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Pho
Vietnamese noodle soup dish

Phở is a beloved Vietnamese soup featuring savory broth, rice noodles called bánh phở, fresh herbs, and meat, typically beef or sometimes chicken. Originating in Northern Vietnam during the early 20th century, phở became popular nationwide, especially in Nam Định, and is considered Vietnam's national dish. Its recipe reflects French and Chinese culinary influences, with distinct northern (Hanoi) and southern (Saigon) styles differing in broth sweetness, noodle thickness, and herbs. After the Vietnam War, Vietnamese refugees helped popularize phở globally. Since 2017, December 12 is celebrated as the “Day of Pho” in Vietnam.

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History

Phở likely evolved either independently or from similar beef noodle soups found in neighboring countries, including Thailand, and the Chinese provinces of Guangdong and Yunnan, where dishes such as kuaitiao neua, ngau naam ho fun (牛腩河粉) or niu pahu (牛扒呼) are common. While rice noodles and spices used in the broth align with Chinese culinary traditions in the north, beef consumption was not widespread among the Vietnamese, who traditionally used buffaloes for farming. The demand for beef increased under French colonial rule, leading some to attribute phở’s origins to French, Chinese, or a combination of both influences.11 However, its exact origins remain a topic of debate. During French colonial rule (1887–1954), the French introduced pot-au-feu, a slow-cooked beef stew, and the use of beef bones for broth mirrors French consommé techniques.12 However dishes with a similar preparation to phở using water buffalo meat, such as xáo trâu have long been staples to the rural cuisine. Villagers in Vân Cù say they ate phở long before the French colonial period.13 The modern form emerged between 1900 and 1907 in northern Vietnam,1415 southeast of Hanoi in Nam Định Province, then 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.1617

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.18 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 a beef noodle similar to phở called ngưu nhục phấn (牛肉粉 or 牛腩粉) or ngau juk fun.1920 The Yunnan-style herbal beef soup is called niupahu (牛扒呼) or ngau paa fu in Cantonese.21 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.22

Phở was originally sold as a snack at dawn and dusk by street vendors, who shouldered mobile kitchens on carrying poles (gánh phở).23 From 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.24 They kept their heads warm with distinctive felt hats called mũ phở.25

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.26 Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi.27 Peddler phở gánh declined in number around 1936–1946 in favor of stationary eateries.28

Development

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.2930

Phở tái, served with cooked beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.31

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.32 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.333435 Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.36

Meanwhile, in North Vietnam, private phở restaurants were nationalized (mậu dịch quốc doanh)37 and began serving phở noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour.3839 Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.40

During 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),41 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.42 Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy (deep-fried wheat flour dough) in pho.43

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.44

Globalization

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 the United States, Canada, and Australia.4546 In 1980, the first of hundreds of phở restaurants opened in the Little Saigon in Orange County, California.47

In the United States, phở began to enter the mainstream during the 1990s, as relations between the U.S. and Vietnam improved.48 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, phở restaurants in the United States generated US$500  million in annual revenue, according to an unofficial estimate.49 Phở can now be found in cafeterias at many college and corporate campuses, especially on the West Coast.50

The word "pho" was added to the Shorter Oxford English Dictionary in 2007.51 Phở is listed at number 28 on "World's 50 Most Delicious Foods," compiled by CNN Go in 2011.52 The Vietnamese Embassy in Mexico celebrated Phở Day on April 3, 2016, with Osaka Prefecture holding a similar commemoration the following day.53 Phở has been adopted by other Southeast Asian cuisines, including Lao and Hmong cuisine.54 It sometimes appears as "Phô" on menus in Australia.

Modern era

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,55 where the ingredients of phở are wrapped in fresh rice noodles, creating 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.56

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.57

Official recognition has followed suit, with 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.58 These developments reflect the dish’s enduring relevance and its continued reinvention in both local and international culinary landscapes.

Etymology and origins

Reviews of 19th and 20th-century Vietnamese literature have found that pho entered the mainstream sometime in the 1910s. Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of phở.59 The word appears in a short story published in 1907.60 Nguyễn Công Hoan recalls its sale by street vendors in 1913.61 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."626364

Possibly 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)."65

There are two prevailing theories on the origin of the word phở and, by extension, the dish itself. As author Nguyễn Dư notes, both questions are significant to Vietnamese identity.66

From French

Some historians suggest a connection to the French due to the introduction of beef as a staple ingredient during French colonial rule.67 French settlers commonly ate beef, whereas Vietnamese traditionally ate pork and chicken and used cattle primarily as beasts of burden.6869 Gustave Hue (1937) equates cháo phở to the French beef stew pot-au-feu (literally, "pot on the fire").70 Accordingly, Western sources generally maintain that phở is derived from pot-au-feu in both name and substance.717273 However, several scholars dispute this etymology, pointing to the significant differences between the two dishes.747576 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 the street.77

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.78

Food historian Erica J. Peters argues that the French has embraced phở in a way that overlooks its origins as a local improvisation, reinforcing "an idea that the French brought modern ingenuity to a traditionalist Vietnam".79 The connection between phở and the French culinary tradition remains widely debated but remains a prominent theory in discussions of its origins.80

From Cantonese

Another possible origin links phở to Chinese influences. Hue and Eugène Gouin (1957) suggest that phở may be a shortened form of lục phở and that it is derived from ngưu nhục phấn (Chinese: 牛肉粉; Cantonese Yale: ngau4 yuk6 fan2), which means "beef noodles." This dish was sold by Chinese immigrants in Hanoi. This etymology is supported by the 1931 dictionary definition of phở and the influence of Chinese culinary traditions, including the use of rice noodles and spices in the broth.81 ([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.82 Around 1908–1909, 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 beef8384 set aside by butchers who sold to the French.85 Chinese vendors advertised this xáo bò by crying out, "Beef and noodles!" (Cantonese Yale: ngàuh yuhk fán; Vietnamese: ngưu nhục phấn).86 Eventually, the street cry became "Meat and noodles!" (Chinese: 肉粉; Cantonese Yale: yuhk fán; Vietnamese: nhục phấn), with the last syllable elongated.8788 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').8990 The French author Jean Marquet refers to the dish as "Yoc feu!" in his 1919 novel Du village-à-la cité.91 This is likely what the Vietnamese poet Tản Đà calls "nhục-phở" in "Đánh bạc" ("Gambling"), written around 1915–1917.9293

