Pho gà is chicken pho (gà means chicken in Vietnamese). It uses a lighter, clearer chicken bone broth rather than the beef bone broth of standard pho bò (beef pho). The toppings are shredded chicken rather than beef cuts. Pho gà is considered a lighter, more delicate option than beef pho. It is popular in northern Vietnam and commonly available alongside pho bò on most pho menus.

← Guides · By Ray Lei · Published 2026-11-14

What do the words on a pho menu mean (tái, chín, nạm, gầu, bò viên)?

Q: What does tái mean on a pho menu?

Tái means rare sliced beef. The beef is sliced thin and placed on top of the noodles raw; when the boiling hot broth is ladled over the bowl, the beef cooks briefly in the residual heat. The result is barely cooked, tender, and slightly pink. It has a silky texture distinct from fully cooked beef. Tái is one of the most popular pho options in Vietnamese pho restaurants.

Q: What is the difference between nạm and gầu in pho?

Both nạm and gầu are cuts of beef brisket, but from different parts. Nạm is flank or brisket from the leaner part, with a slightly firmer, more fibrous texture. Gầu is fatty brisket (sometimes called well-done fatty brisket or flank with fat), which is richer, softer, and more unctuous. If you like tender, fatty, gelatinous textures, gầu is the more indulgent option. If you prefer leaner beef with more chew, nạm is the choice.

Q: What does đặc biệt mean on a pho menu?

Đặc biệt means special — the special combination. Ordering pho đặc biệt means you get everything: typically tái (rare sliced beef), chín (well-done beef), nạm (brisket), gầu (fatty brisket), gân (tendon), and sách (tripe) all in one bowl. It is the most generous option on most pho menus and gives you the opportunity to try multiple textures in a single order.

Q: What are the pho condiments on the table?

Pho is typically served with a side plate of fresh condiments: giá (bean sprouts), rau thơm (Thai basil), ngò gai (culantro/sawtooth herb), and chanh (lime wedges). On the table you will find hoisin sauce (tương hoisin) and sriracha (tương ớt) for adding to the soup or using as a dipping sauce. Squeeze the lime into the soup to brighten the broth. Add bean sprouts for crunch. Add hoisin and sriracha to a small side dish for dipping the beef — not necessarily stirred into the whole bowl.

A pho menu is a vocabulary list of beef cuts and doneness levels. Tái is rare sliced beef added raw to the boiling broth. Chín is well-done beef. Nạm is lean brisket. Gầu is fatty brisket. Gân is tendon. Bò viên is beef meatballs. Đặc biệt means everything. See the table below for the full breakdown.

Ordering pho at a Vietnamese restaurant should be simple — it is essentially one dish with a few variations. But the menu vocabulary can be opaque if you are not familiar with the Vietnamese names for different cuts and preparations of beef. Most pho menus list their options as combinations: tái nạm (rare beef and brisket), tái gầu (rare beef and fatty brisket), or đặc biệt (the special, which includes everything).

Once you understand the vocabulary, pho ordering becomes straightforward. The noodles (bánh phở, flat rice noodles) and broth (nước dùng) are always the same. What changes is the topping: which cut of beef, at which level of doneness. This guide focuses specifically on pho vocabulary — for broader Vietnamese menu vocabulary, see the Vietnamese menu reading guide.

