Phở is a traditional Vietnamese dish that originated in northern Vietnam, specifically believed to have roots in Nam Định province and Hanoi in the early 20th century
. It evolved from earlier noodle soups such as "xáo trâu," which used water buffalo meat, and was transformed into the beef noodle soup known today as phở, partly influenced by the increased availability of beef during French colonial times
. There are multiple theories about its origins:
- One theory suggests phở was influenced by the French dish pot-au-feu, with the French colonial preference for beef leading to the use of beef bones for broth, combined with Vietnamese herbs and spices
- Another theory traces its roots to Chinese culinary influence, particularly from noodle dishes sold by Chinese communities in northern Vietnam, with the name "phở" possibly derived from the Chinese word for flat rice noodles (fěn)
- The dish likely developed from a blend of Vietnamese, French, and Chinese culinary traditions, with the northern Vietnamese adapting it into a unique national dish
Phở spread from northern Vietnam to the central and southern regions after 1954, adapting to local tastes and ingredients, which led to regional variations in flavor and garnishes
. In summary, phở is a Vietnamese dish originating in northern Vietnam, shaped by French colonial influence and Chinese culinary traditions, and has become Vietnam's national dish with regional variations across the country
