What is pho? Pho is a traditional Vietnamese noodle soup made with clear, aromatic broth, flat rice noodles (bánh phở), tender meat such as beef pho (phở bò) or chicken pho (phở gà), and a generous serving of fresh herbs and garnishes. Known for its slow-simmered bone broth, signature pho spices like star anise and cinnamon, and balanced savory flavor, pho is widely considered Vietnam’s national dish and one of the most popular Vietnamese foods worldwide.
If you are searching for what pho is, how it differs from other noodle soups, or why pho is so popular in Vietnamese cuisine and North America, this article is for you. Here, you will learn exactly what pho is, where it comes from, what ingredients define authentic pho, and how it is traditionally eaten. This guide directly answers the search intent by giving you a clear, complete, and accurate understanding of pho—whether you are a first-time eater, a food enthusiast, or researching Vietnamese cuisine in depth.
Calories in Pho: How Many Calories Are in a Bowl of Pho?
Pho Recipe: How to Make Authentic Vietnamese Pho at Home
Best Paper Bowls for Pho Soup: Safe, Leakproof & Eco-Friendly Options
Best Bones for Pho Broth (Beef, Chicken & Bone Ratios Explained)
How to Eat Pho for the First Time (Without Feeling Awkward)
What Is Pho?
Pho (pronounced "fuh") is Vietnam's national dish—a fragrant noodle soup featuring flat rice noodles, aromatic broth, herbs, and meat, typically beef or chicken. This beloved comfort food combines Chinese and French culinary influences with distinctly Vietnamese flavors. The dish consists of three essential components: a clear, deeply flavored broth simmered for hours with bones and spices; soft, flat rice noodles called bánh phở; and thinly sliced meat that cooks directly in the hot broth. What sets pho apart from other noodle soups is its complex aromatic profile, achieved through spices like star anise, cinnamon, coriander seeds, and cardamom. Diners customize their bowls with fresh herbs including Thai basil, cilantro, and saw-leaf coriander, along with lime wedges, bean sprouts, and chili peppers. According to food historians, pho originated in northern Vietnam in the early 20th century and has since become one of the most recognizable Vietnamese dishes worldwide, with an estimated 2,000+ pho restaurants operating across the United States alone.
History of Pho
The origins of pho trace back to early 1900s northern Vietnam, specifically in Nam Định province and the Hanoi area, during French colonial rule. Food researchers suggest that pho evolved from both Chinese noodle soups and French pot-au-feu (beef stew), reflecting Vietnam's colonial history and proximity to China. The dish initially featured beef, which was relatively uncommon in Vietnamese cuisine until the French introduced cattle farming for labor purposes. As urbanization increased in Hanoi, street vendors began selling this affordable, nourishing soup to workers and laborers. After the 1954 division of Vietnam, nearly one million northerners migrated south, bringing pho to Saigon (now Ho Chi Minh City), where the recipe evolved to include sweeter, more herb-forward flavors reflecting southern Vietnamese tastes. Following the Vietnam War in 1975, Vietnamese refugees introduced pho to North America, Europe, and Australia, where it gained international popularity. Today, December 12th is celebrated as "National Pho Day" in the United States, recognizing the dish's cultural significance and widespread appeal across diverse communities.
Popular Types of Pho in North America
North American pho restaurants typically offer several standard variations that have become menu staples. Pho Bo (beef pho) remains the most popular option, with subtypes including pho tai (rare beef), pho chin (well-done brisket), pho nam (flank), and pho bo vien (beef meatballs). Many diners order combination bowls like pho dac biet (special combination) featuring multiple beef cuts including tripe, tendon, and fatty brisket. Pho Ga (chicken pho) offers a lighter alternative with shredded or sliced chicken breast in a delicate chicken-based broth. According to restaurant industry data, approximately 65% of pho orders in North American establishments are beef-based varieties, while 25% are chicken, and 10% are vegetarian or seafood versions. Vegetarian pho (pho chay) has grown significantly in popularity, featuring vegetable broth, tofu, mushrooms, and bok choy to accommodate plant-based diets. Some contemporary pho restaurants have introduced fusion variations like pho with oxtail, short ribs, or even seafood combinations, though traditional purists often prefer the classic preparations that have remained largely unchanged for decades.
