Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup that began in the early 20th century in northern Vietnam, especially in Nam Định and Hanoi. Influenced by French colonial cuisine, it introduced beef—once uncommon in Vietnam—into a dish that merged local ingredients with European techniques.

Originally sold by street vendors with portable kitchens, pho quickly became a national staple. After Vietnam’s division in 1954, Northerners brought pho south, where it developed a sweeter broth and more herbs, creating a distinct Southern variation.

Following the Vietnam War, Vietnamese refugees popularized pho internationally, bringing it to countries like the U.S., France, and Australia. Today, pho is enjoyed worldwide, known for its rich broth, soft rice noodles, and fresh toppings like basil, lime, and bean sprouts—a lasting symbol of Vietnamese culture and resilience.