When it comes to Vietnamese cuisine, the first name that comes up is pho. A bowl of flat noodles made from rice flour, savored in a clear broth flavored with beef or chicken stock, has become thoroughly familiar in Japan as well. Being light and easy to eat, with the freedom to adjust it to your taste using the herbs and lime on the table, is surely part of its popularity.
This article covers everything from the basics of what kind of noodle pho is, to types such as beef pho bo and chicken pho ga, the different flavors in Hanoi and Ho Chi Minh City, how it differs from other rice noodles such as bun and mien, how to enjoy the authentic broth and condiments, how to make it at home, and how to buy it in Japan. We trace the depth of pho all the way back to the growing regions of rice, the raw material of the noodles.
What is Vietnamese pho? A flat noodle made from rice flour
Pho (phở) is a flat-noodle dish made by dissolving rice flour in water, steaming it into a thin sheet, and then cutting it into fine strips. The noodle itself is called "banh pho (bánh phở)," and its raw material is rice, not wheat. That is why it is soft on the palate with a smooth texture going down. Because it uses no wheat, it is also drawing attention as an option for those who want to avoid gluten.
The noodles use the long, slender "indica rice" that is mainstream in Vietnam. Unlike Japan's short-grain japonica rice, it has less stickiness and a loose, separate character, so milled into noodles it gives a light texture. The pleasant mouthfeel of pho is supported by this character of the rice. Behind the way Vietnam has richly nurtured a culture of rice noodles lies rice cultivation on one of the world's largest scales. If you would like to learn about the raw material of the noodles, the explainer article on Vietnamese rice and ST25 as well.
Pho comes in fresh noodles steamed and cut on the spot (bánh phở tươi) and dried noodles made to keep longer (bánh phở khô). Local eateries mainly use fresh noodles, while exports overseas and souvenirs center on dried noodles. Most of the pho available in Japan is this dried type.
The history of pho and the origin of its name
Pho is said to have been born in northern Vietnam in the early 20th century. The leading theory holds that its birthplace was around Nam Dinh Province, southeast of Hanoi, but it was in Hanoi that it spread and was refined as a street-stall culture. It is sometimes said to be "born in Nam Dinh, raised in Hanoi." However, no records remain that clearly pinpoint when and where the first bowl was born, so it is more accurate to think that there are various theories about its origin.
There are also several theories about the origin of the name "pho." One holds that it comes from the French "feu," meaning fire, the view being that the beef stew pot-au-feu, introduced during the French colonial period, served as its basis. Another holds that it derives from the pronunciation of the Chinese word "fen" for flat rice noodles, the view being that a beef rice-noodle dish was introduced. Neither can be declared correct, and it is thought to be a dish born from the mixing of several cultures.
What is clear is that behind the spread of beef pho was the influence of French rule. Before that, in Vietnam, cattle were working animals for farm labor, and the custom of eating them as meat was limited. Beef began to circulate thanks to the beef dishes the French favored, and the leftover bones and meat were put to use as ingredients for broth—this flow is said to have driven the spread of pho.
Types of pho: beef pho bo and chicken pho ga
Pho divides broadly into two, depending on the type of stock and ingredients. This is the basis for ordering, so remembering it will help you locally.
One is beef pho, "pho bo (phở bò)." Thinly sliced raw meat or well-stewed meat is placed on a broth made by slowly simmering beef bones. With a rich, deep flavor, this is considered the mainstream of pho. The other is chicken pho, "pho ga (phở gà)," which combines boiled chicken with a chicken-bone stock. Lighter than beef, it is known for a gentle mouthfeel. Historically, beef pho spread first, and chicken pho is said to have become established later. Many people choose pho ga for a light meal, such as in the morning.
When ordering, you can make even finer choices by the state of the beef. There is "tai (tái)," topped with rare raw meat; "chin (chín)," with stewed meat; and "bo vien," with meatballs, among a wealth of combinations. Specifying your preferred ingredients to finish your own personal bowl is the Vietnamese way.
Pho differs between Hanoi in the north and Ho Chi Minh City in the south
Even the same pho changes greatly in flavor and style between the north and the south. These differences are tied to the climate of each region and the background of its rice cultivation.
The pho of Hanoi in the north, the birthplace of pho, prides itself on a simple composition that makes the most of clear broth and the savoriness of the ingredients. The accompanying condiments are modest, no more than green onion and coriander. There is an aesthetic of subtraction, as if the flavor is complete within the single bowl. It is a refined bowl nurtured in the Red River Delta, a long-established rice-growing region.
