My first pho was in Westminster, CA with my boss. I was very pleasantly surprised and yes, even though he didn't tell me, that eating the entire huge bowl is a complement to the chef. I miss my Vietnamese friends dearly.
Oh I wish you could be here in VN once. I'll spend an entire day taking you on a food tour in HCM City (VN). "Pho" may be the best, but it's not the only. You'll even be more surprised, trust me.
I went to eat pho with my moms old coworker from the 99 cents store in victorville and she never has it and she really liked it! My mom now works at San Bernardino county sheriffs department in hesperia. I was born down the hill and was raised here. I never visited vietnam but hopefully i can visit the beautifulness of vietnam in the future! My parents and my family is viet and i love this channel and what it has!
I'm Vietnamese born and raised in the US, but my paternal grandparents are from Northern Vietnam, and later on in their lives moved to Southern Vietnam. I noticed that my paternal grandmother's pho is like a perfect blend of both pho from the north and pho from the south. Although she doesn't add spring onions, she does use the thicker noodles, which I actually prefer. And like you said, both versions are good, and there is no right or wrong way as both are tasty and authentic.
@@1ns4n3bob9 From what I know, my paternal grandma's pho is essentially just the southern recipe but she changes the noodles to the thicker ones instead of the thin ones we're used to in the Southern style.
Pho in Hanoi was my first breakfast in SE-Asia. Sitting in street food on a small blue seat. Very delicious! Freash coriander leaves and, and ... I remember always, when I dream away to VIE. I will never forget. Later I took part in a cooking class in Hoi Anh and we preparered pho by ourselves. So my relation to pho got much more intensive. Back in Germany I prepared pho again. Always a dream...
@@WhatThePho Ấu trĩ quá! Phở là món ăn thuần túy của VN. Phở trong miền Nam đã được người Nam Định mang vào năm 1954 trong cuộc di cư mà có hàng triệu người (khoảng 85% trí thức miền Bắc ở trong số này.) * Bộ đội (Cán ngố.)chỉ mang đạn và mìn vào phá hoại và giết anh em miền Nam mà thôi. Đánh Mỹ gì mà hơn 1,000,000 bộ đội bị chết, Miền Nam 250,000 chết, Mỹ 50,000 chết. Hãy đọc các tài liệu trung thực ở các thư viện của nền văn minh hiên đại. Tài liệu và hình ảnh trung thực (Miền Bắc đã đầu hàng và Bọn tài phiệt Mỹ đã không cho và đã bắt Bắc Việt phải ra ngồi vào bàn hội đàm Paris.) Lý do là mỹ đã ăn mừng chiến thắng trong tòa nhà Trăng. (Lúc này Mỹ đã nắm đước gáy hơn một tí Tầu Cộng.)
I went to eat pho with my moms old coworker from the 99 cents store in victorville and she never had it and she really liked it! My mom now works at San Bernardino county sheriffs department in hesperia. I was born down the hill and was raised here. I never visited vietnam but hopefully i can visit the beautifulness of vietnam in the future! My parents and my family is viet and i love this channel and what it has!
There's a huge community of Vietnamese in Adelaide Australia. I used the work at a supermarket with 50% of customers were Vietnamese. Lots of restaurants, Vietnamese shops with typical Vietnamese ingredients. Great people and tasty food !
The first time I remember having Pho was in 1997 when my wife and I went to Hanoi to adopt our two children. That's all they would eat at that time. I wish there were more Hanoi style pho available here in Northern California.
As a Chinese from the south living in France, Pho is my most favorite Vietnamese dish (although there are so many other dishes that I love it's so hard to pick) and also my no.1 comfort food. It's too good that I have to eat it at least once a month and I always do 1 pho restaurant whenever I travel to another country. I'm just a super hardcore pho addict. I really hope one day I can visit Vietnam and explore the amazing authentic cuisine there.
Try pho from different South East Asian countries. Try the mother of all pho called "Thai Boats" made with real beef blood in the soup and blood putting but the star is the blood broth 🙏 the blood is cooked obviously but it makes everything different. Usually they put friend pork belly or grinds and I always ask for extra!
I dont think you are the only one. I think the spice they use in Pho is like herbal style drugs. My uncle needs to eat it atleast once a week, for myself, twice a month..or many more in winters.
I have been eating south Pho in the US for many many years till a business trip to Hanoi, and noticed the difference. It's pretty much matched what you have described. 😃
Hi Van just came across your channel after living in HCMC for 4 years. Really enjoy the videos and you make me miss Vietnam. So true about Pho. So so true. I need to plan a trip back.
I’ve been looking for the differences between the two forever. Your video answers it perfectly! Thank you 😊 Any idea if Hanoi pho use different spices vs Saigon pho? I wish there was more Northern Vietnamese food here in the US so I could try. Love your videos 🥰
At first glance , we thought of choosing the Southern Pho ... Then the Northern Pho comes with Fried Sticks & a mini Egg soup! Now we love both of them depending on our moods! Thank You So Much for the insightful Food Blog on the Vietnamese Pho! ( Now we know how to pronounced Vietnamese Pho = " Fall " ) ... Thanks! 🕯🌷🌿
There are egg and fried stick (but bigger and less crunchy) in Southern Pho restaurant, she just did't order them. And Southern Pho also comes with more variety of beef than Northern Pho ;)
The first time I encountered pho was in a working-class, Spanish-influenced neighborhood in Seattle. I sat down and the waiter immediately brought a plate of veggie garnishes before I had even ordered. I decided anything that has those must be good, and I became a pho fan the first day. Later I took my mom to another Vietnamese restaurant. She likes plain food -- no hot spices -- and no soy (which upsets her stomach). She asked for something with a lot of vegetables. Not vegetarian, but with a lot of vegs. The waiter said Vietnamese food doesn't tend to have hot spices; it focuses on flavors instead. The waiter pointed her to the most suitable dish. I don't remember what it was, not pho, but she was quite happy with it and praised it afterward.
Another excellent video! Having had the opportunity and privilege to eat pho from various cities in Southern, Central, and Northern Vietnam, Europe, Australia and various cities and states in the United States, I can say that I appreciate the styles and influences ingrained in each version. However, northern style pho has the ability to transport me back to all those memories ingrained in my mind of every time I've enjoyed it before. P.S. I've never tried it with pepper so I'll add some next time I'm in town!
Having lived in both the US and Australia and had many a pho, I guess I prefer the Saigon style. However I absolutely enjoyed fried dough with pho when I visited a famous pho restaurant in Hanoi. Southern pho with fried dough would be awesome! haha!
Try next time eating pho with french baguette. When I missed the fried dough, that's what I do. In the north, when I was small, I used to add day old cooking rice called " com nguoi " to the boiling broth.
Thanks , I have been a couple of times to HCMC and yes the Pho was great . Your Pho from Hanoi looks amazing . I shall deffinately being trying . Thanks for all the wonderful videos . Great chanel .
@@HungPham-wk2sn I don't know but many young people still referred it as Saigon. So that means their parents called it Saigon in their home. I guess they are not brainwashed by the VCP as southerners thinks.
Thank you for this great video. I love both styles, bac and nam, but lean more towards pho bac. Of course I always order nouc beo with it! (Sorry my computer has a hard time with diacritic marks!) I was in Viet-Nam '67-'69 and again in the mid and late '90s and was fortunate enough to have spent a whole year in language school prior to my first trip there. As a result, I had some really good Vietnamese friends who introduced me to not only pho but also to the wide range of Vietnamese cuisine. Such amazing food! (Except for that congealed duck blood dish the northerners like so much. Never could get into that...) What I've discovered eating pho here in America, is that it's becoming as regional as in Viet-Nam, The pho in California is very different from the pho in Alabama even though it's all cooked by Vietnamese people. This is right and proper -- as food, and cooking, is a living thing. Local ingredients and palates influence the taste greatly. One thing remains, though, with minor exceptions -- it's ALL good!
"congealed duck blood dish the northerners like so much", the dish is called "tiết canh". "Tiết canh" can be made from blood of various animals: pig, chicken, duck, goat... The dish is not safe because it's not cook. When a guest visit a family, we prepare our chickens/pigs..., so "tiết canh" is a side dish. As you said a lot of northerners like it, and the disk is even reserved for important guests (limited blood amount)!
I love those fried bread sticks - I've only been able to try some in Hanoi as all of the pho restaurants in Canada trend towards southern style as you mentioned. Very informative video!
I think so too, North tends to add sugar and South uses MSG like Canada. We get more toppings in Canada too, I couldn't find any tripe or tendon in Hanoi.
