Where to Find Great Pho in Sydney and Melbourne
We still remember our first proper bowl of pho. It was a cold, drizzly evening in a tiny shopfront, and the steam fogged up our glasses before we’d even picked up the chopsticks. One slurp of that fragrant, star-anise-scented broth and we were hooked — properly, hopelessly hooked. That single bowl kicked off a years-long quest across Australia to find the best pho, the richest broths, and the freshest herbs this country has to offer. What follows is everything we’ve learned about where to eat pho in Sydney and Melbourne, what makes a great bowl, and how to track down your own perfect serve.
Sydney’s Best Pho Spots
Sydney’s Vietnamese food scene is concentrated in a handful of suburbs — Haymarket, Bankstown, Cabramatta, Marrickville — and the competition keeps standards high. You’ll find everything from no-frills canteens to modern spots, but the classics still set the benchmark.
Pho Pasteur: A Haymarket Institution
Pho Pasteur in Haymarket has been feeding Sydney’s pho cravings for decades. Tucked into the busy end of the city near the markets, it’s the kind of place where the menu is long, the tables turn fast, and the broth does the talking. The beef pho here is the benchmark order: a clear, deeply savoury broth with a generous pile of rare beef that cooks in the bowl as you eat. The herbs arrive fresh, the bean sprouts are crisp, and the chilli and hoisin are on the table before you sit down. It’s not fancy, and it doesn’t need to be.
Pho An: Bankstown’s Beefy Broth
Out west, Pho An in Bankstown has built a reputation on one thing done exceptionally well: beef. The broth here is noticeably richer and more full-bodied than many of its competitors, the result of long simmering and a serious commitment to bones. If you like your pho with brisket, tendon, and tripe, this is the place. Portions are generous, prices are reasonable, and the queue out the door on weekends tells you everything you need to know.
Other Notable Sydney Pho Joints
Beyond the big names, Sydney has plenty more worth your time. Cabramatta is packed with family-run shops that have been serving pho for generations, and Marrickville has a growing cluster of modern Vietnamese eateries. Our advice: pick a suburb with a strong Vietnamese community, walk down the main street, and look for the busiest shop with the shortest menu. That’s usually the winner.
Melbourne’s Top Pho Destinations
Melbourne takes its pho seriously, and the action is spread across Richmond, Springvale, Footscray, and Sunshine. The city’s Vietnamese community has deep roots in the west and south-east, and that history shows in the quality of the food.
Pho Dzung: Richmond’s Reliable Bowl
Pho Dzung in Richmond is one of those places that locals return to week after week. It’s on Victoria Street, the heart of Melbourne’s Vietnamese strip, and it delivers a consistently excellent bowl of pho with a clean, aromatic broth and tender beef. It’s not trying to reinvent anything — it’s just doing the classic well, every single day. For many Melbourne pho lovers, this is the default.
I Love Pho: Springvale’s Family Favourite
Head south-east to Springvale and you’ll find I Love Pho, a spot that’s become a family favourite for its generous portions, friendly service, and authentic flavours. The broth is well-balanced — not too salty, not too sweet — and the herb plate is always fresh and plentiful. It’s the kind of place you bring friends who’ve never tried Vietnamese food, because it’s guaranteed to convert them.
Hidden Gems in Melbourne’s West
Footscray and Sunshine are where you’ll find some of Melbourne’s most underrated pho. These suburbs have large Vietnamese communities and a steady stream of locals who know exactly where to go. The shops here are often smaller and less polished than their Richmond counterparts, but the broths are frequently just as good — sometimes better. If you’re willing to venture off the beaten path, the west rewards you.
What Sets Great Pho Apart
After eating our way through both cities, we’ve noticed the same handful of factors separate a good bowl from a forgettable one. It’s rarely about the decor or the price — it’s about what’s in the bowl.
The Broth: Simmered for Hours
Great pho starts with beef bones — usually leg bones and oxtail — simmered for anywhere from six to twelve hours with charred onion, ginger, star anise, cinnamon, cloves, and fish sauce. The result should be clear, deeply savoury, and aromatic without being heavy. If the broth tastes thin or watery, the kitchen is cutting corners. If it’s cloudy or greasy, it hasn’t been skimmed properly. Both Pho An in Bankstown and Pho Dzung in Richmond get this right, which is a big part of why they’ve lasted so long.
