Feb 27, 2024
Ramen and pho rank among the world’s most beloved noodle dishes. While similar in some ways, they differ in their ingredients, flavours, and cultural origins.
If you’re curious about the differences, this article is your perfect guide.
We’ll compare their cultural backgrounds, broths, noodles, health profiles, and more to help you understand the differences and maybe even choose a favourite in the ramen vs. pho debate.
Let’s go back to where it all began. Ramen and pho come from different parts of Asia and represent their homeland’s unique culture, traditions, and history.
Ramen made its way to Japan through Chinese immigrants, while Pho was born in Vietnam and was influenced by Chinese and French cooking.
Over the years, pho and ramen have evolved into world-famous dishes and are enjoyed almost anywhere globally. There are also different variations of both depending on the country or the region where you’re eating them.
Ramen is a noodle soup that originated in Japan. It consists of Chinese-style wheat noodles served in a flavorful broth with ingredients like soy sauce, miso, or pork broth.
Ramen is typically served with toppings like sliced pork, green onions, boiled eggs, seaweed, and more.
Ramen comes in various styles, each with its unique flavours and ingredients. Here are some popular types:
The ramen story began when Chinese immigrants brought wheat-based noodle dishes to Japan in the late 19th or early 20th century.
Ramen gained popularity quickly, eventually becoming a significant part of Japanese cuisine.
The first-ever ramen restaurant, Rairaike, opened in Asakura, Tokyo, in 1910. Then, in 1947, the famous Hakata tonkotsu ramen was made, and the dish became even more important to Japanese culture.
In 1994 the Yokohama Ramen Museum, the world’s first museum dedicated to ramen, was established. By then, ramen’s popularity had already spread beyond Japanese borders and become popular worldwide.
Today, there are tens of thousands of ramen shops in Japan, and you can also find this dish in countries outside of Japan.
Pho is an equally famous and tasty Vietnamese noodle soup. It’s usually made with flavourful broth, soft rice noodles, slices of meat, and toppings like bean sprouts, basil, cilantro, lime, and jalapeños.
The pho broth is often simmered for hours with ingredients like cinnamon, star anise, cloves, and ginger to give it a rich, aromatic taste.
Similar to ramen, pho comes in different types, each with unique broth and toppings:
Now, let’s travel 3,863 kilometres away from Japan to Northern Vietnam. Here, in the early 20th century, another famous noodle dish, Pho, was born.
This Vietnamese dish is a result of local cooking traditions influenced by China and France.
Some believe the term ‘pho’ came from ‘feu’ in French, connecting it to the French soup ‘pot au feu’.
Others say that ‘pho’ could come from the local version of Chinese flat rice noodles known as ‘fen’.
But whatever pho’s origins, it’s loved both in Vietnam and internationally.
Pho has always remained a favourite comfort food for the Vietnamese, representing local culture and tradition. Each region in Vietnam has its own way of making this soup.
There’s even a Day of Pho celebrated in Vietnam, showing the importance of this dish to the country.
Noodles are the key ingredient in both pho and ramen. However, each dish uses different types of noodles that contribute to their unique flavours.
Ramen noodle ingredients include:
Mixing these ingredients makes ramen noodles wavy and gives them a chewy texture. To keep them firm and avoid overcooking, the noodles are boiled separately and quickly served after cooking.
Pho features lighter rice noodles called Banh Pho. Before boiling, these noodles are soaked in warm water to expand and not break during cooking. Unlike firm and chewy ramen noodles, pho noodles are soft and tender.
The rice flour in pho noodles takes longer to soak up water than wheat flour, which helps them hold their shape in hot broth.
Like the noodles, broths are another crucial attribute of pho and ramen that can make or break the dish.
Whether it’s the rich, umami-filled ramen broth or the lighter, aromatic pho broth, each has its own story.
Ramen broth is made by boiling down meat and bones, which can be from pork, chicken, beef, seafood, or a combination of these.
The ramen broth also gets its taste from tare, a concentrated sauce with salt (shio), soy sauce (shoyu), or fermented soybean paste (miso), each giving it a different flavour.
These ingredients together create a rich and hearty ramen broth enjoyed by many.
In contrast, pho broth is characterised by its lightness and aromatic blend of spices. The broth is made by simmering bones and different meats with spices such as:
This creates a seasoned but not heavy flavour.