Ingredients and preparation

Wikibooks Cookbook has a recipe/module on
  • Phở

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 tendons, 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.9495

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:

  • Tái băm: Rare beef patty, beef is minced by a chopping knife right before serving
  • Tái: Medium rare meat
  • Tái sống: Rare meat
  • Tái chín: Mixture of medium rare meat and pre-cooked well-done meat, the default serving in most pho restaurants
  • Tái lăn: Meat is sauteed before adding to the soup
  • Tái nạm: Mix of medium rare meat with flank
  • Nạm: Flank cut
  • Nạm gầu: Brisket
  • Gân: Tendons
  • Sách: Beef tripe
  • Tiết: Boiled beef blood
  • Bò viên: Beef ball
  • Trứng tái: Poached chicken egg (served in a separate bowl)

For chicken phở, options might include:

  • Đùi gà: Chicken thigh
  • Lườn gà: Chicken breast
  • Lòng gà: Chicken innards
  • Trứng non: Immature chicken eggs
  • Trứng chần: chicken egg yolk

Noodles

The freshly made rice noodles which are usually used are called bánh phở tươi, sợi phở tươi or for short, phở tươi in Vietnamese, while the dried rice noodles are called bánh phở khô, sợi phở khô or for short, phở khô.969798 In North America, the semi dried pho noodles are labeled on the packaging as bánh phở tươi (fresh pho noodles).99100 Pho noodles are usually medium-wide; however, people from different regions of Vietnam will prefer different widths.

Broth

The soup for beef phở is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger, and spices. For 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 be used 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.101 The broth takes several hours to make.102 For chicken phở, only 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 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.

Garnishes

Different regions have different ways of eating pho that suit their taste and practice. The Northern pho is typically served with scallions, onions, 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.103104105 The Central pho is more special. On the table, they prepare pickled papaya, and sate sauce.106

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.

Styles of pho

Regional variants

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 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.107108 On the other hand, southern Vietnamese phở broth is sweeter and cloudier, and is consumed with bean sprouts, fresh sliced chili, hoisin sauce, and a greater variety of fresh herbs. Phở may be served with either phở noodles or kuy teav noodles (hủ tiếu).109 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.110 Another style of northern phở is phở Nam Định from Nam Định city which uses more fish sauce in the broth and wider noodles.111 Other provincial variations exist where pho is served with delicacy meats other than beef or chicken, such as duck, buffalo, goat, or veal.

Other phở dishes

Phở has many variants including many dishes bearing the name "phở", many are not soup-based:

  • Phở sốt vang: Wine-sauced pho, with beef stewed in red wine.
  • Phở tái lăn: pho with rare beef quickly stir-fried before serving.
  • Phở xào: sauteed pho noodles with beef and vegetables.
  • Phở áp chảo: similar to phở xào but stir-fried with more oil and gets more burned.
  • Phở cuốn: rolled pho, with ingredients rolled up and eaten as a gỏi cuốn.
  • Phở trộn: mixed pho, noodles and fresh herbs and dressings, served as a salad.
  • Phở chấm: dipping pho, with the noodles and broth served separately.
  • Phở chiên phồng: This variant is the same as the previous but without eggs and looks like pillows
  • Phở chiên trứng: This means a variant that pho is deep-fried with eggs.
  • Lẩu phở: Using deconstructed phở ingredients and eaten as a hotpot.

Other local variances or dishes called phở:

  • Phở chua: meaning sour phở is a delicacy from Lạng Sơn city.112
  • Phở khô Gia Lai: an unrelated noodle dish from Gia Lai, similar to hủ tiếu.
  • Phở sắn: a tapioca noodle dish from Quế Sơn District of Quảng Nam.
  • Phở sa tế: phở noodles with chili and peanut sauce and venison meat, came from Teochew immigrants in southern Vietnam.
  • Phở vịt: duck phở, a specialty of Cao Bằng and Lạng Sơn provinces.
  • Phở gan cháy: meaning grilled liver pho, a specialty found in Bắc Ninh city.
  • Phở trâu: Buffalo pho, a specialty of Nam Định and Hà Nam provinces.
  • Phở dê: Goat pho, a specialty of Ninh Bình province.
  • Phở đỏ: made from red rice, a specialty of Hà Giang highland.
  • Phở xíu chấm: a dish served with grilled pork and a specialy of Nam Định city.
  • Phở Lào or Laos phở is the Vietnamese name of Khao piak sen.

Vietnamese beef soup can also refer to bún bò Huế, which is a spicy beef noodle soup associated with Huế in central Vietnam.

Outside Vietnam

After the Fall of Saigon in 1975, the Philippines welcomed refugees into its territories, resulting in thousands of Vietnamese from southern Vietnam taking shelter on the Filipino island of Palawan. The Vietnamese immigrants brought with them part of their culture which influenced the Filipinos of the island, and vice versa. A notable culinary legacy is a pho-like Filipino dish popular in Palawan island that locals call chao long (not to be confused with the Vietnamese porridge called chao long). The Filipino chao long is a noodle dish, which is a combination of broth, protein (beef, pork, and/or chicken), rice noodles, mung bean sprouts, and basil leaves. It is accompanied by a Filipino citrus called calamansi and served with a bread similar to Vietnamese bánh mì, which the locals refer to as "French bread".113114

Notable restaurants

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.115 Phở Thìn Lò Đúc has also opened foreign branches in Australia, Japan and the U.S.116

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) was a street famous for its beef phở, while Hien Vuong Street (phố phở Hiền Vương) was known for its chicken phở.117 At Phở Bình, American soldiers dined as National Liberation Front agents planned the Tết Offensive just upstairs.118119 Nowadays in Ho Chi Minh City, well-known restaurants include: Phở Hùng, Phở Hòa Pasteur,120 and Phở 2000, which U.S. President Bill Clinton visited in 2000.121122

One of the largest phở chains in Vietnam is Pho 24, a subsidiary of Highlands Coffee, with 60 locations in Vietnam and 20 abroad.123

In the U.S.

The largest phở chain in the United States is Phở Hòa, which operates over 70 locations in seven countries.124125126 A similar restaurant named Pho 75 serves in the Washington, D.C., and Philadelphia, Pennsylvania, areas in the United States.127 Numbers in the restaurant name are "lucky" numbers for the owners: culturally lucky numbers or to mark a date in Vietnam or their personal history.128

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).129130131 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,132 or have auctioned special versions costing $5,000.133134

See also

  • Vietnam portal
  • Food portal

Notes

Look up pho in Wiktionary, the free dictionary.

