Pho

Phở is a traditional Vietnamese soup that has become a global culinary icon.

It consists of a fragrant broth, soft rice noodles, various herbs, and meat. While beef is the most common protein, chicken phở is also widely enjoyed.

This dish is a staple in Vietnam, served in private homes, street-side stalls, and formal restaurants. Its importance to Vietnamese culture is so great that the government designated December 12 as "Day of Phở." In 2024, specific regional styles were even recognized as national intangible cultural heritage.

The preparation of phở relies on a careful balance of flavors and textures. The foundation is the broth, which is often made by simmering bones and spices.

For beef phở, bones are boiled to create a rich, clear liquid. Next, thin rice noodles, known as bánh phở, are added to the bowl.

The meat is then placed on top, followed by fresh garnishes. In some regions, diners add lime, mung bean sprouts, or herbs like culantro and cinnamon basil.

Sauces like Hoisin or Sriracha are also used to customize the taste.

Phở is not a single, uniform dish; it has distinct regional variations. The Hanoi style in the North is generally different from the Saigon style in the South. Northern versions often focus on a simpler, clearer broth and different noodle widths. Southern styles tend to be sweeter and include more variety in herbs and sauces.

There are even modern innovations like phở cuốn, where the ingredients are wrapped in fresh rice noodles. Some high-end chefs even deconstruct the soup into multi-course fine dining meals.

The exact history of phở remains a subject of intense scholarly debate.

Most evidence suggests the modern form emerged in Northern Vietnam between 1900 and 1907. Many believe it originated in Nam Định Province, specifically in villages like Đông Xuân. Some historians suggest the dish evolved from xáo trâu, a traditional dish made with water buffalo meat. Others link its rise to the availability of beef during the French colonial period. Because written records from that era are limited, the precise moment of its creation is still unknown.

Two main theories attempt to explain the etymology, or the origin of the name. One theory suggests a French connection to the stew known as pot-au-feu. This theory points to the French introduction of beef consumption and the use of beef bones for broth.

Another theory suggests a Chinese influence, specifically from Cantonese beef noodles called ngau juk fun. This idea is supported by the use of rice noodles and specific spices common in Chinese traditions. Some even suggest the name comes from the sound of French soldiers shouting "feu!" (fire) to describe the steam rising from the pots.

In the early 20th century, phở was primarily a mobile street food. Vendors used a system of carrying poles, called đòn gánh, to transport their kitchens.

One wooden cabinet held a large cauldron over a wood fire to keep the broth hot. The other cabinet stored noodles, spices, and various pieces of cookware. These vendors were typically men who wore distinctive felt hats. By 1925, stationary stands began to appear in cities like Hanoi, marking a shift from mobile peddlers to fixed eateries.

Phở has experienced massive growth through globalization and migration. Following the Vietnam War, refugees carried the recipe to countries like the United States, Canada, and Australia.

In 1980, the first specialized restaurants opened in Little Saigon, California. By the 2000s, phở restaurants in the U.S. were generating an estimated US$500 million in annual revenue. Today, the dish is part of the mainstream global diet, appearing in everything from college cafeterias to Michelin-starred restaurants.