The Story of Pho:
Vietnam’s Iconic Noodle Soup

Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup that originated in the early 20th century in northern Vietnam, particularly in the Nam Định and Hanoi regions. It was influenced by French colonial cuisine, incorporating beef—a protein that was not commonly consumed in Vietnam before French colonization—into a dish that blended local flavors with European culinary techniques.
Initially sold by street vendors carrying portable kitchens on their shoulders, pho quickly became a staple of Vietnamese cuisine. After the division of Vietnam in 1954, many Northerners migrated south, bringing their pho recipes with them. In the South, pho evolved to include a sweeter broth and a wider variety of fresh herbs and condiments, distinguishing it from the simpler, more traditional Northern style.
Pho gained international popularity following the Vietnam War, as Vietnamese refugees brought the dish to countries like the United States, France, and Australia. Today, pho is enjoyed worldwide, celebrated for its deeply flavorful broth, tender rice noodles, and fresh toppings like basil, lime, and bean sprouts. Whether served in a street-side eatery in Hanoi or a bustling restaurant in Los Angeles, pho remains a symbol of Vietnamese culinary heritage and resilience.