What type of noodles are used in pho?

Pho is made with rice noodles, known in Vietnamese as bánh phở. They are typically flat, soft noodles produced from rice flour and water, then added to the bowl before the hot broth and toppings.

The noodles are an essential part of pho’s identity, not merely a substitute for wheat noodles. Their mild flavor lets the broth, herbs, spices, and meat stand out, while their smooth texture works well with the long-simmered soup. Fresh noodles are common in Vietnam, and dried or semi-dried versions are widely sold elsewhere.

Noodle width can vary by region and restaurant. Northern pho is often associated with somewhat broader noodles, while southern preparations may use different widths and more abundant garnishes. Soba, egg, and wheat noodles belong to other noodle traditions; using them may create a new fusion dish, but it would not be the traditional noodle choice for pho.