Ingredients Explained for Pho
Understanding pho's components helps Western diners appreciate this complex dish. Rice noodles (bánh phở) are flat, smooth noodles made from rice flour and water—they're naturally gluten-free and come in various widths, from thin to extra-wide. Broth forms the soul of pho, typically simmered for 12-24 hours with beef bones (marrow and knuckle bones provide richness), charred onions, ginger, and a spice packet including star anise, cinnamon sticks, coriander seeds, fennel seeds, and black cardamom. Proteins include various beef cuts: thinly sliced eye of round that cooks in the hot broth, pre-cooked brisket, fatty flank, and sometimes organ meats like tripe or tendon, which provide textural variety. Fresh herbs and garnishes arrive separately on a plate and include Thai basil (sweet and slightly spicy), culantro or saw-leaf coriander (stronger than cilantro), bean sprouts (for crunch), lime wedges (for acidity), sliced jalapeños or Thai chilies (for heat), and sometimes fish sauce or hoisin sauce on the side. Research from culinary institutes indicates that the specific balance of spices—particularly the ratio of star anise to cinnamon—defines the regional style and quality of pho broth.
Types of Pho
Pho varieties reflect Vietnam's regional diversity and culinary evolution. Pho Bac (Northern-style pho) originated in Hanoi and features a clearer, more subtle broth with wider noodles, simpler garnishes, and emphasizes the pure flavor of the broth without sweet sauces. Northerners typically don't add hoisin or sriracha, preferring the broth's natural taste with just fresh herbs, lime, and chili. Pho Nam (Southern-style pho) developed in Saigon and includes a sweeter, more herbaceous broth with generous amounts of basil, saw-leaf coriander, bean sprouts, and the addition of hoisin and chili sauces. Southern pho tends to be more aromatic with additional spices and often includes a wider variety of meat options. Pho Ga (Chicken pho) substitutes chicken bones and meat for beef, creating a lighter, more delicate flavor profile that some consider gentler on the digestive system. Pho Chay (Vegetarian pho) uses vegetable stock with shiitake mushrooms, daikon radish, and kombu to create umami depth without animal products. According to Vietnamese culinary experts, identifying authentic regional styles involves examining broth clarity, noodle width, herb selection, and condiment offerings.
What Does Pho Taste Like?
Pho offers a complex, multi-layered flavor experience that balances savory, sweet, aromatic, and fresh elements. The broth provides the foundational taste—deeply savory with umami richness from long-simmered bones, subtly sweet from charred onions and aromatic spices, and warming from ginger, star anise, and cinnamon. Food scientists note that the Maillard reaction from charring aromatics contributes to the broth's characteristic depth and slight caramelization. The rice noodles themselves are neutral and slightly chewy, serving as a vehicle for the flavorful broth while providing textural contrast. Beef adds richness and protein, with rare slices becoming tender as they cook in the hot liquid. The fresh herb plate transforms each bowl into a customizable experience—Thai basil contributes sweet, anise-like notes; lime provides bright acidity that cuts through richness; bean sprouts add crisp, refreshing texture; and chilies deliver adjustable heat. Many Western diners compare pho to chicken noodle soup but note its greater complexity and aromatic sophistication. Customer reviews frequently describe pho as "comforting yet exotic," "deeply satisfying without being heavy," and "surprisingly refreshing despite being a hot soup."
How to Eat Pho?
Eating pho properly involves a specific technique that maximizes flavor and authenticity. First, examine your bowl when it arrives—the broth should be steaming hot with a thin layer of oil on top, noodles should be submerged, and meat should be arranged on top. Taste the broth first without additions to appreciate the chef's work, then customize to your preference. Add fresh herbs by tearing them gently to release oils rather than dropping whole leaves into the soup. Squeeze lime juice gradually—too much overwhelms the broth's delicate balance. Mix in small amounts of hoisin (for sweetness) or sriracha (for heat) if desired, though traditionalists often skip these with beef pho. Use chopsticks to grab noodles and meat while simultaneously spooning broth, creating each bite's perfect combination. Vietnamese dining etiquette considers bringing the bowl close to your mouth acceptable and practical for preventing spills. Many experienced pho eaters finish by drinking remaining broth directly from the bowl, as it contains concentrated flavors and nutrients. Restaurant owners report that customers who follow traditional eating methods report higher satisfaction and better appreciation for the dish's complexity.