References

  1. In English-language dictionaries, the word is given as pho.[2] The Vietnamese spelling is phở – ending with an O with horn and hook above. ↩

  2. Ha, Michelle (2017-06-30). "Pho: A Tale of Survival (Part 1 of 2)". The RushOrder Blog. Archived from the original on 2017-08-15. Retrieved 2017-08-15. https://web.archive.org/web/20170815103519/http://blog.rushorderapp.com/2017/06/30/pho-a-tale-of-survival/ ↩

  3. Scripter, Sami; Yang, Sheng (2009). Cooking from the Heart: The Hmong Kitchen in America. University of Minnesota Press. p. 25. ISBN 978-1452914510. Phở is made with small (1/16-inch-wide) linguine-shaped rice noodles labeled bánh phở. 978-1452914510 ↩

  4. Thanh Nien staff (3 February 2012). "Vietnamese street food a gourmet's delight". Thanh Nien News. Archived from the original on February 4, 2013. Retrieved 15 October 2012. A visit to Vietnam would never be complete, Lister said, without the taste of food on the street, including phở - beef noodle soup,... https://archive.today/20130204001253/http://www.thanhniennews.com/2010/pages/20120203-vietnamese-street-food-a-gourmet-delight.aspx ↩

  5. "Pho: The humble soup that caused an outrage". BBC Travel. 2021-04-22. Retrieved 2025-02-05. https://www.bbc.com/travel/article/20210421-pho-the-humble-soup-that-caused-an-outrage ↩

  6. Nguyen, Andrea Q. "History of Pho Noodle Soup". San Jose Mercury News. Archived from the original on 2012-11-18. Retrieved 2011-10-22 – via Viet World Kitchen. https://web.archive.org/web/20121118005142/http://vietworldkitchen.typepad.com/blog/2008/10/the-evolution-of-pho.html ↩

  7. Greeley, Alexandra (Winter 2002). "Phở: The Vietnamese Addiction". Gastronomica. 2 (1). Oakland, CA: University of California Press: 80–83. doi:10.1525/gfc.2002.2.1.80. ISSN 1529-3262. /wiki/Gastronomica ↩

  8. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  9. "Pho: The humble soup that caused an outrage". BBC Travel. 2021-04-22. Retrieved 2025-02-05. https://www.bbc.com/travel/article/20210421-pho-the-humble-soup-that-caused-an-outrage ↩

  10. "Vietnam officially makes December 12 'Day of Pho'". Tuoi Tre News. 2018-12-13. Retrieved 2024-06-02. https://tuoitrenews.vn/news/lifestyle/20181213/vietnam-celebrates-december-12-as-national-day-of-pho-official/48103.html ↩

  11. "Pho: The humble soup that caused an outrage". BBC Travel. 2021-04-22. Retrieved 2025-02-05. https://www.bbc.com/travel/article/20210421-pho-the-humble-soup-that-caused-an-outrage ↩

  12. "Dish Spotlight: The Multicultural Origins of Vietnamese Beef Pho". MICHELIN Guide. Retrieved 2025-02-04. https://guide.michelin.com/en/article/dining-out/%E8%A3%BD%E4%BD%9C%E5%87%BA%E8%89%B2%E8%B6%8A%E5%8D%97%E6%B2%B3pho ↩

  13. Nguyễn Ngọc Tiến (2 August 2011). "Phở Hà Nội" [Hanoi Pho]. Hànộimới (in Vietnamese). Communist Party Committee of Hanoi. Retrieved 19 May 2013. http://hanoimoi.com.vn/Tin-tuc/Phong-su-Ky-su/518889/pho-ha-noi ↩

  14. Trịnh Quang Dũng (December 8, 2017). "Phở Việt - Kỳ 1: Khởi nguồn của phở". Tuổi Trẻ (in Vietnamese). Ho Chi Minh Communist Youth Union. Retrieved July 19, 2023. https://tuoitre.vn/pho-viet-ky-1-khoi-nguon-cua-pho-20171208100925196.htm ↩

  15. Nguyen, Andrea Q. "History of Pho Noodle Soup". San Jose Mercury News. Archived from the original on 2012-11-18. Retrieved 2011-10-22 – via Viet World Kitchen. https://web.archive.org/web/20121118005142/http://vietworldkitchen.typepad.com/blog/2008/10/the-evolution-of-pho.html ↩

  16. Nguyễn Ngọc Tiến (2 August 2011). "Phở Hà Nội" [Hanoi Pho]. Hànộimới (in Vietnamese). Communist Party Committee of Hanoi. Retrieved 19 May 2013. http://hanoimoi.com.vn/Tin-tuc/Phong-su-Ky-su/518889/pho-ha-noi ↩

  17. An Chi (2010-06-15). "Lai lịch của món phở và tên gọi của nó" [Origin of the phở dish and its name]. An Ninh Thế Giới (in Vietnamese). Vietnam Ministry of Public Security. Retrieved 2013-05-18. http://antg.cand.com.vn/vi-vn/ktvhkh/2010/6/72558.cand ↩

  18. Trịnh Quang Dũng (2011), "100 năm Phở Việt", Văn Hóa Học, retrieved 2016-07-16 http://www.vanhoahoc.vn/nghien-cuu/van-hoa-viet-nam/van-hoa-ung-xu-voi-moi-truong-tu-nhien/1994-trinh-quang-dung-100-nam-pho-viet.html ↩

  19. Trịnh Quang Dũng (2011), "100 năm Phở Việt", Văn Hóa Học, retrieved 2016-07-16 http://www.vanhoahoc.vn/nghien-cuu/van-hoa-viet-nam/van-hoa-ung-xu-voi-moi-truong-tu-nhien/1994-trinh-quang-dung-100-nam-pho-viet.html ↩

  20. Nguyen, Andrea (2016), "The History of Pho", Lucky Peach, archived from the original on 2016-07-19, retrieved 2016-07-16 https://web.archive.org/web/20160719133915/http://luckypeach.com/the-history-of-pho-andrea-nguyen/ ↩

  21. "Yunnan-Style Beef Soup". https://curatedkitchenware.com/blogs/soupeduprecipes/yunnan-style-beef-soup ↩

