Vietnamese pho is a famous noodle soup that has its roots in the early 20th century in northern Vietnam. Its origins are often linked to the influence of French colonialism and Chinese culinary traditions.
Pho is believed to have evolved from a dish called "nước dùng," which was a broth made from beef or chicken. The use of rice noodles, similar to those found in Chinese dishes, combined with local ingredients created a unique flavor profile. The term "pho" itself is thought to derive from the French word "feuille," meaning leaf, which relates to the flat rice noodles used in the dish.
In the 1950s, during the Vietnam War, pho spread throughout the country as people migrated south. Different regional variations emerged, with the southern version being sweeter and often served with a wider array of herbs and toppings.
Today, pho is not just a staple of Vietnamese cuisine but has also gained international popularity, celebrated for its rich, aromatic broth and fresh ingredients. Its history reflects the cultural exchanges that have shaped Vietnam over the years, making it a beloved dish both in Vietnam and around the world.
