What is the difference between pho and ramen?

In this brief article, we are going to answer the question, “What is the difference between pho and ramen?”

What is the difference between pho and ramen?

Pho is a lighter Vietnamese noodle meal made with rice noodles and a herbal broth, whereas ramen is a robust Japanese noodle dish made with wheat noodles and a rich broth. 

Compared to ramen, pho’s noodles are firm and transparent, whereas pho’s are soft and translucent. Ramen broth is often black and opaque, but pho soup is thin and clean.


Rice noodles are served in a clear, fragrant broth with finely sliced meat. Freshly made in the early hours, this soup, a beloved breakfast delicacy in Vietnam, is served by roadside eateries until it runs out.

Flavorful spices and aromatics are infused into the soup’s base of chicken or beef stock, lending the meal its restorative reputation. Instead of using ground spices, fresh, natural spices like cinnamon, star anise, plus peppercorns are utilized to preserve the broth pure and flavorful.

To the uninformed, pho may be a bewildering concoction. There are just three basic forms of pho, according to purists. 

Beef (pho bo), chicken (pho ga), or vegetarian are on the short list (pho chay). It’s possible that the meal you’re ordering isn’t actually named pho but rather hu tieu, because of the presence of pork, shrimp, and/or octopus in it (pronounced who teeyoo).

Beef pho is by far the most popular of the three primary varieties, and different cuts of beef may be ordered to make it more personalized. Pho bo comes in a variety of forms.

  • Well-done flank or brisket cut thinly for pho chin.
  • Slices of rare tenderloin or ribeye are served with Pho Tai in this dish.
  • Cut-up flank beef, aka Pho Nam
  • Untrimmed flank steak, Pho Ve Don
  • Pho Gau – beef brisket in a Vietnamese broth
  • Beef tendon soup, or Pho Gan
  • In Vietnamese, beef tripe is called Pho Sach
  • Beef Meatballs in Pho Vien
  • Add-ons & Garnishes for Pho

Toppings on pho

For one, there is a lot more foliage in pho, which is one of the most noticeable contrasts between the two dishes. The most prevalent toppings are listed below.

  • Basil from Thailand
  • Cilantro
  • Leaves of Mint
  • Jalapenos
  • Spicy Peppers
  • Sprouting Beans
  • Slice of lime


Rich bone broth, chewy wheat noodles, plus sliced pork are the ingredients of ramen. Soft-boiled eggs and onions are traditional toppings for this dish.

Ramen noodles are so popular because of the unique flavor of its broth, which takes months to produce. As the gelatin in the skin and joints of pork or chicken is broken down, a rich, full-bodied bone broth is created. This is impossible to make using a dry powder.

Kansui is a crucial component in ramen noodles, which are made of wheat flour, water, and salt. Noodles are given a yellowish hue and a springy, elastic feel by using a combination of potassium carbonate with baking soda (baking soda). Noodles aren’t regarded as authentic ramen if they don’t contain kansui or another alkaline addition.

If you think all ramen noodles are curly, you’re wrong. Many types of ramen noodles exist, the most prevalent of which are straight.

A Guide to the Many Varieties of Udon.

Chicken or pork bones are cooked for many hours before being seasoned with various spices. Customers may choose their own broth, which adds to the attraction of ramen for many. In ramen establishments, you’ll discover four different types of broth:

Miso Ramen – A traditional fermented paste known as miso is used to flavor the broth in miso ramen.

Shio Ramen – Salt is the only flavoring in the Shio broth.

In order to get the deeper hue, soy sauce is used to flavor the broth of the Shoyu Ramen.

This thick, creamy pork-flavored soup is made by simmering the soup base for a longer period of time to get the tonkotsu taste.

Toppings on ramen

The more toppings you put on your ramen, the better it will taste. Just as with pizza toppings, the incorrect ingredients in the wrong proportions can detract from a dish. Classic ramen toppings as well as the broths they go well with are listed below.

  • Everything from vegetarian ramen to spicy miso versions employ thin slices of pig belly known as chashu as a garnish.
  • Toss bean sprouts on top of tonkotsu or miso ramen for a unique twist.
  • All kinds of ramen often come with an egg, whether it’s soft or hard cooked.
  • Adding chopped green onions, known as scallions, to any style of ramen soup is a simple way to enhance flavor.
  • An excellent accompaniment to any type of soup, fish cakes are made of white filets of fish with a pink splotch in the center.
  • Shoyu as well as tonkotsu ramen are served with nori, a kind of seaweed.
  • A common ingredient in every type of broth is preserved bamboo stalks.
  • Mushrooms, such as wood ear and shitake, are commonly included in ramen dishes.
  • Sweet corn kernels can be used in a variety of broths, although they are most typically seen in miso or shio ramen soups.
  • Adding a few pats of butter to miso or shio soup enhances the rich, creamy taste.


In this brief article, we answered the question, “What is the difference between pho and ramen?”




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