  22. Nguyen, Andrea (2016), "The History of Pho", Lucky Peach, archived from the original on 2016-07-19, retrieved 2016-07-16 https://web.archive.org/web/20160719133915/http://luckypeach.com/the-history-of-pho-andrea-nguyen/ ↩

  23. Nguyễn Dư (February 2001). "Phở, phởn, phịa ..." [Pho, euphoria, innovation...]. Chim Việt Cành Nam (in Vietnamese). Retrieved 18 May 2013. http://chimviet.free.fr/nddg/nddg061.htm ↩

  24. Vu Hong Lien (2016). Rice and Baguette: A History of Food in Vietnam. London: Reaktion Books. p. 147. ISBN 9781780237046 – via Google Books. Mobile phở was always sold by men, probably because the stockpot was too heavy for a woman to shoulder. 9781780237046 ↩

  25. Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. Archived from the original on 2014-03-10. Retrieved 2013-05-25. https://web.archive.org/web/20140310004150/http://3www.vjol.info/index.php/ncpt-hue/article/view/4237 ↩

  26. Trịnh Quang Dũng (15 January 2010). "Phở muôn màu muôn vẻ" [Pho has various colors and numerous different styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 3 March 2016. Retrieved 22 May 2013. https://web.archive.org/web/20160303220343/http://www.khoahocphothong.com.vn/newspaper/detail/4156/100-nam-pho-viet.html ↩

  27. Trịnh Quang Dũng (8 January 2010). "Khởi nguồn của phở" [Origins of pho]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 13 April 2013. Retrieved 21 May 2013. https://web.archive.org/web/20130413040819/http://khoahocphothong.com.vn/news/detail/4155/100-nam-pho-viet.html ↩

  28. Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. Archived from the original on 2014-03-10. Retrieved 2013-05-25. https://web.archive.org/web/20140310004150/http://3www.vjol.info/index.php/ncpt-hue/article/view/4237 ↩

  29. Trịnh Quang Dũng (15 January 2010). "Phở muôn màu muôn vẻ" [Pho has various colors and numerous different styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 3 March 2016. Retrieved 22 May 2013. https://web.archive.org/web/20160303220343/http://www.khoahocphothong.com.vn/newspaper/detail/4156/100-nam-pho-viet.html ↩

  30. Thạch Lam (1943). "Phụ thêm vào phở"  [Adding to pho]. Hà Nội băm sáu phố phường  [Hanoi: 36 streets and districts] (in Vietnamese). Đời Nay Publishing House – via Wikisource. /w/index.php?title=Th%E1%BA%A1ch_Lam&action=edit&redlink=1 ↩

  31. Trịnh Quang Dũng (15 January 2010). "Phở muôn màu muôn vẻ" [Pho has various colors and numerous different styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 3 March 2016. Retrieved 22 May 2013. https://web.archive.org/web/20160303220343/http://www.khoahocphothong.com.vn/newspaper/detail/4156/100-nam-pho-viet.html ↩

  32. An Chi (2010-06-15). "Lai lịch của món phở và tên gọi của nó" [Origin of the phở dish and its name]. An Ninh Thế Giới (in Vietnamese). Vietnam Ministry of Public Security. Retrieved 2013-05-18. http://antg.cand.com.vn/vi-vn/ktvhkh/2010/6/72558.cand ↩

  33. Nguyen, Andrea Q. "History of Pho Noodle Soup". San Jose Mercury News. Archived from the original on 2012-11-18. Retrieved 2011-10-22 – via Viet World Kitchen. https://web.archive.org/web/20121118005142/http://vietworldkitchen.typepad.com/blog/2008/10/the-evolution-of-pho.html ↩

  34. An Chi (2010-06-15). "Lai lịch của món phở và tên gọi của nó" [Origin of the phở dish and its name]. An Ninh Thế Giới (in Vietnamese). Vietnam Ministry of Public Security. Retrieved 2013-05-18. http://antg.cand.com.vn/vi-vn/ktvhkh/2010/6/72558.cand ↩

  35. Trịnh Quang Dũng (15 January 2010). "Phở muôn màu muôn vẻ" [Pho has various colors and numerous different styles]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 3 March 2016. Retrieved 22 May 2013. https://web.archive.org/web/20160303220343/http://www.khoahocphothong.com.vn/newspaper/detail/4156/100-nam-pho-viet.html ↩

  36. Lê Văn Nghĩa (June 11, 2017). "Chuyện xưa – chuyện nay: Bánh mì Sài Gòn trong thơ" [Then and now: Saigon sandwiches in poetry]. Tuổi Trẻ (in Vietnamese). Ho Chi Minh Communist Youth Union. Retrieved April 3, 2018. https://dulich.tuoitre.vn/du-lich/chuyen-xua-chuyen-nay-banh-mi-sai-gon-trong-tho-1329645.htm ↩

  37. Gibb, Camilla (2011). The Beauty of Humanity Movement: A Novel. Doubleday Canada. p. 4. ISBN 9780385663236. The history of Vietnam lies in this bowl, for it is in Hanoi, the Vietnamese heart, that phở was born, a combination of the rice noodles that predominated after a thousand years of Chinese occupation and the taste for ... 9780385663236 ↩

  38. Xuan Phuong; Mazingarbe, Danièle (2004) [2001]. Myers, Jonathan E. (ed.). Ao Dai: My War, My Country, My Vietnam. Translated by Lynn M. Bensimon. Great Neck, New York: Emquad International. pp. 169–70. ISBN 0-9718406-2-8. The soup that was presented to replace it was made of rotten rice noodles, a little bit of tough meat, and a tasteless broth. … As for the small street peddlers, they no longer had the right to sell pho, but instead, a vile soup in which there were noodles made of potato flour. 0-9718406-2-8 ↩

  39. Peters, Erica J. (2010). "Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009". Contemporary French and Francophone Studies. 14 (2): 159–167. doi:10.1080/17409291003644255. S2CID 191343325. /wiki/Doi_(identifier) ↩

  40. Renton, Alex (May 16, 2004). "Good morning, Vietnam". The Observer. Guardian Media Group. Retrieved December 26, 2014. https://www.theguardian.com/lifeandstyle/2004/may/16/soup.foodanddrink ↩

  41. Hoàng Linh (March 5, 2009). "Tản mạn về Phở" [Ramblings about Phở]. BBC Vietnamese (in Vietnamese). Retrieved May 16, 2013. https://www.bbc.co.uk/vietnamese/culture/2009/03/090305_pho_hoanglinh.shtml ↩

