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49-649: Phở originated in the early 20th century in Northern Vietnam , and after the Vietnam War , refugees popularized it throughout the world. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. In 2017, Vietnam made 12 December

98-543: A Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries. In the late 1920s, various vendors experimented with húng lìu , sesame oil , tofu , and even Lethocerus indicus extract ( cà cuống ). This " phở cải lương " failed to enter the mainstream. Phở tái , served with cooked beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef

147-404: A cognate of one another when considering varying regional and dialectical pronunciation differences. Phở is served in a bowl with a specific cut of flat rice noodles in clear beef broth , with thin cuts of beef (steak, fatty flank , lean flank, brisket ). Variations feature slow-cooked tendon , tripe , or meatballs in southern Vietnam. Chicken pho is made using the same spices as beef, but

196-796: A common variety of Chinese rice noodle called ho fun , ( traditional Chinese : 河粉 ; simplified Chinese : 河粉 ; Cantonese Yale : ho4 fen3 ) which is believed to have originated in the town of Shahe (Chinese: 沙河; pinyin: Shāhé; Jyutping: Sa1ho4*2), now part of the Tianhe District of Guangzhou in Guangdong province, southern China. The Cantonese also use the word ( Chinese : 河 ; Cantonese Yale : ho4 ho4*2 ; lit. '(Sha)he noodles') as well as ( Chinese : 牛肉粉 ; Cantonese Yale : ngau4 yuk6 fan2 ; lit. 'cow meat noodles') to describe Phở . The two words share close approximation and could be

245-468: A dish similar to phở called ngưu nhục phấn . The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong , who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population. Phở was originally sold at dawn and dusk by street vendors , who shouldered mobile kitchens on carrying poles ( gánh phở ). From

294-452: A greater variety of fresh herbs. Phở may be served with either phở noodles or kuy teav noodles ( hủ tiếu ). The variations in meat, broth, and additional garnishes such as lime , bean sprouts , ngò gai ( culantro ), húng quế ( Thai basil ), and tương đen ( hoisin sauce ), tương ớt ( chili sauce ) appear to be innovations made by or introduced to the South. Another style of northern phở

343-721: A minute before adding them to the stock, to bring out their full flavor. They also skim off all the impurities that float to the top while cooking; this is the key to a clear broth. Nước mắm ( fish sauce ) is added toward the end. Different regions have different ways of eating pho that suit their taste and practice. The Northern pho is typically served with scallion , onion and cilantro (coriander leaves) . The Southern variant also adds Thai basil and bean sprouts . Thai chili peppers , lime wedges, fish sauce , chili oil , hot chili sauce (such as Sriracha sauce ), pickled garlic (Northern style) or hoisin sauce (Southern style) may be added to taste as accompaniments. The Central pho

392-470: A more intense flavor, the bones may still have beef on them. Chicken bones also work and produce a similar broth. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use usually in stick form, sometimes in powder form in pho restaurant franchises overseas), star anise , roasted ginger , roasted onion , black cardamom , coriander seed, fennel seed, and clove . The broth takes several hours to make. For chicken phở, only

441-457: A new dish that has gained popularity in Hanoi. Phở's influence has even extended into the cocktail scene, with bars like Nê offering phở-inspired cocktails that incorporate the soup’s signature spices. Additionally, chefs such as Peter Cung have brought phở into the realm of fine dining, as exemplified by his Michelin-starred restaurant Anan Saigon, where phở is deconstructed into a multi-course meal. Official recognition has followed suit, with

490-436: A savoury, clear broth, blanched whole green onion , and garnishes offered generally include only diced green onion and cilantro, pickled garlic, chili sauce and quẩy . The Northern pho is often described as subtle and light on spices, while having a deep savory taste from beef bones. On the other hand, southern Vietnamese phở broth is sweeter and cloudier, and is consumed with bean sprouts, fresh sliced chili, hoisin sauce and

