Pho, Vietnam's iconic noodle soup, has evolved over centuries into both a beloved everyday comfort food and a revered national treasure. With its complex broth, fresh herbs, and rice noodles, pho beautifully encapsulates the very essence of Vietnamese cuisine.
This aromatic soup holds a special place in the hearts of locals and foodies worldwide. But how exactly did pho develop into Vietnam's quintessential dish?
Origins in Northern Vietnam
While many dishes can be traced back centuries, pho is decidedly modern fare. According to Vietnamese culinary historians, pho emerged in northern Vietnam during the early 20th century.
In the years following World War I, peddlers from Nam Định Province are said to have brought the dish to the streets of Hanoi. While some posit that pho originated from the French pot-au-feu beef stew, others contend it evolved from the noodle soup dishes of Chinese immigrants in Vietnam.
Regardless of its exact beginnings, pho quickly captivated locals. By the 1930s, the dish had become a sensation in Hanoi.
From Luxurious to Ubiquitous
In pho's early days, it was considered a luxury item, sold mainly by upscale vendors. The hefty price tag meant only the affluent could afford bowls on a regular basis.
After World War II, cheaper, everyday versions of pho became increasingly common. Street hawkers transformed the extravagant soup into an affordable fare for the working class.
As pho migrated from high-end eateries to casual roadside stalls, the dish was simplified, using less meat and relying more on noodles and broth. This more economical pho emerged as a beloved daily meal.
Regional Variations Emerge
Originally from northern Vietnam, pho ventured south after the Geneva Accords in 1954 divided the country. Refugees brought pho with them from Hanoi to the south, introducing Saigon to the iconic noodle soup.
As pho journeyed across Vietnam, the dish evolved based on local palates and available ingredients. Signature regional styles emerged.
In the north, Hanoi-style pho features a clean, subtle broth made from beef and chicken bones. Garnishes are sparse - just a squirt of lime, sprinkle of pepper, and tuft of herbs.
The south boasts a radically different pho. Saigon-style pho has a robust, complex broth brewed from beef bones and enhanced with aromatics. The soup brims with bean sprouts, herbs, chilies, and sliced veggies.
Central Vietnam has its own pho as well, often called Huế-style after the former royal capital. This version contains pork, shrimp, and pickled veggies for a sour twist.
Global Fame & Gourmet Reinventions
By the 1970s, pho had become Vietnam's national dish. After the Vietnam War, Vietnamese immigrants brought pho to countries across the globe. Pho restaurants popped up in the U.S., Canada, Australia and beyond.
Today pho is celebrated worldwide as an iconic Vietnamese staple. The soup has earned accolades from culinary giants like Anthony Bourdain and has been dubbed one of the world's best dishes by numerous publications.
In Vietnam, chefs are also reinventing pho for the fine dining scene. Luxe ingredients like wagyu beef, foie gras, and black truffles are transforming the classic soup into a gourmet sensation.
Molecular gastronomy adds avant-garde twists, with pho broth turned into foams and jellies. Cocktails like the Phojito even incorporate spices and herbs traditionally used in pho.
The Many Faces of Pho
Beyond beef and chicken, pho showcases Vietnam's diverse proteins. Here are some must-try pho varieties for visitors.
Beef Pho
This pho original stars slices of raw eye round steak and well-done brisket floating in a beefy broth. Tendon and tripe can be added too. Beef pho is the hands-down favorite across Vietnam.
Where to Eat: Pho Thin or Pho 10 in Hanoi, Pho Hoa or Pho 2000 in Saigon
Chicken Pho
Chicken pho shines in Hanoi, where the broth is carefully crafted from chicken bones, feet, and heads. Free-range chicken provides the perfect tender meat.
Where to Eat: Bao Khanh or Nguyet in Hanoi
Crab & Pork Pho
This luxurious northern Vietnamese pho contains crab meat and pork balls. The sweet crab and umami pork make a sublime broth.
Where to Eat: Pho Xua in Hanoi
Seafood Pho
Found along the coast, seafood pho bursts with shrimp, squid, fish, and scallops. The broth packs a briny punch.
Where to Eat: Pho Cay Du in Nha Trang
Vegan Pho
For plant-based diners, vegan pho swaps meat for mushrooms, tofu, and veggies like jackfruit. Vietnamese vegan broths impress with rich flavor.
Where to Eat: Bo De Tofu in Ho Chi Minh City
The Soul of Vietnam in a Bowl
Centuries of cultural fusion yielded one of the world's greatest soups. From luxury dish to daily meal to global sensation, pho beautifully encapsulates Vietnam's culinary creativity.
With locals eating it on a near daily basis, pho has become the heart and soul of Vietnamese cuisine. Each spoonful delivers comfort, nourishment, and that quintessential pho flavor profile - savory, sweet, salty, and spicy all in one intoxicating aroma.
As much a way of life as a meal, pho sits firmly at the center of food culture in Vietnam. To truly experience the essence of this amazing country, savor your way through a piping hot, personalized bowl of pho.
Frequently Asked Questions About Pho in Vietnam
Pho is practically synonymous with Vietnamese cuisine. Here are answers to some common questions about this iconic soup.
What are the main ingredients in pho?
The broth, noodles, and proteins are key. Pho broth is generally made by simmering beef or chicken bones for hours. It's then seasoned with spices like star anise and cinnamon. Rice noodles and meat - usually raw beef slices plus well-done brisket or chicken - are added. Fresh herbs like cilantro, basil, lime wedges and bean sprouts garnish the soup.
How do you eat pho?
Add lime, chili sauce, and herbs to taste. Mix the noodles and broth together, then taste the broth and tweak the seasoning if desired. Slurp up the noodles first before drinking the remaining broth. Locals believe the hot broth shouldn't sit too long to avoid losing flavor subtleties.
What is the difference between northern and southern pho?
Northern Vietnamese pho usually has clear, mild broth seasoned with simple garnishes like lime, pepper, and green onions. Southern pho is more lavishly spiced and piled with herbs, bean sprouts, chilies and veggies. The broth also tends to be richer and heartier.
Where can I find good pho in Hanoi or Ho Chi Minh City?
In Hanoi, go to Pho Thin, Pho 10, or Pho Bat Dan. Ho Chi Minh City hot spots include Pho Hoa, Pho 2000, and Pho Le. Also try wandering the charming alleyways - sometimes the best pho comes from tiny street stalls.
How can I recreate the pho taste at home?
Use good bones - like oxtails, knuckles and marrow bones - and simmer for 6-12 hours. Season with spices like star anise, clove, cinnamon and fennel. Char the ginger and onions for added depth. For the broth and noodles, nail the ratio of flavors - salty, sweet, spicy and sour. Garnish with plenty of herbs, chili and lime.
With its complex evolution from luxury to daily staple and its many regional forms, pho offers endless opportunities for exploration. Indulge in Vietnam's national obsession - and discover just how deep bowl of pho can capture a cuisine and culture.