  42. Thanh Thảo (19 August 2012). "Từ bát phở 'không người lái'" [From a bowl of pho, 'no pilot']. Thanh Nien (in Vietnamese). Vietnam United Youth League. Retrieved 19 May 2013. http://www.thanhnien.com.vn/pages/20120819/tu-bat-pho-khong-nguoi-lai.aspx ↩

  43. Trịnh Quang Dũng (22 January 2010). "Phở theo thời cuộc" [Pho in the present day]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 13 April 2013. Retrieved 22 May 2013. https://web.archive.org/web/20130413040848/http://khoahocphothong.com.vn/news/detail/4157/100-nam-pho-viet.html ↩

  44. Renton, Alex (May 16, 2004). "Good morning, Vietnam". The Observer. Guardian Media Group. Retrieved December 26, 2014. https://www.theguardian.com/lifeandstyle/2004/may/16/soup.foodanddrink ↩

  45. "For Fantastic Pho, The Proof is in the Soup, Georgia Straight. April 2008. https://www.straight.com/article-142816/for-fantastic-pho-proof-soup ↩

  46. Loh, Laura (13 May 2002). "The Next Ethnic Dish of the Day: Vietnamese Pho". Los Angeles Times. Retrieved 27 May 2013. https://www.latimes.com/archives/la-xpm-2002-may-13-fi-pho13-story.html ↩

  47. Nguyen, Katherine (May 1, 2003). "Vietnamese Noodle Soup 'Pho' Scores Cross-Cultural Hit, Like Tacos, Sushi". Orange County Register. Santa Ana, CA: Freedom Communications. ProQuest 464233345. /wiki/Orange_County_Register ↩

  48. Loh, Laura (13 May 2002). "The Next Ethnic Dish of the Day: Vietnamese Pho". Los Angeles Times. Retrieved 27 May 2013. https://www.latimes.com/archives/la-xpm-2002-may-13-fi-pho13-story.html ↩

  49. Ngữ Yên (3 November 2005). "Phở Sài Gòn". Báo điện tử Sài Gòn Tiếp Thị (in Vietnamese). SGTT Media. Archived from the original on 19 December 2013. Retrieved 26 May 2013. https://web.archive.org/web/20131219122141/http://sgtt.vn/Thoi-su/107299/Pho-Sai-Gon.html ↩

  50. Loh, Laura (13 May 2002). "The Next Ethnic Dish of the Day: Vietnamese Pho". Los Angeles Times. Retrieved 27 May 2013. https://www.latimes.com/archives/la-xpm-2002-may-13-fi-pho13-story.html ↩

  51. Schuman, Kate, "Oxford's short dictionary adds hundreds of new words, including 'carbon footprint' Archived 2012-10-18 at the Wayback Machine", U-T San Diego, September 19, 2007. http://legacy.utsandiego.com/news/world/20070919-1502-britain-newwords.html ↩

  52. CNN Go. World's 50 most delicious foods Archived 2011-10-08 at the Wayback Machine. 21 July 2011. Retrieved 2012-09-09. http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535 ↩

  53. Nhi Linh (April 4, 2016). "April 4 Pho Day in Japan". Vietnam Economic Times. Archived from the original on July 17, 2018. Retrieved July 16, 2018. https://web.archive.org/web/20180717013012/http://www.vneconomictimes.com/article/society/april-4-pho-day-in-japan ↩

  54. Scripter, Sami; Yang, Sheng (2009). Cooking from the Heart: The Hmong Kitchen in America. University of Minnesota Press. p. 25. ISBN 978-1452914510. Phở is made with small (1/16-inch-wide) linguine-shaped rice noodles labeled bánh phở. 978-1452914510 ↩

  55. "Phở : A Complete History of Vietnam's Most Renowned Dish". Ẩm Thực Hiện Đại. 2024-09-09. Retrieved 2024-10-02. https://amthuchiendai.vn/en/pho-a-complete-history-of-vietnams-most-renowned-dish/ ↩

  56. "Pho cocktail based on Vietnamese beef noodle soup a hit at Hanoi bar". South China Morning Post. 2018-04-12. Retrieved 2024-10-02. https://www.scmp.com/lifestyle/travel-leisure/article/2141096/pho-glass-cocktail-based-vietnamese-beef-noodle-soup-hip ↩

  57. "Michelin-starred restaurant in HCM City among world's best". VOV.VN. 2024-04-26. Retrieved 2024-10-02. https://english.vov.vn/en/travel/michelin-starred-restaurant-in-hcm-city-among-worlds-best-post1091620.vov ↩

  58. "Local noodle soup designated as national intangible cultural heritage". vietnamnews.vn. 2024-08-13. Retrieved 2024-10-02. https://vietnamnews.vn/life-style/1661093/local-noodle-soup-designated-as-national-intangible-cultural-heritage.html ↩

  59. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  60. Huỳnh Tịnh Của,Tống Tử Vưu truyền [Legend of Tong Tu Vuu] (1907). Lòng mừng phời phở [頗] bang ngân ra đi (“I'm glad that the pho is gone”). This passage is cited in Đại Từ Điển Chữ Nôm (Great Nôm dictionary, 1998) by Vu Van Kinh. ↩

  61. Nguyễn Công Hoan (2004). Nhớ và ghi về Hà Nội. Youth Publishing House. p. 94. ↩

  62. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  63. Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. Archived from the original on 2014-03-10. Retrieved 2013-05-25. https://web.archive.org/web/20140310004150/http://3www.vjol.info/index.php/ncpt-hue/article/view/4237 ↩

  64. Vũ Đức Vượng (14 November 2005). "Phở: tấm danh thiếp của người Việt". VietNamNet (in Vietnamese). Vietnam Ministry of Information and Communications. Translated into English: "Pho: Common "name card" of Vietnamese". Sài Gòn Giải Phóng. Translated by Quang Hung. Communist Party Committee of Ho Chi Minh City. 14 November 2005. Archived from the original on 7 April 2013. Retrieved 4 April 2013.{{cite news}}: CS1 maint: others (link) http://vnn.vietnamnet.vn/60nam/2005/11/511360/ ↩