539-487: A similar commemoration the following day. Phở has been adopted by other Southeast Asian cuisines, including Lao and Hmong cuisine . It sometimes appears as "Phô" on menus in Australia. In recent decades, phở has evolved beyond its traditional form, with new variations emerging to cater to modern tastes and preferences. One notable innovation is phở cuốn, where the ingredients of phở are wrapped in fresh rice noodles, creating

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588-650: A slightly anionic character, a low gelatinisation temperature of approximately 60 °C (140 °F), and high swelling power. These properties are used in food and technical applications. Starch derivatives are used in many cooking recipes , for example in noodles , wine gums , cocktail nuts, potato chips , extruded snacks, battered french fries , hot dog sausages, bakery cream , processed cheese , cheese analogue and instant soups and sauces, in gluten -free recipes, in kosher foods for Passover and in Asian cuisine . In pastry , e.g. sponge cake , it

637-558: A substantial textile market. The traditional home of phở is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù ) in Đông Xuân commune, Nam Trực District , Nam Định Province. Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into

686-504: A type of Vietnamese soup, typically made from beef stock and spices to which noodles and thinly sliced beef or chicken are added. Origin: Vietnamese, perhaps from French feu (in pot-au-feu) Northern Vietnam Northern Vietnam ( Vietnamese : Bắc Bộ ) is one of three geographical regions within Vietnam . It consists of three administrative regions : the Northwest (Vùng Tây Bắc),

735-415: Is phở Nam Định from Nam Định city which uses more fish sauce in the broth and wider noodles. Other provincial variations exist where pho is served with delicacy meats other than beef or chicken such as duck, buffalo, goat or veal. Phở has many variants including many dishes bearing the name "phở", many are not soup-based: Other provinces: Vietnamese beef soup can also refer to bún bò Huế , which

784-461: Is starch extracted from potatoes . The cells of the root tubers of the potato plant contain leucoplasts (starch grains). To extract the starch, the potatoes are crushed, and the starch grains are released from the destroyed cells. The starch is then left to settle out of solution or separated by hydrocyclones , then dried to powder. Potato starch contains typical large oval spherical granules ranging in size from 5 to 100  μm . Potato starch

833-410: Is a refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture, and minimal tendency to foaming or yellowing of the solution. Potato starch contains approximately 800 ppm phosphate bound to the starch; this increases the viscosity and gives the solution

882-610: Is a spicy beef noodle soup, is associated with Huế in central Vietnam. Famous phở shops in Hanoi are Phở Bát Đàn, Phở Thìn Bờ Hồ, Phở Thìn Lò Đúc, Phở 10 Lý Quốc Sư. In 2016, BBC noted Pho 10 Ly Quoc Su to be among the best pho addresses in Vietnam. Phở Thìn Lò Đúc has also opened foreign branches in Australia, Japan and the U.S. Famous phở shops in Saigon included Phở Bắc Hải , Phở Công Lý , Phở Tàu Bay , Phở Tàu Thủy , and Phở Bà Dậu . Pasteur Street ( phố phở Pasteur )

931-532: Is called bánh phở , but some versions may be made with freshly made rice noodles called bánh phở tươi in Vietnamese or kuay tiao . These noodles are labeled on packaging as bánh phở tươi (fresh pho noodles). Pho noodles are usually medium-width; however, people from different regions of Vietnam will prefer different widths. The soup for beef phở is generally made by simmering beef bones, oxtails , flank steak, charred onion, charred ginger, and spices. For

980-558: Is derived from pot-au-feu in both name and substance. However, several scholars dispute this etymology on the basis of the stark differences between the two dishes. Another suggestion of a separate origin is that phở in French has long been pronounced [fo] rather than [fø] : in Jean Tardieu 's Lettre de Hanoï à Roger Martin Du Gard (1928), a soup vendor cries "Pho-ô!" in

