A Little History On Phở
Phở was invented in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodles and spices were imported from China, while the French popularized the eating of red meat. In fact, it is believed that "phở" is derived from "pot au feu", a French soup. Vietnamese cooks blended the Chinese, French, and native influences to make a dish that is uniquely Vietnamese.
From North to South
The popularity of phở spread southwards in 1954 when the country was divided into North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients until it evolved into the version that is commonly served today.
Phở in the United States
Refugees fleeing Vietnam in the spring of 1975 brought with them their hopes and dreams of a better life. They also brought their cultures and cuisine, of which phở has become the most popular amongst Americans. Today, there are more than 1000 phở restaurants spread across the United States. One typically finds Southern style phở served, but there are a few outlets that also serve Northern style phở. Typical establishments sell phở and other Vietnamese dishes such as gỏi cuốn (spring rolls) and chả giò (egg rolls).