Pho – the quintessential Vietnamese dish – has many variations. But if you could only choose between two “classic candidates”: beef pho and pho chicken, what would you choose? It seems like a simple question, but for pho lovers, it’s a choice about flavor, emotion, and nutrition.
At PHO L’AMOUR CAFE , we serve both versions with the same care and dedication. However, each type of pho has its own nutritional value, suitable for different people and needs. Let’s explore these differences to find your perfect bowl of pho.
What is Pho? An Introduction to Vietnam’s Iconic Noodle Soup
Regarding the origin of the dish, some believe that pho originated from a Cantonese dish called “ngau yuk phan” (in Sino-Vietnamese, “nguu nhuc phan”). Others suggest that pho originated from the Vietnamese dish “xao trau” (using rice noodles), which was later adapted into “xao bo” (beef stir-fry) using rice paper rolls.
Another hypothesis suggests that pho originated from the French method of preparing beef stew, pot-au-feu, combined with Vietnamese spices and herbs.
Pho originated in Northern Vietnam, spreading to Central and Southern Vietnam in the mid-1950s, following the French defeat in Indochina and the division of Vietnam into two regions. Vietnamese people from the North migrated to the South in 1954, bringing pho with them, and the dish began to develop its own variations.
Today, pho has various preparation methods and flavors. In Vietnam, there are different names to distinguish them: Northern pho (in the North), Hue pho (in the Central region), and Saigon pho (in the South). Generally, Northern pho is characterized by its salty taste, while Southern pho is sweeter and contains more vegetables. The noodles in Southern pho are smaller than those in Northern pho.
Previously, only beef pho with fully cooked cuts of meat (chick, brisket, flank, flank) was available. Later, diners accepted pho with rare beef and chicken. Going further, some restaurants experimented with duck and goose meat, but without much success. In addition, there are some dishes made from traditional pho noodles, such as pho rolls, and a type of pho that appeared in the 1970s called stir-fried pho, and a type of fried pho from the 1980s…
Broth – the difference starts with the simmering pot
Pho chicken is lighter. The broth, simmered from free-range chicken bones and combined with onions, ginger, star anise, and cardamom, creates a pure, clear, and less fatty flavor. This is an ideal choice for those on a diet, detoxifying their bodies, or for young children and the elderly. There are many theories suggesting that chicken pho originated around 1939.
One of the reasons given was the scarcity of beef at the time. One anecdote goes like this: Cattle and buffalo were slaughtered infrequently because they provided draft power for Vietnam’s rice farming. Therefore, every Monday and Friday, pho restaurants would close because they couldn’t buy beef. To cater to customers who loved Hanoi pho, restaurants began experimenting with a new dish: Hanoi chicken pho.
Despite many objections, arguing that authentic pho should be beef pho with preparation methods such as rare, brisket, flank, well-done, etc., nothing could stop the rise of pho chicken. Gradually, pho chicken officially became a dish that goes hand in hand with beef pho in any Vietnamese pho restaurant.
Beef pho uses beef bone marrow simmered for 8 hours with 24 secret spices , resulting in a rich, deeply sweet broth with a naturally light consistency from the collagen in the bones. This broth is rich in protein, calcium, and magnesium , beneficial for bones, joints, muscles, and those needing physical recovery.
Read more:
Nutritional benefits of pho
Diet Pho
Beef vs. Chicken – A “clean” source of protein with its own advantages
- Beef: Rich in iron and vitamin B12 , which helps produce red blood cells, supporting those who are tired, anemic, or physically active . With its high protein content and healthy fats , beef pho is especially suitable for gym-goers, those engaged in physical labor, or those who want to feel full for longer .
- Chicken: Lighter, lower in calories but still provides essential protein , and easier to digest than beef. Pho chicken is very suitable for people who need to lose weight, the elderly, or growing children.
Flavor – rich and savory beef pho, delicate pho chicken
While beef pho offers a warm, rich, and full-bodied flavor from the meat to the broth, pho chicken captivates diners with its refreshing, light, yet sophisticated aroma .
This difference makes the two types of pho suitable for different times and physical conditions :
- Need long-lasting energy in the morning? → Beef pho
- Looking for something light for dinner? → Pho chicken
- After the gym? → Beef pho with rare beef and brisket
- Feeling tired after a cold or flu? → Pho chicken without skin, with added onions and ginger.
Comparative nutritional values (average per bowl)
| Ingredient | Beef Pho (rare beef pho) | Pho chicken (made with free-range chicken breast) |
| Energy | 450 – 500 kcal | 350 – 400 kcal |
| Protein | 25 – 30g | 20-25g |
| Fat | 10 – 15g | 5 – 8g |
| Collagen & Minerals | High | Medium |
| Easy to digest | Medium | High |
Depending on your personal needs, you can choose a suitable dish or flexibly switch between the two types to ensure nutritional balance throughout the week .
So, beef pho or chicken pho – who should eat which?
| Object | The right choice |
| People who go to the gym and exercise a lot. | Beef pho |
| Older people | Pho chicken |
| Children | Pho chicken with minimal seasoning |
| Dieter | Pho chicken without skin , with less noodles. |
| People with anemia, stress | Beef pho |
| People who need to recover from illness | Pho chicken |
Where to eat delicious pho chicken? – choose the right place, the right way.
Whether you prefer the rich, savory beef pho or the delicate, sweet chicken pho , the important thing is to choose the right place – a place where:
- The broth is simmered from real bones, with no MSG or artificial flavorings.
- Fresh meat, properly prepared, not frozen.
- Fresh rice noodles made daily, no preservatives.
- Fresh vegetables, attentive service, modern ambiance.
In Wisconsin and many other major cities, PHO L’AMOUR CAFE is a favorite choice for diners who love delicious, authentic pho that is also safe for their health.
In conclusion – Two bowls of pho, one love for Vietnam.
Beef pho and chicken pho – though different in flavor and nutrition, both are complete versions of the essence of Vietnamese cuisine . The important thing isn’t which dish you choose, but choosing one that suits your needs and listening to your body.
Read More: P5 Pho Chicken
CONTACT – PHO L’AMOUR CAFE
➢ Pho L’amour Cafe – one of the greatest Asian restaurant in Milwaukee, where specializing in selling Asian, Vietnamese foods, especially the best pho in Milwaukee.
Website : https://pholamourcafe.com
Address: 16960 W. Greenfield Ave suite 2 Brookfield WI 53005
Open: 10:30 – 20:30
Hotline: 2622028018 or 4142490402 (Whatsap- Viber)
