Which region of Vietnam is known for a sweeter, more robust pho broth?

Southern Vietnam is known for a sweeter, more robust style of pho broth. Southern pho, often called phở Nam or Saigon pho, is generally fuller and more heavily accompanied than the lighter northern style.

Northern Vietnamese pho is traditionally associated with a clear, savory broth and a restrained selection of garnishes. Southern versions commonly use more spices and may include sugar or rock sugar, producing a sweeter profile. The broth can also appear cloudier and richer, depending on the recipe and cooking method.

The regional difference became especially pronounced after the 1954 division of Vietnam, when many northern migrants carried pho traditions south. Southern cooks adapted the dish to local tastes and commonly served it with mung bean sprouts, fresh herbs, lime, chili, hoisin sauce, and other additions. “Southern Vietnam” is the best canonical answer; the Mekong Delta is part of southern Vietnam but is not the standard regional label for this contrast.