1029-581: Is more special. On the table, they had already prepared pickled papaya , sate sauce . Several ingredients not generally served with phở may be ordered by request. Extra-fatty broth ( nước béo ) can be ordered and comes with scallions to sweeten it. A popular side dish ordered upon request is hành dấm , or vinegared white onions. The several regional variants of pho in Vietnam, particularly divided between "Northern phở" ( phở Bắc ) or "Hanoi phở" ( phở Hà Nội ), and "Southern phở" ( phở Nam ) or "Saigon pho" ( phở Sài Gòn ). Northern Vietnamese phở uses

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1078-693: Is used to keep the cake moist and give a soft texture. It is also occasionally used in the preparation of pre-packed grated cheese , to reduce sweating and binding. Other examples are helmipuuro , a porridge made from monodisperse grains of potato starch and milk , and papeda (the Moluccan community in the Netherlands uses potato starch to make papeda ). It is also used in non-food applications as wallpaper adhesive , for textile finishing and textile sizing , in paper coating and sizing , and as an adhesive in paper sacks and gummed tape . Potato starch

1127-694: The Mekong Delta . Northern Vietnam includes three administrative regions , which in turn comprises 25 First Tier units. Bắc Giang Bắc Kạn Cao Bằng Hà Giang Lạng Sơn Phú Thọ Quảng Ninh Thái Nguyên Tuyên Quang Điện Biên Hòa Bình Lai Châu Lào Cai Sơn La Yên Bái Bắc Ninh Hà Nam Hà Nội Hải Dương Hải Phòng Hưng Yên Nam Định Ninh Bình Thái Bình Vĩnh Phúc ^† Municipality (thành phố trực thuộc trung ương) Of all 25 First Tier units, two are municipalities and 23 are provinces. Potato starch Potato starch

1176-589: The waxy potato starch . Waxy starches, after starch gelatinisation , retrograde less during storage. The cultivation of potatoes for starch mainly takes place in Germany, the Netherlands, China, Japan, France, Denmark, and Poland, but also in Sweden, Finland, Austria, the Czech Republic, Ukraine, Canada, and India. Some potato starch is also produced as a byproduct from the potato processing industry, recovered from

1225-571: The "Day of Pho". Phở likely evolved from similar noodle dishes. Its origins will always be debated, but the emphasis on beef in Vietnamese cuisine and the dish's evolution is likely attributed to French influence. For example, villagers in Vân Cù say they ate phở long before the French colonial period . The modern form emerged between 1900 and 1907 in northern Vietnam , southeast of Hanoi in Nam Định Province , then

1274-860: The East Coast and the rest of the country. During the 2000s, phở restaurants in the United States generated US$ 500  million in annual revenue, according to an unofficial estimate. Phở can now be found in cafeterias at many college and corporate campuses, especially on the West Coast . The word "pho" was added to the Shorter Oxford English Dictionary in 2007. Phở is listed at number 28 on "World's 50 most delicious foods" compiled by CNN Go in 2011. The Vietnamese Embassy in Mexico celebrated Phở Day on April 3, 2016, with Osaka Prefecture holding

1323-402: The French brought modern ingenuity to a traditionalist Vietnam". Hue and Eugèn Gouin (1957) both define phở by itself as an abbreviation of lục phở . Elucidating on the 1931 dictionary, Gouin and Lê Ngọc Trụ (1970) both give lục phở as a corruption of ngưu nhục phấn ( Chinese : 牛肉粉 ; Cantonese Yale : ngau4 yuk6 fan2 ; lit. 'cow meat noodles'), which

1372-543: The North similarly popularized bánh mì sandwiches. Meanwhile, in North Vietnam, private phở restaurants were nationalized ( mậu dịch quốc doanh ) and began serving phở noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour . Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers. During

1421-661: The Northeast (Vùng Đông Bắc), and the Red River Delta (Đồng Bằng Sông Hồng). It has a total area of about 109,942.9 km . Tonkin or " Bắc Kỳ " is a historical exonym for this region, originating during the French colonial period. Among the three geographical regions, the oldest is Northern Vietnam, where the Vietnamese culture originated in the Red River Delta, though Vietnamese people eventually spread south into

