✔ Updated · noodles, broth, toppings + nutrition compared
Pho and ramen are both big bowls of noodle soup, but they come from different countries and taste nothing alike. Here is how the noodles, broth and toppings compare, and which one to order or make.
Pho is a Vietnamese soup of flat rice noodles in a clear beef or chicken broth spiced with star anise, cinnamon, clove and charred ginger, finished at the table with fresh herbs, lime and bean sprouts. Ramen is a Japanese soup of springy wheat noodles in a richer broth seasoned with soy sauce, salt or miso, or made creamy with pork bones, topped with chashu pork and a soft-boiled egg.
- Noodles: pho uses soft, flat rice noodles (gluten-free); ramen uses yellow, springy wheat noodles made with alkaline water.
- Broth: pho broth is clear, light and aromatic with warm spices; ramen broth is saltier and richer, from clear shoyu to cloudy tonkotsu.
- Toppings: pho gets thin beef, basil, cilantro, lime and chiles; ramen gets chashu, egg, nori, bamboo shoots and green onion.
- Origin: pho is from northern Vietnam (early 1900s); ramen grew from Chinese noodle soups in Japan around the same time.
Pho vs Ramen at a Glance
| Pho | Ramen | |
|---|---|---|
| Origin | Northern Vietnam, early 20th century | Japan, from Chinese-style noodle soups, early 20th century |
| Noodles | Flat rice noodles (bánh phở): soft, slippery, gluten-free | Wheat noodles made with kansui (alkaline water): yellow, firm and springy |
| Broth | Clear and light; beef or chicken bones simmered gently with charred onion, ginger and whole spices | Richer and saltier; chicken, pork or fish stock seasoned with soy (shoyu), salt (shio) or miso, or creamy pork bone (tonkotsu) |
| Key flavors | Star anise, cinnamon, clove, coriander seed, fish sauce | Soy sauce, miso, sesame, garlic, pork fat, umami from kombu and bonito |
| Typical protein | Thin-sliced beef (rare or well-done), brisket, meatballs or chicken | Chashu (braised pork belly), sometimes chicken; a marinated soft-boiled egg |
| Toppings | Added at the table: Thai basil, cilantro, bean sprouts, lime, chiles, hoisin and sriracha | Built into the bowl: nori, bamboo shoots (menma), green onion, corn, butter, bean sprouts |
| Taste | Clean, fragrant, gently sweet and spiced, bright with herbs and lime | Deep, savory and salty; ranges from light shoyu to rich, fatty tonkotsu |
| Broth time | About 3 to 8 hours | From a few hours (shoyu, shio) to 12+ hours (tonkotsu) |
| Nutrition basics | Usually lighter: a large bowl is often roughly 350–500 calories | Usually heavier: restaurant bowls are often roughly 500–900+ calories, more for tonkotsu |
| Sodium | High in the broth | Usually higher, especially shoyu, miso and instant ramen |
| How it is eaten | Chopsticks and spoon; customize with herbs and sauces | Chopsticks and spoon; slurping is normal and polite in Japan |
What Is Pho?
Pho (said "fuh") is Vietnam's best-known noodle soup. It began in northern Vietnam in the early 1900s and is eaten at any time of day, very often for breakfast.
The broth is the heart of it: beef bones, charred onion and ginger simmered gently with star anise, cinnamon, clove and coriander seed, then seasoned with fish sauce. It is poured over soft rice noodles and thin slices of beef, and each diner adds herbs, lime, chiles and sauces at the table.
- Phở bò (beef pho): the classic, with rare beef (tái), well-done brisket (chín) or beef meatballs (bò viên).
- Phở gà (chicken pho): a lighter broth made with whole chicken and the same aromatics.
- Vegetarian pho (phở chay): a vegetable and mushroom broth with tofu.
- Seafood pho: less common, with shrimp or fish.
What Is Ramen?
Ramen is a Japanese noodle soup that grew out of Chinese wheat-noodle soups sold in Japan's port cities and took off in the 20th century. Instant ramen followed in 1958, and regional styles now vary city by city.
