Vietnamese ‘pho’ reaches global diners worldwide
DNO - Vietnamese ‘pho’, once a humble street food rooted in the daily rhythms of Hanoi, has become a powerful cultural ambassador, gaining global recognition and enduring appeal across continents.
Many travellers say their first impression of Vietnam is a steaming bowl of ‘pho’ enjoyed on their first morning in the Vietnamese capital city of Hanoi.
In the United States, Canada, France, Australia and across much of Asia, ‘pho’ is no longer confined to Vietnamese communities but has been widely embraced by local diners.
Its rise reflects both the global appetite for Vietnamese cuisine and ‘pho’s ability to adapt while retaining its essential character. International media and culinary organizations have repeatedly acknowledged pho’s standing.
CNN named it among the world’s top 30 most delicious dishes in 2018 and later listed it among the top 20 best soups globally in 2021.
‘Pho’ also featured in CNN’s rankings of Asia’s most attractive street foods and in TasteAtlas lists of the world’s most iconic dishes.
In 2024, beef ‘pho’ was the only Vietnamese representative in TasteAtlas’ Top 100 Best Dishes in the World, reinforcing its status as a global culinary icon.
Vietnam has actively promoted pho as part of its cultural diplomacy.
Since 2017, December 12 has been designated 'Pho Day' accompanied by annual pho festivals aimed at celebrating the dish and connecting artisans, businesses and localities in efforts to bring Vietnamese cuisine to a wider international audience.
‘Pho’ global success has been fueled in part by its diversity. From beef and chicken ‘pho’ to vegetarian versions, ‘pho cuon’, ‘pho tron’ and wine-braised adaptations, the dish has evolved to meet contemporary tastes.
Yet this expansion has also sparked debate over how to balance innovation with tradition. At its core, ‘pho’ remains defined by its broth, a carefully calibrated harmony of heat, time and spices.
The rice noodles must be soft yet resilient, the meat sliced with precision, and the herbs fresh and restrained.
These elements reflect generations of accumulated knowledge, often described by Vietnamese chefs as the “philosophy of pho”.
At the same time, younger chefs are experimenting with premium ingredients, reduced salt and sugar, and health-conscious techniques, while tailoring flavours for international palates.
Such innovations have helped pho appeal to younger consumers and global diners without severing its cultural roots.
‘Pho’ expanding footprint was underscored in December 2025 with the launch of European Pho Week, involving more than 230 restaurants and culinary businesses from 21 European countries, Japan and Vietnam.
The campaign marked the largest coordinated international promotion of Vietnamese cuisine to date, highlighting pho’s unique role as both a dish and a symbol of Vietnam’s cultural identity on the global stage.