11/03/2026
The most-loved dish in Vietnamese Cuisine is Phở, so what is Phở? Lets ask Google 😄
Phở is a relatively recent addition to the country's cuisine, first appearing in written records in the early 20th century in Northern Vietnam. After the Vietnam War, refugees popularized it throughout the world. Due to limited historical documentation, the origins of phở remain debated. Influences from both French and Chinese culinary traditions are believed to have contributed to its development in Vietnam, as well as to the etymology of its name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce.
Phở originated in Northern Vietnam in the early 20th century. It either evolved independently from, or shares a similar origin with, beef noodle soups found in neighboring countries, where dishes such as kuay teow reua of Thailand or ngau naam ho fun (牛腩河粉) and niu pahu (牛扒呼) of Guangdong and Yunnan provinces of China, are common. While the rice noodles and the spices used in the broth of phở have a connection with Chinese culinary traditions, beef consumption was not widespread among the Vietnamese because they traditionally used water buffaloes for farming. The demand for beef only appeared under French colonial rule, leading some to attribute phở’s origins to French, Chinese, or a combination of both influences. However, its exact origins remain a topic of debate.
During French colonial rule (1887–1954), the French introduced pot-au-feu, a slow-cooked beef stew, and the use of beef bones for broth mirrors French consommé techniques. However dishes with a similar preparation to phở using water buffalo meat have long been staples to the rural cuisine.
In the aftermath of the Vietnam War, Vietnamese refugees brought phở to many countries. Restaurants specializing in phở appeared in numerous Asian neighborhoods and Little Saigons, such as in Paris and in major cities in the United States, Canada, and Australia. In 1980, the first of hundreds of phở restaurants opened in the Little Saigon in Orange County, California.
In the United States, phở began to enter the mainstream during the 1990s, as relations between the U.S. and Vietnam improved. At that time Vietnamese restaurants began opening quickly in Texas and California, spreading rapidly along the Gulf and West Coasts, as well as the East Coast and the rest of the country. During the 2000s, phở restaurants in the United States generated US$500 million in annual revenue, according to an unofficial estimate. Phở can now be found in cafeterias at many college and corporate campuses, especially on the West Coast.
The word "pho" was added to the Shorter Oxford English Dictionary in 2007. Phở is listed at number 28 on "World's 50 Most Delicious Foods", compiled by CNN Go in 2011.
There are several regional variants of pho in Vietnam, particularly divided between "Northern phở" (phở Bắc) or "Hanoi phở" (phở Hà Nội), and "Southern phở" (phở Nam) or "Saigon pho" (phở Sài Gòn). Northern Vietnamese phở uses a savoury, clear broth, blanched whole green onion, and garnishes offered generally include only diced green onion and cilantro, pickled garlic, chili sauce and quẩy. The Northern pho is often described as subtle and light on spices while having a deep savory taste from beef bones. On the other hand, southern Vietnamese phở broth is sweeter and cloudier, and is consumed with bean sprouts, fresh sliced chili, hoisin sauce, and a greater variety of fresh herbs. Phở may be served with either phở noodles or kuy teav noodles (hủ tiếu). The variations in meat, broth, and additional garnishes such as lime, bean sprouts, ngò g*i (culantro), húng quế (Thai basil), and tương đen (hoisin sauce), tương ớt (chili sauce) appear to be innovations made by or introduced to the South.
In Vietnamese Cuisine menu, we serve our Phở in Saigon style. Next time if you see our stall, you are very welcome to try our signature dish and experience the difference.
Xin cảm ơn.
