Ramen vs Pho

If you live in the USA, you know how popular ramen and pho are. People have gone absolutely nuts over these noodle soups, and for good reason! Both are amazing, but they’re definitely not the same dish! Let’s take a look at the ways these dishes differ, and what really makes them irresistible.


Pho is 100% Vietnamese, but the origin of ramen is a bit more uncertain. Many believe that it actually came from China, but spread to Japan and then evolved into a totally different dish as the Japanese adapted it to local tastes. Wherever it’s from, we’re just glad it exists now!


There’s no one standard type of ramen broth as each region of Japan has its own special version of ramen. However, most ramen broths in the USA are thick and made with miso paste or pork stock.

Pho broth is more uniform; it’s most often clear and made with more spices, such as star anise and coriander seeds.


Pho uses Banh Pho, a type of flat rice noodle. These are much more delicate than ramen noodles, which are thicker and made with wheat, making them nice and chewy. Both types of noodles are perfect pairings for the textures of their respective broths.


Ramen is often served with chashu pork, soft boiled eggs, spring onions, and bean sprouts. Pho’s typical toppings are completely different; they generally include basil, onions, peppers, lime, and cilantro. These create very distinct flavors for both dishes, but both are equally tasty!

Which one do you prefer, ramen or pho? Are they any great ramen or pho restaurants where you live? Let us know in the comments!

Here at WN Foods, we co-pack high quality sauces, cooked with the finest ingredients. If you would like us to manufacture your sauce recipe, or if you would like our food science team to help you develop your own sauce, please contact us at (510) 487-8877 or wingnienfoods@gmail.com.