What Is Pho Dac Biet?
The complete guide to Vietnamese special combination pho
Meaning, pronunciation, all five meat cuts, and how to order like a regular
Pho Dac Biet: The King of Vietnamese Pho
If you have ever looked at a Vietnamese restaurant menu and wondered what pho dac biet means, you are not alone. It is one of the most searched pho terms online — and for good reason. Pho dac biet (pronounced "fuh dahk bee-et") translates to "special pho" or "extraordinary pho" in Vietnamese. It is the most complete, most indulgent bowl of pho you can order, featuring every traditional beef cut in a single bowl of slow-simmered aromatic broth.
While other pho varieties feature a single type of meat — rare beef (pho tai), brisket (pho chin), or chicken (pho ga) — dac biet gives you everything. Rare beef slices, well-done brisket, soft tendon, springy tripe, and bouncy meatballs, all swimming in a golden broth that has been simmered for 12 or more hours with charred onion, ginger, star anise, cinnamon, and cloves.
At Pho By Night in Ottawa's ByWard Market, our pho dac biet has been a signature dish for over 26 years. Our broth is made from halal-certified beef bones, simmered overnight using a family recipe that has never changed. Each bowl contains approximately 35 grams of protein and delivers the full spectrum of textures and flavours that traditional Vietnamese pho is celebrated for.
Whether you are a first-time pho eater curious about what to order, or a regular who wants to understand the Vietnamese names on the menu, this guide covers everything about pho dac biet — from the meaning and pronunciation to each individual meat cut, nutrition facts, and tips for getting the most out of your bowl.
The Five Cuts of Pho Dac Biet
Each cut brings a different texture and flavour to the bowl. Here is what makes each one special.
Tai (Rare Beef)
Paper-thin slices of raw beef that cook gently in the piping hot broth when the bowl is served. The beef turns from red to pink, remaining incredibly tender and absorbing the full aromatic flavour of the broth. This is the most popular cut and the signature element of Vietnamese beef pho.
Chin (Brisket)
Well-done beef brisket that has been braised or simmered until fork-tender. The brisket adds a hearty, rich beef flavour and a firmer texture that contrasts beautifully with the delicate rare beef slices. Many regular pho diners consider brisket their favourite cut.
Gan (Tendon)
Beef tendon that has been slow-cooked until it becomes soft and gelatinous. It has a unique, slightly chewy texture and a mild flavour that absorbs the broth beautifully. Tendon is prized in Vietnamese cuisine for its collagen content and satisfying mouthfeel.
Sach (Tripe)
Honeycomb beef tripe that is cleaned and simmered until tender. It has a distinctive springy texture and mild taste. Tripe is a traditional component of pho dac biet and is loved by adventurous eaters for its unique chewiness and ability to soak up broth flavours.
Bo Vien (Meatballs)
Vietnamese-style beef meatballs with a distinctive bouncy, springy texture. Made from finely ground beef that is pounded to create an elastic consistency unlike Western meatballs. They are sliced in half before serving and add a satisfying bite to the bowl.
Pho Dac Biet Nutrition Facts
450-550
Calories
per bowl
~35g
Protein
high protein meal
12+ hrs
Broth Time
slow-simmered
5 types
Meat Cuts
full combination
Compared to many restaurant meals, pho dac biet is a nutritionally balanced option. The bone broth provides collagen, glycine, and minerals extracted during the long simmering process. The variety of beef cuts delivers high-quality protein. Rice noodles provide energy without gluten (pho noodles are naturally gluten-free). And the fresh herbs — Thai basil, cilantro, bean sprouts, and lime — add vitamins, antioxidants, and fibre.
Pho dac biet is also a strong post-workout meal option due to its high protein content, electrolytes from the broth, and easily digestible carbohydrates from rice noodles. Many fitness-minded diners choose it for recovery after training. For a deeper look at pho nutrition, see our Is Pho Healthy? guide.
How to Order and Eat Pho Dac Biet
Tips for getting the most out of your special pho experience.
For First-Timers
Pho dac biet is the best way to experience everything pho has to offer in one bowl. You can eat the cuts you enjoy most and leave the rest — there is no pressure to finish everything.
Taste the Broth First
Before adding any sauces or toppings, take a spoonful of the pure broth. This is 12+ hours of slow simmering in a single sip. Appreciate the depth of flavour before customising.
Add Garnishes Gradually
Start with Thai basil and a squeeze of lime. Add bean sprouts for crunch. Taste as you go. The fresh herbs transform the bowl with every addition — this is the interactive beauty of pho.
Hoisin and Sriracha on the Side
Dip your meat into a small side dish of hoisin sauce rather than pouring it directly into the broth. This keeps the broth clean and lets you control the flavour intensity of each bite.
Pho Dac Biet vs Other Pho Varieties
| Pho Type | Meats | Calories | Best For |
|---|---|---|---|
| Pho Dac Biet | Rare beef, brisket, tendon, tripe, meatballs | 450-550 | Full experience, adventurous eaters |
| Pho Tai | Rare beef only | 350-450 | Purists, clean beef flavour |
| Pho Chin | Brisket only | 380-480 | Hearty, comfort food |
| Pho Ga | Chicken | 300-380 | Lighter option, when sick |
| Pho Chay | Tofu, mushrooms (vegan) | 250-320 | Plant-based, lighter |
Frequently Asked Questions
Common questions about pho dac biet, ingredients, and ordering.