  65. Morphy, Marcelle (countess) (1935). "Dishes from many lands". Recipes of All Nations. New York: Wm. H. Wise & Co. p. 802. hdl:2027/coo.31924003591769. PHO is the name of an Annamese soup held in high esteem. It is made with beef, a veal bone, onions, a bay leaf, salt, and pepper, and a small teaspoon of nuoc-man [sic], a typically Annamese condiment that is used in practically all their dishes. It is made from a kind of brine exuding from decaying fish, and in former days six years were required before it had reached full maturity. But in modern times the preparation has been put on the market and can be made by chemical processes in a very short time. http://babel.hathitrust.org/cgi/pt?id=coo.31924003591769;view=1up;seq=816 ↩

  66. Nguyễn Dư (February 2001). "Phở, phởn, phịa ..." [Pho, euphoria, innovation...]. Chim Việt Cành Nam (in Vietnamese). Retrieved 18 May 2013. http://chimviet.free.fr/nddg/nddg061.htm ↩

  67. "Pho: The humble soup that caused an outrage". BBC Travel. 2021-04-22. Retrieved 2025-02-05. https://www.bbc.com/travel/article/20210421-pho-the-humble-soup-that-caused-an-outrage ↩

  68. Gibb, Camilla (2011). The Beauty of Humanity Movement: A Novel. Doubleday Canada. p. 4. ISBN 9780385663236. The history of Vietnam lies in this bowl, for it is in Hanoi, the Vietnamese heart, that phở was born, a combination of the rice noodles that predominated after a thousand years of Chinese occupation and the taste for ... 9780385663236 ↩

  69. Apple, Raymond Walter Jr. (13 August 2003). "Asian Journey; Looking Up an Old Love On the Streets of Vietnam". The New York Times. /wiki/R._W._Apple,_Jr. ↩

  70. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  71. "pho, n.". Oxford English Dictionary (3rd ed.). Oxford University Press. March 2006. "pho (British & World English)". Oxford Dictionaries. Oxford University Press. Archived from the original on 7 August 2013. Retrieved 23 August 2013. 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) "pho (American English)". Oxford Dictionaries. Oxford University Press. Archived from the original on 31 July 2012. Retrieved 13 July 2012. "pho". The American Heritage Dictionary of the English Language (5 ed.). Houghton Mifflin Harcourt. 2011. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicken in a clear broth. "pho". Random House Dictionary. Random House. 2013. Retrieved 23 August 2013. "pho". Collins English Dictionary. HarperCollins. Retrieved 23 August 2013. Barber, Katherine, ed. (2005). "Pho". Canadian Oxford Dictionary (2nd ed.). Oxford University Press Canada. ISBN 9780191735219. 9780191735219 ↩

  72. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  73. Bloom, Dan, "What's that Pho? - French loan words in Vietnam hark back to the colonial days" Taipei Times, May 29, 2010. http://taipeitimes.com/News/feat/archives/2010/05/29/2003474148 ↩

  74. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  75. Trịnh Quang Dũng (8 January 2010). "Khởi nguồn của phở" [Origins of pho]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 13 April 2013. Retrieved 21 May 2013. https://web.archive.org/web/20130413040819/http://khoahocphothong.com.vn/news/detail/4155/100-nam-pho-viet.html ↩

  76. Nguyễn Dư (2006). Khơi Lại Dòng Xưa: Nghiên cứu - biên khảo văn hóa dân gian Việt Nam [Dredging up the past: Researching Vietnamese folk culture] (in Vietnamese). Hanoi: Nhà xuất bản Lao động. p. 110. Tản Đà gọi nhục phấn là phục phơ. Chữ phấn chuyển qua phơ trước khi thành phở. Phơ của nhục phơ (chứ không phải feu của pot-au-feu) mới là tiền thân của phở. ↩

  77. Peters, Erica J. (2010). "Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009". Contemporary French and Francophone Studies. 14 (2): 159–167. doi:10.1080/17409291003644255. S2CID 191343325. /wiki/Doi_(identifier) ↩

  78. Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. Archived from the original on 2014-03-10. Retrieved 2013-05-25. https://web.archive.org/web/20140310004150/http://3www.vjol.info/index.php/ncpt-hue/article/view/4237 ↩

  79. Peters, Erica J. (2010). "Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009". Contemporary French and Francophone Studies. 14 (2): 159–167. doi:10.1080/17409291003644255. S2CID 191343325. /wiki/Doi_(identifier) ↩

  80. "Pho: The humble soup that caused an outrage". BBC Travel. 2021-04-22. Retrieved 2025-02-05. https://www.bbc.com/travel/article/20210421-pho-the-humble-soup-that-caused-an-outrage ↩

  81. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  82. Siêu Hải (2000). Trăm Năm Truyện Thăng Long – Hà Nội (in Vietnamese). Youth Publishing House. pp. 373–375. Nguồn gốc của nó là món canh thịt trâu xáo hành răm ăn với bún. Bà con ta thường gọi là xáo trâu rất phổ biến ở các chợ nông thôn và các xóm bình dân ở Hà Nội. https://books.google.com/books?id=ZzdwAAAAMAAJ ↩

  83. Vương Trung Hiếu (July 17, 2012). "Nguồn Gốc Của Phở" [The Origins of Phở]. Văn Chương Việt (in Vietnamese). Retrieved May 16, 2013. /wiki/Vuong_Trung_Hieu ↩

  84. Nguyễn Ngọc Tiến (2 August 2011). "Phở Hà Nội" [Hanoi Pho]. Hànộimới (in Vietnamese). Communist Party Committee of Hanoi. Retrieved 19 May 2013. http://hanoimoi.com.vn/Tin-tuc/Phong-su-Ky-su/518889/pho-ha-noi ↩

  85. Peters, Erica J. (16 October 2011). Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century. Rowman Altamira. p. 204. ISBN 978-0759120754. Networks of Chinese and Vietnamese who cooked or butchered meat for the French most likely diverted beef remnants to street soup vendors …. By 1919, Jean Marquet reports hearing 'Yoc Pheu!' called out on the streets of Hanoi by Vietnamese selling beef soup …. Du village à la cité, Marquet's novel about Vietnamese urbanization and radicalism, …. may be the earliest use of the word in print, and the earliest effort to label phở a uniquely Vietnamese dish. 978-0759120754 ↩

  86. Trịnh Quang Dũng (8 January 2010). "Khởi nguồn của phở" [Origins of pho]. Báo Khoa Học Phổ Thông (in Vietnamese). Ho Chi Minh City Union of Science and Technology Associations. Archived from the original on 13 April 2013. Retrieved 21 May 2013. https://web.archive.org/web/20130413040819/http://khoahocphothong.com.vn/news/detail/4155/100-nam-pho-viet.html ↩