Meanwhile, the pho of Ho Chi Minh City (Saigon) in the south has a slightly sweeter broth, and the way of adjusting it to your taste at the table has taken root. On the table are bean sprouts, Thai basil, sawtooth coriander, lime, and hoisin and chili sauces, which you add as you like. The southern Mekong Delta, blessed with abundant ingredients, is also Vietnam's largest rice bowl, and this free "addition" style grew there. The differences between north and south can be summarized as follows.
| Item | North (Hanoi) | South (Ho Chi Minh City) |
|---|---|---|
| Broth | Clear and savory, with a focus on umami and saltiness | Slightly sweet and mellow |
| Condiments | Modest, such as green onion and coriander | Plenty of bean sprouts, herbs, and lime |
| How the flavor is adjusted | Completed in the bowl | Add to taste at the table |
| The land behind it | The Red River Delta (origin and refinement) | The Mekong Delta (the largest rice bowl) |
There is no single right answer; each has its own appeal. Comparing them as you travel lets you enjoy the character of each region.
The differences among pho, bun, and mien: a classification of Vietnamese rice noodles
Vietnam has many rice noodles besides pho. They look similar and are easily confused, but they are clearly distinguished by raw material, production method, and the shape of their cross-section. Let's sort out the main ones.
| Noodle name | Raw materials | Shape and features | Main dishes |
|---|---|---|---|
| pho | rice flour | Flat, flat-cut noodle | Pho (noodle soup) |
| Bun | rice flour | Thin noodle with a round cross-section | bun cha, dipping-noodle style |
| Mien | Starch from mung beans and the like | Clear glass noodles | Stir-fries and soups |
| Banh canh | Tapioca starch (plus rice flour) | Thick, chewy round noodle | Banh canh (noodle soup) |
| Rice paper (banh trang) | rice flour | A thin sheet-like wrapper | fresh spring rolls and fried spring rolls |
The noodle most similar to pho is bun, but the way to tell them apart is the cross-section. Remembering flat for pho and round, thin for bun keeps you from confusing them. Mien is a glass noodle made from the starch of mung beans and the like; it is translucent and is not a rice noodle. Banh canh is a thick, round noodle based mainly on tapioca starch, with a distinctive chewy texture as its hallmark. Rice paper, a thin sheet-like wrapper made from rice flour, is a familiar presence in fresh spring rolls. Incidentally, "bee hoon" (rice vermicelli), familiar in Taiwan and China, is also a rice noodle, but it is round and thin and distinct from pho. Even among the same "rice noodles," the blend of raw materials and the production method change the texture this much.
Why authentic pho is delicious: the broth and condiments
The decisive factor in pho's flavor is, above all, the broth. Behind a bowl that is clear yet deep lie the painstaking touches of preparation.
For beef pho, beef bones and beef tendon, and for chicken pho, chicken bones, are simmered over a long time. Indispensable here is the extra step of lightly charring onion and ginger over an open flame before adding them. Searing the surface draws out a toasty aroma and sweetness, giving the broth depth and a clear color. Adding spices such as cinnamon, star anise, cardamom, and clove then raises the warm aroma characteristic of pho. What sets the foundation of the flavor is not salt but nuoc mam (fish sauce). The richness and umami unique to a fermented seasoning tie the whole broth together. For nuoc mam, the article explaining the difference between nuoc mam and nam pla as well.
The condiments added at the finish also broaden the enjoyment of pho. Aromatic coriander, sawtooth coriander with its jagged leaves, refreshing Thai basil, crisp bean sprouts, a squeeze of lime, and pungent chili. In the south in particular, you add as much of these as you like, growing the flavor within the single bowl. Even with the same broth, the way the condiments are used changes its character—that is part of the fun of pho.
Making pho at home: an easy way to enjoy it
Preparing an authentic broth from scratch is a lot of work, but at home you can enjoy pho more easily. With dried noodles and everyday ingredients, you can make a bowl perfect for a weekend lunch.
Dried pho noodles are rehydrated in hot water according to the package instructions, or quickly boiled before use. Over-soaking spoils the texture, so the trick is to lift them from the water while still a little firm. For the broth, just adding nuoc mam, a little sugar, and ginger to a chicken-bone stock base brings it much closer to an authentic local flavor. When you want to bring out the aroma, charring onion and adding it works well.
For the toppings, boiled chicken or thinly sliced beef are easy choices. Finish with coriander, scallions, and bean sprouts, then squeeze in some lime. Adding vegetables you have in the fridge or boosting the heat lets you enjoy your own personal twist, which is the beauty of making it at home. Start by getting hold of dried noodles and nuoc mam.
