Pho and ramen have easily won many hearts through steaming bowls of aromatic broth and chewy noodles. However, most people don’t understand the difference between pho and ramen. Even though both cuisines are from Asia, their flavours, ingredients, and gastronomic history vary with each.
Welcome to Negi & Nori, where we will help you deeply dive into the differences between ramen and pho. During this comparison, we will talk about their cultural backgrounds, broths, noodles, and health profiles so you can understand the differences as well as choose a favourite.
The Difference Between Pho and Ramen: At a Glance
To simplify your understanding, here’s a table outlining the core differences between pho and ramen, ideal for a glance before the detailed guide ahead.
| Key Differences Between Pho and Ramen | Pho | Ramen |
| Noodles | Flat white noodles | Curly yellow egg noodles |
| Broth | In most cases, beef-based, with ginger, star anise, fennel, coriander, cloves, and sometimes cinnamon added. | Contains pork, salt and dark sauce and is seasoned with miso, salt, and tamari. |
| Meats | There is primarily beef, but there is also tripe, tendons and oxtails. | Contains eggs, pork, and fish. |
| Flavour and spices | It is mild and herbaceous because of the hoisin or Sriracha seasoning. | Like anchovies, but saltier, richer, and stronger tasting. |
| Preparation | The basic bone broth is made by simmering a lot of beef bones for many hours. | Cooking instant varieties is quicker and easier than regular varieties. |
| Nutritional Value | Calories are more when carbs are less; fat is less. | The more fat, the fewer calories. |
| Variations | A lot of the time, beef broth is used, but sometimes whole chicken or chicken bones may be used as well. | It is also possible to serve beef slices dry instead of in a broth rather than pork slices. |
| Origin | Vietnamese | Japanese |
| Toppings and Condiments | Onions, beansprouts, mint and basil, sometimes jalapenos, along with onions and sliced onions. | A mixture of green onions, nori (seaweed), pickled radish, fish cakes, soft-boiled eggs, chili peppers, carrots, corn, and bean sprouts. |
Understanding The basics of Pho
Vietnamese pho (pronounced “fuh”) is a noodle soup made with translucent rice noodles in a light, clear stew and garnished with a variety of fresh ingredients. In addition to chicken or beef bones, Pho’s amber-coloured broth also contains charred onions, ginger, cinnamon, coriander seed, cardamom, cloves, fish sauce, and dried squid. After the broth is cooked, steak or chicken cuts are added to it, as well as noodles and toppings.
Understanding The basics of Ramen
As a noodle dish originally from China, ramen is composed of wheat noodles, a savoury broth, and a wide range of toppings, including pork belly, ground pork, beef, chashu, green onion, seaweed, and corn. A majority of these types of noodles are classified and categorized according to the broth served with them, such as shio, shoyu, tonkotsu, and miso. Additionally, protein and toppings are usually determined by the broth you’re enjoying.
Note: If you want to read more about what is ramen, click here.
What’s the difference between pho and ramen?
Usually, they are both noodle soups, but they are each from a different culture with a very different taste. Now, we compare the noodle types, broth ingredients, and toppings of these two dishes.
Pho Soup vs Ramen Soup: Origin
Though they originated independently, both cultures were heavily influenced by each other, even though they came from different places. To better understand the roots and spread of each dish, we take a look at its history and culture.
Pho Origin
The modern version was in northern Vietnam between 1900 and 1907. Several cultures existed in Vietnam at that time, and all these created the culture. Since the French colonialists demanded beef, therefore, during this colonial period, it could be gotten with much ease. During the same period, immigrants from Yunnan and Guangdong brought rice noodles with them, and pho was born. Then it soon spread throughout the country and became a staple of Vietnamese cuisine.
Ramen Origin
These Chinese immigrants opened noodle stands serving ramen along with dumplings to workers in most Japanese cities, thereby introducing the dish to the country. It is believed that the word “ramen” comes from a Chinese dish called lamian. By the late 1950s, anyone could prepare basic ramen with hot water after Momofuku Ando invented instant ramen. As soon as instant ramen became popular, it spread worldwide. In the 1980s, ramen had established itself as a Japanese cultural icon, and many types were available nationwide.
Pho Vs. Ramen: Noodles
Both dishes are based on noodles, but their distinct flavours are enhanced by the different varieties of noodles that each dish uses.
Pho Noodles
There is a lighter rice noodle called Banh Pho that is used in Pho. During cooking, these noodles are soaked in warm water to expand and not break. A soft and tender alternative to chewy and firm ramen noodles, pho noodles have a delicate texture. A hot broth holds its shape because noodles soak up water slower than wheat flour.