1470-633: The United States, Canada and Australia. In 1980, the first of hundreds of phở restaurants opened in the Little Saigon in Orange County , California. In the United States, phở began to enter the mainstream during the 1990s, as relations between the U.S. and Vietnam improved. At that time Vietnamese restaurants began opening quickly in Texas and California, spreading rapidly along the Gulf and West Coasts, as well as

1519-403: The Vietnamese government designating December 12 as the 'Day of Phở' in 2018, and in 2024, Hanoi and Nam Định-style phở were recognized as national intangible cultural heritage. These developments reflect the dish’s enduring relevance and its continued reinvention in both local and international culinary landscapes. Reviews of 19th and 20th-century Vietnamese literature have found that pho entered

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1568-405: The broth is made using chicken bones and meat, as well as some internal organs of the chicken, such as the heart, the undeveloped eggs, and the gizzard. When eating at phở stalls in Vietnam, customers are generally asked which parts of the beef they would like and how they want it done. Beef parts include: For chicken phở, options might include: The thick dried rice noodle that is usually used

1617-403: The dish itself. As author Nguyễn Dư notes, both questions are significant to Vietnamese identity. French settlers commonly ate beef, whereas Vietnamese traditionally ate pork and chicken and used cattle as beasts of burden . Gustave Hue (1937) equates cháo phở to the French beef stew pot-au-feu (literally, "pot on the fire"). Accordingly, Western sources generally maintain that phở

1666-415: The earliest English-language reference to pho was in the book Recipes of All Nations , edited by Countess Morphy in 1935: In the book, pho is described as "an Annamese soup held in high esteem ... made with beef, a veal bone, onions, a bay leaf, salt, and pepper, and a small teaspoon of nuoc-mam ( fish sauce ) ." There are two prevailing theories on the origin of the word phở and, by extension,

1715-478: The largest phở chains in Vietnam is Pho 24 , a subsidiary of Highlands Coffee , with 60 locations in Vietnam and 20 abroad. The largest phở chain in the United States is Phở Hòa , which operates over 70 locations in seven countries. A similar restaurant named Pho 75 serves in the Washington, D.C. , and Philadelphia, Pennsylvania , areas in the United States. Numbers in the restaurant name are "lucky" numbers for

1764-497: The last syllable elongated. Nguyễn Ngọc Bích suggests that the final "n" was eventually dropped because of the similar-sounding phẩn ( traditional Chinese : 糞 ; simplified Chinese : 粪 ; lit. 'excrement'). The French author Jean Marquet refers to the dish as " Yoc feu !" in his 1919 novel Du village-à-la cité . This is likely what the Vietnamese poet Tản Đà calls " nhục-phở " in " Đánh bạc " ("Gambling"), written around 1915–1917. Phở uses

1813-406: The mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of phở. The word appears in a short story published in 1907. Nguyễn Công Hoan recalls its sale by street vendors in 1913. A 1931 dictionary is the first to define phở as a soup: "from the word phấn . A dish consisting of small slices of rice cake boiled with beef." Possibly

1862-514: The meat and bones of the chicken are used in place of beef and beef bone. The remaining spices remain the same, but the charred ginger can be omitted since its function in beef phở is to subdue the quite strong smell of beef. The spices, often wrapped in cheesecloth or a soaking bag to prevent them from floating all over the pot, usually contain cloves, star anise, coriander seed, fennel, cinnamon, black cardamom, ginger, and onion. Careful cooks often roast ginger and onion over an open fire for about

1911-705: The owners: culturally lucky numbers or to mark a date in Vietnam or their personal history. Many phở restaurants in the United States offer oversized helpings with names such as "train phở" ( phở xe lửa ), "airplane phở" ( phở tàu bay ), or " California phở" ( phở Ca Li ). Some restaurants have offered a phở eating challenge , with prizes for finishing as much as 10 pounds (4.5 kg) of phở in one sitting, or have auctioned special versions costing $ 5,000. "pho, n.". Oxford English Dictionary (3rd ed.). Oxford University Press . March 2006. "pho (British & World English)" . Oxford Dictionaries . Oxford University Press . Retrieved 23 August 2013 .

