The History of Phở: Vietnam's Soul in a Bowl

What is Phở?

Phở (pronounced "fuh") is a Vietnamese soup made with broth, rice noodles, herbs, and meat (usually beef or chicken). It's served in a big bowl with bean sprouts, lime wedges, and fresh herbs on the side. Today, phở is loved worldwide, but its story begins in northern Vietnam over a century ago.

The Birth of a National Dish

Phở was born in the late 1800s to early 1900s in northern Vietnam. Many food historians believe it first appeared near Hanoi.

Interestingly, phở likely developed because of French colonialism. Before the French arrived in Vietnam, beef wasn't commonly eaten there. The French brought their love for beef, particularly in the form of "pot au feu," a French beef stew. Local cooks combined this French influence with local ingredients and cooking methods.

Vietnamese cooks took the beef bones the French didn't want and simmered them for hours to create a rich, flavorful broth. They added rice noodles and thinly sliced beef, along with local spices like star anise, cinnamon, and ginger. This created the first version of phở.

From North to South

Initially, phở was a northern Vietnamese dish. Street vendors would carry mobile kitchens on poles over their shoulders, serving steaming bowls to hungry workers.

After Vietnam was divided in 1954, many northerners moved south, bringing their beloved phở with them. In southern Vietnam, the dish evolved. The warmer climate and more abundant resources led to a more elaborate version:

• Southern phở has a sweeter broth
• More herbs and bean sprouts are added
• Additional sauces and condiments are offered
• More meat varieties became available

Phở During Wartime

During the Vietnam War (1955-1975), phở became a symbol of Vietnamese resilience. Despite food shortages, people found ways to make simpler versions of the dish. Some replaced beef with whatever protein was available, while others focused on perfecting the broth with limited ingredients.

After the war ended and the economy struggled, many Vietnamese people left the country as refugees. They brought their culinary traditions with them, introducing phở to the world.

Phở Goes Global

In the 1980s and 1990s, Vietnamese restaurants opened in cities across America, Australia, France, and beyond. By the 2000s, phở had become an international sensation.

Today, you can find countless variations:

• Vegetarian and vegan phở
• Seafood phở
• Fusion versions with non-traditional ingredients
• Instant phở products for quick meals at home

Despite these innovations, traditional phở remains the most beloved version, with many phở shops still using recipes passed down through generations.

The Secret is in the Broth

What makes phở special is its broth. Traditional phở broth simmers for at least 6-8 hours, allowing the flavors of bones, spices, and aromatics to create a deep, complex taste. Every family and restaurant has their own secret recipe, with slight variations in spices and techniques.

Phở Today

Today, phở is more than just food in Vietnam—it's part of the national identity. Street vendors still sell it for breakfast, families gather over steaming bowls on weekends, and upscale restaurants offer gourmet versions.

The next time you enjoy a bowl of phở, remember you're tasting more than just a delicious soup. You're experiencing a dish that tells the story of Vietnam's history, from colonialism to war to global connection, all in one wonderful bowl.