I grew up in San Jose CA we have the largest Vietnamese pop outside of Vietnam and I am a southern pho guy thanks for the information on the difference. Been eating pho since around 1986 .
Pho is good for breakfast because it's a bone broth soup that's well balanced unlike western breakfast that's loaded in sugar and process fats and meats.
Thanks a lot.... For making so amazing videos.... I am able to learn so much from your videos about vietnamese culture... I had made a girl best friend from Vietnam. She is very nice. We both love you.... Lots of love from india🇮🇳🇮🇳🇮🇳
To me I love the wide flat thin rice noodle in northern pho i crave alot for itand the beef soup is very strong savory beefy taste on the saltier side with green onions is perfect which I like sooo gd. With all the garnishing of different raw vegetables in southern pho on the little sweet side is good but i do not like the small thin noodles.
Since I prefer phở without the overwhelming strong smell of ingredients The best Phơ I have had is from the "Hoa Soan Bên Thềm Cũ" restaurant in Garden Grove, Orange County, California. The kind of phơ from this restaurant might have had the best of both world of phơ, Saigon and Hanoi.
Thank you for your time and posting. Both look great. I really like hoisin sauce. Can't wait to go there in November 2024 and stay for 3 months, starting in Hanoi.
I'm saigonese and used to dislike Northern Pho, and I can say i've eaten all kinds of saigon pho including $100 (Ton That Đam district 1) but nowadays mostly i eat Northern flavours like Nam Định phở or Tái lăn phơ (with lots of spring onion) and stop putting any hoisine sauce onto the bowl because it will change flavor of the broth, however tương ớt bắc is excellent :D.
phở miền nam là copy lại và sai lệch, thành ra các bạn miền nam khi ra bắc ăn đúng bản chuẩn sẽ thấy lệch sóng. Nhưng đó mới chính là vấn đề - khi ra bắc, các bạn ăn phải mấy quán rởm. Người bắc chúng tôi ăn còn thấy gớm. Còn trong nam, món phở cảm tưởng giống như ăn bún vậy =)) nó chẳng có chất phở gì cả
@@duongnguyentuan1897 nói vậy cũng sai, ẩm thực là theo vùng miền, ông ăn ko được là do ko biết ăn, và ko mở lòng enjoy các khẩu vị khác nhau. Mỗi cách ăn đều có tinh túy riêng. Phở miền nam nó lai vị người Tàu nhiều hơn, đậm đà và ngọt hơn. Như phở lệ, Phú Vương... là điển hình. Các loại món vùng miền khác như mì quãng, cao lầu, bún bò... thì ăn ở Sài Gòn ngon hơn chính gốc,. Đặc biệt đặc sản miền nam là Bò kho mang hương vị của tàu, rất đậm đà, giống 80% vị của món mì bò đài loan
@@trungvang417 sai hay đúng nó phải có chuẩn mực, ko thể vượt đèn đỏ rồi nói với cảnh sát rằng tôi quan niệm đèn đỏ đc đi. Cái j cũng phải có chuẩn mực riêng của nó, sự lai tạp giữa các vùng có thể khác nhau nhưng nền tảng cố định vẫn cứ phải là nơi khai sinh. Phở là phát minh của người Bắc, nên tất lẽ tôi phải coi vị phở miền Nam là copy rồi
Pho is an evolutionary dish. The differences in taste come from availability of ingredients from the region it's cooked in. For instance, onions aren't really available in North Vietnam but there are an abundance of shallots. Yet, Pho in the south calls for onions and ginger to be roasted before adding it to the broth. Then you have the wave of refugees in the 70s, and Vietnamese had access to aged beef.
Wow...I learned something new! I saw you mention the different phos in another one of your videos and I went searching. I was lucky enough to find this one. So many things I didn't know! I lived in China for a while and got to love youtiao (deep fried bread) with my congee. I had NO idea that it was an accompaniment for pho. In 30 years of having pho in the U.S., I don't think I've ever been to a place that offered it. Awesome video.
Phở Sài Gòn hoặc phở Hà Nội đều có hương vị đặc trưng cho mỗi miền. Người Việt Nam chúng ta nên tự hào về món phở này. Vì ngày nay có nhiều nước trên thế giới đã thưởng thức nó, và nó đã nổi tiếng.
I always thought pho had done sort of Chinese influence because they do have a beef broth soup. It's very interesting bit about the French soup, considering the amount of French influence in Vietnamese cuisine I wouldn't count it out as possibility. 👍
Went to vietnam and tasted both but preferred Hanoi Pho 👍🏼 I also noticed that the people in Hanoi are more kinder/warmer than the people in Saigon. I like the weather in Hanoi than Saigon as well. Inlike the coffee as well👍🏼
This video reminds me of the good old days, I usually went to the same Pho restaurant in Saigon which is called Pho Tau Bay, the owner of the restaurant never revealed their broth recipe but they cook it the Northern flavor, and lots of Southern people like me love that flavor, the broth is clear but well cooked with plenty of bones and they also had their own type of mix meat roll, they call it Giò Bó, which is the left over meat comes from all different parts after cut, that’s the most popular and how it creates the signature of the restaurant itself!
As a Cantonese speaker I always think there might be some connection between "Fan" and "Pho", thanks a lot for the clarification at the beginning.👍 traditional Cantonese Beef Fan is indeed quite similar to Northern Pho when it comes to broth and only scallions are used for garnish and no fresh beef nor lime available for the extra freshness found in South Pho.
I am hoping someday I'll go back to Vietnam. I left Vietnam as a kid with my siblings before 1980. We were the boat people and refugees stranded in the middle of the ocean and Indonesia islands before coming to the United States. I learned a lot from your shows from watching RUclips. I plan to go there and experience it. Thanks.
I am not sure which version I get but Pho is the perfect food. The place I get it is a small mom and pop place owned by an elderly couple. The broth they make is great. The finished product is awesome.
Very informative video. I live in the states so it's interesting to see how some of the signature differences in pho from the north and south have found a way to become one here. Also, I want a bowl of pho now lol
Thank you for your devotion to creating high-quality and reliable videos. You have indeed done an exceptional job in bringing Vietnamese culture to the world. Please keep up the good work. Thank you again and best regards. PS. You should google the pronunciation of the word Southern. It sounds like "suh·thrn" instead. :--)
As for me, Northern Pho and Southern Pho are 2 different dishes, each has its own taste. I love both and enjoy them in different ways. When eating Northern Pho, the broth is very important, it must be clear, light sweet, warm and keeping the nature favors of dry herb. Thus, I rarely use lemon (but vinegar) because it may affect the nature favors and the heavy sour may break the balance taste of broth. This fact is also the same reason why Northern Pho cannot used with fresh herb, because the heat and favors of broth must be kept. Vice versa, I cannot eat Southern Pho without black soyal sauces. Southern Pho is like a feast tray where I can enjoy plenty of topping, fresh herb and dipping sauce in my own way. The special thing of Southern Pho is the diversity without strict rule, each time I try Southern Pho, I may have a new experience. Some may prefer Northern stye and vice versa but in my view, it is unfair to compare them because they are different.
Wow! Now I am craving pho! I am used to the southern style that my parents always made back when I was in the States but since I moved to Japan the pho is all northern style so I often make my own at home. Also, it is very difficult to buy real sriracha (Huy Fong brand) and hoisin sauce in Japan, I usually have to order it for 2-3x the price but it's so worth it lol. Love your videos! :)
Damn I can't imagine living in a place where I can't just go out and get southern style pho. But I guess you do get a boatload (hehe) of other dishes and delicacies in Japan.
Have you ever tried Three Mountains Sriracha? Funny, I always buy Huy Fong in the US but want to try Three Mountains from Thailand because in my mind that would be the more "authentic" product.
I'm a native vietnamese and i love northern phở, even though I live in Southern Central region (which is nearer to HCM city), partly because Northern Phở is softer and more fragrant in my opinion.
I don't know whether Pho Ha Noi or Pho Sai Gon is better, I don't really care. However, you made me very hungry and now I must look for a bowl of Pho asap. 😋😋
I'm a southerner and I never really liked phở until one day I ate at this small place in Da Lat where the owner is a northerner and their phở is amazing. I have been a lover of the northern style phở ever since.
Pho is delicious in both north and south. In the pho shops here in Melbourne, most are southern style, but there are so many different pho dishes to choose from. I plan to have some tonight. Thanks so much Van Vu for your wonderful videos and your beautiful smiles.
