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Northern-style pho

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Hi everybody -

Anyone have a line on Northern-style pho? Not that I don't love the Southern iteration, but I've been chasing the flavors I loved so much in Hanoi, to no real avail. Plus, it's always nice to have another option to suit your mood.

Thanks in advance for any tips!

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  1. Can you say more for those of us who like pho but wouldn't recognize different versions as northern vs. southern? What makes it northern-style?

    1. The broth tastes quite a bit different to me. It's more straightforwardly beefy, but with star anise/clove tones - not so much the perfumey herbiness of Southern pho. And in my experience, the noodles were wider and the broth clearer. There's also no use of basil or bean sprouts - green onion and some cilantro are there, but they're already in the broth, rather than on a tray to add as you choose. Also sometimes garnished with really thinly sliced white onion. Limes, red chilies, maybe fish sauce for add-your-own condiments (no Hoisin or Sriracha). Just thinking about it is making me a little more desperate.

      1. thanks for the information....I recently tried a new pho place (east coast) and had this style....soooo heavy on the star anise/clove.....I could barely eat it......definitely not to my liking, but I am glad to know now that it was correct.

        1 Reply
        1. re: MacshashRIP

          Interesting. I never had any bowls that blared with the spices, it was more of a subtle flavor - a background hint supporting that gorgeous beef taste. But every chef has his/her preference, I guess!

        2. This article refers to Hmong pho, could it be close to what you are looking for?

          http://www.thelinemedia.com/features/...