Where to get pho in Toronto: how to read the bowl and where to slurp it

How to order Vietnamese pho in Toronto, what the cuts and the herbs are for, and the kitchens that make a proper broth. Every place with its own phone number.

Pho is a broth dish, and the broth is the whole argument. A good one has been going since morning, beef bones and charred onion and ginger and star anise, skimmed and clear and deep. If the bowl in front of you tastes flat, no amount of hoisin will save it, and the kitchen has told you what it thinks of you.

Toronto does pho well and does it cheap, mostly in downtown Chinatown and out in Scarborough. Here is how to order it and where to go.

How to read the bowl

  • The cuts. Pho tai is rare beef, sliced thin and cooked by the hot broth at the table. Pho dac biet is the works: rare beef, brisket, flank, tendon, and tripe. Order tai the first time, dac biet once you trust the place.
  • The plate on the side is not garnish. Bean sprouts, thai basil, lime, and fresh chilli go in as you eat, a handful at a time, so they stay bright. Basil in early goes limp.
  • Hoisin and sriracha are a matter of faith. The purist tastes the broth first and adds nothing. If you must, put them in a side dish and dip the meat, rather than drowning the bowl.
  • Slurp it hot and fast. Pho is not a slow meal. The noodles soften and the broth cools, so eat it while it is alive.

And if it is not a pho day, a banh mi is the other thing these kitchens do well: a Vietnamese sandwich on a light baguette with pate, pickled carrot and daikon, coriander and chilli, for a few dollars.

Downtown, around Chinatown

Scarborough

Before you go

Ring first if you are going out of your way, because the small rooms keep their own hours and a good pho house can sell through its broth and close early. The number on each page is the restaurant's own.

Written by See The Six · kept current from the directory, last checked 2026-08-24


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