Phở chiên trứng is deep-fried pho made with eggs. The name describes a preparation in which phở noodles are fried together with egg, creating a crisp or browned dish rather than the familiar noodle soup.
This variation appears in the “other phở dishes” family, which shows how flexible Vietnamese cooks can be with phở noodles. Related dishes include phở xào, made by sautéing noodles with beef and vegetables, and phở chiên phồng, a deep-fried version made without eggs that puffs into pillow-like shapes.
The egg is the key distinction in the name and preparation. It should not be confused with trứng tái, a poached chicken egg that may accompany ordinary soup pho, or with chicken phở, whose broth and meat use chicken. Phở’s familiar soup format developed in northern Vietnam in the early 20th century, but later regional cooking produced numerous non-soup versions.