Hanoi is known for the original, cleaner style of pho. Northern or Hanoi-style phở typically has a clear, savory broth with restrained seasoning, rice noodles, beef, scallions, and herbs such as cilantro rather than a large assortment of toppings.
Pho emerged in northern Vietnam in the early 20th century, with Hanoi becoming its most famous urban center. The dish is also strongly associated with Nam Dinh Province, often described as an important birthplace of the pho tradition. Hanoi’s version became especially influential because its street stalls and restaurants established a recognizable northern standard.
Southern pho, commonly associated with Saigon, is usually sweeter and served with more accompaniments, including bean sprouts, Thai basil, sliced chili, hoisin sauce, and lime. That does not make it less authentic—it reflects regional taste and migration. Hue is better known for bun bo Hue, a separate spicy beef noodle soup, while Da Nang has its own noodle traditions.