Great episode! I hope one day you'll go deeper into how the broth and the noodle was made. I personally love them both but lean a little towards the Northern one :D
In my family we most often had Southern style, as well as elsewhere I've been able to try it. I recently moved to Poland though, and the VN community here mostly comes from the North. I still enjoy it, but I honestly miss my condiments.
You are so pretty, i was attracted by the title ... but ended up keep look at you. Nice description on the difference. I love Vietnamese food, i'll be flying to Vietnam, Saigon in May for work.
The Pho in Japan is so different than the ones in the US. then I realized the ones in the US are based on the southern Vietnamese version, and the one in Japan on the north. South is tastier.
In Europe it’s also mostly the southern version. For a long time I thought it was the authentic pho but then this video made me realize the differences between the north and the south. I guess Japanese usually prefer their food to be very light so the northern version is more popular. The southern one is definitely heavier and more satisfying haha.
@@Yu-oi2jm thats interesting to know that Europe is the southern version. As for the difference.. I think its simply because US and Europe's Vietnamese are mainly refugees from the South.. the ones in Japan are mainly recent work migrants from all over.. but I assume mainly northerners.
@@Yu-oi2jm In Europe its more like 50/50, western Europe is mostly southerners, while Eastern Europe+Germany is mostly northern vietnamese, especially the ex soviet block
@@Yu-oi2jm That's absolutely not true at all. In Europe, apart from France, Pho is largely Northern Style - this is coming from someone who lives in the UK and have visited most of Europe. Even if you see hoisin and beansprouts on the table, you'll always see the option to order fried doughstick and the broth is much lighter and they surely use the northern wider noodle strand.
Amazing looking pho! Wish there were more Hanoi style pho available in Southern California. I also noticed pho in the US is usually served with the thin rice noodles sorta like Hu Tieu noodles and not the flat and wider noodles like in Vietnam. Interesting variations in different places.
@@dangda-ww7de I'm not so sure we can use the vegetables scale here in stateside as they are expected side items by all. For me, if tai bam is an option, then I would likely lean towards it being a northern style pho. Phoholic, Dakao are the few that offers tai bam.
From Sydney Australia, the pho we have is like the mix of both North and south style. Lots of mint, basil. Long slice of onion. Meat balls. Tripe. Raw and cooked beef, tendon. I like to mixed some fresh chop chilli and soy souce as dipping souce.... Enough talk, got get me some pho now.
I'm currently in district 7 HCMC and my go to place is Pho Vietnam. They provide plenty of greens, lime, bean shoots and as a bonus a big pitcher of tea. From what I could see in your video the southern pho is healthier than its northern cousin. I pile on the mint and other greens. My first proper pho fix after 2 years of the covid travel disruption. I had a bowl of pho in Cairns Australia where I live and it was a pale imitation of the real thing. Pho 24 not as good as the real thing either IMO. I love the hit from the chili sauce but pay for it most days. lol
It's understandable! To survive in gastronomy business in Vietnam is like the best of the best. Outside of Vietnam, there are a lot amateur Vietnamese homecook chefs and other nationalities opening restaurants so you have to test each one of them to find out which one fits your liking.
I've had pho in Hanoi and Saigon (and even in central Vietnam), and I have to say that I much prefer the Hanoi version. I would agree that it is more minimal, but my impression was definitely not "less falvorful", just more of the "essence" of pho if you will. While I like all the typical Southeast Asian flavors I enjoy pho a bit more in the less is more fashion, and I never put in any lime, chili, sriracha or hoisin in it. I do enjoy all kinds of the typical green leaves, bean sprouts and onion though.
Yes I agree. To me the Hanoi pho feels more "European" haha. I don't know how to say it but it's purer, more delicate, more soothing. It would be perfect in a cold day. Meanwhile the Southern type is clearly more of a Southeast Asian dish with lots of herbs and many contrasting flavors.
You are spot on on the " less is more " concept of Ha Noi style pho, to which adding hoisin or Sriracha would consider a "disgrace" 😂 However in Hà Nội we do add garlic vinegar to beef phở, and lime juice (not leaves) to chicken phở , which enhance the flavors of the soup without ruining its elegant complexity.
I love Hanoi food not just the Pho but all the food I have to my taste buds prefer to southern food. Also love the food I have had in Hoi An though I am not sure if that is representative of all of central Vietnam or not.
Here in the u.s., unless it's specified as northern pho, it's southern, even if called simply pho. And u.s. Southern pho comes hot enough to cook the raw tai. And the bread is rarely seen, and when it is it's called Chinese bread. Both tasty, but an American would think she'd been robbed if you tried to slip her northern pho lol.
Yeah the fried stick that is used in Northern phở has the same origin with the one in Chinese restaurant (history wise). But in Northern Vietnam the fried stick tends to be more crunchier and shorter. On the other hand, the Chinese style fried stick (dầu chá quẩy/ youtiao) tends to be longer, more oily and soft/slightly tender.
The pho you've tried in Saigon is one of those westernized ones, should use Pho Le in Saigon but it's always packed there so it might not be good for filming.
I love Pho. I used to eat it almost every day in Hawa'ii. Now, in Fort Lauderdale, Florida, I go to an excellennt Vietnamese restaurant called Pho Hoa. I believe, now with your description, that the owners are from the South of Vietnam. I aways learn something with you. Thanks for that!
Unfortunately the Vietnames restaurants here where I live make the mistake of short cutting the quality of their pho while unreasonably increasing the price to the point where people stop buying it. The remedy: Make a great pho, don't short cut anything, and charge a fair price that leaves you with a good profit for your efforts. My favorite restaurant that did that, moved to the east coast to be with family. I spent six months teaching myself how to make a perfect clear broth (the key to great pho) with the aid of RUclips and my culinary background. Tomorrow I will be 67 years old and will be having pho bo as it should be made. I can't wait....the broth is simmering now. Why? I went to a pho shop that had just opened. It had murals painted on the walls of bowls of pho with all the condiments. I ordered a bowl and when it came, there was no basil, bean sprouts, cilantro, lime wedges, jalapeno slices, or hoisin sauce to dip the beef in. I asked pointing out the murals, and was given this answer: "Oh no, we no have that...too expensive." There's my point. The pho was $17 large bowl dac biet (with everything).
If the pork was marinated, wouldn't it overwhelm the rich broth? Wonder which location? Typically it's a familiar dish called bun thit nuong, charred pork with vermicelli.
Here in Melbourne Australia the vast majority of cafes serve south style pho. Served with a side plate of bean sprouts and leavy greens. Bottles of sauces on the table. Always squeeze the Chilli sauce into the soup. But I did find a cafe in the city centre that served north style. As for napkins in Saigon, I remember seeing them on tables almost every time.
Thank you for your wonderful videos! When visiting Vietnam from the west, is it safe to put the vegetables (that come on the side) into he pho since they are uncooked?
They are fine. If you’re unsure, ask sever to cook the veggies or ask for an bowl of broth to cook your own. It’s the ice in your ice tea that you should worry about
Dung roi - I really miss getting quay with pho here in Australia as it's all southern, and they don't offer it. I sometimes go to the VN market before going to the Pho restaurant so I can b.y.o. my own quay :)
Pho is the bomb! The broth is very tasty. I’m Filipino American. My son And I go to our Local Vietnamese restaurant especially when the weather is cold. Yum 🇵🇭🇺🇸
What The Pho finally has an episode on the history of pho. Are you sure pho is not originated from a person name Pho (Mr or Ms Pho)? Kidding aside, the first time I eat pho Hanoi, I could not find hoisin sauce or bean sprouts anywhere on the table. But I have to agree, I love the clear broth of pho Hanoi or may be Nam Dinh....
Cool video, I have been wondering about north v south phở actually. Where we live in Saigon we are very lucky to have an incredible phở spot right around the corner. It’s one of those kinda street food but also kinda the downstairs of the owner’s house places that I love. I’m pretty sure this is my favorite phở, definitely southern style, which we tend to prefer. Personally I don’t use the hoisin and cholimex for it though. I find cholimex to be too sweet and not hot enough. I like to mix some lime, chili, and fish sauce in a dish and use that for dipping. One of the reasons I like this particular spot is the broth doesn’t really need any help, it’s great as is, so I rarely add anything to it.
I was in Danang once. I have to say I was disappointed with the pho there. Maybe I am just biased because I know where to go for the best pho in America.
