’s a satisfying option that proves pho’s flavour doesn’t depend entirely on meat. The charred onion and ginger still provide that signature smoky sweetness.

How Pho is Made — The Art Behind the Bowl

A great bowl of pho looks simple but requires enormous skill and patience. Here’s what goes into making authentic Vietnamese pho from scratch:

The Broth — 12+ Hours of Slow Simmering

The broth is the foundation of everything. At Vietnam Palace, our pho broth starts with pounds of beef bones — a combination of marrow bones, knuckle bones, and oxtail — that are blanched to remove impurities, then simmered in fresh water for 12 or more hours.

During this process, the following spices are added, many of them dry-roasted or charred first to deepen their flavour:

• Star anise: The signature pho flavour — sweet, licorice-like, and unmistakable
• Cinnamon (cassia bark): Warm and slightly sweet, different from the cinnamon used in Western baking
• Cloves: Pungent and warming, used sparingly to avoid overwhelming other flavours
• Coriander seeds: Citrusy and bright, providing a subtle counterpoint to the heavier spices
• Cardamom: Aromatic and complex, adding depth to the spice blend
• Charred onion and ginger: Blackened over an open flame to caramelize their sugars and add smokiness
• Fish sauce: The essential seasoning that adds umami depth and saltiness
• Rock sugar: A touch of sweetness to balance the savoury elements

The broth is carefully skimmed throughout the cooking process to maintain clarity. A cloudy pho broth is a sign of rushed preparation — the hallmark of authentic pho is a broth that’s simultaneously clear and deeply flavourful.

The Noodles — Fresh Rice Noodles (Bánh Phở)

Pho uses flat rice noodles called bánh phở. These are made from rice flour and water, cut into ribbons that range from thin to wide depending on regional preference. In the best pho restaurants, noodles are cooked to order — blanched in boiling water for just seconds — to achieve that perfect tender-but-slightly-chewy texture.

The width of the noodle matters. Northern-style pho traditionally uses wider, flatter noodles, while southern-style pho tends toward thinner noodles. At Vietnam Palace, we use noodles that hit a satisfying middle ground — substantial enough to stand up to the rich broth but delicate enough to slurp comfortably.

The Toppings — Building the Bowl

A bowl of pho is assembled in layers:

1. Noodles go in the bottom of the bowl
2. Meat is arranged on top of the noodles
3. Boiling broth is ladled over everything, cooking the rare beef and heating the other ingredients
4. Garnishes — scallions, cilantro, and sometimes fried shallots — are added by the kitchen
5. Fresh herbs and condiments arrive separately for you to add at the table

How to Eat Pho Properly — Tips and Etiquette

There’s no single “correct” way to eat pho, but there are customs and techniques that enhance the experience. Here’s the approach most Vietnamese diners use:

Step 1: Taste the Broth First

Before adding anything, take a spoonful of the broth on its own. This is the chef’s work — appreciate the clarity, aroma, and depth of flavour before you modify it. At a restaurant like Vietnam Palace, the broth tells you everything about the quality of the pho.

Step 2: Add Your Herbs and Garnishes

Your table will have a plate of fresh accompaniments. Add them according to your taste:

• Bean sprouts: Add raw for crunch, or briefly submerge in the broth to soften
• Thai basil: Tear the leaves and add them — they’ll wilt slightly and release their incredible aroma
• Lime: Squeeze over the top for brightness — start with half a wedge and add more to taste
• Chili peppers: Slice and add for heat, or use the provided sriracha
• Culantro/saw-tooth herb: Similar to cilantro but stronger — tear and add sparingly

Step 3: Use Both Chopsticks and Spoon

Pho is eaten with chopsticks in one hand and a soup spoon in the other. Use chopsticks to pick up noodles and meat, and the spoon to scoop broth. The classic technique: use chopsticks to transfer noodles to your spoon, then scoop broth underneath for the perfect bite.

Step 4: Slurp Freely

Slurping noodles is not only acceptable — it’s expected. Slurping aerates the broth and noodles, enhancing the flavour experience. It also helps cool hot noodles as you eat them. Don’t be shy about it.

Step 5: The Condiment Table

Most Vietnamese restaurants, including Vietnam Palace, provide condiments at the table:

• Hoisin sauce: Thick, sweet, and savoury — dip your meat in it or add a small amount to your broth
• Sriracha: For heat lovers — add directly to the broth or use as a dipping sauce
• Fish sauce: For extra umami and saltiness — use sparingly

Pro tip from Vietnam Palace: Rather than adding hoisin and sriracha directly to your broth (which changes the flavour profile), try putting small amounts on a side plate and dipping your meat into them. This way you can enjoy the pure broth and the condiments separately.

Pho vs. Ramen — What’s the Difference?

Pho and ramen are both Asian noodle soups, but they’re as different as French onion soup is from Italian minestrone. Here’s how they compare:

Feature	Pho (Vietnamese)	Ramen (Japanese)
Broth	Clear, light, aromatic (star anise, cinnamon, ginger)	Can be rich and opaque (tonkotsu), soy-based, or miso-based
Noodles	Flat rice noodles (gluten-free)	Wheat-based, often alkaline (chewy, springy)
Protein	Beef, chicken, or seafood (sliced thin)	Pork (chashu), egg, nori, bamboo shoots
Herbs	Fresh basil, cilantro, bean sprouts, lime	Minimal — green onions, sometimes corn
Flavour Profile	Light, fragrant, herbaceous, fresh	Rich, heavy, umami-forward, salty
Customization	Extensive — herbs, sauces, and condiments added at table	Typically served as-is with fewer table-side additions
Gluten-Free	Yes (rice noodles)	No (wheat noodles)

Both are wonderful, but they satisfy different cravings. Pho is lighter, more aromatic, and more customizable. Ramen is richer, heavier, and more structured. If you love one, you’ll likely enjoy the other — but they’re not interchangeable.