Ramen Noodles
The basic ingredients in Ramen noodle soup are wheat flour, water, salt, and kansui (an alkaline solution that gives noodles a springy and firm texture). Adding these ingredients to ramen noodles makes it wavy and gives it a chewy appearance. Additionally, noodles after boiling are prepared quickly so that they don’t get overcooked and soggy.
Ramen Vs. Pho: Broths
A bowl of ramen or pho is not complete without broth. Whether it is the umami-packed broth used in ramen or the lighter, aromatic broth used in pho, each broth has its own personality.
Ramen Broths
The broths for ramen are made from boiling meat and bones, which can be pork, chicken, beef, scallops, or a combination of them. There are also several flavours to be found in ramen stock such as tare, which could be a salty, soy condiment-based or fermented soybean paste-based sauce. These combined ingredients create a broth that is both rich and hearty, enjoyed by many.
Note: If you are a chicken ramen lover, visit our most comprehensive guide, “Is chicken ramen good for you?” so that you can learn so many things.
Pho Broths
On the other hand, pho broth is characterized by its lightness and flavorful blend of spices. In order to make the broth, bones and meat are simmered in spices such as cinnamon, cardamom, and cloves. It results in a flavour that is seasoned without being heavy. Additionally, it is necessary to boil and rinse the bones several times before simmering very long to wash away any residue from the bones so that the stock will be clear.
Ramen vs Pho: Protein choices
In comparing ramen and pho, it is also important to consider their protein content. Featuring meats and vegetarian alternatives, both dishes are filling and satisfying.
Ramen proteins
A variety of protein sources are found in this Japanese dish, including pork, chicken, seafood, and eggs. Chashu, the most popular topping, is made by rolling pork belly or shoulder, marinating it with dark sauce, sake, sugar, and other spices, and then cooking it. The dish also gets extra protein from boiled eggs (tamago), which add richness and flavour.
Pho Proteins
Although beef is typically the main ingredient, other meats or vegetarian options are sometimes available. While pho usually has thin slices of meat. Some common cuts of beef used in pho are eye-round steak, brisket, tendon, and tripe. In addition to the soft noodles and fragrant broth, lean cuts in pho make the dish lighter and more delicate.
Pho Compared To Ramen: Garnishes and Topping
Ramen or pho taste can be changed by the toppings and garnishes. They are the cherry on top that makes each bowl unique. You can customize your noodle bowl with different toppings, such as ramen toppings and fresh pho garnishes.
Pho Garnishes
Most pho dishes are garnished with herbs and vegetables, including Thai basil, sliced chile, lime, cilantro, coriander, and mint. Adding these garnishes to the light pho stock adds contrasting textures and vibrant aromas.
Ramen Toppings
While chashu and boiled eggs have already been discussed, there are many other toppings you can add to ramen noodles, including menma (bamboo shoots), Negi (spring onions), narutomaki, seaweed, and corn. It goes on and on, but each garnish adds special flavours and textures.
Ramen versus Pho: Nutritional values
When comparing pho with ramen, nutrition is very important. Although they are both comforting and tasty, they differ in their nutritional values, which might influence your choice. Since the nutritional value of the dishes will vary depending on their ingredients and garnish; comparing the two may be a bit difficult.
The following are some important points to consider when comparing pho with ramen:
- A serving of ramen has 954% more calories than a serving of pho (638).
- There is more fat per serving in ramen (35 g) than in pho (14 g).
- There are saturated fats in both, but ramen has more per serving (12 g) than pho (3.1 g).
- There is a higher amount of cholesterol in ramen (227 mg) compared to pho (86 mg).
- The amount of total carbohydrates in ramen per serving is higher (111 g) than that in pho (78 g).
- There are substantial amounts of protein in both bowls, with ramen containing 48g and pho offering 47g.
Pho versus Ramen: Popular Dish
There are several regional variants of phở and ramen, particularly the northern version and the southern version. In general, regional differences in soups are due to their broth, toppings, and sauces.
Pho Dish
Pho is available in two forms in Vietnam. In the Hanoi style of pho, which is considered to be the original pho. With wider noodles and a few extra garnishes, this pho emphasizes a tasty and clear broth. The most common condiments in this style are vinegar, fish sauce, and chilli sauce.
In Saigon-style pho, the broth is sweeter, the noodles thinner, and many garnishes such as basil, bean sprouts, and coriander are added. Typically, hoisin sauce and chilli sauce are added, along with lime juice and fresh chillies.
In addition to pho heo (pork), pho bo (beef), pho ga (chicken), and pho ca (fish), many types of pho differ in their broth and meat.
Ramen Dish
It is generally classified according to the soup base and the main meat ingredient in ramen. The broth of shio ramen is salty, and chicken bones and seafood are usually used. Known for its yellow transparent colour and pleasant salty flavour, Shio broth is one of the oldest ramen broths.
