Why Pho and Ramen Fascinate the World
In almost every major city around the world, it is now possible to enjoy a steaming bowl of Vietnamese pho or Japanese ramen. These two noodle soups have become true symbols of Asian cuisine.
Yet, behind their international popularity lie two very different stories. Pho and ramen originated in distinct historical contexts, with ingredients, techniques, and culinary cultures unique to their countries.
Discovering the difference between pho and ramen is also discovering two fascinating chapters of Asian gastronomic history.
The Origins of Vietnamese Pho
Pho is now considered Vietnam's most iconic dish. Its origin dates back to the early 20th century in the north of the country, particularly in the regions of Nam Định and Hanoi.
Pho was born from a convergence of several culinary traditions. Vietnamese people already had a long tradition of rice noodles and fragrant broths. During the colonial era, beef consumption grew, allowing Vietnamese cooks to create a rich broth based on beef bones.
Some research also suggests that the name "pho" might be influenced by the French dish pot-au-feu, a slowly simmered beef stew.
Pot-au-feu
Initially, pho was sold in the streets of Hanoi by street vendors who carried their kitchen on a shoulder pole. These vendors served hot bowls of soup to workers returning home after a long day.
Over time, pho became the favorite breakfast of millions of Vietnamese people.
The Origins of Japanese Ramen
Unlike pho, ramen is not originally a purely Japanese dish.
The earliest versions of ramen came from Chinese noodle soups introduced to Japan in the late 19th century, particularly in port cities like Yokohama.
For a long time, this dish was called shina soba, which literally means "Chinese noodles."
Ramen's popularity truly exploded after World War II. Japan was then undergoing a period of severe food shortage. The United States provided large quantities of wheat flour to support the population.
United States
Thanks to this abundant ingredient, wheat noodles became an important staple food. Thousands of small ramen stalls appeared in Japanese streets, offering a hot and nourishing meal to workers.
These street stalls, called yatai, largely contributed to the spread of ramen.
Yatai
The difference between pho and ramen
Although these two dishes are noodle soups, their characteristics are very different.
The broth
Pho broth is clear, delicate, and fragrant. It is typically prepared by simmering beef bones with spices like star anise, cinnamon, and grilled ginger for a long time.
Ramen broth is often richer and more intense. Some versions use pork bones cooked for many hours to create a creamy and powerful broth.
The noodles
Pho uses flat, silky rice noodles.
Ramen uses firmer, slightly elastic wheat noodles.
The toppings
A bowl of pho is usually served with fresh herbs, lime, and sometimes chili.
Ramen is often topped with braised pork, marinated eggs, bamboo shoots, and seaweed.
Two soups born in the street
Despite their differences, pho and ramen share a common origin: street food.
Both dishes were born in the streets, served from small stalls to workers and passersby.
This simple and popular character might explain why they have conquered the world.
Today, these noodle soups are found in countless restaurants, from small family establishments to gourmet restaurants.
Pho or ramen: which to choose?
The choice between pho and ramen depends mainly on your preferences.
Pho is often appreciated for its lightness, subtle aromas, and the freshness of its herbs.
Ramen captivates with the richness of its broth and the generosity of its toppings.
In both cases, these dishes represent the best of Asian cuisine: simple ingredients transformed into unforgettable culinary experiences.
Discover the Flavors of Asia at Home
Today, it's easier than ever to prepare these iconic dishes at home.
With the right ingredients—noodles, spices, sauces, and herbs—anyone can recreate the authenticity of Asian cuisine in their own kitchen.
At Hello Asia, we select authentic Asian ingredients to allow food lovers in Switzerland to discover and cook the great specialties of Asia.
Because sometimes, a simple bowl of noodles can tell the story of an entire country.
