Ramen vs. Pho — What's the Difference?

Ramen, originating from Japan, typically features a broth that is rich and often cloudy, derived from meats like pork or chicken and flavored with soy sauce or miso. On the other hand, Pho, a staple of Vietnamese cuisine, boasts a clear broth that is light yet flavorful, made aromatic with spices like star anise and cinnamon and primarily based on beef or chicken.

Ramen is served with wheat noodles that are usually curly or thick, providing a chewy texture that complements its hearty broth. Whereas Pho includes flat, thin rice noodles which are smooth and slightly slippery, offering a delicate texture that absorbs the broth’s subtle flavors.

Toppings for ramen can include a wide array of ingredients such as sliced pork, boiled eggs, green onions, and bamboo shoots, contributing to its robust and varied flavor profile. In contrast, Pho is typically garnished with fresh herbs like basil and cilantro, lime wedges, and bean sprouts, enhancing the soup with fresh and crisp notes.

The preparation of ramen broth involves lengthy cooking times, often simmered for hours to extract deep flavors from bone and other ingredients. On the other hand, the preparation of pho broth, while also time-consuming, focuses more on achieving a clear and clean taste, with the spices and meat simmered carefully to maintain transparency.

Both ramen and pho are deeply embedded in their respective cultures as comfort foods and have gained international popularity, each offering a distinct yet satisfying experience. Ramen offers a hearty, comforting bowl with a focus on rich flavors and diverse textures, while pho provides a refreshing and aromatic meal, emphasizing clarity and simplicity.