Pho

Allergens at a glance

• UsuallyFishFish sauce seasons the broth and sits on the table.
• SometimesSoyHoisin sauce on the table or on the side, mainly in southern-style pho.
• SometimesGlutenHoisin usually contains wheat; noodles and broth are normally wheat-free.
• SometimesSesameMajor hoisin brands contain sesame.

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Rarely vegetarian: the broth is beef or chicken. Phở chay exists, but ask how its broth is made.
• Often one of the easier choices for coeliac (celiac) diners, but ask about stock powder and skip the hoisin.
• Not halal as standard: the meat isn't usually halal-certified, though pork isn't part of the classic recipe.

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is pho?

Pho is a rice noodle soup in a long-simmered beef or chicken broth flavoured with charred onion, ginger, star anise, cinnamon and clove. It took shape in northern Vietnam in the early 20th century and spread south, where it picked up a bigger plate of herbs and table sauces. It's eaten at any hour, but breakfast is the classic time.

What's in it

• Broth: beef bones (or chicken), charred onion and ginger, whole spices, fish sauce and rock sugar
• Flat rice noodles (bánh phở)
• Meat: rare sliced beef, brisket, flank, tendon, tripe or beef balls; or chicken in phở gà
• Spring onion, white onion and coriander (cilantro)

Hanoi-style pho is plainer, with lime, chilli and maybe garlic vinegar on the side. Southern-style pho comes with a plate of bean sprouts, Thai basil, sawtooth herb and lime, plus hoisin and chilli sauce on the table.

Allergens and diets

Fish is the one to assume: fish sauce goes into the broth and is often on the table too. Beyond that, the bowl itself is fairly simple. Rice noodles are wheat-free and a traditional broth contains no soy, wheat or milk.

The risk is in what you add. Hoisin sauce, the sweet brown sauce in a squeeze bottle, normally contains soy and wheat, and the leading brands also contain sesame. You control that one: leave it out, or ask for the bottle so you can read the label. Some restaurants, especially outside Vietnam, build or boost their broth with stock powder or bouillon, which can contain wheat or other allergens, so coeliac diners should ask.

Beef balls (bò viên) are a processed product with added starch and seasonings, so ask about them separately if you're avoiding gluten. Meat broths mean pho isn't vegetarian, even if you skip the beef.

On the menu

Menus often combine the cuts, so phở tái nạm is rare beef and flank. Sizes run small, medium and large; in Vietnam a bowl is breakfast, abroad it's often a full meal.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.