Hi Van Vu ...you speak well and describe well...am pleasantly impressed compared to most Vietnamese that i have spoken to. Will Thumbs Up for you and load 10 Stars if the App allows...😉 As for the Northern and Southern Pho comparison...its valuable to me...and i thank you Van Vu.
Mình cũng chịu, cái nước dùng quá ngọt, mất cân đối của món ăn, không ăn được luôn. Người ở xứ nóng quanh năm họ ăn cái gì cũng bỏ đường vào hay sao ấy. Sợ
I can eat pho everyday, there's something about it that's just too comforting. No matter which country I'm in, when I don't know what to eat, or if I'm hungover, I will go for pho (or a bun rieu if I don't want beef that day). My friend who went to school in Hanoi once told me that older Hanoi folks used to say that southerners put all them bean sprouts & leaves in their pho because they didn't have enough beef in their broth, so they had to just eat salad in soup. You forgot to mention CHICKEN PHO, which is a super Hanoi thing!
What The Pho you are the best on RUclips. I really enjoyed this video, also you have a charming personality as well. I will be looking forward to the next video.
Pho sounds just like "feu" in pot-au-feu, and both dishes are cooked in a similar manner. Therefore, I believe pho was inspired by pot-au-feu. While colonization is never cool, the blending of two cultures always produces something amazing. The final product always seems to be more than the sum of its parts.
OH please. Do we STILL need to spread that BS theory in this post-colonial age...? One is a stew (which EVERY culture can do, because it's literally just boiling stuff in a pot), the other is a RICE NOODLE IN SOUP DISH. Let's see, do the French do rice noodles in soups, or do the Chinese eat that more??? Coffee, banh mi & kem karamel are from the French. That is IT.
As someone who hates beansprouts in any soups and wants a balanced taste in the broth, it has to be the Northern Pho for me. Also fried doughstick, crispy but spongy once soaked in the light but flavourful broth is just heavenly moreish. Pho is supposed to highlight the beefy taste, hence why it takes 8 hours to make. So why would you put tons of different veggies and sauce just to ruin the taste? That's like putting cream in a Cabonara.
You are not force to put it in, the reason it’s on the side. Ever actually realize that? Pho can be enjoy the way you like, not the way other people like to eat it. Pho describe the noodle/broth/meat and how they make it. Side stuff doesn’t describe what Pho actually is. So next time you eat pho, and see veggies and sauces. Don’t put it in, you are not force to do it, enjoy the noodle, the meat and the broth..
@@vinhmai8754 you do realise that’s one of the core differences between the phos from the two regions right? Take away the condiments and the veggies and Southern Pho is essentially just a slightly modified version of the original Pho. Most Southerners can’t eat Pho without putting Hoisin sauce in it and they complain Northern Pho is bland because we never put that in. Sorry but in my opinion, hoisin belongs to Chinese dishes, especially BBQ meat, definitely not Pho. This is my taste and preference, you obviously are free to have your own.
@@richbrook101 You basically just answer the question, what’s the different between North and South Pho. Eating pho is not all about the side dishes…They don’t represent Pho at all.. To get the real taste of what pho and distinguish the different… The broth and the noodle are the biggest indicators, not the side dishes…those are optional for eating pho… But side dishes are different but in my opinion, they are not the biggest indicator of the pho between two side… The Broth and the noodle are the biggest indicator.. cause people put in the sauce and vegetable and then compare the soup is not really comparing the two styles.. When you put side condiment/side vegetables inside something, you are telling the viewers how to eat the specific dish, not describing the different in taste…the taste of the pho is what pho is all about… Fried chicken sandwich. Do people compare the different when they add ketchup, ranch, sauce or condiments into the burger and compare? They compare what’s is in front of them and not the side stuff, the bun and the chicken is what they compare.
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
My first pho was in Westminster, CA with my boss. I was very pleasantly surprised and yes, even though he didn't tell me, that eating the entire huge bowl is a complement to the chef. I miss my Vietnamese friends dearly.
Oh I wish you could be here in VN once. I'll spend an entire day taking you on a food tour in HCM City (VN). "Pho" may be the best, but it's not the only. You'll even be more surprised, trust me.
ah Wetmintah...aka Little Saigon.
That’s same me, Westminster CA!!
Was able to visit Westminster recently, dope place
I went to eat pho with my moms old coworker from the 99 cents store in victorville and she never has it and she really liked it! My mom now works at San Bernardino county sheriffs department in hesperia. I was born down the hill and was raised here. I never visited vietnam but hopefully i can visit the beautifulness of vietnam in the future! My parents and my family is viet and i love this channel and what it has!
I'm Vietnamese born and raised in the US, but my paternal grandparents are from Northern Vietnam, and later on in their lives moved to Southern Vietnam. I noticed that my paternal grandmother's pho is like a perfect blend of both pho from the north and pho from the south. Although she doesn't add spring onions, she does use the thicker noodles, which I actually prefer. And like you said, both versions are good, and there is no right or wrong way as both are tasty and authentic.
mehh....no offense but i prefere pure asian. And if raised overseas, id go for european raised
Now I'm really interested in the recipe :D my parents only taught me to cook the southern version
@@juliansandoval8022 Okay and? Your comment doesn't add anything to the conversation. No one here is looking for a relationship. Go to tinder instead.
@@1ns4n3bob9 From what I know, my paternal grandma's pho is essentially just the southern recipe but she changes the noodles to the thicker ones instead of the thin ones we're used to in the Southern style.
@@aznmochibunny I see, definitely gonna try it out
Pho in Hanoi was my first breakfast in SE-Asia. Sitting in street food on a small blue seat. Very delicious! Freash coriander leaves and, and ... I remember always, when I dream away to VIE. I will never forget. Later I took part in a cooking class in Hoi Anh and we preparered pho by ourselves. So my relation to pho got much more intensive. Back in Germany I prepared pho again. Always a dream...
Sounds great! Thanks for sharing!
@@WhatThePho you r wrong ,pho originally from southern china
@@WhatThePho I will be in hanoi tomorrow so be I indulging my self with pho all day
@@du3quekhmermien123 luyên thuyên ! Phở nào gốc miền nam TQ
@@WhatThePho Ấu trĩ quá!
Phở là món ăn thuần túy của VN.
Phở trong miền Nam đã được người Nam Định mang vào năm 1954 trong cuộc di cư mà có hàng triệu người (khoảng 85% trí thức miền Bắc ở trong số này.)
* Bộ đội (Cán ngố.)chỉ mang đạn và mìn vào phá hoại và giết anh em miền Nam mà thôi.
Đánh Mỹ gì mà hơn 1,000,000 bộ đội bị chết, Miền Nam 250,000 chết, Mỹ 50,000 chết.
Hãy đọc các tài liệu trung thực ở các thư viện của nền văn minh hiên đại.
Tài liệu và hình ảnh trung thực (Miền Bắc đã đầu hàng và Bọn tài phiệt Mỹ đã không cho và đã bắt Bắc Việt phải ra ngồi vào bàn hội đàm Paris.)
Lý do là mỹ đã ăn mừng chiến thắng trong tòa nhà Trăng. (Lúc này Mỹ đã nắm đước gáy hơn một tí Tầu Cộng.)
I went to eat pho with my moms old coworker from the 99 cents store in victorville and she never had it and she really liked it! My mom now works at San Bernardino county sheriffs department in hesperia. I was born down the hill and was raised here. I never visited vietnam but hopefully i can visit the beautifulness of vietnam in the future! My parents and my family is viet and i love this channel and what it has!
How’s Victorville? I used to live in 909, and friend still live in Hesperia. How old are u?
There's a huge community of Vietnamese in Adelaide Australia. I used the work at a supermarket with 50% of customers were Vietnamese. Lots of restaurants, Vietnamese shops with typical Vietnamese ingredients. Great people and tasty food !
The first time I remember having Pho was in 1997 when my wife and I went to Hanoi to adopt our two children. That's all they would eat at that time. I wish there were more Hanoi style pho available here in Northern California.
Thanks for sharing! Hope to see you soon in Hanoi so that you can try Pho Hanoi again😊
Turtle Tower in SF and there’s a few in San Jose
Visit Vietnam town in San Jose. There are a lot of Pho restaurant
When are you return to the US? The Pho in the US has diferent quality with the beef and broth.
@@BDortmund1 TT is amazing!
As a Chinese from the south living in France, Pho is my most favorite Vietnamese dish (although there are so many other dishes that I love it's so hard to pick) and also my no.1 comfort food. It's too good that I have to eat it at least once a month and I always do 1 pho restaurant whenever I travel to another country. I'm just a super hardcore pho addict. I really hope one day I can visit Vietnam and explore the amazing authentic cuisine there.
