Phở chua (sour pho) from Lạng Sơn

Fact: Phở chua is associated with the cuisine of Lang Son province.

Phở Chua (Sour Pho): Basic Information

Pronunciation

/fuh chwah/

Alternative Name(s)

Dish Type

Dry noodle dishes, rice dishes

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

Phở Chua (Sour Pho): Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northeast Vietnam

Associated Region

Lang Son, Ha Giang, Cao Bang

Phở Chua (Sour Pho): Ingredients and Preparation

Main Ingredients

Phở noodles, char siu or chicken, pork liver, cucumbers, sweet potatoes, herbs, and tamarind or vinegar-based dressing.

Main Cooking Method

Boiling, pan-frying, deep-frying, and tossing.

Preparation Process

Marinating and pan-frying pork to make char siu
Making shoestring sweet potato fries
Making the dressing
Boiling the noodles
Assembling phở chua

Phở Chua (Sour Pho): A Deep Dive

Cultural Significance

Delicacy of many Northeast provinces, especially Lang Son

Taste

Sour and savory

Texture

Soft phở noodles, tender meat, crunchy herbs, crispy sweet potatoes

Aroma

Rich

Color

Various colors, such as white, green, yellow, reddish-brown, etc.

Serving Style

Mixed in a bowl and eaten with a spoon and chopsticks

Serving Temperature

Warm or at room temperature

Accompaniment

Chili peppers, lime juice, black pepper
Prawn crackers or fried wontons
Additional herbs

Occasions

N/A

Seasons

Year-round

Special Diets

Non diet-specific

Calories

Unspecified

Popularity

Northeast Vietnam

Popular Similar Dishes

Bún Thịt Nướng
Phở Chấm
Bún Bò Nam Bộ
Bún Chả
Liangpi
Hiyashi Chūka
Phở Trộn

Popular Dining Area

Restaurants and local households.

Phở chua, literally “sour phở,” is a Vietnamese noodle dish hailing from the mountainous Northeast region. It is a specialty of Lang Son province, but nearby provinces, like Ha Giang and Cao Bang, also offer this exotic delicacy.

Despite the name, phở chua doesn’t have much in common with traditional phở. This noodle dish isn’t served in a broth but rather tossed in a sour sauce or dressing like a noodle salad.

In addition, phở chua uses a different type of rice noodle and features numerous toppings.

There are conflicting theories about the origin of phở chua. Apparently, this Lang Son specialty is either an adaptation of Hanoi-style phở or a culinary borrowing from China, which borders Vietnam in the Northeast region.

Stay tuned for more interesting facts about phở chua, such as its main ingredients, advantages, and disadvantages. I will also cover some frequently asked questions about phở chua and recommend similar dishes,

Key Points

Phở chua is a Vietnamese noodle dish with roots in the Northeast region, especially in Lang Son province.
Phở chua consists of chewy phở noodles, herbs, char siu, shoestring sweet potato fries, and various toppings tossed in a sour dressing.
Phở chua was either inspired by Chinese cuisine or phở from Hanoi.
Phở chua can have different ingredients when served outside its home region.

What Is Phở Chua Made of?

Phở chua has the following 4 types of ingredients:

Ingredients	Description
Phở noodles	Smaller, chewier, and sturdier than regular phở noodles
Sauce/ Dressing	Made from duck broth (ideally) or water, tamarind or vinegar, fish sauce, soy sauce, oyster sauce, sugar, scallions, ginger, tapioca starch, etc.
Toppings	Traditional protein choices: Char siu (Cantonese-style BBQ pork, but made by pan-frying, not roasting), Lạng Sơn roast duck, and fried pork liver Additional protein choices for versions outside Northeast Vietnam: Shredded chicken and chicken offal (intestines and liver) Vegetables: Cucumbers and fragrant herbs Others: Sweet potato shoestring fries, roasted peanuts, pickled papayas, and fried shallots
Add-ons	Bird’s eye chili pickled with sliced bamboo shoots The fruit of mắc mật (a local plant known scientifically as Clausena indica) Extra duck broth or roast duck juice Fried pork fat mixed with dried pepper or shacha sauce (used in variations outside Northeast Vietnam)

While phở chua enjoys a robust flavor profile coming from the diverse collection of ingredients, it also has several shortcomings.

Pros and Cons of Eating Phở Chua

Phở chua has the following upsides and downsides.

Pros

Flavorful experience: Thanks to its ingredients, phở chua offers various tastes, like sourness, savoriness, spiciness, and sweetness.
Appetite stimulant: The sourness of phở chua is excellent at stimulating the appetite, making this noodle dish a good choice for people who may have a reduced desire to eat.
Nutritional value: Phở chua is a nutritious dish full of protein, carbs, fiber, and antioxidants derived from fresh vegetables, herbs, and meat.
Culinary discovery: Phở chua is one of the most famous dishes from Vietnam’s Northeast region.

Cons

Availability: Phở chua isn’t as readily available as traditional phở, especially outside of Vietnam, and its required ingredients might be difficult to purchase.
Heaviness: The large amount of rich toppings in phở chua may discourage some people from trying it.
Dietary restrictions: Phở chua isn’t a suitable dish for vegans and vegetarians, and substituting non-vegetarian ingredients with plant-based ones can compromise the flavor of the noodle dish.
Balance of flavors: Achieving the right balance of sourness without overpowering the other flavors can be challenging.

After presenting you with the strengths and weaknesses of phở chua, I will delve into frequently asked questions about this phở variant.

Phở Chua FAQs

Yes, phở chua is typically served with spicy condiments like bird’s eye chilies or fried pork fat mixed with shacha sauce; therefore, it can acquire a highly fiery flavor.

Besides Northeast provinces like Lạng Sơn and Cao Bằng, you can find eateries offering phở chua in big cities like Hanoi and Ho Chi Minh City.

Yes, people in Lạng Sơn and neighboring provinces often include phở chua in wedding banquets or Tet holiday feasts.

Similar Dishes of Phở Chua (Sour Pho)

Bún Thịt Nướng

Bún thịt nướng is a Vietnamese dish from the southern region, consisting of rice vermicelli, grilled pork, fresh herbs, and nước chấm.

Phở Chấm

Phở chấm is a Vietnamese dish with phở noodles, chicken, herbs, broth, and dipping sauce kept on separate plates.

Bún bò Nam Bộ

Bún bò nam bộ is a Vietnamese dish of stir-fried beef with rice noodles, mixed with various herbs, bean sprouts, peanuts, fried shallots, and a tangy fish sauce dressing

Bún Chả

Bún chả is a traditional Vietnamese dish of Hanoi with grilled pork soaked in a diluted fish sauce to serve with rice noodles and greens.

Phở Trộn

Phở trộn is a Vietnamese noodle dish in Hanoi with phở noodles, chicken or beef, roasted peanuts, herbs, and a sweet and sour sauce.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.

Phở Chua (Sour Pho)