Among the many types of ramen, shoyu ramen, also called soy sauce ramen, is the most common. It has a rich and deep soy sauce broth base, as you probably guessed. Often, Shoyu ramen is topped with pork slices, scallions, green onions, fish cakes, and soft-boiled eggs on top of springy and curly noodles.
In Tonkotsu ramen, the pork bone broth is boiled for a specific amount of time to bring out its flavours and aromas. Whether you want to make the broth cloudy or rich, additional ingredients like onion, garlic, ginger, and pig’s feet are added. Among the ingredients are hard noodles, braised pork belly, kombu, spring onions, sesame seeds, and chilli bean paste.
Note: Also read more, “Is soy sauce halal?”
Which is more expensive, pho or ramen?
Ramen and Pho are, in essence, two instantly recognizable noodle soups, yet they tend to take one into totally different dining experiences.
Japanese ramen is made from pork bones, featuring rich and creamy broth, and hearty toppings such as braised pork, eggs, and sheets of seaweed.
As an alternative, pho is typically a light Vietnamese noodle soup dish with clear broth, savoury spices, and fresh toppings such as herbs, sprouts, and lime.
In the end, ramen is costlier because it has more ingredients and takes longer to prepare than pho, while pho is lighter and more flavorful.
Is pho better than ramen?
Ultimately, the question of whether pho is “better” than ramen depends on personal taste and what a person is in the mood for. Where pho typically offers a light, spicy experience with its clear broth infused with spices like star anise and cinnamon, refreshing and fragrant, it is accented with flat rice noodles and green herbs like basil and cilantro. These ingredients profile pho with freshness and cleanliness, which makes it perfect for those wanting something light.
Ramen is rich and savoury, full of thick, creamy broth, especially in those types like tonkotsu, simmered hours with pork bones. The wheat noodles are chewy, while hearty toppings such as soft-boiled eggs and pork make ramen filling and comforting.
Therefore, pho will be the best soup for those looking for a lighter, herb-forward soup. Besides if one wishes to enjoy a heartier, more indulgent soup, ramen may be the right choice. Each of them has its own great qualities! Furthermore, both dishes can be a healthy part of a balanced diet if consumed in moderation.
Explore Japanese flavours with Negi & Nori
While both dishes are two noodle soups highly appreciated in culture, ramen certainly has its distinctive flavour and texture that needs to be tried out by people in dire need of Japanese cuisine.
At Negi & Nori, we proudly share with you the soul of Japanese cuisine with a specially prepared menu to delight your senses. Therefore, enjoy our flavorful and aromatic ramen to fresh and vibrant sides-each dish with a touch of the real taste of Japanese cuisine.
Final Thoughts
This is our overall guide where you can see the difference between pho and ramen noodle soups which have a variety of flavour profiles. Also, have a cultural significance to them as well. While pho broth is mostly filled with green herbs and gives a light and refreshing experience, ramen fills with a hearty and savoury punch that teases the senses.
Hopefully, this guide by Negi & Nori will provide you with the opportunity to take a gastronomic journey to sample both phở and ramen to find which one you prefer personally. Each bowl offers a delicious taste of the rich culinary heritage from which it comes.
Feel special? Just type ‘Ramen Near Me‘ in London, and you will be taken into the world of our signature bowls at Negi & Nori, each serving a promise to take you on a journey into Japan’s vibrant culture.
Frequently Asked Questions
What are the main differences between pho and ramen?
There are many differences between ramen soup and pho soup, but mainly they differ in their origins, ingredients, and preparation methods. Unlike ramen consists of wheat noodles served in a rich umami broth, while pho contains rice noodles in a light, spicy broth, garnished with fresh herbs and vegetables.
Is it possible to make pho and ramen at home?
Yes, you can do that, but then you would need some things like noodles, broth, toppings, and protein. Also, you’ll need flavoured broth, which is done with beef or chicken bones, onions, ginger, and spices. Fresh herbs, bean sprouts, lime, and chillies are all necessary, along with rice noodles and protein.
Does pho have more sodium than ramen?
Normally, pho has much less sodium than ramen because its broth is lighter and less seasoned. The broth in ramen is more often saltier, containing soy sauce or miso. Because of this, ramen is generally much higher in sodium compared to pho, especially ramen out of a package. This mainly applies because it is very high in sodium.
Is it possible to make pho and ramen vegetarian?
Yes, you can make both vegetarian by using plant-based toppings like tofu and mushrooms and substituting vegetable broth.
How is ramen broth similar to pho broth?
Although the process of making pho broth and ramen broth is similar, the results are very different. There are few seafood and salt-based ramen broths, but the others are meat-based and benefit from the savoryness of animal proteins. Additionally, they use long-simmering processes to extract flavours and break down meat and bones. While the final flavour of these broths differs vastly, both have a hot, savoury flavour that goes perfectly with noodles.
