Where does pho come from?
Quick answer
Pho (phở) comes from Vietnam. The noodle soup appeared in northern Vietnam, around Hanoi and Nam Định province, in the early 20th century. It’s made with a clear, slow-simmered beef or chicken broth spiced with star anise, cinnamon and charred ginger, poured over flat rice noodles and thin slices of meat.
How do you say it?
In Vietnamese, phở is pronounced roughly “fuh,” with a questioning tone, not “foe.” English speakers often say it either way.
What goes into pho
| Part | Typical ingredients |
|---|---|
| Broth | Beef bones (or chicken), simmered for hours |
| Spices | Star anise, cinnamon, cloves, charred onion and ginger |
| Noodles | Flat rice noodles called bánh phở |
| Meat | Rare beef slices, brisket, meatballs, or chicken |
| Toppings | Thai basil, bean sprouts, lime, chili, herbs |
| Seasoning | Fish sauce |
Northern vs southern style
| Hanoi style (north) | Saigon style (south) |
|---|---|
| Clearer, simpler broth | Slightly sweeter broth |
| Wider noodles | Thinner noodles |
| Few toppings: green onion, herbs | Plate of fresh herbs, sprouts, hoisin and chili sauce |
Main types
- Phở bò: beef pho, the original and most popular
- Phở gà: chicken pho, which became common when beef was scarce in the 1930s–40s
How it spread
After the division of Vietnam in 1954, many northerners moved south and brought pho with them. After the Vietnam War ended in 1975, Vietnamese refugees opened pho restaurants in the United States, France, Australia and elsewhere, and it became popular worldwide.
Where the name may come from
Some food historians link phở to the French beef stew pot-au-feu, from the French colonial period, when beef became more widely eaten in Vietnam. Others point to Chinese rice noodle dishes. The true origin is still debated.
Eating pho in Vietnam
In Vietnam, pho is traditionally eaten for breakfast, often at street stalls on small plastic stools, though it’s now enjoyed at any time of day.
For another dish with deep roots, see what kimchi is and what yakitori is.
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