Food & Drink
Hanoi-Style Phở
Pho was born in northern Vietnam, and Hanoi's version is quieter and more restrained than the version most visitors know from abroad — worth understanding before you order.
Hanoi-style vs Saigon-style
Pho originated in northern Vietnam in the early 20th century before spreading south, and the two regional styles have genuinely diverged. Hanoi-style pho (phở Hà Nội) uses a clearer, more delicate broth, flat rice noodles, and comparatively few herbs and garnishes — often just spring onion and a squeeze of lime, sometimes chilli oil, but rarely the big plate of basil, bean sprouts and sauces served alongside pho in southern Vietnam or abroad. It's a more subtle dish, and locals can be genuinely particular about it.
What to order
- Phở bò — beef pho, the classic version, usually with a choice of cuts (well-done, rare, brisket, or a mix).
- Phở gà — chicken pho, lighter and slightly more delicate.
- Quẩy (fried dough sticks) are a common side, torn up and dipped into the broth.
Where to eat it
Some of the most respected pho spots in Hanoi are small, no-frills places that have served the same recipe for decades, often open only for breakfast and lunch before running out for the day. As with most street food, a queue of locals in the morning is the best signal of quality — better than any specific address, since the best stalls change over time.