Which regional style of pho is also called Saigon pho?

The regional style of pho also called Saigon pho is Southern pho.

In Vietnamese, this style is commonly called phở Nam, meaning southern pho, or phở Sài Gòn, meaning Saigon pho. The labels refer to the culinary tradition associated with southern Vietnam, especially Ho Chi Minh City, whose former name was Saigon.

Southern pho is often distinguished from northern pho by a sweeter and sometimes cloudier broth. Restaurants commonly serve it with a larger assortment of fresh herbs, bean sprouts, sliced chili, lime, and sauces such as hoisin. Diners can add these accompaniments to adjust the soup’s sweetness, heat, acidity, and aroma.

Northern pho, by contrast, is associated with Hanoi and is generally described as more restrained, with a clear, savory broth and fewer table-side garnishes. These are broad regional tendencies rather than rigid rules: individual cooks and restaurants vary, and central Vietnamese versions also exist. The common mix-up is treating “Saigon pho” as a separate fourth regional category; it is a southern style name.