How to Eat Pho and Finding Your Own Pho - A Primer For First-Time Diners

Updated 03-14-15. OK let's get back to the basics. Here's a primer for those new to Vietnamese pho. For the pho connoisseurs, please share your views and experience, or check out other posts at the end of this article.

When it comes to pho, a Vietnamese would have the distinct advantage of knowing how to enjoy the noodle dish. Regardless of whether he or she grew up in the homeland or in an immigrant household overseas, he or she would have a mother or a grandmother who made this heart-filling noodle soup for breakfast each day, cooked using snippets of a recipe and with memories of how it is done in their own mother's kitchen. Or at the very least, he or she would have a mother who would herd the family to a restaurant every so often whenever they feel the urge. Eating pho is natural to a Vietnamese.

A non-Vietnamese will not have the same experience. Aside from having to deal with the chopsticks, pho will always look and smell foreign to anyone who did not grow up eating it. When faced with a steaming bowl of this noodle, and especially if it is your first time to sample the national dish of Vietnam, you may have a challenge on your hand. Here are some tips.

Simple Process of Enjoying Pho

If you find yourself in a pho shop for the first time, it's likely that a Vietnamese friend or a friend who knows this dish has invited you. But in the event that you are a real brave soul and decide to go try by yourself, figuring out how to eat pho can be a dilemma.

Thankfully, eating pho is not like eating Western food or even Japanese food. There is no unspoken etiquette that must be observed. This dish is meant to be enjoyed with some noise and a lot of slurping is just fine. So here's the process in a nutshell.

The best way to attack a steaming bowl of pho is to have chopsticks in one hand and a soupspoon in the other. Take in a little broth with your spoon, slurp in some to get a taste of it. Follow it up with the rice noodles using your chopsticks. Then select pieces of ingredients from the bowl and enjoy them individually or together with the broth and noodle. Easy. But there's more.

Taking in the Aroma

Of course, before you start eating pho, you cannot miss noticing the aroma created by the piping-hot broth. Just taking in the rich aroma of beef stock simmered for a really long time with spices, roasted onion and roasted ginger thrown in is enough to whet the appetite. The aroma of the broth really kicks up the anticipation of the poetry that is about to come from that bowl of pho.

The fragrance of the broth is also a good indicator of its quality. Just one sniff will tell you if the spices are balanced in making the soup, if the broth is too salty, if there is monosodium glutamate sprinkled in it, or if the beef stock itself is poorly made. Remember that the soul of pho is in the broth. So enjoying the scent is definitely an important part of the dining ritual.

What to Do With the Garnishing

Primer for first-time pho dinersWhen you are served southern style Vietnamese pho, you will always be provided with a plate of garnishing. This plate would typically contain bean sprouts, culantro, Thai basil, sliced chili and lime wedges. Also you will have hoisin sauce and hot chili sauce available at the table.

Is there a specific order by which you should place these herbs in your bowl of pho? The answer to this is no. With the garnishing, you can think of it as finding the best combination that will fit your taste. Each individual garnish contributes its own distinct smell and taste to an already good bowl of pho. You do not want to dump all the garnishing into the bowl at the same time. Rather, just try a few at a time to get your preferred mix. More importantly, give the ingredients several chances (on different visits) and you'll appreciate their roles in this noodle dish.

Here are a few tips on consuming the ingredients:

  • Bean sprouts are put in raw for the crunchy factor. Add a little at a time to maintain the crunchiness as you eat, or add them all while the broth is hot to cook them. The downside here is it takes heat to cook your sprouts, and as a result your broth will cool before you finish your bowl of pho. This is why many people request blanched sprouts.
  • Dipping the sliced chili in the hot broth releases the oil and makes the broth taste spicier. You can keep them in if you dare. Many do. But really, about half of the jalapenos are not all that hot. I prefer the smaller but hotter Thai peppers or similar varieties.
  • Lime juice adds tartness to the broth, which is good if the broth tastes bland, too salty, or too sweet for you. The saltiness and tartness together provide a delicious combination that many people love - I'm one of them. I can do without the other things, but lime I must have.
  • The herb leaves are stripped from the stems and can be shredded to bits by hand before they are placed in the bowl. For the best aroma and taste, don't drop them all in at the same time in the beginning. I tear the leaves in smaller pieces, and add them as I go to maintain freshest and uncooked flavor. Even down to my last few chopstickfuls of noodle, I'm still dropping in some fresh bits of basil and culantro. The fragrance is incredible.

Eating pho is always an adventure, even for those who have had it all their lives. For first-time diners, the key is to relax and enjoy. You'll find your own pho in no time.


  1. Cuong Huynh 27 December, 2010 at 19:00 Reply

    Hi Mariah: Yes dipping in the sauce is a great way to enjoy the ingredients in pho without mucking up the good broth, assuming the broth is good. Personally, like you, I do not put hoisin and chili sauce in my pho either. I enjoy the taste of the broth all by itself, so clearly pho with less than decent broth does not get my business 😉 I do like the tart acidity of the lime in my pho however, so I always have to have that squeezed in.

  2. New to Pho 27 December, 2010 at 20:32 Reply

    Yep, it’s in Queens which is in New york. Do you not live in New York? (if you don’t sorry, we new yorkers kind of assume everyone lives in NY ^^)

  3. Cuong Huynh 27 December, 2010 at 20:49 Reply

    @New to Pho: No I’m in nice San Diego my man (I’m assume you’re a guy, if not, my apology 😉 Though I did visit NYC 3 years ago and would love to go back. Did take a tour of Queens though.

    So if you like pho I’m sure you’d have tried places other than Pho32 right? I always tell people when they ask me questions similar to yours: there are a few rules that can definitely help such as 1) trying a variety of places to know what’s common/authentic/accepted pho versus what’s “creative” pho, 2) get a Viet friend’s opinion, 3) try a pho shop full of Viet people eating in it. In the end we’re not that much different then Koreans, in that I think you know how to find good authentic Korean restaurants with less effort than a typical non-Korean.

    Something may also help is this article On Viet People’s Expectations, Standards, and Ideals for Pho vs. Non-Viet. I’d be very interested in trying the pho at the Korean owned Pho32.

  4. Jason Nanka 17 May, 2011 at 14:41 Reply

    Awesome site! I love your tips for eating Pho. I still remember my first pho experince in Victoria St of Melbourne… I have to admit i too was nervous and didn’t know what to do. Well now I am living in Lima Peru, where not yet do they have a Vietnamese restaurant. That doesn’t stop me from making my own though :). Check out my facebook album with the pics of it!

  5. Cuong Huynh 18 May, 2011 at 07:52 Reply

    Hello Jason: Thanks for sharing your home-made pho. It’s quite complete and I’m impressed! So that clear noodle is rice noodle? Never seen it like that, but the whole “El phở de Jason” looks great. By the way, how’s the beef in Peru compared to that of Australia?

  6. Jason Nanka 23 May, 2011 at 20:07 Reply

    Thanks Cuong!

    Yeah it is rice noodle but it was some expensive chinese one. I prefer the normal white ones i just decided to buy those in search of the best! It’s alot harder to get a hold on Asian ingredients here altough chinese ingredients aren’t too hard. It isn’t like Australia where you have a lot of choice in the supermarket though. I have to go to the center of the city! The beef I have to admit isn’t heaps good, it is a shame because it could be with the wonderful natural environments we have here. We do have at hand imported Angus from the US and also beef from Argentina and Brazil. The beef from brasil is a good value for quality option 🙂

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