Finding the Best Pho in Paris: From Pho Tai to Pho Tron

Pho is often described as Vietnamese noodle soup, but that definition is too simple. A bowl of pho can be rare beef, cooked beef, chicken, vegetarian broth, garlic-sautéed beef, a hot stone bowl, or even a dry mixed version served with broth on the side.

In Paris, pho has become one of the most loved Vietnamese dishes. It is warm, fragrant, filling, and easy to enjoy at lunch or dinner. But if you look closely at a real pho menu, you will see that not all bowls are the same. Each type of pho has its own flavour, texture, and mood.

In Hanoi 1988 and Hanoi 1988 Sao Vang, pho is not treated as one single dish. It is a full menu of choices. Some bowls are classic and broth-focused. Some are richer and more aromatic. Some are lighter. Some are made for vegetarians. Some are served dry with sauce and broth on the side.

Here is a simple guide to the main types of pho in Paris, what makes each one special, and which Hanoi 1988 address serves it.

What makes a good bowl of pho?

A good bowl of pho begins with the broth. The broth should be clear but deep, light but not thin. It should carry the fragrance of spices, bones, herbs, and slow cooking. The noodles should be soft and smooth, but still hold their shape. The meat should feel connected to the bowl, not added as an afterthought.

In Hanoi-style pho, the broth is especially important. The flavour is usually clean, balanced, and restrained. Instead of relying on heavy sauces, a good bowl lets the broth, rice noodles, herbs, and beef or chicken work together.

That is why choosing the right type of pho matters. If you want something classic, order rare beef. If you want comfort, order beef stew pho. If you want something light, order chicken pho. If you want something fresh and different, order dry mixed pho.

Pho Tai Chin: rare and cooked beef together

Best for: people who want more texture in one bowl 

Where to order: Hanoi 1988 Sao Vang, 16 Rue le Regrattier

Pho Tai Chin combines rare beef and cooked beef in the same bowl. It is a good middle choice if you cannot decide between Pho Tai and Pho Chin.

The rare beef gives tenderness. The cooked beef gives more bite and structure. Together, they create a fuller beef phở experience.

Order this if you already know you like pho and want a more complete beef bowl.

Pho Tai: the classic rare beef pho

Best for: first-time pho eaters, broth lovers, classic beef pho fans

Where to order: Hanoi 1988, 72 Quai des Orfèvres; Hanoi 1988 Sao Vang, 16 Rue le Regrattier

Pho Tai is one of the best bowls to order if you are new to pho. It is made with rare beef slices that gently cook in the hot broth. The result is tender, clean, and beef-forward.

This bowl is simple, which is exactly why it works. There are no heavy flavours hiding the broth. If the broth is good, Pho Tai will show it immediately.

Choose Pho Tai if you want to understand the basic beauty of Vietnamese pho: rice noodles, clear broth, fresh herbs, and tender beef.

"Amazing pho tai & nem ga. Very authentic northern vietnamese food... Will be dreaming of this place." 

"The meat was incredibly tender, and the broth was fresh and sweet... making it a perfect match for Asian palates." 

Pho Chin: cooked beef pho

Best for: diners who prefer fully cooked meat 

Where to order: Hanoi 1988 Sao Vang, 16 Rue le Regrattier

Pho Chin is made with cooked beef instead of rare beef. It is softer, warmer, and more familiar for diners who do not like rare meat.

This is a good option for children, cautious eaters, or anyone who wants a comforting beef bowl without the texture of rare slices. It still gives you the depth of beef broth, but the meat feels more traditional and fully cooked.

Pho Ga: lighter chicken pho

Best for: chicken lovers, light lunch, people avoiding beef 

Where to order: Hanoi 1988, 72 Quai des Orfèvres; Hanoi 1988 Sao Vang, 16 Rue le Regrattier

Pho Ga is chicken pho. It is lighter than beef pho but still warm and comforting. At Hanoi 1988 Sao Vang, diners can choose chicken breast or chicken thigh.

Chicken breast is cleaner and lighter. Chicken thigh is richer and more flavourful. Both are good choices if you want pho without beef.

Choose Pho Ga for lunch, for a lighter dinner, or when you want something gentle but satisfying.

Pho Chay: vegetarian pho

Best for: vegetarians, vegans, lighter eaters 

Where to order: Hanoi 1988, 72 Quai des Orfèvres; Hanoi 1988 Sao Vang, 16 Rue le Regrattier

Pho Chay is the vegetarian version of pho, made with tofu, mushrooms, and vegetable broth. A good vegetarian pho should still feel like a real broth dish, not just noodles with vegetables.

The mushrooms bring depth. The tofu adds protein. The vegetable broth keeps the bowl light and clean.

Choose Pho Chay if you want a plant-based bowl that still keeps the comfort and structure of pho.

Pho Tron: dry mixed pho

Best for: warm weather, lunch, peope who like texture and sauce 

Where to order: Hanoi 1988, 72 Quai des Orfèvres; Hanoi 1988 Sao Vang, 16 Rue le Regrattier

Pho Tron is different from classic pho. It is not served as a full soup bowl. Instead, the rice noodles are mixed with herbs, vegetables, protein, and house sauce. A hot broth is served on the side.

This version is fresh, colourful, and more texture-driven. It works well for people who like bun or bo bun-style dishes but still want pho noodles.

Choose Pho Tron if you want something lighter, fresher, and less soupy.

"The pho was perfect! The taste and quantity of this dish was enough for a dinner for me." 

Which pho should you choose first?

If this is your first time eating pho, start with Pho Tai. It is the clearest way to taste the broth.

If you want something richer, choose Pho Bo Sot Vang. If you like bold flavour, order Pho Sao Vang or Pho Ha Noi Garlicky. If you prefer chicken, choose Pho Ga. If you are a vegetarian, choose Pho Chay. If you want something different, try Pho TNT or Pho Tron.

For a central Paris meal near the Seine, go to Hanoi 1988, 72 Quai des Orfèvres. For the widest pho selection, go to Hanoi 1988 Sao Vang, 16 Rue le Regrattier.

FAQ About Pho

What is the best pho for beginners?

The best pho for beginners is Pho Tai, or rare beef pho. It is simple, classic, and lets you taste the broth clearly.

What is the difference between Pho Tai and Pho Chin?

Pho Tai is made with rare beef that cooks gently in the hot broth. Pho Chin is made with fully cooked beef. Pho Tai is more tender, while Pho Chin feels more familiar.

What is Pho Tron?

Pho Tron is dry-mixed pho. Instead of being served as a full soup, the noodles are mixed with herbs, vegetables, protein, and sauce. Hot broth is served on the side.

Is there vegetarian pho?

Yes. Pho Chay is vegetarian pho made with tofu, mushrooms, and vegetable broth. It is available at both Hanoi 1988 restaurants in Paris.

Where can I eat pho in Paris?

You can eat pho in Paris at Hanoi 1988, 72 Quai des Orfèvres, 75001 Paris, and Hanoi 1988 Sao Vang, 16 Rue le Regrattier, 75004 Paris.

Which Hanoi 1988 address has the most pho options?

Hanoi 1988 Sao Vang has the widest pho selection, including rare beef, cooked beef, beef stew, garlic beef, chicken, vegetarian, hot stone pot, and dry mixed pho.

Ready to experience the dish the way it is meant to be enjoyed? Pho is available at Hanoi 1988 across its Paris locations. To reserve a table or explore the full menu, visit viet-eat.com.