Pho

Lore & Background

Pho originated in Northern Vietnam in the early 20th century, with its traditional home reputed to be the villages of Vân Cù and Dao Cù in Nam Định Province. The dish first appeared in written records in the early 20th century, and its origins remain debated, with influences from both French and Chinese culinary traditions believed to have contributed. During French colonial rule, the French introduced pot-au-feu and the use of beef bones for broth, while Chinese workers popularized a similar beef noodle dish called ngưu nhục phấn. Pho was originally sold as a snack by street vendors carrying mobile kitchens on poles, and Hanoi's first two fixed pho stands appeared in the early 20th century. During the subsidy period after the Vietnam War, state-owned eateries served a meatless version called 'pilotless pho' due to food shortages.

Reader's Guide

Pho is significant as a relatively recent addition to Vietnamese cuisine that has become a national dish and a global phenomenon. Its origins reflect a blend of indigenous, Chinese, and French influences, though the exact history remains debated due to limited documentation. The dish evolved from street food sold by mobile vendors to a staple in restaurants worldwide, particularly after Vietnamese refugees popularized it following the Vietnam War. Pho's adaptability is seen in regional variations, such as the northern Hanoi style and the southern Saigon style, which differ in noodle width, broth sweetness, and garnishes. In the modern era, pho has inspired new dishes like pho cuốn and even pho-inspired cocktails, and it has entered fine dining.

Did You Know?

• Pho first appeared in written records in the early 20th century in Northern Vietnam.
• The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù in Nam Định Province.
• During the subsidy period after the Vietnam War, state-owned pho eateries served a meatless variety called 'pilotless pho'.