Pho beef options explained

Vietnamese	Romanization	What it is	Texture	Allergen notes
Tái	tai	Rare sliced beef; placed raw in the bowl and briefly cooked by the hot broth	Silky, tender, barely cooked; slightly pink	Beef; raw/rare — not suitable for certain medical conditions
Chín	chin	Well-done beef; fully cooked sliced beef simmered in the broth	Firm, slightly chewy, fully cooked	Beef
Nạm	nam	Flank or lean brisket; long-simmered in the broth until tender	Firm, slightly fibrous, lean	Beef
Gầu	gau	Fatty brisket; brisket with more fat and connective tissue, slow-simmered	Rich, gelatinous, soft, unctuous	Beef
Bò viên	bo vien	Beef meatballs; springy balls made from ground beef with starch	Springy, bouncy, dense	Beef; starch (may contain wheat — verify)
Gân	gan	Beef tendon; long-braised until gelatinous and translucent	Soft, gelatinous, jiggly; almost melts in the mouth	Beef
Sách	sach	Beef tripe (stomach); chewy sliced stomach lining	Chewy, slightly textured	Beef (offal)
Tái nạm	tai nam	Combination: rare sliced beef + lean brisket	Two textures: silky tái + firmer nạm	Beef
Đặc biệt	dac biet	Special combination — includes tái, chín, nạm, gầu, gân, sách	All textures: rare, cooked, braised, gelatinous, chewy	Beef and offal
Pho gà	pho ga	Chicken pho; lighter broth, shredded chicken instead of beef	Light, clean; chicken is tender and mild	Chicken

Sizing terms

Vietnamese	Meaning
Nhỏ	Small
Vừa	Medium (regular)
Lớn	Large
Tô	Bowl (generic term — the standard serving vessel)

Pho condiments table

Vietnamese	English	How to use
Giá	Bean sprouts	Add to soup for crunch; they cook slightly in the hot broth
Rau thơm	Thai basil	Tear leaves and add to soup for aroma
Ngò gai	Culantro (sawtooth herb)	Stronger cilantro-like herb; add directly to soup
Chanh	Lime	Squeeze into the broth to brighten and add acidity
Tương hoisin	Hoisin sauce	Dipping sauce for beef, or stir a small amount into the broth; contains wheat
Tương ớt	Sriracha (chili sauce)	Add to soup for heat; use sparingly at first

Practical notes

Start with tái nạm if you are new to pho. This combination — rare sliced beef and lean brisket — gives you two textures in one bowl and is the most popular order for good reason. The tái cooks in the broth as you eat.
Đặc biệt is the exploration order. If you want to try multiple textures in one bowl, order the special. It includes everything from silky tái to gelatinous gân to chewy sách.
Add condiments gradually. The broth is carefully made — taste it plain first before adding lime, hoisin, and sriracha. The natural sweetness and depth of a good pho broth is easy to overpower.
Hoisin sauce contains wheat. If you are managing a gluten concern, skip the hoisin sauce. See the pho gluten-free guide for the full picture.
Pho is traditionally a morning dish in Vietnam. In Hanoi, pho is primarily eaten at breakfast, not dinner. At Vietnamese restaurants in other countries it is served all day.
To scan a Vietnamese restaurant menu and see what each dish contains before ordering, ChefBear can help translate Vietnamese menus.

Frequently asked questions

What does tái mean on a pho menu?

Tái means rare sliced beef. The beef is placed raw in the bowl; the boiling hot broth briefly cooks it on contact. The result is silky, tender, slightly pink beef with a texture distinct from fully cooked beef.

What is the difference between nạm and gầu in pho?

Both are cuts of brisket. Nạm is lean brisket with a slightly firmer, more fibrous texture. Gầu is fatty brisket with more fat and connective tissue — richer, softer, and more unctuous. Gầu is the more indulgent option.

What does đặc biệt mean on a pho menu?

Đặc biệt means special — the full combination bowl with everything: typically tái, chín, nạm, gầu, gân, and sách. It is the most generous option and lets you experience all pho textures in one bowl.

What are the pho condiments on the table?

Bean sprouts (giá), Thai basil (rau thơm), culantro (ngò gai), and lime (chanh) arrive on a side plate. Hoisin sauce (contains wheat) and sriracha are on the table. Squeeze lime into the broth, add herbs to taste, and use hoisin as a dipping sauce or small flavoring agent in the soup.

What is pho gà?

Pho gà is chicken pho. It uses a lighter chicken bone broth and shredded chicken instead of beef cuts. It is a popular, lighter alternative to beef pho and is widely available at Vietnamese pho restaurants.