Which kind of basil is added to southern pho?

Thai basil is the kind of basil commonly added to southern pho.

Southern-style pho, associated especially with Saigon and southern Vietnam, is often served with a separate plate of fresh accompaniments. Thai basil, Vietnamese rau húng quế or húng quế, adds a sweet, peppery, lightly anise-like aroma that contrasts with the rich broth and soft rice noodles.

The garnish is one of the clearest differences between southern and northern presentations. Southern bowls commonly arrive with bean sprouts, Thai basil, lime, chilies, hoisin sauce, and chili sauce. Diners tear or add the herbs at the table, so the leaves remain fresh and aromatic instead of cooking completely in the broth.

“Basil” can cause confusion because several plants are used in Southeast Asian cooking. Thai basil is not identical to Mediterranean sweet basil, and holy basil has a more peppery, clove-like profile. Northern pho usually has a more restrained garnish selection and traditionally does not emphasize the same herb plate.