Pho and ramen are often confused with each other because they both have a broth and noodle base served with a variety of toppings. And while both pho and ramen are delicious and comforting soups when it comes to their individual recipes and flavor profiles the two couldn’t be more different.
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What is the difference between pho and ramen?
Pho and ramen come from different parts of the world. Pho originated in Northern Vietnam when it was still colonized by France sometime in the late 1800s. There is some debate about how exactly pho originated and whether it is derived from a French dish (i.e. how many pho recipes can include beef) or a Chinese dish (which would explain why pho uses rice noodles and spices that you would normally see in China). Either way pho is still an important part of Vietnamese culture.
Ramen is a Japanese dish. It also dates back to the late 19th century when Chinese immigrants brought their broth and noodle soups to Japan. Ramen quickly caught on across the country with the opening of the first official ramen shop in Tokyo in 1910. As time went on new variations of ramen were invented and the dish became a popular street food. Today ramen is eaten all over the world and is considered a hallmark of Japanese cuisine.
Making an authentic bowl of pho can take a long time and the process begins with roasting beef bones and onions until they’re charred. The bones and onions are then tossed into a pot along with fish sauce and spices like ginger and star anise to simmer for up to ten hours. The broth is then strained and the noodles are prepared. Translucent rice noodles are soaked for an hour before being quickly boiled and served in the broth. Pho is traditionally topped with beef but chicken and pork are also popular protein choices. Bean sprouts lime cilantro green onion jalapenos and hoisin sauce are all common toppings for a bowl of pho.
