With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time. Phở tái, served with rare beef, had been introduced by 1930. This " phở cải lương" failed to enter the mainstream. In the late 1920s, various vendors experimented with húng lìu, sesame oil, tofu, and even Lethocerus indicus extract ( cà cuống). Development Southern-style phở served with basil and Mung bean sprouts Gánh phở declined in number around 1936–1946 in favor of stationary eateries.
Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. They were joined in 1918 by two more on Quạt Row and Đồng Row. Hanoi's first two fixed phở stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They kept their heads warm with distinctive felt hats called mũ phở. The heavy gánh was always shouldered by men. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of phở. Phở was originally sold at dawn and dusk by itinerant street vendors, who shouldered mobile kitchens on carrying poles ( gánh phở). The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to phở called ngưu nhục phấn.
Ĭultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. The traditional home of phở is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province. The modern form emerged between 19 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. For example, villagers in Vân Cù say they ate phở long before the French colonial period.
Phở likely evolved from similar noodle dishes. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs and sauce. Because phở's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. Phở originated in the early 20th century in Northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. It is considered Vietnam's national dish. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Pho ( UK: / f ɜː/, US: / f ʌ/, Canada: / f ɔː/ Vietnamese: ( listen)) is a Vietnamese soup dish consisting of broth, rice noodles ( bánh phở), herbs, and meat (usually beef ( phở bò), sometimes chicken ( phở gà)).
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