What is the Vietnamese name for extra-fatty pho broth?

Extra-fatty pho broth is called nước béo. The Vietnamese phrase literally means “fatty liquid,” describing a richer broth or an added layer of beef fat.

Traditional pho broth is simmered from beef bones, meat, and aromatics such as charred onion, ginger, star anise, and cinnamon. Cooks often skim the surface to clarify the broth, but diners who prefer a fuller, heavier mouthfeel can request nước béo. It is especially associated with older northern-style pho customs and is commonly served with scallions.

Nước béo is not a seasoning sauce. Fish sauce is nước mắm, while tương đen is dark hoisin-style sauce. The phrase also should not be confused with a particular cut of beef: it refers to the broth’s fat content. A related traditional accompaniment is hành dấm, vinegared white onion, whose sharp acidity can balance the richness of the fatty broth.