Try pho from different South East Asian countries. Try the mother of all pho called "Thai Boats" made with real beef blood in the soup and blood putting but the star is the blood broth 🙏 the blood is cooked obviously but it makes everything different. Usually they put friend pork belly or grinds and I always ask for extra!
@@trolllo9729 Thanks for your recommendations!
@@trolllo9729 i loooooove Cambodian k'teav!
@@trolllo9729 Pho is from Vietnam other SE countries have their own beef noodles soups and it's not called Pho.
I dont think you are the only one. I think the spice they use in Pho is like herbal style drugs. My uncle needs to eat it atleast once a week, for myself, twice a month..or many more in winters.
I have been eating south Pho in the US for many many years till a business trip to Hanoi, and noticed the difference. It's pretty much matched what you have described. 😃
Hi Van just came across your channel after living in HCMC for 4 years. Really enjoy the videos and you make me miss Vietnam. So true about Pho. So so true. I need to plan a trip back.
New subscriber here! 🎉
I love Pho, more used to Saigon version.
Gosh, you’re so beautiful!
I’ve been looking for the differences between the two forever. Your video answers it perfectly! Thank you 😊 Any idea if Hanoi pho use different spices vs Saigon pho? I wish there was more Northern Vietnamese food here in the US so I could try. Love your videos 🥰
I am a Korean who live in Seoul. I've enjoyed this video. It brings me to the retrospect that I traveled Hanoi 2 years ago. Thank you^^.
At first glance , we thought of choosing the Southern Pho ... Then the Northern Pho comes with Fried Sticks & a mini Egg soup! Now we love both of them depending on our moods! Thank You So Much for the insightful Food Blog on the Vietnamese Pho! ( Now we know how to pronounced Vietnamese Pho = " Fall " ) ... Thanks! 🕯🌷🌿
There are egg and fried stick (but bigger and less crunchy) in Southern Pho restaurant, she just did't order them. And Southern Pho also comes with more variety of beef than Northern Pho ;)
Having eaten pho from the USA, both versions of pho was surprising when I visited Vietnam.
Both styles were very delicious.
Still miss it!!
Thanks for sharing, George!❤️❤️
This video explain clearly. Never knew there was difference. With that said, American Vietnamese restaurants also have different toppings/bowl of pho.
The first time I encountered pho was in a working-class, Spanish-influenced neighborhood in Seattle. I sat down and the waiter immediately brought a plate of veggie garnishes before I had even ordered. I decided anything that has those must be good, and I became a pho fan the first day. Later I took my mom to another Vietnamese restaurant. She likes plain food -- no hot spices -- and no soy (which upsets her stomach). She asked for something with a lot of vegetables. Not vegetarian, but with a lot of vegs. The waiter said Vietnamese food doesn't tend to have hot spices; it focuses on flavors instead. The waiter pointed her to the most suitable dish. I don't remember what it was, not pho, but she was quite happy with it and praised it afterward.
Another excellent video! Having had the opportunity and privilege to eat pho from various cities in Southern, Central, and Northern Vietnam, Europe, Australia and various cities and states in the United States, I can say that I appreciate the styles and influences ingrained in each version. However, northern style pho has the ability to transport me back to all those memories ingrained in my mind of every time I've enjoyed it before.
P.S. I've never tried it with pepper so I'll add some next time I'm in town!
Having lived in both the US and Australia and had many a pho, I guess I prefer the Saigon style. However I absolutely enjoyed fried dough with pho when I visited a famous pho restaurant in Hanoi. Southern pho with fried dough would be awesome! haha!
Vist phở Hoà in Pasteur street next time you visit HCMC! Haha
Australia just has better fresh produce, so that contributes to a lot of dishes and cuisine tasting better, in my opinion
@@annn1502 that’s where I went. Lol
Try next time e
Try next time eating pho with french baguette. When I missed the fried dough, that's what I do. In the north, when I was small, I used to add day old cooking rice called " com nguoi " to the boiling broth.
I enjoyed my huge bowl of pho at the local Vietnamese place....very filling. This woman is stunning! I'll be looking for more of her videos.
Thanks , I have been a couple of times to HCMC and yes the Pho was great . Your Pho from Hanoi looks amazing . I shall deffinately being trying . Thanks for all the wonderful videos . Great chanel .
I love that you refer to the city as Saigon.
The people in the north stills called it Saigon.
@@markn6941 that mean
They are not V.C. Kkk
🥶😥😥😥😥😥😥😥😥😥😥
@@HungPham-wk2sn I don't know but many young people still referred it as Saigon. So that means their parents called it Saigon in their home. I guess they are not brainwashed by the VCP as southerners thinks.
@@HungPham-wk2sn Being a VC is much better than 3 sticks ///
@@markn6941 no just because call it shorter than call a full name of a person that all.
Thank you for this great video. I love both styles, bac and nam, but lean more towards pho bac. Of course I always order nouc beo with it! (Sorry my computer has a hard time with diacritic marks!) I was in Viet-Nam '67-'69 and again in the mid and late '90s and was fortunate enough to have spent a whole year in language school prior to my first trip there. As a result, I had some really good Vietnamese friends who introduced me to not only pho but also to the wide range of Vietnamese cuisine. Such amazing food! (Except for that congealed duck blood dish the northerners like so much. Never could get into that...)
What I've discovered eating pho here in America, is that it's becoming as regional as in Viet-Nam, The pho in California is very different from the pho in Alabama even though it's all cooked by Vietnamese people. This is right and proper -- as food, and cooking, is a living thing. Local ingredients and palates influence the taste greatly. One thing remains, though, with minor exceptions -- it's ALL good!
"congealed duck blood dish the northerners like so much", the dish is called "tiết canh". "Tiết canh" can be made from blood of various animals: pig, chicken, duck, goat... The dish is not safe because it's not cook. When a guest visit a family, we prepare our chickens/pigs..., so "tiết canh" is a side dish. As you said a lot of northerners like it, and the disk is even reserved for important guests (limited blood amount)!
What's Alabama pho like?
different owner will have different flavor & quality 😊
I love those fried bread sticks - I've only been able to try some in Hanoi as all of the pho restaurants in Canada trend towards southern style as you mentioned. Very informative video!
I think they're very similar to Chinese donut sticks (Youtiao) which are much larger in size. I commonly see them at dim sum places.
I think so too, North tends to add sugar and South uses MSG like Canada. We get more toppings in Canada too, I couldn't find any tripe or tendon in Hanoi.
@@terencekwong3033 we don’t add sugar to pho in Hanoi though. MSG yes, but not sugar.
@@colleennguyen6634 he got it in reverse 😂
@@terencekwong3033 it is the opposite though. Sugar - South, MSG - North. As a South VN person I think putting MSG in Pho is gross.
I grew up in San Jose CA we have the largest Vietnamese pop outside of Vietnam and I am a southern pho guy thanks for the information on the difference. Been eating pho since around 1986 .
Are there any Hanoi style pho restaurants in the Bay Area? This video made want to try it. It looks delicious.
"If the broth is sweeter and tastier, you probably had the Southern Phở version." Not even 20 secs in and this lady already declared war..
Pho was an amazing breakfast dish for me during my visit to Sai gon, quite a change from western cuisine yet feels like a more healthier option
Pho is good for breakfast because it's a bone broth soup that's well balanced unlike western breakfast that's loaded in sugar and process fats and meats.
@@markn6941 100% agree 👍
Thanks a lot.... For making so amazing videos.... I am able to learn so much from your videos about vietnamese culture... I had made a girl best friend from Vietnam. She is very nice. We both love you.... Lots of love from india🇮🇳🇮🇳🇮🇳
Thank you guys so much for supporting me!!!
To me I love the wide flat thin rice noodle in northern pho i crave alot for itand the beef soup is very strong savory beefy taste on the saltier side with green onions is perfect which I like sooo gd. With all the garnishing of different raw vegetables in southern pho on the little sweet side is good but i do not like the small thin noodles.
There is an actual restaurant name "What the Pho" in Norfolk, VA where I ate there a few times 5 years ago. It was very good.
Pho King
@@bobbiusshadow6985 there is a place in Edmonton Canada cal Pho King
Thanks for the sharing and knowledge about Pho, I'm Cambodian our Pho (Katew) similar to Saigon style but would love to try Hanoi one day
Cambodian and Lao shares many Vietnamese dish.