  87. An Chi (2010-06-15). "Lai lịch của món phở và tên gọi của nó" [Origin of the phở dish and its name]. An Ninh Thế Giới (in Vietnamese). Vietnam Ministry of Public Security. Retrieved 2013-05-18. http://antg.cand.com.vn/vi-vn/ktvhkh/2010/6/72558.cand ↩

  88. Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. Archived from the original on 2014-03-10. Retrieved 2013-05-25. https://web.archive.org/web/20140310004150/http://3www.vjol.info/index.php/ncpt-hue/article/view/4237 ↩

  89. Greeley, Alexandra (Winter 2002). "Phở: The Vietnamese Addiction". Gastronomica. 2 (1). Oakland, CA: University of California Press: 80–83. doi:10.1525/gfc.2002.2.1.80. ISSN 1529-3262. /wiki/Gastronomica ↩

  90. "pho". The American Heritage Dictionary of the English Language (5 ed.). Houghton Mifflin Harcourt Publishing Company. 2018. Retrieved July 16, 2018. A soup of Vietnamese origin typically consisting of rice noodles, onions, herbs, seasonings, and thinly sliced beef or chicken in a clear broth. http://www.ahdictionary.com/word/search.html?q=pho ↩

  91. Peters, Erica J. (16 October 2011). Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century. Rowman Altamira. p. 204. ISBN 978-0759120754. Networks of Chinese and Vietnamese who cooked or butchered meat for the French most likely diverted beef remnants to street soup vendors …. By 1919, Jean Marquet reports hearing 'Yoc Pheu!' called out on the streets of Hanoi by Vietnamese selling beef soup …. Du village à la cité, Marquet's novel about Vietnamese urbanization and radicalism, …. may be the earliest use of the word in print, and the earliest effort to label phở a uniquely Vietnamese dish. 978-0759120754 ↩

  92. Nguyễn Dư (February 2001). "Phở, phởn, phịa ..." [Pho, euphoria, innovation...]. Chim Việt Cành Nam (in Vietnamese). Retrieved 18 May 2013. http://chimviet.free.fr/nddg/nddg061.htm ↩

  93. Nguyễn Dư (2006). Khơi Lại Dòng Xưa: Nghiên cứu - biên khảo văn hóa dân gian Việt Nam [Dredging up the past: Researching Vietnamese folk culture] (in Vietnamese). Hanoi: Nhà xuất bản Lao động. p. 110. Tản Đà gọi nhục phấn là phục phơ. Chữ phấn chuyển qua phơ trước khi thành phở. Phơ của nhục phơ (chứ không phải feu của pot-au-feu) mới là tiền thân của phở. ↩

  94. Johnathon Gold Pho Town; Noodle stories from South El Monte Dec. 12-18 2008 LA Weekly ↩

  95. Diana My Tran (2003). The Vietnamese Cookbook. Capital Lifestyles (illustrated ed.). Capital Books. pp. 53–54. ISBN 1-931868-38-7. Retrieved 2011-10-22. 1-931868-38-7 ↩

  96. Hằng Lâm (2022-09-29). "Bánh phở làm từ bột gì, nấu món gì ngon và phổ biến nhất?" [What flour is pho noodles made from, with which delicious and popular dishes can be made?]. yeutre.vn (in Vietnamese). Archived from the original on 2024-12-29. https://web.archive.org/web/20241229004515/https://yeutre.vn/bai-viet/banh-pho.38482/ ↩

  97. Phạm Trang (2021-01-11). "Bí Quyết Về Quy Trình Sản Xuất Phở Khô Ngon, Chất Lượng Và an toàn" [The Secret to the Production Process of Safe, Quality and Delicious Dried Pho noodles]. bunkhophuonganh.com (in Vietnamese). https://bunkhophuonganh.com/nhung-thong-tin-khac-ve-bun-kho-phuong-anh/bi-quyet-ve-quy-trinh-san-xuat-pho-kho-ngon-chat-luong-va-an-toan.html ↩

  98. Herbst, Sharon Tyler; Herbst, Ron (2007). The New Food Lover's Companion: More Than 6,700 A-to-Z Entries Describe Foods, Cooking Techniques, Herbs, Spices, Desserts, Wines, and the Ingredients for Pleasurable Dining. Barron's snippet. ISBN 978-0-7641-3577-4. Medium-wide noodles (known as rice fettuccine, ban pho, ho fun, haw fun, gway tio, kway teow, kui teow, lai fen and sen lek) are considered an all-purpose noodle. They're used in a wide variety of dishes (stir-fries, soups, and salads) and as an accompaniment to meat dishes. 978-0-7641-3577-4 ↩

  99. "Our Noodles". Sincere Orient. Retrieved July 15, 2018. https://www.sincereorient.com/our-noodles/about/ ↩

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  102. Diana My Tran (2003). The Vietnamese Cookbook. Capital Lifestyles (illustrated ed.). Capital Books. pp. 53–54. ISBN 1-931868-38-7. Retrieved 2011-10-22. 1-931868-38-7 ↩

  103. Leung, Iris (9 December 2016). "A pilgrimage for perfect pho". BBC. Retrieved 2 February 2023. https://www.bbc.com/travel/article/20161205-a-pilgrimage-for-perfect-pho ↩

  104. Diana My Tran (2003). The Vietnamese Cookbook. Capital Lifestyles (illustrated ed.). Capital Books. pp. 53–54. ISBN 1-931868-38-7. Retrieved 2011-10-22. 1-931868-38-7 ↩

  105. Gross, Matt (6 March 2014). "The Annoying Food Snob's Guide to Eating Pho With Sriracha". Bon Appétit. Condé Nast. Archived from the original on 3 January 2015. Retrieved 2 January 2015. https://web.archive.org/web/20150103095247/http://www.bonappetit.com/restaurants-travel/article/pho-with-sriracha ↩

  106. Liễu Chi (30 December 2022). "Món phở của người Hội An" [Pho dish of people from Hoi An]. Hoianheritage.net (in Vietnamese). https://hoianheritage.net/vi/trao-doi-chuyen-nganh/chuyen-de-nghien-cuu-trao-doi/mon-pho-cua-nguoi-hoi-an-1042.html ↩

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  108. "Pho: The humble soup that caused an outrage". BBC. 22 April 2021. Retrieved 10 March 2023. https://www.bbc.com/travel/article/20210421-pho-the-humble-soup-that-caused-an-outrage ↩

