Tips on Ordering Pho Your Way: Just Tell Them What You Want

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Beef Pho (pho bo)Updated 06-22-13. Ordering a bowl of Vietnamese pho is as easy as eating it. The one rule to remember is to just order what you want, if you know what you want, that is. So if you didn't grow up eating pho, or you may even have ordered pho yourself before, here are a few tips to enhance your pho eating experience and order pho like a pho expert.

So here goes with tips on ordering phở.

  1. Ordering by the number is for... the novice. Actually, you don't need to look at the menu if you're going to have pho. Don't worry about the seemingly endless choices of pho on the menu, and certainly don't order by the numbers. As soon as you sit down at your table, you're ready to order. In fact for the best and quickest service, don't tell the server to give you a minute or two. Just know what you want and the restaurant would appreciate your quick decision. Really, there is a beef and there's a chicken variety of pho, what you could one want? Or if you must have vegan pho then just ask them. Just don't mention any seafood or shrimp pho here; they don't exist in the lovingpho.com world.
  2. Pho menu. If you must look at the menu then the following can help. There can be up to 20+ items for pho, but there are really 4 varieties you'd care about.
    • By far the largest group (first 15 or so) is for pho bo (beef pho) which you can order in any combination and permutation of meat cuts (see 6 and 7 below). The first and second are almost always reserved for Pho Dac Biet Xe Lua (locomotive size combo-everything including the kitchen sink) and Pho Dac Biet (large size combo). Beside Xe Lửa (locomotive,) Vietnamese also use other large metal man-made machines to denote "very large" size pho bowls, so you may find such item as Phở Tàu Bay (airplane,) Phở Hàng Không Mẫu Hạm (aircraft carrier,) and Phở Xe Tăng (a tank, as in the panzer.) Ha ha, we were in a war, you know.
    • The rest are just various combinations of available meat (beef) types. If you want something not on the menu, just say it. For example, if you want pho bo with absolutely no meat, then they'll make it for you. Parents order these for kids all the time.
    • The next group is pho ga. There are not that many ways to do pho ga, so you may have 1 or 2 items here.
    • Pho chay or vegetarian pho. For restaurants offering real pho chay (absolutely no meat, using separate preparation and cooking utensils), a few will show up at the end of the pho group on the menu or in a specialty section. If pho chay is not on the menu and you still want some, then just ask them. It's a good chance that they have them.
  3. Easy choices: pho bo or pho ga. There really are 2 types of pho, beef and chicken. You want to decide which pho you want. The default is always pho bo.
  4. Bowl size. Most pho places will have regular and large sizes, with kid size if you really want it (or just order a larger size with an extra bowl to share with the young one). Pho Dac Biet Xe Lua mentioned above is really the combo in large size, while the Pho Dac Biet is just a combo regular size. If you're lucky you will find a restaurant that will go out of its way to give you more food than you want. Check out my friend Mason's post on "Pho Hoa Thai: Bay Area Pho" or my own "Biggest Bowl of Pho I Ever Had: North York, Toronto." A side note: Some years back you could even find "Pho hang knong mau ham" which translates to aircraft-carrier-size pho, the mother of all pho! Or if you're in the Bay Area, Pho Garden's Pho Challenge has got the size you want.
  5. Ordering pho ga. If you want pho ga, you'll have one of 2 scenarios:
    • White meat chicken pieces already in the bowl when served, or
    • White or dark chicken meat (bones on) on the side with a side ginger fish sauce for dipping. Run-of-the-mill restaurants will only serve the first choice mentioned above, but good pho shops will offer chicken on the side. Rarely will a restaurant do both; there's no reason to do the former when you're already offering the latter. And if they have free-range chicken: extra goodness!
  6. Ordering pho bo. If you want pho bo, it's still pretty simple. Here's what you need to know:
    • You can mix and match any of the available cuts and types of beef, regardless of what the menu says.
    • Available are:
      • bo chin (sliced well-done steak),
      • bo tai (sliced rare steak),
      • nam (flank),
      • ve don (crunchy flank),
      • gau (fatty brisket),
      • gan (tendon),
      • sach (tripe) and
      • bo vien (beef meatballs, normally with tendon).
    • You can order bo vien and bo tai as side dishes. Bo tai slices are raw to be dipped in the hot broth at the table by the pho consumer. Just be aware that restaurants may refuse to offer this due to health department regulations.
  7. Other options. You'd never guess but there are ways to further customize your pho. This is what the pho connoisseurs do. Depending on your preferences, and if you have a good restaurant that knows how to serve pho, just ask for any of the following:
    • Nuoc trong (non-fat broth, this is what everyone gets by default),
    • Nuoc beo (fatty broth, with extra fat, yum...),
    • Tai song (very rare meat),
    • It banh (less noodle, "banh" refers to "banh pho" which is of course the pho noodle itself),
    • Nhieu banh (more noodle),
    • It thit (less meat)
    • Nuoc beo hanh tran (fatty broth with blanched onions on the side),
    • Gia chin (side order of steamed bean sprouts),
    • Khong hanh (no scallions),
    • Khong hanh ngo (no scallions/cilantro),
    • Khong hanh tay (no onions),
    • Hanh giam (vinegar onions on the side)

You're now ready for some real serious pho adventures. For most people a regular size bowl of pho bo is totally sufficient. But for a few, getting pho exactly right can only be achieved by ordering pho their own way. If a restaurant doesn't serve as described in these tips, then their pho quality may be questionable.

