The fact that a word like pho or banh mi has made it into the Oxford dictionary is evidence of the global cultural influence of these terms, affirming the value and uniqueness of the dish or concept. This is a great pride as it helps spread the Vietnamese language and identity to every corner of the world. In other words, pho and banh mi are concepts that must use this Vietnamese word and cannot be replaced by any English word.
Pho is not just a dish; it is an entire work of art by the Vietnamese. But how did pho come into being? Pho appeared in the late 19th century and early 20th century in the northern part of our country, mainly in Nam Dinh and Hanoi. At that time, Vietnam was under the colonial rule of the French, and the cultural exchange between East and West created pho. An interesting hypothesis is that pho originated from a French-style broth soup made from beef bones and vegetables.
The name pho is believed to be a phonetic variation of the French word "phil," meaning fire, because this dish needs to be simmered for a long time over the fire. However, there are also other hypotheses suggesting that pho originated from a Chinese dish. But the Vietnamese did not just copy the French dish with supreme creativity; we transformed this dish into something entirely new. Instead of just having beef broth, the Vietnamese added pho noodles, a type of thin, soft rice noodle made from rice flour, and then added rare beef, cooked beef, or sometimes chicken.
Most importantly, the broth is the soul of pho. To have a standard broth, one must simmer beef bones for dozens of hours, adding roasted ginger, onions, and spices like star anise, cinnamon, cardamom, and cloves depending on each shop. The aroma of the pho broth is something that can make you feel hungry just by smelling it, and it affirms the quality of each pho shop. Moreover, the way to eat pho is also a highlight. You not only eat pho but also create your own pho flavor by adding lime, chili sauce, or pepper along with herbs depending on the region and personal preference. Everyone has their own way of eating pho, creating an experience that is both elegant and rich, unlike any soup or noodle dish in the world.
In the past, pho was a dish for the working class. In Hanoi, you would see street vendors with one end being a stove, a pot of boiling broth, and the other end being pho noodles, meat, and herbs. The sound of pho vendors calling out in the narrow alleys is an unforgettable memory for many generations. Gradually, pho became more upscale, from street carts to restaurants and then appearing on the menus of the elite. People can eat pho underground, on the highest floors of buildings at sky-high prices, and even on airplanes.
After 1954, when the country was not yet divided, people from the North who migrated to the South brought pho to Saigon. Here, pho was adapted to suit Southern tastes. The broth is sweeter, with more fresh herbs like bean sprouts, basil, and sometimes even sauce. This diversity has made pho even more beloved not only in Vietnam but also around the world. After 1975, when Vietnamese people migrated abroad, pho also went international. Pho restaurants appeared in the US, Australia, Canada, and France, often small shops run by families to serve the Vietnamese community abroad. But pho did not stop there.
With its unique flavor, pho quickly won the hearts of local diners from neighborhoods in America to upscale restaurants. Pho became a dish that everyone wanted to try when talking about Vietnamese cuisine. Even famous people like chef Anthony Bourdain called pho a dish worth flying halfway around the world to try. The year 2007 was a proud milestone when the word pho was officially recorded in the Oxford dictionary published in the UK and the US. This dictionary defines pho as a dish consisting of pho noodles, beef or chicken served with broth, usually accompanied by herbs and spices like chili sauce, lime, or fresh chili. Notably, the word pho was kept intact, not translated into terms like rice noodle or any other name.
What does this mean?
Firstly, it recognizes pho as a unique dish that cannot be confused with any noodle or rice dish in the world. Previously, foreigners often referred to pho as Vietnamese rice noodles or Vietnamese noodles. But the name pho carries a cultural story from the way it is prepared to how it is enjoyed. And when the word pho is recorded in the dictionary, it forces the whole world to call it by its correct Vietnamese name, spreading the language and culture in a very subtle way. This recognition has also helped pho explode on the international stage.
Articles, television programs, and food bloggers began to mention pho as a must-try dish when visiting Vietnam. Pho restaurants sprang up everywhere. Pho is not just a dish but also a cultural bridge bringing Vietnam closer to the world.
