When the temperature drops, there’s one food that will get you through the coldest of days: a steaming bowl of noodle soup! Sure, there’s the classic chicken noodle soup that Ree Drummond grew up eating, but in Vietnamese cuisine, it’s all about pho. So what is pho, exactly? Read on to learn more about this magical, comforting dish!
Pho is a Vietnamese soup that’s made with all the good stuff: broth, noodles, beef (or other protein) and lots of mix-and-match toppings. The best thing about pho is that it’s such a restorative food—the comforting soup is savory and rich, while still feeling clean and refreshing at the same time. But don’t just save it for cold days: Pho can be enjoyed year-round—and any time of day. In Vietnam, pho is a popular breakfast, and for good reason: It's super satisfying!
No one really knows the exact origins of pho, but it first became popular in North Vietnam and migrated to the South when the country was divided in 1954. After the war, refugees brought pho with them overseas. To find out more about what pho is, read on. And if comfort food is what you need, check out these hearty soup recipes and tasty noodle bowl recipes—all worth slurping.
Editor's Note: This introduction was updated on December 7, 2020 to include more information.
What is pho?
A traditional Vietnamese noodle soup, pho is pronounced “fuh”—not faux. It first appeared in Vietnam in the 20th century, but despite being relatively modern, pho quickly became popular—and is even considered to be the national dish of Vietnam today. There’s some debate over the history of pho, but most people agree it originated in or near Hanoi. Some say it may have been adopted from the French beef stew known as pot au feu, while others say it was influenced by Chinese cuisine. No matter where it came from, pho became popular as a street food in Vietnam. After Vietnam was divided, people who left the northern region brought pho with them, and over time a southern version of pho emerged. There are differences between the northern and southern types of pho. Pho Bac (as it’s called in the north) uses a clear, simple broth, wider noodles, and lots of green onions. Pho Nam (the South Vietnamese pho) has a bold broth, thin noodles and a variety of herbs. While the traditional version is beef pho, you can also make a chicken pho or a vegetarian pho.
What are the ingredients in pho?
It’s hard to pinpoint an exact recipe for authentic pho, simply because there are so many variations depending on the region. But these are the most common ingredients for a really great pho:
- Beef broth: Pho usually has a clear beef broth made from bones and meat that’s flavored with star anise and cloves for a subtle spice.
- Rice noodles: These flat noodles are delicate in texture and usually cooked separately to prevent them from getting mushy.
- Sliced beef: The beef is cut very thin and usually added to the bowl raw. When the hot broth is poured on top, it cooks the meat. You can also substitute the beef with cooked chicken or mushrooms and tofu.
- Toppings: This is the fun part—you can mix and match toppings or set out a pho bar for your friends to make their own. Fresh herbs, bean sprouts, lime wedges, and hot sauces all work well.
How do you eat pho?
A big bowl is key: You need enough space for all the delicious components! The noodles and raw meat are added to the bowl, then the hot broth is poured over top. Set up a toppings bar and pick your favorites. Because the soup has so many elements, it’s often eaten with two utensils (for ultimate soup and topping consumption). Both chopsticks and a soup spoon are used to eat pho. The chopsticks help with picking up the toppings, while the spoon is used to slurp up the broth. It’s also perfectly fine to pick up your bowl at the end to drink the last sips!