Noodles and Herbs: Freshness Matters
Fresh rice noodles make a real difference. They should be soft, slightly chewy, and never clumped together. On the side, you want Thai basil, coriander, bean sprouts, sliced chilli, and lime — all fresh, never wilted. A great bowl of pho is a balancing act, and stale herbs or rubbery noodles will undo even the best broth.
Regional Variations: Southern vs Northern Style
Pho in Australia is mostly southern style — the version from around Saigon, with a sweeter broth, more herbs, and a bigger pile of garnishes. Northern pho, from Hanoi, is simpler: a clearer, more savoury broth, fewer herbs, and often no bean sprouts at all. Both are worth trying, and knowing the difference helps you order what you actually want.
Beyond Pho: Bun Bo Hue and Other Vietnamese Soups
Pho gets most of the attention, but it’s far from the only Vietnamese noodle soup worth seeking out. Once you’ve mastered pho, the next bowl to chase is bun bo Hue.
Bun Bo Hue: A Spicy Alternative
Bun bo Hue comes from the central Vietnamese city of Hue, and it’s a completely different experience. The broth is built on beef and pork bones with lemongrass and chilli oil, giving it a spicy, fragrant kick that pho doesn’t have. It’s served with thick round rice noodles, slices of beef shank, and often pork hock or congealed blood. If you like heat and depth, this is your bowl.
Where to Find It in Sydney and Melbourne
In Sydney, one of the most reliable spots for bun bo Hue is Co Do, where the broth is properly spicy and the noodles have that characteristic chew. In Melbourne, you’ll find excellent versions in Springvale and Richmond, often at the same shops that do great pho. Ask specifically for bun bo Hue — many places make it but don’t advertise it heavily.
Tips for Finding Your Perfect Bowl
Finding great pho isn’t complicated, but a few habits will save you from disappointment.
Follow the Locals
The best indicator of a good pho shop is a dining room full of Vietnamese families. If the tables are packed at lunchtime with people who clearly eat there every week, you’re in the right place. Skip the empty restaurants with glossy menus.
Timing Your Visit
Go during peak hours — lunch or early dinner. That’s when the broth is freshest and the kitchen is turning over stock quickly. Late-night bowls can be hit or miss, especially at places that have been simmering the same pot all day.
Ask for Recommendations
Don’t be shy. Ask the staff what they recommend, whether the broth is southern or northern style, and which cuts of beef are best that day. Most Vietnamese restaurants are happy to guide you, and you’ll end up with a better bowl for it.
Here’s a quick checklist we use before sitting down:
- Is the shop busy with locals?
- Does the broth look clear, not cloudy?
- Are the herbs fresh and the bean sprouts crisp?
- Is the menu focused rather than sprawling?
- Are the noodles cooked to order?
The best pho is a personal journey. What we love about Pho Pasteur in Haymarket might not be what you love about I Love Pho in Springvale — and that’s the point. Sydney and Melbourne both have world-class Vietnamese food, and the only way to find your perfect bowl is to eat your way through them. Start with the classics, branch out to bun bo Hue, and don’t be afraid to try the small, unassuming shops. Then tell us where you found your favourite — we’re always looking for the next bowl.
FAQ
What’s the difference between pho and bun bo Hue?
Pho is a beef or chicken noodle soup with a clear, aromatic broth, usually served with rice noodles and fresh herbs. Bun bo Hue is a spicy beef and pork noodle soup from central Vietnam, made with lemongrass and chilli oil and served with thicker round rice noodles. They’re both Vietnamese noodle soups, but the flavours and textures are quite different.
Where can I find the best pho in Sydney?
Pho Pasteur in Haymarket and Pho An in Bankstown are two of Sydney’s most established and well-loved pho spots. Cabramatta and Marrickville also have excellent options if you’re willing to explore further.
Where should I eat pho in Melbourne?
Pho Dzung in Richmond and I Love Pho in Springvale are both excellent choices. For hidden gems, try Footscray or Sunshine in Melbourne’s west.
Is pho healthy?
Pho can be a fairly balanced meal — it’s high in protein from the beef, low in fat if you skip the fatty cuts, and packed with fresh herbs and vegetables. The main things to watch are the sodium in the broth and the amount of hoisin and sriracha you add.
What should I look for in a good bowl of pho?
A clear, aromatic broth simmered for hours, fresh rice noodles that aren’t clumped, and a generous plate of fresh herbs, bean sprouts, chilli, and lime. If the shop is busy with locals and the broth tastes rich but not heavy, you’ve found a good one.