Since I prefer phở without the overwhelming strong smell of ingredients The best Phơ I have had is from the "Hoa Soan Bên Thềm Cũ" restaurant in Garden Grove, Orange County, California. The kind of phơ from this restaurant might have had the best of both world of phơ, Saigon and Hanoi.
Very true. A lot of places add too much anis spice that overwhelms the beef broth aroma.
Have been to Saigon many times beautiful city, pho also good
Greeting from Saudi Arabia.
Thank you for your time and posting. Both look great. I really like hoisin sauce. Can't wait to go there in November 2024 and stay for 3 months, starting in Hanoi.
I'm saigonese and used to dislike Northern Pho, and I can say i've eaten all kinds of saigon pho including $100 (Ton That Đam district 1) but nowadays mostly i eat Northern flavours like Nam Định phở or Tái lăn phơ (with lots of spring onion) and stop putting any hoisine sauce onto the bowl because it will change flavor of the broth, however tương ớt bắc is excellent :D.
phở miền nam là copy lại và sai lệch, thành ra các bạn miền nam khi ra bắc ăn đúng bản chuẩn sẽ thấy lệch sóng. Nhưng đó mới chính là vấn đề - khi ra bắc, các bạn ăn phải mấy quán rởm. Người bắc chúng tôi ăn còn thấy gớm. Còn trong nam, món phở cảm tưởng giống như ăn bún vậy =)) nó chẳng có chất phở gì cả
@@duongnguyentuan1897 nói vậy cũng sai, ẩm thực là theo vùng miền, ông ăn ko được là do ko biết ăn, và ko mở lòng enjoy các khẩu vị khác nhau. Mỗi cách ăn đều có tinh túy riêng. Phở miền nam nó lai vị người Tàu nhiều hơn, đậm đà và ngọt hơn. Như phở lệ, Phú Vương... là điển hình. Các loại món vùng miền khác như mì quãng, cao lầu, bún bò... thì ăn ở Sài Gòn ngon hơn chính gốc,. Đặc biệt đặc sản miền nam là Bò kho mang hương vị của tàu, rất đậm đà, giống 80% vị của món mì bò đài loan
@@trungvang417 sai hay đúng nó phải có chuẩn mực, ko thể vượt đèn đỏ rồi nói với cảnh sát rằng tôi quan niệm đèn đỏ đc đi. Cái j cũng phải có chuẩn mực riêng của nó, sự lai tạp giữa các vùng có thể khác nhau nhưng nền tảng cố định vẫn cứ phải là nơi khai sinh. Phở là phát minh của người Bắc, nên tất lẽ tôi phải coi vị phở miền Nam là copy rồi
@@duongnguyentuan1897 nói đúng ra đấy là 2 món khác nhau rồi, chỉ là trùng tên gọi thôi
@@johnworld4084 uh đúng thế. Cái gọi là phở ở SG nó cứ thế nào ấy, chẳng phải phở
Pho is an evolutionary dish. The differences in taste come from availability of ingredients from the region it's cooked in. For instance, onions aren't really available in North Vietnam but there are an abundance of shallots. Yet, Pho in the south calls for onions and ginger to be roasted before adding it to the broth. Then you have the wave of refugees in the 70s, and Vietnamese had access to aged beef.
Wow...I learned something new! I saw you mention the different phos in another one of your videos and I went searching. I was lucky enough to find this one. So many things I didn't know! I lived in China for a while and got to love youtiao (deep fried bread) with my congee. I had NO idea that it was an accompaniment for pho. In 30 years of having pho in the U.S., I don't think I've ever been to a place that offered it. Awesome video.
That's cu most Vietnamese in the States came from Saigon in the south.
@@Jumpoable WHYS THAT
@@stevethea5250 Vietnam war
Phở Sài Gòn hoặc phở Hà Nội đều có hương vị đặc trưng cho mỗi miền. Người Việt Nam chúng ta nên tự hào về món phở này. Vì ngày nay có nhiều nước trên thế giới đã thưởng thức nó, và nó đã nổi tiếng.
I always thought pho had done sort of Chinese influence because they do have a beef broth soup. It's very interesting bit about the French soup, considering the amount of French influence in Vietnamese cuisine I wouldn't count it out as possibility. 👍
Thank you. I never knew the difference. I really appreciate these in depth educational views of your culture!!
🤗🤗
Went to vietnam and tasted both but preferred Hanoi Pho 👍🏼 I also noticed that the people in Hanoi are more kinder/warmer than the people in Saigon. I like the weather in Hanoi than Saigon as well. Inlike the coffee as well👍🏼
Love Pho - thanks for this informative video.
This video reminds me of the good old days, I usually went to the same Pho restaurant in Saigon which is called Pho Tau Bay, the owner of the restaurant never revealed their broth recipe but they cook it the Northern flavor, and lots of Southern people like me love that flavor, the broth is clear but well cooked with plenty of bones and they also had their own type of mix meat roll, they call it Giò Bó, which is the left over meat comes from all different parts after cut, that’s the most popular and how it creates the signature of the restaurant itself!
As a Cantonese speaker I always think there might be some connection between "Fan" and "Pho", thanks a lot for the clarification at the beginning.👍 traditional Cantonese Beef Fan is indeed quite similar to Northern Pho when it comes to broth and only scallions are used for garnish and no fresh beef nor lime available for the extra freshness found in South Pho.
I think Fun is better spelling for the canto pronunciation. Fan is closer to sounding like the word rice
my wife is vietnamese and she can understand a lot of Cantonese foods because it's very similar in the sound
@@thatvietguyonline 牛肉粉, 粉 (rice noodles).
Vietnamese and southern Chinese shared many cultural traits including cuisines.
@@ramanmonkey Technically it's FAN [fʌn] & FAAN [fa:n] but yeah sounds more like "fun" in English.
I am hoping someday I'll go back to Vietnam. I left Vietnam as a kid with my siblings before 1980. We were the boat people and refugees stranded in the middle of the ocean and Indonesia islands before coming to the United States. I learned a lot from your shows from watching RUclips. I plan to go there and experience it. Thanks.
I am not sure which version I get but Pho is the perfect food. The place I get it is a small mom and pop place owned by an elderly couple. The broth they make is great. The finished product is awesome.
Very informative video. I live in the states so it's interesting to see how some of the signature differences in pho from the north and south have found a way to become one here. Also, I want a bowl of pho now lol
Thank you for your devotion to creating high-quality and reliable videos.
You have indeed done an exceptional job in bringing Vietnamese culture to the world.
Please keep up the good work.
Thank you again and best regards.
PS. You should google the pronunciation of the word Southern.
It sounds like "suh·thrn" instead. :--)
As for me, Northern Pho and Southern Pho are 2 different dishes, each has its own taste. I love both and enjoy them in different ways. When eating Northern Pho, the broth is very important, it must be clear, light sweet, warm and keeping the nature favors of dry herb. Thus, I rarely use lemon (but vinegar) because it may affect the nature favors and the heavy sour may break the balance taste of broth. This fact is also the same reason why Northern Pho cannot used with fresh herb, because the heat and favors of broth must be kept. Vice versa, I cannot eat Southern Pho without black soyal sauces. Southern Pho is like a feast tray where I can enjoy plenty of topping, fresh herb and dipping sauce in my own way. The special thing of Southern Pho is the diversity without strict rule, each time I try Southern Pho, I may have a new experience. Some may prefer Northern stye and vice versa but in my view, it is unfair to compare them because they are different.
It's great for a cold winter day
Wow! Now I am craving pho! I am used to the southern style that my parents always made back when I was in the States but since I moved to Japan the pho is all northern style so I often make my own at home. Also, it is very difficult to buy real sriracha (Huy Fong brand) and hoisin sauce in Japan, I usually have to order it for 2-3x the price but it's so worth it lol. Love your videos! :)
Damn I can't imagine living in a place where I can't just go out and get southern style pho. But I guess you do get a boatload (hehe) of other dishes and delicacies in Japan.
Have you ever tried Three Mountains Sriracha? Funny, I always buy Huy Fong in the US but want to try Three Mountains from Thailand because in my mind that would be the more "authentic" product.
I LIKE IDN SAMBAL ASLI CHILLI SAUCE, SOMETIMES MORE THAN OG SRIRACHA, JUST DOESNT COME IN A SQUEEZY BOTTLE SO GET YOUR OWN
I'm a native vietnamese and i love northern phở, even though I live in Southern Central region (which is nearer to HCM city), partly because Northern Phở is softer and more fragrant in my opinion.
I've tried many bad pho in North, South Vietnam and US but the best Pho is always made at home.
