Two-bowl pho Phở hai tô
One order comes as two bowls: chewy rice noodles tossed with minced meat, crisp shallots, and black fermented-soybean sauce, and a clear, gently sweet broth to sip between bites.
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Go Vietnam describes savory-sweet meat, crisp shallots and cracklings, and black sauce in the chewy noodles, against a clear, gently sweet broth.
Vietnam Tourism’s culinary journey calls the broth light and subtly sweet, with little seasoning, and the noodles ivory-white and chewy rather than translucent.
How to enjoy it
Toss the dry bowl with the black sauce, herbs, lime, and chili, and sip the broth between bites. Go Vietnam also describes pouring some broth into the noodles.
Go Vietnam’s dry-bowl toppings are minced beef or shredded chicken, fried shallots, pork cracklings, and bean sprouts, finished with spring onion and cilantro. Lettuce, basil, lime, and chili come alongside.
VnExpress International prints fried pork fat, fried shallots, scallions, minced pork, beef or chicken, bean sprouts, basil, lettuce, coriander, and Gia Lai black sauce from fermented soybean. The broth is pork and beef bones, or chicken bones.
Go Vietnam’s broth is beef or chicken bones with charred ginger and charred onion, salt, and fish sauce, holding rare beef, beef balls, or chicken.
Vietnam.vn describes the noodles at one Nguyễn Văn Trỗi bowl as round, thin, and chewy.
Where to try it
Nguyễn Văn Trỗi in Pleiku is the pho street. Shops there run from early morning through midday, and some stay open all day.
At night the same bowl is on Điện Hồng food street, on Nguyễn Thiện Thuật and Trần Phú in Điện Hồng ward, which opened on 22 April 2026.