Earliest Memories of Pho
I’ve enjoyed pho in many cities around the world—Paris, Brussels, The Hague, Saigon, Houston, Toronto, New York, and more. Some bowls were unforgettable, while others weren’t as remarkable. The best pho around the world always features a rich, aromatic broth, perfectly cooked noodles, and high-quality meat. These are the key ingredients I’ve savored in each of these cities. Discovering the best pho around the world has become an exciting part of my ongoing culinary journey. Additionally, I continue to seek new pho spots wherever I go.
My earliest pho memory outside Vietnam takes me back to Paris, where I ate at Pho 14 in the 13th arrondissement as a child. Back then, Paris boasted a vibrant Vietnamese community, and pho restaurants thrived. The pho I had at Pho 14 was incredibly flavorful. The broth was rich and fragrant, and the noodles were perfectly cooked. It was so delicious that it left a lasting impression on me. This experience marked the first time I encountered what I now consider the best pho around the world. After that, I sought out pho wherever I went.
Pho in Europe
Recently, I returned to Pho 14, but both the taste and quality have downgraded. Overall, I’ve had mixed experiences with pho in Europe. In Brussels, I enjoyed pho that was decent—better than average—but not particularly memorable. In The Hague, the quality disappointed me. The broth lacked depth, and the meat wasn’t well-prepared. It felt more like a generic noodle soup, rather than the comforting, aromatic dish pho should be. Finding the best pho around the world in Europe can be challenging, but it’s worth the effort. Still, I always keep looking for that perfect bowl.
Years ago, I spent time in Saigon, where I had pho for breakfast. I sat on those tiny, iconic plastic chairs. The seating wasn’t exactly comfortable, but the broth was hot and fragrant. The noodles were soft yet firm enough, and every bite tasted alive with flavor. That bowl made me forget everything else, and it reaffirmed why Saigon’s pho is known for being some of the best pho around the world. Furthermore, it was a great reminder of how local pho experiences can surpass expectations.
Pho in North America
In the Greater Toronto Area, I’ve tried pho at Pho Linh, Linh Anh Vietnamese Cuisine in Scarborough, and Nam 2 in Unionville. These were solid choices for a time, offering above-average broth and good-quality meats. However, in recent years, I’ve noticed a decline. The broth has thinned out, and the meat isn’t as tender or flavorful as it once was. While Toronto offers a variety of pho options, I still find it challenging to find the best pho around the world here. Consequently, I continue my search for that perfect bowl.
Just when I thought I had found all the best pho bowls, I stumbled upon one of the most surprising pho experiences in New York City. At 5ive Spice Taco & Banh Mi on Mulberry Street, I was initially skeptical. The space looked trendy, and a famous Hong Kong actor’s photo on the wall made me think it might be all hype. Still, I ordered their 5IVE SPECIAL to go—and I’m glad I did. Even reheated in my hotel room, the pho was fantastic. The boneless braised short ribs had a deep marinade and were incredibly tender. The noodles had just the right amount of chew. The beef balls were fresh and bouncy. The real star was the broth. It was rich, aromatic, slightly sweet, and bursting with layered spices and umami. It had everything I look for in pho—depth, balance, and soul. If you are in New York City and want to try 5ive Spice Taco & Banh Mi, you can visit their site: 5ive Spice Taco & Banh Mi.
How I Enjoy Pho
Years ago, I spent time in Saigon, where I had pho for breakfast. I remember sitting on those tiny, iconic plastic chairs. While the seating wasn’t the most comfortable, the broth was hot and fragrant. The noodles were soft but not soggy. Every bite was filled with flavor. That bowl made me forget everything else, and it reaffirmed why Saigon’s pho is known as some of the best pho around the world. Therefore, my love for pho grew stronger with every bowl I tried.
Regardless of whether I’m eating pho in Vietnam, Europe, or North America, I almost always pair it with an avocado milkshake or a tall glass of iced Vietnamese coffee. The chill and creaminess of the avocado, or the bold, bittersweet kick of the coffee, complements the hot, savory broth perfectly. This combination always enhances the experience and makes it feel complete. However, sometimes, I skip the cold iced Vietnamese coffee or avocado smoothie to save room for a delightful Vietnamese dessert called Chè Ba MĂ u. This three-color dessert is made from mung bean paste, coconut milk, and red beans. It’s the perfect sweet ending to a satisfying bowl of pho. Refreshing and comforting, it offers a wonderful balance to the savory flavors of pho.
Pho isn’t just a dish—it’s a journey. From steamy bowls on plastic chairs in Saigon to unexpected delights in New York, each one tells a story. The best pho around the world is a dish that brings comfort and joy no matter where you are.Read more on the Chipmunk On The Hunt blog for inspiration and ideas.