To make pho broth clear, the bones are boiled and rinsed before simmering for a long time. This removes any residue and gives a clear broth.
This light, aromatic broth pairs perfectly with soft, delicate pho noodles and fresh garnishes, making the dish both visually appealing and delicious.
Another important aspect to think about when comparing ramen and pho is the proteins they offer. Both dishes have various options, including meats and vegetarian alternatives, which make them filling and satisfying meals.
There are many protein sources in ramen, including pork, chicken, seafood, and eggs.
Chashu, the most popular topping and protein source in ramen, is made by rolling pork belly or shoulder, marinating it with soy sauce, sake, sugar, and other seasonings, and cooking until tender.
Ramen also gets extra protein from soft-boiled eggs (tamago), which add richness and flavour to the dish.
The proof that a soft-boiled egg is a perfect addition to ramen can be seen by simply Googling ramen — almost every picture includes it.
While pho can have different meats or vegetarian options, beef is typically the main ingredient.
Compared to ramen, pho usually has thin slices of meat. Some common cuts of beef used in pho are:
Rarer options like thin steak slices are added just before serving for tenderness. You can also find variations with chicken and seafood or even vegetarian versions.
Regardless of the protein choice, the lean cuts in pho provide a lighter, more delicate balance to the dish’s soft noodles and aromatic broth.
Now, let’s discuss toppings and garnishes. These additions are the cherry on top that makes each bowl of ramen or pho taste special.
With many choices, like different ramen toppings and fresh pho garnishes, customising your noodle bowl makes these dishes fun.
We’ve already mentioned chashu and soft-boiled eggs, but ramen noodle soup bowls can have many other toppings, too:
The list goes on, but each topping adds special flavours and textures to the dish.
On the other hand, pho is typically garnished with various fresh herbs and vegetables. Some common garnishes for pho include:
These garnishes introduce vibrant aromas and contrasting textures to the light pho broth.
Nutrition is an important factor when comparing pho and ramen. Both are comforting and tasty but have different nutritional values that might affect your choice based on your diet and preferences.
Comparing the 2 might be a bit complicated since the nutritional value of the dishes will vary based on their ingredients and toppings.
Here are some important points from Nutritionix when comparing the nutritional values of the same serving size of pho and ramen:
If you’re looking for something with fewer calories, fat, and cholesterol, pho might be a better pick. But keep in mind that pho has a higher sodium content.
Both pho and ramen give you plenty of protein and different vitamins and minerals. Overall, both dishes can be part of a healthy diet as long as you eat them in moderation.
Let’s wrap up the ramen versus pho discussion on a positive note — they’re both winners in their own right.
With distinctive tastes and cultural backgrounds, these soups have become famous worldwide because of their tastiness and comforting nature.
Having a preference is great, but it doesn’t mean sticking to 1 dish only.
So, whether it’s a ramen day or a pho day — open the Bolt Food app, choose the noodle soup you’re feeling the most, and get it delivered to your door in minutes.
The main differences between ramen and pho are their origins, ingredients, and preparation methods. Ramen originates from Japan and features wheat noodles with a rich, umami-filled broth, while pho originates in Vietnam and uses rice noodles in a clear, aromatic broth, typically garnished with fresh herbs, vegetables, and lean cuts of meat.
Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal.
But both pho and ramen still give you a good amount of protein, vitamins, and minerals. So, if you don’t have any specific diet needs, you can enjoy either dish as part of a healthy diet.
The question of which has more flavour, pho or ramen, depends on personal taste. Pho has a savoury taste with a simple and clear, light broth. The broth gets a natural sweetness from beef bones.
Ramen, on the other hand, is generally made by boiling chicken or pork bones, resulting in a thick, rich, fatty broth packed with savoury umami flavour.
Yes! For homemade ramen, you’ll need noodles, broth (which you can make from scratch or buy), toppings like vegetables, protein (like chicken, pork, or tofu), and boiled eggs.
For homemade pho, you’ll need a flavorful broth with ingredients like beef or chicken bones, onions, ginger, and spices (like star anise, cinnamon, and cloves). You’ll also need rice noodles, protein (like thinly sliced beef or chicken), and garnishes like fresh herbs, bean sprouts, lime, and chilli peppers.
Check out Bolt Market for all the ingredients and get them delivered fast.