Health Benefits of Pho

Beyond being delicious, pho offers genuine nutritional benefits that make it more than just comfort food:

• Bone broth benefits: The long-simmered bone broth provides collagen, minerals, and amino acids that support joint health, gut health, and immune function
• Low in fat: Traditional pho broth is relatively low in fat compared to cream-based soups, especially if you choose lean meat cuts
• Fresh herbs: The basil, cilantro, bean sprouts, and lime provide vitamins, antioxidants, and phytonutrients
• Gluten-free: Rice noodles make pho naturally gluten-free — a significant advantage for those with celiac disease or gluten sensitivity
• Hydrating: The large volume of broth makes pho excellent for hydration, especially when you’re fighting a cold
• Customizable nutrition: You control what goes in your bowl — load up on herbs and lean protein for a lighter meal, or add more noodles and richer cuts for more energy
• Anti-inflammatory spices: Star anise, ginger, and cinnamon all have documented anti-inflammatory properties

There’s a reason Vietnamese people reach for pho when they’re feeling under the weather — it’s essentially a more flavourful, more nutritious version of chicken soup, backed by centuries of traditional wisdom.

Pho in Ottawa — A Thriving Scene

Ottawa has become one of Canada’s best cities for pho, with dozens of Vietnamese restaurants serving their own takes on the classic soup. The epicentre is Chinatown along Somerset Street West, where restaurants like Vietnam Palace, Pho By Night, Pho Tú Đỗ, and others create a vibrant, competitive dining scene that keeps quality high and prices fair.

Beyond Chinatown, you’ll find excellent pho in neighbourhoods across the city — from Centretown and the Glebe to ByWard Market, Little Italy, and suburban areas like Kanata and Orléans.

Vietnam Palace has been at the heart of Ottawa’s pho scene since 1989. Our broth recipe hasn’t changed in 35+ years because it didn’t need to — when something is done right from the beginning, consistency is the greatest virtue. Our 664+ Google reviews reflect that commitment: customers who first visited us in the 1990s still come back regularly, often bringing their children and grandchildren.

For a detailed guide to Ottawa’s pho landscape, check out our Best Pho in Ottawa page and our complete restaurant guide.

Frequently Asked Questions About Pho

What does pho taste like?

Pho broth tastes deeply savoury with warm spice notes from star anise and cinnamon, a subtle sweetness, and a clean, aromatic finish. It’s simultaneously rich and light — complex but not heavy. The fresh herbs add brightness, and the noodles provide a satisfying, silky texture. If you enjoy clear soups with depth and complexity, you’ll love pho.

Is pho healthy?

Yes, pho is generally considered a healthy meal. The bone broth provides minerals and collagen, the rice noodles are gluten-free, and the fresh herbs add vitamins and antioxidants. A typical bowl contains protein, complex carbohydrates, and a variety of micronutrients. The sodium content can be high (from fish sauce and broth), so those watching sodium intake should be aware.

Is pho gluten-free?

Traditional pho uses rice noodles, which are naturally gluten-free. However, some condiments (like hoisin sauce) may contain wheat. At Vietnam Palace, our broth and noodles are gluten-free. Ask your server about specific sauces and condiments if you have celiac disease or severe gluten sensitivity.

Can I eat pho if I’m vegetarian or vegan?

Yes! Vegetarian pho (phở chay) uses a vegetable-based broth with tofu and mushrooms instead of meat. Many Vietnamese restaurants, including Vietnam Palace, offer vegetarian pho. The spice profile remains the same, so you don’t miss out on the signature pho flavour.

What’s the difference between northern and southern Vietnamese pho?

Northern pho (Hanoi-style) is simpler — fewer toppings, wider noodles, and a broth that lets the beef-and-spice flavours speak for themselves. Southern pho (Saigon-style) is more abundant — loaded with herbs, bean sprouts, hoisin, and sriracha, with thinner noodles and a slightly sweeter broth. Most Ottawa restaurants, including Vietnam Palace, serve southern-influenced pho.

How long does it take to make pho broth?

Authentic pho broth takes 12-24 hours of slow simmering. At Vietnam Palace, our broth starts with beef bones that are blanched, then simmered with roasted spices for 12+ hours. This extended cooking time extracts maximum flavour, collagen, and minerals from the bones — something that can’t be shortcut.

What should I order if I’ve never had pho before?

Start with phở tái chín — a combination of rare beef and well-done brisket. This gives you the best of both worlds: the silky, delicate rare beef that cooks in the hot broth, and the tender, flavourful brisket. Add herbs gradually, taste as you go, and don’t be afraid to customize with condiments. At Vietnam Palace, our servers are happy to guide first-timers.

Why is pho so popular in Ottawa?

Ottawa’s large Vietnamese community, cold winters (nothing beats hot pho on a freezing day), affordable pricing, and the concentration of excellent restaurants in Chinatown have all contributed to pho’s popularity. The city’s diverse, food-curious population embraced pho early, and it’s now considered as much an Ottawa food as a shawarma or a BeaverTail.