If pho is very popular in the North, then banh mi is making waves in the South, especially in Saigon, Ho Chi Minh City. Vietnamese banh mi originated during the French colonial period when the French brought to Vietnam a long bread with a crispy crust and a soft interior. Initially, the Vietnamese also ate banh mi in the French style with pate, ham, or cheese. But by the 1950s and 1960s, especially in Saigon, banh mi had been completely Vietnameseized. The Vietnamese made banh mi crispier, hollow, and lighter to make it easier to stuff with fillings. The fillings are extremely appealing.
Pate, roasted meat, cold cuts, shredded pork, fried eggs, along with cucumber, carrots, cilantro, and of course, chili sauce. This combination creates a banh mi that is all in one, crispy, soft, salty, sweet, sour, and spicy. In the past, banh mi was a national street food in Saigon. Just a few thousand dong, one could have a hot banh mi to eat on the go. The sight of banh mi carts with red-hot ovens, the fragrant smell of pate, and the aroma of grilled meat was a familiar image on every street corner.
Gradually, banh mi became a dish for all classes, from students to office workers. In each region, there are different ways to make banh mi. In Hoi An, small, cute banh mi with generous fillings often contain grilled meat or pork. In Hanoi, banh mi usually contains pork sausage or cold cuts. In Saigon, banh mi is the king of creativity, stuffed with all kinds of meat, sometimes even fish. When Vietnamese people migrated abroad after 1975, banh mi also went international just like pho. Banh mi has also been praised by international media. Articles from The Guardian, CNN, or BBC continuously rank banh mi among the best dishes in the world.
In fact, March 24 every year is called Vietnamese Banh Mi Day, attracting millions of people around the world to eat banh mi in celebration. In 2011, the word banh mi was officially added to the Oxford dictionary, distinct from any sandwich. The dictionary defines banh mi as a light meal consisting of a bread roll filled with various fillings such as meat, pate, vegetables, and spices like chili and pepper. This is the first time banh mi has been recognized as a separate dish, not just a variation of a sandwich. What does this mean? Firstly, it honors the creativity of the Vietnamese people.
Banh mi is not just a descendant of French bread but a unique dish that embodies Vietnamese identity. And the word banh mi is kept intact in the dictionary, forcing foreigners to call it by its correct Vietnamese name instead of saying Vietnamese sandwich. This is a great way to spread language and culture. This recognition has also helped banh mi explode globally. From restaurants abroad to street food stalls, banh mi has appeared everywhere. Many places have even created new versions like Korean-style grilled meat banh mi or vegetarian banh mi. But the name banh mi remains the true essence.
To see how pho and banh mi stand alongside other famous dishes in the world, we have a few examples. For instance, sushi, the iconic dish of Japan. It is also present in the Oxford dictionary, defined as vinegared rice served with raw fish, seafood, or seaweed. Similar to pho and banh mi, sushi retains its original name, not translated into anything else. This shows that sushi, like pho and banh mi, is a unique dish that cannot be replaced. Or pizza, the national dish of Italy, is also in the Oxford dictionary, defined as a flatbread topped with tomato sauce, cheese, and various toppings.
Pizza and banh mi share a common origin in bread, but the preparation and culture are entirely different. Or taco, the famous street food of Mexico, is also recorded in the Oxford dictionary, defined as a folded corn tortilla filled with meat, vegetables, and sauce. Tacos and banh mi share the commonality of being easy-to-eat street foods. However, tacos are usually smaller and require eating several to feel full. The inclusion of pho and banh mi in the Oxford dictionary is a great pride. Among millions of words in the world, only three Vietnamese words have been recorded: pho, banh mi, and ao dai. This shows that Vietnamese cuisine and fashion have truly made a deep mark on the international stage.
There is a common point; both pho and banh mi originate from cultural exchange, but the Vietnamese have transformed them into unique, one-of-a-kind dishes. Their own dishes. When the world calls pho and banh mi by their correct Vietnamese names, that is when our language and culture are spread. Every time a diner somewhere, especially abroad, calls for pho or banh mi, they are not just eating a dish but also speaking a part of the Vietnamese language.
The recognition from the Oxford dictionary also opens the door for other Vietnamese dishes. After pho and banh mi, dishes like bun bo Hue, goi cuon, ca phe sua da, or cha gio and nem are gradually becoming known to the world. This is proof of the strength of Vietnamese cuisine, and it must be said that our Vietnamese dishes are very unique and very delicious.