Pho vs ramen: what is the difference?

The main difference between pho and ramen is the noodles and the broth. Pho is a Vietnamese soup made with flat rice noodles in a clear broth, usually beef or chicken, flavored with charred onion, ginger and spices like star anise and cinnamon. Ramen is a Japanese soup made with springy wheat noodles in a broth that can be light or rich, seasoned with soy sauce, salt, miso or pork bone stock.

Both are beloved, comforting noodle soups, but they taste quite different. Here's a side-by-side look.

Where do they come from?

Pho comes from northern Vietnam and is generally thought to have taken shape in the early twentieth century, around Hanoi and the nearby Nam Định province. It later spread south and, with Vietnamese communities, around the world.

Ramen developed in Japan from Chinese-style wheat noodle soups and grew into a national dish with many regional styles.

The noodles

This is the easiest difference to spot.

• Pho noodles (bánh phở) are flat rice noodles, soft and silky, and white or slightly translucent. Rice noodles are naturally gluten-free.
• Ramen noodles are made from wheat flour and an alkaline mineral water called kansui, which gives them their springy, chewy texture and yellowish color. They contain gluten.

If you're avoiding gluten, the noodles in pho are usually safe, but check sauces and broths, since some additions can contain wheat.

The broth

Pho broth is typically clear and fragrant. It's made by simmering beef bones or chicken for hours with charred onion and ginger, plus warm spices: star anise, cinnamon, cloves, coriander seed and sometimes black cardamom or fennel. It's seasoned with fish sauce and a little sugar. The result is aromatic and fairly light.

Ramen broth varies much more by style. Common types include:

• Shoyu: soy sauce-based, often clear and brown
• Shio: salt-based, usually light and clear
• Miso: fermented soybean paste, hearty and savory
• Tonkotsu: pork bone broth boiled hard until cloudy, creamy and rich

Ramen broth is often richer and fattier than pho broth, especially tonkotsu.

The toppings

Pho toppings usually include thin slices of beef, either rare steak that cooks in the broth or well-done brisket, or shredded chicken. On top go scallions, cilantro and onion. Many restaurants serve a side plate of Thai basil, bean sprouts, lime and chilies, with hoisin and chili sauce on the table. Diners add these to taste.

Ramen toppings often include slices of braised pork (chashu), a marinated soft-boiled egg, bamboo shoots (menma), nori seaweed, scallions, and sometimes corn, butter or bean sprouts, depending on style. Ramen typically arrives fully assembled, with fewer add-ins at the table, though condiments like chili oil or garlic may be offered.

The flavor

• Pho: aromatic, clean, slightly sweet and spiced, bright with lime and herbs
• Ramen: savory and deep, often rich, with strong umami from soy, miso or pork

If pho is a fragrant, herbal soup, ramen tends to be a heartier, more intense one.

How they're eaten

Both are eaten with chopsticks and a spoon, and both are best eaten hot. Slurping is widely accepted with ramen in Japan, and casual with pho in Vietnam. In Vietnam, pho is traditionally a breakfast food, while ramen in Japan is often eaten for lunch, dinner or late at night. For pho technique, see how to eat pho like a local.

Which is healthier?

It depends a lot on the bowl. Pho broth is often lighter in fat than rich ramen broths like tonkotsu, and pho comes with fresh herbs. Both can be high in sodium, and portion sizes vary. See is pho healthy? for a closer look. If you have specific dietary needs, a doctor or registered dietitian can give personal advice.

Allergens to know

• Pho: fish sauce (fish), hoisin (often soy, sometimes wheat)
• Ramen: wheat (noodles), soy, often egg, sometimes sesame or shellfish depending on style

Always ask the restaurant if you have allergies.

Quick comparison

• Origin: Vietnam vs Japan
• Noodles: rice vs wheat
• Broth: clear and spiced vs varied, often rich
• Toppings: beef or chicken with fresh herbs vs pork, egg, nori and more
• Customizing: lots at the table vs mostly assembled by the kitchen

Which should you try first?

If you like fresh, bright flavors and herbs, start with pho. If you crave rich, savory comfort, ramen may win. The best answer is to try both, ideally at places known for doing them well.

If you want to cook pho yourself, the easy pho recipe for a weeknight is a gentle place to start.