So have fun on your next pho outing. And let us know how you make out.

17 comments

  1. Pho in the U.S.: Sweeping North America Since 1975 - Vietnamese Pho Noodles 23 April, 2009 at 11:43

    […] And yet another reason that has contributed to the appeal of pho to American tastes is the fact that pho is healthy to eat, very much more desirable than the burgers and the other calorie-rich foods that make up typical American fare. Pho is rich in protein, vitamins and minerals. Health buffs that are unaware of how pho is made may be scared away by the idea of grease and fat that comes from creating broth from beef marrow. But all that grease and excess fat are scooped and strained away from the broth, making it friendlier for health-conscious people. But if you’re a hard-core pho fan, don’t miss my articles on “Understanding the Pho Menu,” and ”Tips on Ordering Pho Your Way.”  […]

  2. Banh Pho (Bánh Phở) - It Is All About the Square Noodles - Vietnamese Pho Noodles 13 June, 2009 at 16:13

    […] Why is banh pho so important in a bowl of pho? One can say that pho is not pho without the correct banh pho rice noodles in it. You can eliminate the garnishing, but you cannot take banh pho noodles out of a proper bowl of pho. And you can’t have just few strands of banh pho floating in the broth, you have to have a whole lot of them. In fact in a restaurant, it’s totally an acceptable option to order more banh pho in your bowl than normally served (see the article on “Tips on Ordering Pho Your Way.”) […]

  3. Barb Carter 19 June, 2009 at 22:37

    OK, now we know what we like in our pho, but we really can only pronounce pho itself. How can we order all those variations without sounding like fools? Any chance you’d create recordings showing the variations (not all possible combinations of course, just the basics and we can combine whichever parts we’d need). Which do you think is worse: ordering by the numbers, ordering in English, or ordering in mangled Vietnamese?
    Thanks.

  4. Cuong Huynh 19 June, 2009 at 23:47

    @Barb Carter. Hi Barb, thanks for the excellent thoughts. I’ve been pondering the idea and your post just pushed me over. It’s not much trouble so I’ll do something and will post them.

    I think ordering by numbers is easiest but it’s the worst case. It shows nobody cares about anything, with laziness being the common thread between the customer and the order taker. Time’s changed and we can all do better.

    Next is ordering in English. It may be easier for the customer (non-Viet speaker) but makes it much harder for the restaurant; it will slow everyone in the service chain, from the order taker to preparer in the back to the server to the cashier. Plus it doesn’t sound quite right in my opinion.

    So we’re left with mangled Vietnamese, but I think it’s the best scenario because we can do so much with it. I admire those who make the effort because it shows the will is already there. The only thing left is a little technique and coaching. From the restaurant’s viewpoint, it’s the normal way their largest group of clientele (Vietnamese) orders anyway. Plus it makes for a fun atmosphere.

  5. Bean Sprouts - Adding Crunch to the Savory Pho - Vietnamese Pho Noodles 16 February, 2010 at 21:38

    […] If you are familiar with bean sprouts at all, you know that it can be eaten raw or cooked, or somewhere in between. In many Vietnamese dishes, and clearly in pho, bean sprouts can be enjoyed at any of the cooked state just mentioned. If you want fresh raw sprouts in almost every bite, then add them in the bowl a few at a time. If you like them somewhat cooked, then add more at the beginning so they are cooked while you eat. Finally, if you like cooked sprouts, add them all in when the broth is still boiling hot; you’ll then enjoy fully cooked sprouts as you proceed eating your pho. Alternatively, many also order blanched or steamed bean sprouts on the side. See more in the article “Tips on Ordering Pho.” […]

  6. | Vietnamese Food Journey 29 March, 2014 at 14:49

    […] If you are familiar with bean sprouts at all, you know that it can be eaten raw or cooked, or somewhere in between. In many Vietnamese dishes, and clearly in pho, bean sprouts can be enjoyed at any of the cooked state just mentioned. If you want fresh raw sprouts in almost every bite, then add them in the bowl a few at a time. If you like them somewhat cooked, then add more at the beginning so they are cooked while you eat. Finally, if you like cooked sprouts, add them all in when the broth is still boiling hot; you’ll then enjoy fully cooked sprouts as you proceed eating your pho. Alternatively, many also order blanched or steamed bean sprouts on the side. See more in the article “Tips on Ordering Pho.” […]

  7. Cuong 7 April, 2014 at 00:23

    @jay: Not sure what you mean, but we do not take orders online via these comments. I think you have better chance at your local pho restaurant.

  8. Cuong 9 March, 2015 at 13:21

    joe derose asked the following question and I want to share with you all:

    Subject: What am I ordering?I’m a newbie to pho but I’m always willing to attempt to order a dish properly without pointing to numbers! :-) If I order pho bo chin and pho ga nhieu banh what will I get? I’m hitting Pho Xe Tang Tank Noddle in Chicago in a few weeks and want to be prepared. Thanks!

    Answer: @joe derose:
    “pho bo chin” means beef pho with well-done beef.
    “pho ga nhieu banh” means chicken pho with extra banh pho noodle.

    You can see the post content above for more detail. Have fun with it, though many Westerners pronounce with such a strong accent that the server may be clueless about what you’re trying to say :) . You may want to also check out Pho Pronunciation – How to Order Pho in Vietnamese.

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