What is history of Pho Vietnam ?

The popularity of pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.

Pho is known as the national dish of Vietnam, and it has captured the fascination of so many people in the west because of its deceptive simplicity and its complex flavours. Pho is the perfect comfort food-warm, hearty and deliciously refreshing. In Vietnam it is the common people’s food. It’s street food.

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beef noodle- Pho Bo

Before going into the history of Pho, we should first tackle a more fundamental question about Pho. Some people define Pho is the dish simply as Vietnamese noodle soup, traditional made with beef and chicken broth that is flavoured with various spices and topped with various herbs. But this definition seems far too simplistic because it does not really capture the rich and intense essence of beef in the broth that can only be achieved by simmering marrow- rich beef bones on low heat for at least three hours. It does not describe the complex layers of flavour created by the herbs and spices in Pho. It does not illustrate the many textures created by the chewy rice noodles, the tender beef slices and the crunchy bean sprouts in the soup.

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Noodle- Banh Pho

Pho is eaten with dills, spices and 

Pho is eaten with dills, spices and "quay"

At the very least, the description "noodle soup" may be a misnomer. Soup implies that the dish is a side dish, but in fact pho itself is the main course. Pho is a noodle dish, and not a soup dish. So if you catch the phrase "noodle soup" somewhere on this side then it's only because I let my guard down for a moment there. Pho should be called "Vietnamese noodle" or "soup noodle" because it is a noodle dish.

Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "phở" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese

The popularity of pho spread southwards starting in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.

Some famous Pho shop in Hanoi

Phơ Bat Dan is a traditional Pho shop in 49 Bat Dan, Hoan Kiem district, Ha Noi. Average price of a bowl is 40,000VND

Pho 10 Ly Quoc Su located in number 10 Ly Quoc Su street, one of busiest streets in Old Quarter area. Own is openness, hospitable and culinary lover couple. Pho Thin is operated over 30 years old in 13 Lo Duc, Pham Dinh Ho, Hai Ba Trung, Hanoi

Pho Cham is famous for chicken noodle soup and its price is always is 60,000VND- 80,000VND/ a bowl. Its address is 63 Yen Ninh, Ba Dinh, Hanoi  

Some famous Pho soup in HCMC

Pho 24 – 25 Tran Nhat Duat, Tan Ding, 1 ward, HCMC

An Khue Quan- 92B Le Lai, 1 ward, HCMC

Pho 888- 149 D2 street, Binh Thanh, HCMC