Pho Noodle Soup - Bac / Nam

 

Phở, Vietnam's beloved noodle soup, has a rich and somewhat debated history. It originated in Northern Vietnam in the early 20th century, particularly around Hanoi. The dish is believed to have been influenced by both Chinese and French culinary traditions.

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Key Historical Points

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Early 20th Century: Phở emerged in the early 1900s in Northern Vietnam, with Nam Định Province often cited as its birthplace.

Cultural Influences: The French colonial period introduced the Vietnamese to beef, which became a staple in phở. The name "phở" is thought to be derived from the French dish "pot-au-feu".

Street Food Origins: Initially, phở was sold by street vendors who carried mobile kitchens on poles, serving it at dawn and dusk.

Chicken Pho: Chicken pho was the next evolution of this versatile dish. Historians believe that during the late 1930s, the government limited the selling of beef so resourceful cooks started offering chicken pho instead. Read more about the history chicken pho in our blog.

Post-Vietnam War: After the Vietnam War, Vietnamese refugees spread phở globally, making it a popular dish worldwide.

Modern Influences: As pho grows in popularity and is absorbed by local cultures around the world, so too is its interpretation. Modern versions may include pork pho (particularly in Thailand), seafood pho and pho hot pot.

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Phở's evolution reflects Vietnam's history and cultural exchanges, making it not just a dish but a symbol of Vietnamese dynamic heritage. 

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Pho - the North and South Divide

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Phở, Vietnam's iconic noodle soup, has distinct variations between the North and South, each reflecting the region's unique culinary traditions.

 

Northern Pho (Pho Bac)

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Broth: The broth is clear, light, and savory, made primarily from beef bones. It's seasoned with minimal spices, allowing the natural flavors of the beef to shine through.

Noodles: Northern phở uses flat, wide rice noodles.

Garnishes: Typically, garnishes are kept simple, with fresh herbs like cilantro and scallions.

Meats: Commonly includes rare beef slices (phở tái) or brisket (phở chín).

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Southern Phở (Phở Nam)

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Broth: The broth is richer, bolder, and slightly sweeter, often enhanced with rock sugar and spices like star anise and cinnamon.

Noodles: Uses thinner rice noodles.

Garnishes: A variety of fresh herbs, bean sprouts, lime wedges, and chili peppers are provided, allowing for customization.

Meats: Offers a wider array of proteins, including rare beef, tendon, tripe, and chicken.

 

Where to Try Pho Noodle Soup

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Madame Nhu is renowned for offering both classic and modern versions of pho noodle soup. We also offer many uncommon regional variants that you probably have never heard of. You can read more about the many variants of pho here, most of which are available at Madame Nhu.

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Written by: Madame Nhu

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