1960-499: The pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of phở. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive felt hats called mũ phở . Hanoi's first two fixed phở stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925,

2009-505: The potato cutting circuit during the production of French fries and potato chips . Examined under a microscope using a mixture of equal volumes of glycerol and distilled water, potato starch presents transparent, colorless granules, either irregularly shaped, ovoid or pear-shaped, usually 30 μm to 100 μm in size but occasionally exceeding 100 μm, or rounded, 10 μm to 35 μm in size. Starch granules exhibit characteristic dark crosses in polarized light. If potato starch

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2058-547: The shipping industry brought an influx of laborers. Vietnamese and Chinese cooks set up gánh to serve them xáo trâu but later switched to inexpensive scraps of beef set aside by butchers who sold to the French. Chinese vendors advertised this xáo bò by crying out, "Beef and noodles!" ( Cantonese Yale : ngàuh yuhk fán ; Vietnamese : ngưu nhục phấn ). Eventually the street cry became "Meat and noodles!" ( Chinese : 肉粉 ; Cantonese Yale : yuhk fán ; Vietnamese : nhục phấn ), with

2107-470: The so-called subsidy period following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as pilotless pho ( phở không người lái ), in reference to the U.S. Air Force's unmanned reconnaissance drones . The broth consisted of boiled water with MSG added for taste, as there were often shortages of various foodstuffs like meat and rice during that period. Bread or cold rice

2156-419: The street. Many Hanoians explain that the word phở derives from French soldiers' ordering " feu " (fire) from gánh phở , referring to both the steam rising from a bowl of phở and the wood fire seen glowing from a gánh phở in the evening. Food historian Erica J. Peters argues that the French have embraced phở in a way that overlooks its origins as a local improvisation, reinforcing "an idea that

2205-522: Was a street famous for its beef phở, while Hien Vuong Street ( phố phở Hiền Vương ) was known for its chicken phở. At Phở Bình , American soldiers dined as National Liberation Front agents planned the Tết Offensive just upstairs. Nowadays in Ho Chi Minh City, well-known restaurants include: Phở Hùng , Phở Hòa Pasteur and Phở 2000 , which U.S. President Bill Clinton visited in 2000. One of

2254-494: Was also used in one of the earlier color photography processes, the Lumière brothers ' Autochrome Lumière , until the arrival of other colour film processes in the mid-1930s. Many types of potatoes are grown for the production of potato starch, potato varieties with high starch content and high starch yields are selected. Recently, a new type of potato plant was developed that only contains one type of starch molecule: amylopectin ,

2303-474: Was commonly sold by Chinese immigrants in Hanoi. ( [ɲ] is an allophone of /l/ in some northern dialects of Vietnamese.) Some scholars argue that phở (the dish) evolved from xáo trâu , a Vietnamese dish common in Hanoi at the turn of the century. Originally eaten by commoners near the Red River , it consisted of stir-fried strips of water buffalo meat served in broth atop rice vermicelli . Around 1908–1909,

2352-661: Was not sold at the markets on Mondays and Fridays at the time. With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam . Phở, which was relatively less consumed in the South, suddenly became popular. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts ( giá đỗ ), culantro ( ngò gai ), cinnamon basil ( húng quế ), Hoisin sauce ( tương đen ), and hot Sriracha sauce ( tương ớt ) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from

2401-614: Was often served as a side dish, leading to the present-day practice of dipping quẩy (deep-fried wheat flour dough) in pho. Pho eateries were privatized as part of Đổi Mới . Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership. In the aftermath of the Vietnam War , Vietnamese refugees brought phở to many countries. Restaurants specializing in phở appeared in numerous Asian neighborhoods and Little Saigons , such as in Paris and in major cities in

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