History of Pho
Pho (pronounced fuh) is a rice noodle soup that originated in Vietnam in the mid 1880s (Pho Bo To, 2010). What makes Pho unique among soups is that most of the ingredients are placed into the bowl raw and then cooked when the piping hot broth is poured over them. This quick poach allows vegetables to remain crisp and meats to remain tender.
While Pho originated in Vietnam, it migrated to the United States after the Vietnam war. As war refugees left Vietnam to settle in the United States, they brought this flavorful dish along with them. The ingredients included in Pho broth are largely regional, but here in the United States we have three types of broth commonly available: beef, chicken, and vegetable. Just like the vinegar mixture which flavors sushi, the recipe for Pho broth changes in every restaurant.
Pho has only recently became a mainstream food in the United States. Prior to the 1990's Pho was only really popular in Vietnamese neighborhoods. It wasn't until western tourists enjoyed open travel to Vietnam in the 1990's that they discovered the dish in its native country and started looking for it at home (Schwartz, 2013).
Further Reading
History of Pho Noodle Soup
The History and Evolution of Pho: A Hundred Years' Journey
A BOWL OF PHO / Vietnam's treasured beef noodle soup that brings families together
References
Pho Bo To. (2010). Pho History - The Origins of Pho. Retrieved from http://www.phoboto.ca/index.php/component/content/article/1
Schwartz, S. (2013, January 31). Pho! Vietnam's Beautiful Legendary Soup. Retrieved from http://foodorigins.tv/food-history/pho-vietnamese-legendary-soup.html