Pho is a traditional Vietnamese noodle soup that originated in northern Vietnam, particularly in the Hanoi and Nam Dinh regions, in the early 20th century
. It developed as a street food during the French colonial period, influenced by both Chinese culinary traditions (such as rice noodles and noodle soup techniques) and French cuisine (notably the use of beef and spices inspired by French pot-au-feu)
. The dish evolved from earlier local soups made with buffalo meat to the beef noodle soup known today, with a rich, aromatic broth simmered for hours using beef bones and a blend of herbs and spices like star anise and cinnamon
. In summary, pho is distinctly Vietnamese, with its roots firmly planted in northern Vietnam and shaped by historical cultural influences from China and France
