08/17/2025
Phở might be Vietnam’s most famous dish today, but it was born from colonial crossroads and a fight for identity.
The fragrant broth, the thin slices of beef, the rice noodles, the fresh herbs- it all feels timeless. But pho’s story is less ancient than it seems, and it’s tied to a complex chapter in Vietnam’s history.
Most food historians trace pho’s roots back to the late 19th and early 20th centuries, during the period of French colonial rule. The French introduced beef eating to northern Vietnam. Traditionally, cattle in Vietnam were used for labor, not meat, so beef had been rare on local menus. French colonists, however, wanted steak and roasts — which left behind cuts and bones that locals began simmering into soups.
The broth evolved with Vietnamese spices, fish sauce, and rice noodles. By the 1920s in Hanoi, street vendors were selling bowls of pho from portable kitchens, each with their own guarded recipes. When Vietnam was divided in 1954, northerners who moved south brought pho with them, adapting it to local tastes with sweeter broths, more herbs, and additional garnishes.
What I love is how pho turned from a colonial-era fusion into a symbol of Vietnamese culture and resilience. Today, you can find it in street markets, train stations, and restaurants all over the world. But sitting on a plastic stool in a narrow Hanoi alley with steam rising from the bowl in front of you, that’s, in my opinion, when you can actually taste the history.
I share stories like this every day. If you want to explore more about the dishes that shaped history, visit www.eatshistory.com