@@markn6941 street pho is good enough for me. I've never tried homemade pho before so i can't really judge.
I don't know whether Pho Ha Noi or Pho Sai Gon is better, I don't really care. However, you made me very hungry and now I must look for a bowl of Pho asap. 😋😋
I'm a southerner and I never really liked phở until one day I ate at this small place in Da Lat where the owner is a northerner and their phở is amazing. I have been a lover of the northern style phở ever since.
Pho is delicious in both north and south. In the pho shops here in Melbourne, most are southern style, but there are so many different pho dishes to choose from. I plan to have some tonight. Thanks so much Van Vu for your wonderful videos and your beautiful smiles.
Great episode! I hope one day you'll go deeper into how the broth and the noodle was made. I personally love them both but lean a little towards the Northern one :D
there are plenty of clips on youtube for that
Would love to see a video like that, on how the North & South 'phos' are made!! Thank you! 🥣🥢🥣🥢😋
I've only had Pho in the US and Canada. Now, I def gotta try Pho in both regions of Vietnam. Thanks for the video!
Very interesting video. Definitely learned how different Northern Pho is and I guess I've been eating Southern Pho my whole life in North America
I’m from the south but much prefer northern pho. Much beefier flavor and not as sweet. 🙌🏻🙌🏻
In my family we most often had Southern style, as well as elsewhere I've been able to try it. I recently moved to Poland though, and the VN community here mostly comes from the North. I still enjoy it, but I honestly miss my condiments.
your comparison of the south and north pho is spot on. Great job.
You are so pretty, i was attracted by the title ... but ended up keep look at you. Nice description on the difference. I love Vietnamese food, i'll be flying to Vietnam, Saigon in May for work.
The Pho in Japan is so different than the ones in the US. then I realized the ones in the US are based on the southern Vietnamese version, and the one in Japan on the north. South is tastier.
In Europe it’s also mostly the southern version. For a long time I thought it was the authentic pho but then this video made me realize the differences between the north and the south. I guess Japanese usually prefer their food to be very light so the northern version is more popular. The southern one is definitely heavier and more satisfying haha.
@@Yu-oi2jm thats interesting to know that Europe is the southern version. As for the difference.. I think its simply because US and Europe's Vietnamese are mainly refugees from the South.. the ones in Japan are mainly recent work migrants from all over.. but I assume mainly northerners.
@@Yu-oi2jm In Europe its more like 50/50, western Europe is mostly southerners, while Eastern Europe+Germany is mostly northern vietnamese, especially the ex soviet block
Huh, makes me wonder when I tried pho at a certain restaurant and thought it was bland, it was probably northern pho
@@Yu-oi2jm That's absolutely not true at all. In Europe, apart from France, Pho is largely Northern Style - this is coming from someone who lives in the UK and have visited most of Europe. Even if you see hoisin and beansprouts on the table, you'll always see the option to order fried doughstick and the broth is much lighter and they surely use the northern wider noodle strand.
Amazing looking pho! Wish there were more Hanoi style pho available in Southern California. I also noticed pho in the US is usually served with the thin rice noodles sorta like Hu Tieu noodles and not the flat and wider noodles like in Vietnam. Interesting variations in different places.
I prefer thinner rice noodles like it is in the So Cal but fresh wider noodles is ok with me too. Both are good
Isn't Phoholic kinda northern?
You can get the noodle similar to VN by asking for fresh noodle or “banh pho tuoi’
@@preston74 No, south because of the veggies.
@@dangda-ww7de I'm not so sure we can use the vegetables scale here in stateside as they are expected side items by all. For me, if tai bam is an option, then I would likely lean towards it being a northern style pho. Phoholic, Dakao are the few that offers tai bam.
From Sydney Australia, the pho we have is like the mix of both North and south style. Lots of mint, basil. Long slice of onion. Meat balls. Tripe. Raw and cooked beef, tendon. I like to mixed some fresh chop chilli and soy souce as dipping souce.... Enough talk, got get me some pho now.
I'm currently in district 7 HCMC and my go to place is Pho Vietnam. They provide plenty of greens, lime, bean shoots and as a bonus a big pitcher of tea. From what I could see in your video the southern pho is healthier than its northern cousin. I pile on the mint and other greens. My first proper pho fix after 2 years of the covid travel disruption. I had a bowl of pho in Cairns Australia where I live and it was a pale imitation of the real thing. Pho 24 not as good as the real thing either IMO. I love the hit from the chili sauce but pay for it most days. lol
It's understandable! To survive in gastronomy business in Vietnam is like the best of the best. Outside of Vietnam, there are a lot amateur Vietnamese homecook chefs and other nationalities opening restaurants so you have to test each one of them to find out which one fits your liking.
I've had pho in Hanoi and Saigon (and even in central Vietnam), and I have to say that I much prefer the Hanoi version. I would agree that it is more minimal, but my impression was definitely not "less falvorful", just more of the "essence" of pho if you will. While I like all the typical Southeast Asian flavors I enjoy pho a bit more in the less is more fashion, and I never put in any lime, chili, sriracha or hoisin in it. I do enjoy all kinds of the typical green leaves, bean sprouts and onion though.
Yes I agree. To me the Hanoi pho feels more "European" haha. I don't know how to say it but it's purer, more delicate, more soothing. It would be perfect in a cold day. Meanwhile the Southern type is clearly more of a Southeast Asian dish with lots of herbs and many contrasting flavors.
Putting in hoisin & sriracha is literal blasphemy to the broth!!!!
You are spot on on the " less is more " concept of Ha Noi style pho, to which adding hoisin or Sriracha would consider a "disgrace" 😂 However in Hà Nội we do add garlic vinegar to beef phở, and lime juice (not leaves) to chicken phở , which enhance the flavors of the soup without ruining its elegant complexity.
note to self....stop watching food video after midnight. looks so good. ugh 🤤
I think the solution is to move to Vietnam. It is noon here. But Northern or Southern? :)
Haha Thank you!
@@tomdiesen4767 it’s a thought worthy to be entertained. Love Vietnamese food. (:
I love Hanoi food not just the Pho but all the food I have to my taste buds prefer to southern food. Also love the food I have had in Hoi An though I am not sure if that is representative of all of central Vietnam or not.
Good video. I learned a lot about Pho that I didn't know.
Here in the u.s., unless it's specified as northern pho, it's southern, even if called simply pho. And u.s. Southern pho comes hot enough to cook the raw tai. And the bread is rarely seen, and when it is it's called Chinese bread. Both tasty, but an American would think she'd been robbed if you tried to slip her northern pho lol.
Yeah the fried stick that is used in Northern phở has the same origin with the one in Chinese restaurant (history wise). But in Northern Vietnam the fried stick tends to be more crunchier and shorter. On the other hand, the Chinese style fried stick (dầu chá quẩy/ youtiao) tends to be longer, more oily and soft/slightly tender.
The pho you've tried in Saigon is one of those westernized ones, should use Pho Le in Saigon but it's always packed there so it might not be good for filming.
I love Pho. I used to eat it almost every day in Hawa'ii. Now, in Fort Lauderdale, Florida, I go to an excellennt Vietnamese restaurant called Pho Hoa. I believe, now with your description, that the owners are from the South of Vietnam. I aways learn something with you. Thanks for that!
Thanks for sharing! I'm glad my content is helpful for you ^^
Unfortunately the Vietnames restaurants here where I live make the mistake of short cutting the quality of their pho while unreasonably increasing the price to the point where people stop buying it. The remedy: Make a great pho, don't short cut anything, and charge a fair price that leaves you with a good profit for your efforts. My favorite restaurant that did that, moved to the east coast to be with family. I spent six months teaching myself how to make a perfect clear broth (the key to great pho) with the aid of RUclips and my culinary background. Tomorrow I will be 67 years old and will be having pho bo as it should be made. I can't wait....the broth is simmering now.
Why? I went to a pho shop that had just opened. It had murals painted on the walls of bowls of pho with all the condiments. I ordered a bowl and when it came, there was no basil, bean sprouts, cilantro, lime wedges, jalapeno slices, or hoisin sauce to dip the beef in. I asked pointing out the murals, and was given this answer: "Oh no, we no have that...too expensive." There's my point. The pho was $17 large bowl dac biet (with everything).
Here in Southern California I went to a Pho restaurant that serve Charred-Pork Pho! It was quite delicious!
If the pork was marinated, wouldn't it overwhelm the rich broth? Wonder which location? Typically it's a familiar dish called bun thit nuong, charred pork with vermicelli.
