Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because pho’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.
In the aftermath of the Vietnam War, Vietnamese refugees brought pho to many countries. Restaurants specializing in pho appeared in numerous Asian enclaves and Little Saigons, such as in Paris and in major cities in the United States, Canada and Australia. In 1980, the first of hundreds of pho restaurants opened in the Little Saigon in Orange County, California. In the United States, pho 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 the East Coast and the rest of the country. During the 2000s, pho restaurants in the United States generated US$500 million in annual revenue, according to an unofficial estimate. Pho 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. Pho is listed at number 28 on “World’s 50 most delicious foods” compiled by CNN Go in 2011. The Vietnamese Embassy in Mexico celebrated Pho Day on April 3, 2016, with Osaka Prefecture holding a similar commemoration the following day. Pho has been adopted by other Southeast Asian cuisines, including Hmong cuisine. It sometimes appears as “Phô” on menus in Australia.
Pho 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 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.
