Pho Number 1 in South Carolina — What to Order and What to Expect
What Pho Number 1 serves and where to find it
Pho Number 1 is a Vietnamese restaurant in South Carolina that specializes in pho — the aromatic beef or chicken broth soup that forms the backbone of Vietnamese home cooking. The restaurant serves the traditional version: rice noodles in a clear broth simmered for hours, topped with raw herbs, bean sprouts, lime, and your choice of protein. Beyond pho, the menu includes bánh mì sandwiches, spring rolls, and vermicelli bowls.
The restaurant operates as a casual counter-service spot, which means you order at the register and take a number to your table. Seating is simple and functional — the focus is on the food, not the décor. Most locations are small, with a handful of tables and a few bar seats facing the kitchen window.
Hours and exact location vary by which Pho Number 1 you're visiting, as the name appears at multiple Vietnamese restaurants across South Carolina. Before you go, confirm the address and hours online or by phone, since some locations have changed or closed over time.
Key Takeaways
- Pho Number 1 serves traditional Vietnamese pho with a clear broth base, rice noodles, and your choice of beef or chicken, plus fresh herbs and lime on the side.
- The menu also includes bánh mì sandwiches, spring rolls, and vermicelli bowls if you want something other than soup.
- This is a casual counter-service restaurant where you order at the register and wait for your number to be called.
- Prices are typically low — most pho bowls cost between $8 and $12, making it an affordable meal for a full bowl of broth and noodles.
How to order pho and what the options mean
When you step up to order, you'll choose your broth type first. Beef pho (phở bò) is the most common; chicken pho (phở gà) is lighter and milder. Some locations offer a combination or a vegetarian version with vegetable broth. The broth is the soul of the dish — it's been simmering since early morning, and the quality of that broth is what separates a good pho restaurant from a forgettable one.
Next, you pick your protein level. "Rare beef" (tái) means thin slices of raw beef that cook in the hot broth as you eat — this is traditional and gives you tender, delicate meat. "Well-done beef" (nạm) is pre-cooked and chewier. Many people order a combination of both. Chicken comes already cooked, so there's no rare option.
You'll also see options for noodle size — some places let you choose between thin and thick rice noodles, though most pho restaurants stick to one standard. Ask if you have a preference.
What comes on the side and how to build your bowl
Pho arrives with a plate of fresh herbs and vegetables on the side: Thai basil, cilantro, sawtooth coriander, bean sprouts, lime wedges, and sometimes jalapeños. This is not decoration — it's essential. You tear the herbs into your bowl, squeeze lime juice over the top, and add as much or as little as you like. The herbs brighten the broth and give you control over the flavor.
Hoisin sauce and sriracha sit on the table. Hoisin is sweet and thick; sriracha is hot. Again, these are for you to add to taste. Some people stir them directly into the broth; others dip each spoonful. There's no wrong way.
Eat the noodles with chopsticks and the broth with a ceramic spoon. If you're new to pho, don't worry about technique — just eat it however feels natural. The goal is to get noodles, broth, and herbs in every spoonful.
Beyond pho: other dishes on the menu
If pho isn't what you're after, Pho Number 1 typically offers bánh mì — Vietnamese sandwiches on crispy baguettes filled with pickled vegetables, cilantro, and your choice of protein (often pâté, grilled chicken, or tofu). These are quick, portable, and cost $6 to $9. They're tangy, crunchy, and satisfying in a completely different way from pho.
Spring rolls (both fried and fresh) are common appetizers. Fried spring rolls are crispy and often served with a dipping sauce; fresh spring rolls are wrapped in rice paper and filled with herbs, noodles, and protein. Vermicelli bowls — rice noodles topped with grilled meat, vegetables, and a fish sauce-based dressing — are another alternative to pho if you want something without broth.
Timing and what to expect on a busy day
Pho restaurants are busiest during lunch (11 a.m. to 1 p.m.) and dinner (5 p.m. to 7 p.m.). If you go during these windows at a popular location, expect a line and a wait. Most pho cooks work fast — your bowl usually arrives within 10 to 15 minutes of ordering — but if there are 20 people ahead of you, the total time can stretch to 30 or 40 minutes.
Off-peak hours (mid-afternoon or late evening) are quieter. If you want to sit down immediately and eat without waiting, go between 2 and 4 p.m. or after 8 p.m., depending on when the restaurant closes.
Pho is meant to be eaten hot and fresh. The broth cools quickly, so don't let it sit on the table while you chat. Eat it soon after it arrives.
What to know about Vietnamese dining customs
Vietnamese restaurants in South Carolina operate on the assumption that you know what you're ordering, so staff may not explain every option. This is normal and not unfriendly — it's just efficiency. If you're unsure, ask. Most staff are happy to explain the difference between proteins or suggest a popular order.
Tipping is customary, though the amount is smaller than at full-service restaurants. $1 to $2 on a $10 meal is standard; some people round up to the nearest dollar. Payment usually happens at the register before you sit down.
Pho is a communal, casual meal. People eat alone, with friends, with families. There's no dress code or reservation system. You come as you are, order, eat, and leave. The restaurant turns tables quickly, so don't expect to linger for hours.
How pho fits into South Carolina's Vietnamese food scene
Vietnamese restaurants have grown steadily across South Carolina over the past two decades, particularly in larger cities and college towns. Pho Number 1, like many Vietnamese spots in the state, reflects the wave of Vietnamese immigration and entrepreneurship that has brought authentic home-cooking traditions to the Lowcountry and Upstate. These restaurants are often family-run and operate on thin margins, which is why prices stay low and quality matters — reputation is everything.
Pho Number 1 sits in a category of no-frills, high-turnover pho shops that prioritize broth quality and speed over ambiance. If you're looking for a quick, affordable, authentic Vietnamese meal, this is the model you'll find across South Carolina.
Frequently Asked Questions
Is pho a soup or a noodle dish?
It's both. Pho is a noodle soup — you eat the noodles and drink the broth together. The broth is the main event; the noodles are there to soak it up and give you something to chew. Don't drain the broth and eat just the noodles.
What does rare beef pho taste like compared to well-done?
Rare beef is tender and delicate; it cooks in the hot broth as you eat, so it stays soft. Well-done beef is chewier and more substantial. Many people order a combination of both to get texture variety in one bowl. Try rare first if you've never had it — the texture is part of the experience.
Can I get pho if I'm vegetarian?
Most Pho Number 1 locations offer vegetable broth pho with tofu or just vegetables. Call ahead to confirm, since not every location carries it. If they don't have a vegetarian pho, bánh mì with tofu or a vegetable spring roll are good alternatives.
How hot is the broth when it arrives?
Very hot — hot enough to cook raw beef if you order it rare. Be careful with the first spoonful. The bowl itself will be hot to the touch, so use the handle or a napkin. Let it cool for a minute or two if you're sensitive to heat.
What's the difference between pho and other Vietnamese noodle soups?
Pho is made with a clear beef or chicken broth and rice noodles. Other Vietnamese soups use different broths (seafood, pork) or different noodles (egg noodles, wheat noodles). Pho is the most iconic and the most common in South Carolina restaurants.