How Pho Is Served & Eaten?
Pho presentation follows traditional Vietnamese serving customs that enhance the dining experience. The dish arrives in a large bowl (typically 32-48 ounces for a medium serving) filled with steaming broth, noodles, and meat, accompanied by a separate plate of fresh garnishes and herbs. The garnish plate typically includes:
- Fresh basil sprigs
- Cilantro and saw-leaf coriander
- Mung bean sprouts
- Lime wedges (2-3 pieces)
- Sliced jalapeños or Thai bird chilies
- Sometimes onion slices and scallions
Small sauce dishes containing hoisin sauce and sriracha are provided on the table or brought separately. Vietnamese restaurants maintain broth at approximately 200°F (93°C) to ensure thinly sliced raw beef cooks properly when added. Diners receive both chopsticks and a ceramic Asian soup spoon—chopsticks handle noodles, meat, and herbs while the spoon collects broth and smaller ingredients. According to etiquette experts, slurping is not only acceptable but encouraged in Vietnamese culture, as it demonstrates enjoyment and helps cool the hot broth before swallowing. Many establishments offer different bowl sizes: small (16-24 oz), medium (32 oz), large (48 oz), and extra-large (64+ oz) to accommodate varying appetites and dining occasions.
Pho Nutrition — Is Pho Healthy?
Pho can be a nutritious meal choice when prepared traditionally and consumed mindfully. A typical medium bowl of pho contains approximately 350-450 calories for chicken pho and 400-600 calories for beef pho, making it a moderate-calorie meal option. The dish provides 15-30 grams of protein depending on meat quantity, supporting muscle maintenance and satiety. Rice noodles contribute 40-60 grams of carbohydrates, providing energy without gluten for those with sensitivities. The broth contains minerals like calcium, magnesium, and phosphorus extracted from bones during the long simmering process, with bone broth research suggesting potential benefits for joint and gut health. Fresh herbs add vitamins A, C, and K, antioxidants, and anti-inflammatory compounds. However, pho's sodium content ranges from 1,000-2,500 mg per bowl depending on broth concentration and added sauces—approaching or exceeding the American Heart Association's daily recommendation of 2,300 mg. Registered dietitians recommend requesting less broth, limiting sauce additions, and loading up on vegetables and herbs to improve the nutritional profile. Studies show that pho's combination of protein, complex carbohydrates, and hydrating broth makes it an effective post-exercise recovery meal and satisfying option for weight management when portion-controlled.
Frequently Asked Questions About Pho
Is pho gluten-free? Traditional pho is naturally gluten-free as rice noodles contain only rice flour and water. However, always verify that soy sauce or other gluten-containing condiments haven't been added to the broth during preparation.
Can I eat pho on a diet? Yes, pho can support weight management goals. Choose chicken or lean beef varieties, request extra vegetables, minimize high-calorie sauces, and consider eating only half the noodles while enjoying all the protein and broth.
What's the difference between pho and ramen? Pho uses flat rice noodles in a clear, aromatic beef or chicken broth with Vietnamese spices, while ramen features wheat noodles in a thicker, often pork-based broth with Japanese seasonings. Pho is generally lighter and more herb-forward.
How long does pho broth take to make? Authentic pho broth requires 12-24 hours of gentle simmering to extract maximum flavor and nutrients from bones, though pressure cooker methods can reduce this to 2-3 hours with some compromise in depth of flavor.
Is it rude to not finish pho? No, Vietnamese dining culture doesn't require finishing everything. However, drinking the remaining broth shows appreciation for the chef's work, as the broth represents hours of careful preparation and is considered the dish's soul.
Read More
Pho Ga Explained: What Chicken Pho Is and How It Differs from Pho Bo
Vegetarian Pho: What It Is and How It Differs from Traditional Pho
Pho Bo: A Complete Guide to Vietnamese Beef Noodle Soup
What Is Mushroom Pho? Flavor, Ingredients, and Variations
Tofu Pho vs Other Vegetarian Pho Types: What to Expect
