Pho is built from four main parts: broth, rice noodles, protein, and lots of fresh garnishes.

Core components of pho

  • Broth : Clear, aromatic stock (most often beef or chicken) simmered with:
    • Onion and ginger (usually charred first)
    • Warm spices like star anise, cinnamon, cloves, coriander seeds, and sometimes cardamom or fennel
    • Fish sauce and a touch of sugar/rock sugar for balance
  • Noodles : Flat white rice noodles (bĂĄnh phở), medium to wide, cooked just until tender and “slippery,” not mushy.
  • Protein :
    • Beef versions (phở bĂČ): thinly sliced rare steak, brisket, flank, tendon, tripe, meatballs, or a mix
    • Chicken versions (phở gĂ ): poached or shredded chicken
    • Modern spins can use pork, shrimp, tofu, or just vegetables.

Toppings and garnishes

On the table you usually get a small “garden” of fresh add‑ins:

  • Fresh herbs: Thai basil, cilantro, sometimes mint
  • Bean sprouts
  • Lime wedges
  • Sliced chiles (Thai bird chili or jalapeño)
  • Sliced onions and/or scallions

These get added to the bowl bit by bit so you can customize each spoonful.

Sauces and condiments

On the side you’ll almost always see:

  • Hoisin sauce (sweet-savory, often for dipping meat)
  • Chili sauce such as Sriracha or chili paste
  • Extra fish sauce at some shops

Some people swirl sauces straight into the broth; others dip meat on the side—either way is normal.

Putting it all together

A typical bowl looks like this:

  1. Noodles go in the bowl.
  2. Cooked meats (and very thin raw beef if using) are arranged on top.
  3. Piping hot broth is poured over so the beef just cooks through.
  4. You add herbs, sprouts, lime, and chili to taste, then adjust with sauces.

In short, what goes in pho is: a fragrant spiced broth, rice noodles, your choice of meat (or veg), plus a big handful of fresh herbs, sprouts, lime, and chili to make it your own.