A bowl has three parts: the broth, a concentrated seasoning (tare) and springy wheat noodles, finished with toppings. Ramen is usually named after its seasoning or broth.
- Shoyu: clear brown broth seasoned with soy sauce, the classic Tokyo style.
- Shio: pale, clear broth seasoned mainly with salt; the lightest ramen.
- Miso: hearty, nutty broth from Sapporo, often topped with corn and butter.
- Tonkotsu: creamy, cloudy pork bone broth from Fukuoka, boiled hard for many hours.
- Tsukemen: thick noodles served separately and dipped into a concentrated broth.
The Biggest Difference: Pho Broth vs Ramen Broth
Pho broth is simmered gently and skimmed so it stays clear, and its flavor comes from warm whole spices and charred aromatics. It tastes light, fragrant and slightly sweet, and the herbs and lime keep it bright.
Ramen broth leans on salt and umami. Shoyu and shio broths are clear but savory; miso adds body; tonkotsu is boiled hard so the collagen and fat emulsify into a creamy, opaque soup. A spoonful of ramen broth is usually saltier and richer than pho.
Which Is Healthier, Pho or Ramen?
Pho is usually the lighter bowl. The broth has little fat, the rice noodles are gluten-free, and the fresh herbs and sprouts add volume. Ramen tends to carry more calories and fat from rich broths, pork belly and egg, and instant ramen noodles are fried.
Both soups are high in sodium. For a lighter bowl of either, choose lean protein, add vegetables and leave some of the broth. People avoiding gluten should choose pho, but check the hoisin and any sauces.
When to Choose Pho or Ramen
- Choose pho when you want something light, fresh and fragrant, need a gluten-free noodle, or feel under the weather and want a clean, warming broth.
- Choose ramen when you want something rich and filling, love pork and soft-boiled eggs, or want a quick dinner from fresh or instant noodles.
- At home: good pho needs a long, gentle simmer; a quick shoyu or miso ramen can be on the table in 30 minutes with store-bought stock. Try this Wagamama ramen copycat.
Can You Swap Pho and Ramen Noodles?
You can, but the soup will change. Ramen noodles in pho broth taste heavier and chewier and lose the gluten-free benefit. Rice noodles in ramen broth turn soft quickly and do not hold up to a rich tonkotsu.
If you swap, cook the noodles separately and add them to the bowl right before serving. For more noodle comparisons, see ramen vs udon, and for sides, spring rolls vs egg rolls or gyoza dipping sauce.
What Pho and Ramen Have in Common
Both are noodle soups built on a slow-cooked broth, both are eaten with chopsticks and a spoon, and both are everyday comfort food in their home countries. Each can be made with beef, chicken, pork or vegetables, and both are easy to find in restaurants across the US.
Frequently Asked Questions
What is the difference between pho and ramen?
Pho is Vietnamese and uses flat rice noodles in a clear, spiced beef or chicken broth with fresh herbs and lime. Ramen is Japanese and uses springy wheat noodles in a richer broth seasoned with soy sauce, salt or miso, or made creamy with pork bones, topped with chashu pork and egg.
Are pho and ramen the same?
No. They are both noodle soups, but pho comes from Vietnam and ramen from Japan. They use different noodles (rice vs wheat), different broths (light and spiced vs rich and salty) and different toppings, so they taste quite different.
What is the difference between pho broth and ramen broth?
Pho broth is simmered gently with charred onion, ginger, star anise, cinnamon and clove, so it is clear, light and fragrant. Ramen broth is seasoned with soy sauce, salt or miso, or boiled hard from pork bones for tonkotsu, so it is saltier, richer and often cloudy.
Which is healthier, pho or ramen?
Pho is usually lighter, with less fat and fewer calories per bowl, and its rice noodles are gluten-free. Ramen is often richer from pork, egg and fatty broths. Both are high in sodium, so leaving some broth in the bowl is the easiest way to cut it.
Is pho or ramen spicier?
Neither is very spicy as served. Pho is mildly warm from spices, and diners add sliced chiles or sriracha at the table. Some ramen styles, such as spicy miso or tantanmen, include chili oil, but most shoyu, shio and tonkotsu bowls are not hot.