Here in Melbourne Australia the vast majority of cafes serve south style pho. Served with a side plate of bean sprouts and leavy greens. Bottles of sauces on the table. Always squeeze the Chilli sauce into the soup. But I did find a cafe in the city centre that served north style. As for napkins in Saigon, I remember seeing them on tables almost every time.
Thanks for sharing! For napkins, maybe it depends on each restaurant.
Hello. I am Korean. Nguoi han quoc. Now I am korea and I will be there soon. Thanks for useful information and I hope to see you on Utube still.
Chị bay ra bay vào liên tục. Thích quá thích quá 😊😊
Thank you for your wonderful videos! When visiting Vietnam from the west, is it safe to put the vegetables (that come on the side) into he pho since they are uncooked?
They are fine. If you’re unsure, ask sever to cook the veggies or ask for an bowl of broth to cook your own. It’s the ice in your ice tea that you should worry about
Ohh my gosh. Can't wait to eat pho in Vietnam!!!! Going for 2 weeks in June!!!
See you soon in Vietnam!!!!
Well done! commentary about spice/flavor is on point 👌🌶😋
The algorithm wins again. Thanks for Info I didn’t know I wanted/needed…
The broth of Northen Phở is so much better. Also the "Quẩy" is crunchier which is better to eat with Phở broth
Dung roi - I really miss getting quay with pho here in Australia as it's all southern, and they don't offer it. I sometimes go to the VN market before going to the Pho restaurant so I can b.y.o. my own quay :)
@@gerrym75 Yea for me, Phở without Quẩy is not completed dish :D
I love PHO!!
@Cô Hoa Xứ Huế 👌🏼👍🏼
@Cô Hoa Xứ Huế Totally agreed 💯💯💯
Having a big bowl of beef Pho in the winter is wonderful. 🍜❄️♥️🇻🇳
I’ve had pho in northern Vietnam, now my favorite food
Pho is the bomb! The broth is very tasty. I’m Filipino American. My son And I go to our Local Vietnamese restaurant especially when the weather is cold. Yum 🇵🇭🇺🇸
What The Pho finally has an episode on the history of pho. Are you sure pho is not originated from a person name Pho (Mr or Ms Pho)?
Kidding aside, the first time I eat pho Hanoi, I could not find hoisin sauce or bean sprouts anywhere on the table. But I have to agree, I love the clear broth of pho Hanoi or may be Nam Dinh....
Hoisin sauce is more common in the Southern. Thanks for your sharing!
I love Pho especially Vietnamese foods and they used a lots of veggies
Cool video, I have been wondering about north v south phở actually. Where we live in Saigon we are very lucky to have an incredible phở spot right around the corner. It’s one of those kinda street food but also kinda the downstairs of the owner’s house places that I love. I’m pretty sure this is my favorite phở, definitely southern style, which we tend to prefer. Personally I don’t use the hoisin and cholimex for it though. I find cholimex to be too sweet and not hot enough. I like to mix some lime, chili, and fish sauce in a dish and use that for dipping. One of the reasons I like this particular spot is the broth doesn’t really need any help, it’s great as is, so I rarely add anything to it.
I was in Danang once. I have to say I was disappointed with the pho there. Maybe I am just biased because I know where to go for the best pho in America.
Northern pho is far superior. All about the broth 😋. Add pickled garlic and lime . Quay and tra da on the side 👌
My pho is far superior because that's all I know all my life.
Love that you included Truong Sa Hoang Sa in the map❣️
Thanks for the great video. I am new to your channel, I absolutely love a big bowl of Pho. Keep the great videos coming.
Hi Van Vu ...you speak well and describe well...am pleasantly impressed compared to most Vietnamese that i have spoken to. Will Thumbs Up for you and load 10 Stars if the App allows...😉
As for the Northern and Southern Pho comparison...its valuable to me...and i thank you Van Vu.
I always eat the southern type of pho in America. I really wanna try the northern pho the beefier 🍲.
Em chịu, không ăn được phở miền nam. Em ở Đà Nẵng thì cứ ra mấy tiệm phở có chủ quán là người Bắc ăn thôi. Phở bò Nam Định em nghĩ là phở bò đỉnh nhất
Mình cũng chịu, cái nước dùng quá ngọt, mất cân đối của món ăn, không ăn được luôn. Người ở xứ nóng quanh năm họ ăn cái gì cũng bỏ đường vào hay sao ấy. Sợ
Phở có bỏ mì chính tôi không ăn đc
@@binhtran5201 vẫn còn hơn là bỏ đường vào đồ ăn mặn, kiểu không có trí tuệ cơ bản ấy
I can eat pho everyday, there's something about it that's just too comforting.
No matter which country I'm in, when I don't know what to eat, or if I'm hungover, I will go for pho (or a bun rieu if I don't want beef that day).
My friend who went to school in Hanoi once told me that older Hanoi folks used to say that southerners put all them bean sprouts & leaves in their pho because they didn't have enough beef in their broth, so they had to just eat salad in soup.
You forgot to mention CHICKEN PHO, which is a super Hanoi thing!
What The Pho you are the best on RUclips. I really enjoyed this video, also you have a charming personality as well. I will be looking forward to the next video.
Thanks for your support!!!
Pho sounds just like "feu" in pot-au-feu, and both dishes are cooked in a similar manner. Therefore, I believe pho was inspired by pot-au-feu. While colonization is never cool, the blending of two cultures always produces something amazing. The final product always seems to be more than the sum of its parts.
Rồi m ăn với bánh mì hay j mà giống??pháp của m có bột gạo đi rồi tính
I mean it literally says within the first few seconds of the video where pho originated...
Bên pháp bạn ăn phở với dao và dĩa à? Và bên đó ăn phở bằng đĩa phải không mà có cùng nguồn gốc vậy?
OH please. Do we STILL need to spread that BS theory in this post-colonial age...? One is a stew (which EVERY culture can do, because it's literally just boiling stuff in a pot), the other is a RICE NOODLE IN SOUP DISH. Let's see, do the French do rice noodles in soups, or do the Chinese eat that more??? Coffee, banh mi & kem karamel are from the French. That is IT.
As someone who hates beansprouts in any soups and wants a balanced taste in the broth, it has to be the Northern Pho for me. Also fried doughstick, crispy but spongy once soaked in the light but flavourful broth is just heavenly moreish. Pho is supposed to highlight the beefy taste, hence why it takes 8 hours to make. So why would you put tons of different veggies and sauce just to ruin the taste? That's like putting cream in a Cabonara.
Thanks for sharing your opinion!!!
Agree with you. As a Northern, we love the original taste so we don't add anything in Phở.
You are not force to put it in, the reason it’s on the side. Ever actually realize that? Pho can be enjoy the way you like, not the way other people like to eat it.
Pho describe the noodle/broth/meat and how they make it.
Side stuff doesn’t describe what Pho actually is.
So next time you eat pho, and see veggies and sauces. Don’t put it in, you are not force to do it, enjoy the noodle, the meat and the broth..
@@vinhmai8754 you do realise that’s one of the core differences between the phos from the two regions right? Take away the condiments and the veggies and Southern Pho is essentially just a slightly modified version of the original Pho. Most Southerners can’t eat Pho without putting Hoisin sauce in it and they complain Northern Pho is bland because we never put that in. Sorry but in my opinion, hoisin belongs to Chinese dishes, especially BBQ meat, definitely not Pho. This is my taste and preference, you obviously are free to have your own.
@@richbrook101
You basically just answer the question, what’s the different between North and South Pho.
Eating pho is not all about the side dishes…They don’t represent Pho at all..
To get the real taste of what pho and distinguish the different…
The broth and the noodle are the biggest indicators, not the side dishes…those are optional for eating pho…
But side dishes are different but in my opinion, they are not the biggest indicator of the pho between two side…
The Broth and the noodle are the biggest indicator..
cause people put in the sauce and vegetable and then compare the soup is not really comparing the two styles..
When you put side condiment/side vegetables inside something, you are telling the viewers how to eat the specific dish, not describing the different in taste…the taste of the pho is what pho is all about…
Fried chicken sandwich.
Do people compare the different when they add ketchup, ranch, sauce or condiments into the burger and compare?
They compare what’s is in front of them and not the side stuff, the bun and the chicken is what they compare.
Oh my ô môi. Oooops my oh my! I like both versions of phở. Great presentation!!!!
😃🥰👌
I tried both, both are good if eaten from a good restaurant but I prefer the southern one. All of those veggies blend really well together.