In pho, herbs appear alongside broth, rice noodles, and meat.
Herbs are a defining part of the bowl’s balance. Depending on the region and restaurant, diners may encounter Thai basil, cilantro, Vietnamese coriander, mint, or other fresh greens. They contribute fragrance and freshness to a soup built around a long-cooked broth and filling noodles.
The core description of pho is broader than beef alone: the dish consists of broth, rice noodles, herbs, and meat. Beef is especially associated with phở bò, while chicken appears in phở gà. Regional recipes vary in garnishes, spices, cuts of meat, and the strength of the broth.
Herbs are sometimes confused with vegetables or toppings, but they are not optional trivia decoration in the standard definition. They are part of the ingredient profile that distinguishes pho from plain noodle soup. Lentils, seaweed, and cheese are not the canonical category listed with the dish’s basic components.