Which citrus fruit is often served with pho?

Lime is the citrus fruit often served with pho. A wedge is usually placed on the side so diners can squeeze its tart juice into the broth, adding brightness and helping balance the soup’s savory, aromatic flavors.

Pho is commonly served with a separate plate of garnishes and condiments. Depending on the region and restaurant, it may include Thai basil, bean sprouts, sliced chili, cilantro, green onion, hoisin sauce, or chili sauce. Lime is especially useful because its acidity cuts through the richness of beef broth without overpowering the spices.

Lime is not cooked into the stock. Diners add it at the table, often after tasting the broth first. Lemon is sometimes offered as a substitute outside Vietnam, but it is not the standard pairing. Grapefruit and orange are not typical pho garnishes. Northern Hanoi-style pho generally uses a restrained garnish selection, while southern-style pho is more likely to arrive with a large plate of herbs, sprouts, chilies, and lime.