Story
The Origins Of Pho
from North to South
regional pho Varitations
pho in the united states
Phở originated in Northern Vietnam during the mid-1880s, influenced significantly by both Chinese and French cuisine. Rice noodles and spices were imported from China, while the French popularized the consumption of red meat. It is believed that the name "phở" is derived from the French soup "pot au feu." Vietnamese cooks combined Chinese, French, and native elements to create a dish that is uniquely Vietnamese.
The popularity of phở began spreading southward in 1954 when Vietnam was divided into North and South. As the dish traveled south, cooks added new ingredients, leading to the evolution of the version commonly enjoyed today.
The origins of phở as a Northern dish that spread southward explain the key differences between Northern and Southern variations. Northern-style phở is simpler, with fewer ingredients and cuts of meat, often topped with small slices of ginger. It is served without bean sprouts or herbs, accompanied only by green chilies and lime. In contrast, Southern-style phở is a more complex dish made from a dozen ingredients. Each bowl is typically served with bean sprouts, fresh basil, and saw herb, alongside the green chilies and lime condiments.
Refugees fleeing Vietnam in the spring of 1975 brought their hopes and dreams for a better life, along with their culture and cuisine. Among the latter, phở has become the most popular dish among Americans. Today, there are nearly 2,000 phở restaurants across the United States and Canada. Most establishments serve Southern-style phở, although a few also offer Northern-style. These restaurants typically sell phở alongside other Vietnamese dishes like gỏi cuốn (spring rolls) and chả giò (egg rolls).