Buying Vietnamese Pho in Japan | Instant, Dried Noodles, and Online
Pho is available in Japan in various forms. From easy instant versions to authentic dried noodles, you can choose according to your purpose.
The easiest option is instant or cup-type pho. Acecook offers Vietnamese-style pho using rice noodles, letting you enjoy an authentic feel just by adding hot water. KALDI Coffee Farm, which handles imported foods, also carries instant pho and dried noodles. At Costco and Gyomu Super, Vietnamese dried pho noodles are sold under names like "rice noodles" in formats that make bulk buying easy. Since prices and quantities change with the season, it is best to check in-store before choosing. For people who want to avoid gluten, being able to buy rice-noodle pho at a nearby supermarket is reassuring.
If you are looking for authentic dried noodles, Vietnamese ingredients, or souvenirs, specialty online stores are the quickest route. Vietnamese ingredients and souvenirs are also introduced on our sister site, dedicated Vietnam souvenir site And if you want to source dried pho noodles in bulk for commercial use, or handle them as your own product, it helps to understand the practical side of importing. The import process is A Guide to Importing Agricultural Products from Vietnam explained in detail there. For inquiries about sourcing or product development, Contact please feel free to reach out.
Rice-Noodle Dishes That Grow from Pho | Stir-Fried Pho and Pho Cuon
Pho is not limited to soup noodles. Spin-off dishes using the same flat noodles exist in various regions, adding color to the Vietnamese table.
"Pho xao," finished by stir-frying, is a dish of beef and vegetables stir-fried together with the flat noodles, and its fragrance and hearty volume are its appeal. The Hanoi specialty "pho cuon" uses the noodles as sheets without cutting them, wrapping beef and herbs to eat like fresh spring rolls. "Pho sot vang," in which beef is simmered in red wine, has a rich flavor that hints at French influence. These spin-off dishes developed mainly in northern Hanoi. The fact that so many varied dishes come from the same flat noodles is very much a Vietnamese trait.
Frequently asked questions
- What is the difference between pho and beefun or bun?
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Pho is a flat noodle made from rice flour. Bun is also a rice noodle, but it is a thin noodle with a round cross-section, often used for dipping noodles and mixed noodles. Beefun is a round, thin rice noodle familiar in Taiwan and China, and is distinct from pho. Remembering that flat means pho, and round means bun or beefun, makes them easy to tell apart.
- What is pho made from?
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It is a rice noodle made from rice flour. The rice flour is mixed with water, steamed, formed into thin sheets, and then cut into thin strips. It is a gluten-free noodle that uses no wheat, made from the long, thin indica rice that is mainstream in Vietnam. Its soft, smooth mouthfeel is a defining characteristic.
- How do pho bo and pho ga differ?
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Pho bo is beef pho, with thinly sliced beef served in a beef-bone broth. Pho ga is chicken pho, pairing boiled chicken with a chicken-bone broth. The beef version is richer, while the chicken version has a lighter flavor. Historically, beef pho spread first.
- How does pho differ between the north and the south?
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Pho in northern Hanoi has a clear broth with restrained seasonings, and its flavor is complete within the bowl. Pho in southern Ho Chi Minh City is slightly sweeter, and you add bean sprouts, herbs, lime, and various sauces to taste at the table. The difference is that the northern birthplace is refined, while the rice-growing south is laden with ingredients.
- Where can I buy pho in Japan?
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You can find it as instant and cup types from brands like Acecook, and as dried noodles (rice noodles) at KALDI, Gyomu Super, and Costco. Since prices and quantities change by season, it is best to check in-store. Authentic dried noodles and souvenirs are also introduced on our sister site specializing in Vietnamese souvenirs.
Summary | Vietnam's Pho, Born of Rice Culture
Pho is Vietnam's signature noodle dish, in which flat noodles made from rice flour are enjoyed in a beef or chicken broth. There are various theories about its origin and the source of its name, suggesting that it is a bowl born from the mingling of several cultures. Learning about beef pho bo and chicken pho ga, the differences between northern and southern styles, and the distinctions from other rice noodles like bun and mien reveals even more of its depth. Once you understand how to enjoy the clear broth and generous herbs, how to make it easily at home, and how to buy it in Japan, you can enjoy pho even more closely. Beyond a single bowl of noodles lies the vast rice cultivation that supports Vietnam's cuisine. Do find your own favorite bowl.
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