What is the difference between ramen soup and pho soup?

Origin and culture

  • Ramen soup: Originally from China, ramen has established itself in Japan and Korea and is now an integral part of local cuisine.
  • Pho soup: Pho has its roots in North Vietnam and is now considered a Vietnamese national dish.

Ingredients and preparation

  • Noodles: A fundamental difference lies in the type of pasta used. Ramen uses noodles made from wheat flour, while pho noodles are made from rice.
  • Broth: Pho broth is typically light and strongly spiced with flavors such as ginger, cardamom, coriander, fennel and clove. Ramen broth, on the other hand, is often thicker and frequently based on miso and Worcestershire sauce.
  • Manufacturing process:
    • Pho: Begins with the preparation of a broth, usually based on beef or chicken, combined with charred onions, ginger and various spices. Rice noodles, various types of meat and fresh herbs round off the dish.
    • Ramen: Characterized by a more robust broth, usually made from chicken or pork, supplemented with ingredients such as pork bones, dried sardines, wakame or nori and onions. The noodles are made from wheat flour, often treated with kansui (an alkaline mineral water) to maintain their firmness. Ramen is often served with meat, eggs, spring onions and other toppings.

Taste and variety

  • Pho: Tends towards a fresher, lighter taste, with a strong focus on the flavors of the broth and fresh herbs.
  • Ramen: Offers a more diverse range of flavors and textures, with a hearty, often salty broth and a wide selection of toppings.

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