What is Fatty in Pho? A Guide to the Rich Flavor

October 23, 2025 •

4 min read

According to traditional recipes, beef bones and marrow are simmered for hours to create the characteristic richness of the broth. So, what is fatty in pho is the rendered beef fat, gelatin from collagen, and specific cuts of meat that give the soup its signature mouthfeel and depth of flavor.

Quick Summary

The fat in pho comes from the slow-simmering of beef bones and marrow, as well as fatty cuts of meat like brisket. This process renders flavorful oils and gelatin into the broth, creating its iconic richness and silky texture. Patrons can also request 'fatty broth' (nuoc beo) for extra richness.

Key Points

Source of Fat: The fat comes primarily from slow-simmered beef bones, especially marrow and knuckle bones, which release tallow and collagen into the broth.
Fatty Cuts: Specific cuts of meat like fatty brisket (gàu) and crunchy flank (vè dòn) are often used to add both fat and texture to the soup.
Flavor Vehicle: Many of the spices and aromatic flavors in pho are fat-soluble, meaning the rendered fat layer holds and distributes a significant amount of the flavor.
Regional Differences: Southern pho typically has a clearer, less fatty broth than northern pho, where the fat is a more celebrated component.
Customization: For extra richness, you can request 'fatty broth' or nuoc beo on the side at many restaurants.
Mouthfeel: Collagen from the bones breaks down into gelatin, which contributes to the characteristic silky, mouth-coating texture of the broth.

The Essence of Pho: Where the Fat Comes From

The deep, complex flavor and silky mouthfeel of a high-quality pho are directly tied to the fat content, which is intentionally managed during the cooking process. Unlike broths where fat is meticulously skimmed for a clean finish, the fatty richness in pho is celebrated and controlled to achieve the desired effect. This fatty element, known as nuoc beo in Vietnamese, is the secret to its luxurious texture and flavor.

The Bone Broth: Foundation of the Fatty Flavor

The primary source of fat in beef pho is the long-simmered bone broth. Chefs typically use a combination of different beef bones to achieve the perfect balance of gelatin and fat.

Marrow Bones: Bones rich with marrow, such as shin bones, are a crucial component. As they simmer over many hours, the marrow melts and releases its rich, beefy fats and flavor into the broth.
Knuckle Bones: These bones are high in collagen, which breaks down into gelatin when cooked slowly. This gelatin gives the broth its signature body and 'mouth-coating' texture, adding to the perception of richness.
Tallow Rendering: The long simmering process renders the beef fat (tallow) from the bones. While some chefs will skim off excess fat to maintain clarity, many reserve it to be added back in, either for a richer broth or to be served on the side.

Fatty Meat Cuts: Additional Richness

Beyond the broth itself, the specific cuts of meat chosen contribute significantly to the fatty character of the soup. Some of the most popular cuts are prized specifically for their fat content.

Gau (Fatty Brisket): This cut of brisket contains a generous layer of fat that adds both flavor and texture to the pho. The fat becomes tender and luscious during the cooking process.
Gan (Tendon): While not a traditional 'fat,' cooked tendon becomes soft, gelatinous, and rich. It provides a unique, unctuous mouthfeel that complements the leaner meat cuts.
Ve Don (Crunchy Flank): A favorite among pho connoisseurs, this cut is a frilly mix of fat and lean meat that offers a pleasing, slightly crunchy texture.

The Role of Fat in Northern vs. Southern Pho

The way fat is handled in pho actually differs depending on its regional style. This is a key distinction that affects the overall flavor profile and richness of the final dish.

Comparison of Regional Pho Styles


Feature	Northern-Style Pho (Pho Bac)	Southern-Style Pho (Pho Nam)
Broth Clarity	Often more fatty and cloudy.	Typically clearer and more refined.
Broth Richness	Prioritizes a fattier stock for a robust flavor.	Focuses more on balancing sweetness and spices.
Use of Fat	Less emphasis on skimming, reserving the rendered fat.	Chefs are more likely to skim the fat for a more transparent broth.
Garnishes	Simpler garnishes, such as blanched green onions.	More complex garnish plate with fresh herbs, bean sprouts, and sauces.

Why the Fat is Important for Flavor

Many flavor compounds are fat-soluble rather than water-soluble. This means that the layer of oil on top of the pho, even if it is a thin sheen, holds many of the soup's aromatic spices and flavors, such as those from cinnamon, star anise, and ginger. Stirring the broth mixes these intense flavors back into the soup, enhancing the overall experience. For this reason, completely skimming all the fat can flatten the flavor profile, making it less satisfying for some diners.

Customizing Your Fatty Pho Experience

For those who crave extra richness, many restaurants offer a way to get more of the delicious fat. Asking for "fatty broth" on the side, or nuoc beo, is a common request among seasoned pho eaters. A small scoop of this concentrated flavor can be added to your bowl to dial up the richness to your personal preference.

Additionally, you can customize your order by requesting specific cuts of meat. A bowl ordered with gàu (fatty brisket) or a bowl of dac biet (special combination with various meats) will naturally have a higher concentration of fat and collagen-rich pieces.

Conclusion

The fat in pho is far from an accidental byproduct; it is a fundamental and intentional component that defines its rich flavor and unique mouthfeel. From the luxurious oil rendered from marrow bones to the specific fatty cuts of meat, each element contributes to the soup's complexity and comforting depth. The next time you enjoy a bowl, appreciate the glossy surface and rich texture as a testament to the slow, careful process that makes pho a cherished dish worldwide. For a deeper dive into Vietnamese cooking, the blog Viet World Kitchen offers excellent resources.

Frequently Asked Questions

A seemingly greasy or oily pho broth is not necessarily a bad thing; it's a sign of a flavorful broth made with rich beef bones and marrow. This rendered beef fat, known as tallow, carries many of the soup's essential spices and aromas.

Nuoc beo is the Vietnamese term for 'fatty broth' or the rendered oil that rises to the top of the pho pot. It is often skimmed off for clarity but is highly prized by some diners for the intense richness it adds when stirred back into the bowl.

No, gàu is a specific cut of brisket known for its generous layer of fat, which makes it much richer and more flavorful than leaner brisket. It provides a distinct texture and fattiness to the soup.

That depends on your preference. Skimming the fat will give you a clearer, lighter broth, but you will also remove some of the soup's flavor. You can skim most of it but reserve some to add back in later, or serve it on the side for customization.

The gelatinous texture comes from the collagen in the beef bones and tendons. During the long simmering process, this collagen breaks down into gelatin, giving the broth a rich body and a smooth, luxurious mouthfeel.

Yes, a bowl of pho with a higher concentration of fatty broth or fatty meat cuts will contain more calories than a leaner version. While standard pho can vary from 350-500 calories, large bowls with extra fat can reach 700-1200 calories.

The fat in pho, like all dietary fat, provides energy. While it adds rich flavor, it's also high in saturated fat and calories. For those watching their intake, it's possible to enjoy pho with leaner cuts of meat and by requesting a clearer broth.