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  110. Nguyen, Andrea Q. "History of Pho Noodle Soup". San Jose Mercury News. Archived from the original on 2012-11-18. Retrieved 2011-10-22 – via Viet World Kitchen. https://web.archive.org/web/20121118005142/http://vietworldkitchen.typepad.com/blog/2008/10/the-evolution-of-pho.html ↩

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  112. Vũ Thế Long (18 September 2009). "Phát hiện mới về phở (Bài 2): 'Giải phẫu' một bát phở bò" [New discoveries about pho (2nd article): 'Dissecting' a bowl of beef pho]. Báo Thể thao & Văn hóa (in Vietnamese). Vietnam News Agency. Retrieved 26 May 2013. http://thethaovanhoa.vn/van-hoa-toan-canh/phat-hien-moi-ve-pho-bai-2-giai-phau-mot-bat-pho-bo-n20090918105435486.htm ↩

  113. "What is Chao Long and why is Vietnamese food so popular in Palawan?". 4 January 2024. https://www.gmanetwork.com/news/lifestyle/food/893084/what-is-chao-long-and-why-vietnamese-food-so-popular-in-palawan/story/ ↩

  114. "The Importance of Chao Long in Palawan". 19 December 2019. https://theculturetrip.com/asia/philippines/articles/the-importance-of-chao-long-in-palawan ↩

  115. "A pilgrimage for perfect pho". BBC. 25 February 2022. Retrieved 10 March 2023. https://www.bbc.com/travel/article/20161205-a-pilgrimage-for-perfect-pho ↩

  116. "After Japan, famous Hanoi noodle restaurant 'Pho Thin' is now present in Australia". 12 September 2019. https://vietnamtimes.org.vn/after-japan-famous-hanoi-noodle-restaurant-pho-thin-is-now-present-in-australia-16624.html&mobile=yes&=1 ↩

  117. Phan Nghị. "Phở Saigon xưa và nay" (in Vietnamese). http://www.luanhoan.net/Bai%20Moi%20Trong%20Ngay/html/bm%2024-8-14.htm ↩

  118. Abt, Samuel (7 February 2008). "Restaurant in Vietnam remembers role in Tet offensive". International Herald Tribune. New York Times Company. Retrieved 15 August 2013. Upstairs above Pho Binh, the Tet offensive was planned and ordered to begin. https://www.nytimes.com/2008/02/07/world/asia/07iht-tet.2.9828874.html ↩

  119. Cain, Geoffrey (4 November 2010). "Ho Chi Minh City's Secret Noodle Shop". Time. Time Inc. Archived from the original on November 7, 2010. Retrieved 15 August 2013. https://web.archive.org/web/20101107153922/http://www.time.com/time/travel/article/0,31542,2029390,00.html ↩

  120. Gross, Matt (5 May 2013). "Learning to Love 'the People's Food'". The New York Times. p. TR8. At lunch, for example, I'd often order pho at the renowned Pho Hoa Pasteur. https://travel.nytimes.com/2013/05/05/travel/learning-to-love-the-peoples-food-in-ho-chi-minh-city-vietnam.html ↩

  121. Loh, Laura (13 May 2002). "The Next Ethnic Dish of the Day: Vietnamese Pho". Los Angeles Times. Retrieved 27 May 2013. https://www.latimes.com/archives/la-xpm-2002-may-13-fi-pho13-story.html ↩

  122. Apple, Raymond Walter Jr. (13 August 2003). "Asian Journey; Looking Up an Old Love On the Streets of Vietnam". The New York Times. /wiki/R._W._Apple,_Jr. ↩

  123. Nguyen, Lan Anh (14 February 2011). "Starting From Scratch". Forbes Asia. Retrieved 27 May 2013. https://www.forbes.com/global/2011/0214/companies-pho24-ly-qui-trung-franchise-home-cooking.html ↩

  124. Loh, Laura (13 May 2002). "The Next Ethnic Dish of the Day: Vietnamese Pho". Los Angeles Times. Retrieved 27 May 2013. https://www.latimes.com/archives/la-xpm-2002-may-13-fi-pho13-story.html ↩

  125. Hsu, Tiffany (21 March 2008). "Cooking up a growth plan". Los Angeles Times. Retrieved 27 May 2013. https://www.latimes.com/archives/la-xpm-2008-mar-21-fi-howimadeit21-story.html ↩

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  127. Killham, Nina (September 17, 1989), "Than Van Thien: Soupmaker, Pho 75", Washington Post. /wiki/Washington_Post ↩

  128. Zimmer, Erin (10 August 2018). "Why Do Phở Restaurant Names Usually Involve Numbers?". Serious Eats. Retrieved 16 October 2021. https://www.seriouseats.com/why-do-pho-restaurant-names-have-numbers-vietnamese ↩

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  130. Bùi Minh Đức (2009). "Tô phở Bắc và đọi bún bò Huế trên bình diện văn hóa đối chiếu" [‘Phở’ of the North and Beef Noodle of Huế as Compared Under a Cultural View]. Tạp chí Nghiên cứu và Phát triển (in Vietnamese). 1 (72). ISSN 1859-0152. Archived from the original on 2014-03-10. Retrieved 2013-05-25. https://web.archive.org/web/20140310004150/http://3www.vjol.info/index.php/ncpt-hue/article/view/4237 ↩

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  132. Brewer, John (August 4, 2010). "Fooled by pho: Big white guy thought he was up to down a 10-pound bowl of Vietnamese soup, but ...". St. Paul Pioneer Press. St. Paul, Minnesota: MediaNews Group. ProQuest 734897510. /wiki/St._Paul_Pioneer_Press ↩

  133. Shatkin, Elina (May 11, 2011). "World's Most Expensive Pho Goes on Auction Block". LA Weekly. Voice Media Group. Retrieved March 30, 2015. http://www.laweekly.com/restaurants/worlds-most-expensive-pho-goes-on-auction-block-2376727 ↩

  134. William-Ross, Lindsay (May 18, 2011). "Is There Such a Thing in L.A. as a $5,000 Bowl of Pho?". LAist. Gothamist. Archived from the original on June 24, 2011. Retrieved March 30, 2015. https://web.archive.org/web/20110624083758/http://laist.com/2011/05/18/is_there_such_a_thing_as_a_5000_bow.php ↩