Are the bean sprouts in pho cooked?

November 5, 2025 •

4 min read

While raw bean sprouts are often served on the side, they are lightly cooked by the piping hot pho broth when added to the bowl. This practice is common in Vietnamese cuisine and provides a distinct, crisp texture that contrasts with the softness of the noodles and meat.

Quick Summary

Bean sprouts in pho are typically served raw on a garnish plate, intended to be cooked slightly by the hot soup. This technique preserves their crisp texture and fresh flavor. Diners add them to their bowl to achieve a specific, lightly-cooked crunch rather than a fully-cooked, soft vegetable.

Key Points

Not Pre-Cooked: The bean sprouts in pho are traditionally served raw on the side, not cooked in the broth before serving.
Heat-Blanched: When added to the bowl, the sprouts are lightly cooked by the residual heat of the boiling hot pho broth, softening them slightly while retaining their crunch.
Preserves Crisp Texture: Serving them this way is intentional, as it provides a crisp, fresh contrast to the soft noodles and savory broth that is essential to the pho experience.
Customizable for Diners: Diners control the level of doneness by how long they leave the sprouts in the hot soup, allowing for a personalized texture.
Exercise Caution for At-Risk Individuals: Due to potential foodborne bacteria, pregnant women, children, and the elderly should avoid raw or lightly-cooked sprouts and should ensure they are fully cooked.
Quick Blanching is a Safe Alternative: For at-risk individuals or those concerned about safety, a quick, one-minute blanch in boiling water at home is an effective way to enjoy sprouts in pho.

Understanding the Raw vs. Cooked Debate

Many diners are confused by the practice of being served raw bean sprouts alongside their steaming bowl of pho. Unlike ingredients pre-cooked in the broth, the sprouts' preparation method is a matter of preference and tradition. The short answer is that they are intended to be lightly cooked by the residual heat of the broth, but they are not fully cooked before serving. This approach is intentional, preserving their nutritional value and desired textural contrast.

The Purpose of Raw Bean Sprouts in Pho

Adds Texture: The primary reason for serving bean sprouts raw is to maintain their signature crunch. A soft, fully cooked sprout would become mushy and lose its textural appeal when mixed into the soup.
Enhances Flavor: The mildly sweet flavor of the mung bean sprouts complements the savory, complex flavor of the pho broth. The brief cooking time slightly mellows their raw taste without overpowering the delicate spices of the soup.
Temperature Control: Adding a handful of cool, raw bean sprouts can help bring the steaming hot broth to a more comfortable temperature for eating, preventing burns and allowing for a better dining experience.
Diner's Preference: Serving sprouts on the side allows each diner to customize their bowl. Those who prefer a crispier texture can add the sprouts last, while those who prefer a slightly softer bite can push them to the bottom of the bowl to cook longer.

How the Hot Broth "Cooks" the Sprouts

When you add the raw bean sprouts to the steaming hot broth, they are lightly blanched or scalded. The process takes less than a minute and is not a full, sustained cooking process. The sprouts retain their internal crispness while becoming slightly more pliable on the exterior. This quick exposure to heat is typically enough to kill most surface bacteria, but it is not a foolproof method for complete sterilization. This is a crucial distinction for individuals with compromised immune systems or other health concerns.

Comparison: Raw vs. Cooked Bean Sprouts


Feature	Raw (in Pho)	Fully Cooked (e.g., in Stir-Fry)
Texture	Crisp, fresh, and snappy.	Soft, wilted, and limp.
Flavor	Mild, slightly sweet, and earthy.	Subtler and more watery.
Preparation	Rinsed and served fresh on the side.	Boiled, steamed, or stir-fried for several minutes.
Nutritional Retention	Higher vitamin C and enzymes.	Some nutrient loss due to heat.
Food Safety Risk	Higher risk of bacteria like E. coli or Salmonella.	Significantly reduced risk of foodborne illness.

Important Food Safety Considerations

While most healthy individuals can safely enjoy bean sprouts lightly cooked in their pho broth, certain groups should exercise caution. The humid conditions required for sprouting are also ideal for the growth of harmful bacteria, including Salmonella and E. coli. This means that sprouts carry a higher risk of foodborne illness than other vegetables.

High-Risk Groups: The New South Wales (NSW) Food Authority and the CDC advise that children under 5, pregnant women, the elderly, and those with weakened immune systems should avoid raw or lightly cooked sprouts. For these individuals, consuming fully cooked sprouts is the safest option.
Best Practices for Home Cooks: If preparing pho at home, you can minimize risks by blanching your sprouts separately. Bring a pot of water to a rolling boil and immerse the sprouts for one minute before straining them. This quick step will ensure they are safe to eat while preserving some of their crispness.

How to Eat and Customize Your Bean Sprouts in Pho

Preparation: First, give your bean sprouts a quick rinse, even if they appear clean. While this won't eliminate all bacteria, it can help.
Add to the Bowl: Add the desired amount of sprouts directly into the hot pho broth. Push them down with your chopsticks or spoon to submerge them.
Timing is Key: Wait 30 seconds to a minute for them to warm and soften slightly. Do not add them all at once, as this can cool the broth too quickly. Add them in smaller batches as you eat to maintain the perfect balance of heat and texture.
Flavor Enhancement: Customize your bowl further with other traditional garnishes such as fresh basil, cilantro, and a squeeze of lime juice. Some diners also add hoisin or sriracha sauce for extra flavor.

Conclusion: A Matter of Personal Taste and Safety

Ultimately, whether the bean sprouts in pho are considered "cooked" depends on your definition. They are served raw but are instantly subjected to the high temperature of the broth, resulting in a lightly blanched texture rather than a fully cooked, soft one. This method is a hallmark of the dining experience, providing a vital textural and flavor contrast that many pho enthusiasts appreciate. For the average healthy diner, enjoying them in this traditional manner is perfectly safe. However, for high-risk individuals, opting for a fully cooked version is the recommended and responsible choice. Understanding this distinction allows everyone to safely enjoy their bowl of pho to its fullest.

Visit LovingPho.com for more tips on pho ingredients and preparation

Frequently Asked Questions

The bean sprouts in pho are served raw on a separate plate, and you cook them yourself by adding them to the hot broth in your bowl.

For most healthy individuals, it is safe because the hot broth lightly cooks the sprouts, but individuals with compromised immune systems, pregnant women, and the elderly should opt for fully cooked sprouts.

They are crunchy because they are only briefly exposed to the hot broth, which only slightly softens them. This retains their original crisp texture, offering a satisfying contrast to the soup.

Yes, many Vietnamese restaurants can accommodate this request. You can ask for them to be blanched or steamed separately to ensure they are fully cooked before adding them.

To get the best texture, add a small handful of sprouts into your bowl at a time. This allows them to quickly warm and soften without making them soggy, and prevents the broth from cooling down too much.

No, adding bean sprouts is a matter of personal preference. Some people enjoy the added crunch and freshness, while others prefer to omit them. It is your choice to customize your bowl.

The mild, earthy flavor of the raw sprouts becomes slightly sweeter and more integrated with the savory broth after being warmed. It's a subtle enhancement rather than a dominant flavor.