Laksa vs Pho: What’s the Difference Between These Noodle Soups?

When it comes to comfort food, few dishes rival the warmth of a steaming bowl of noodles. Two standouts — laksa and pho — are beloved across the globe, each with unique roots, flavours, and cultural traditions.

At first glance, they might look similar: both are noodle soups, both come with fresh herbs and aromatic broths, and both have dedicated followings from Southeast Asia to Australia. But once you taste them, the differences are clear.

In this blog, we’ll explore what sets laksa and pho apart, from their origins and flavour profiles to their cultural significance. We’ll also show you how to try an easy plant-based laksa at home with Pam Pam.

What Is Laksa?

Laksa is a Southeast Asian noodle soup born from the blend of Chinese and Malay food traditions. It’s especially popular in Malaysia, Singapore, and Indonesia, though it has spread worldwide.

Laksa usually comes in two main forms:

Curry Laksa: A rich coconut milk-based broth with rice noodles, tofu puffs, bean sprouts, and herbs. Spicy, creamy, and deeply comforting.
Asam Laksa: A tangy tamarind-based broth with fish (traditionally mackerel) and fresh herbs. Sour, fragrant, and refreshing.

The best-known version internationally is curry laksa — the inspiration behind our own Plant-Based Curry Laksa with Fried Puff Tofu, which keeps all the creamy spice while making it 100% plant-based and ready in minutes.

What Is Pho?

Pho is Vietnam’s national dish and one of its most famous culinary exports. This noodle soup dates back to the early 20th century in Northern Vietnam and has since become a global phenomenon.

Pho is characterised by:

A clear, aromatic broth made by simmering beef or chicken bones with star anise, cloves, cinnamon, and charred onion and ginger.
Flat rice noodles (bánh phở), soft and slippery.
Protein choices such as beef slices, beef brisket, chicken, or more recently, tofu and mushrooms in vegetarian pho.
Fresh garnishes like bean sprouts, Thai basil, lime, and chilli.

Where laksa is bold and creamy, pho is delicate and aromatic, designed to be customised at the table with fresh herbs and condiments.

Laksa vs Pho: Key Differences

Let’s break them down side by side.

1. The Broth

Laksa: Coconut milk (curry laksa) or tamarind (asam laksa). Flavours are spicy, creamy, or tangy.
Pho: Clear, slow-simmered bone broth flavoured with warming spices. Clean, light, and aromatic.

2. The Noodles

Laksa: Rice noodles or vermicelli, sometimes egg noodles. Chewy and hearty.
Pho: Flat rice noodles (bánh phở). Soft, wide, and silky.

3. The Flavour Profile

Laksa: Bold, punchy, rich, with heat from chilli and creaminess from coconut milk.
Pho: Subtle, delicate, layered with warm spices and fresh herbs.

4. The Toppings

Laksa: Tofu puffs, bean sprouts, herbs, seafood or chicken (in traditional versions).
Pho: Thin beef slices or chicken, bean sprouts, Thai basil, lime, and chilli.

5. Cultural Origins

Laksa: A product of Peranakan culture in Malaysia and Singapore, influenced by trade and migration.
Pho: A national symbol of Vietnam, reflecting its colonial history and cultural pride.

Which One Is Healthier?

Both can be healthy choices, but the base makes a difference.

Laksa: Curry laksa is richer and higher in fat due to coconut milk, while asam laksa is lighter and tangier. Plant-based versions, like Pam Pam’s, lower the heaviness while keeping the flavour.
Pho: Generally lighter and lower in fat, but can be high in sodium depending on broth preparation. Vegetarian or tofu pho is a cleaner option.

If you’re after a warming, lighter bowl, pho might suit. If you’re craving richness and spice, laksa delivers.

Which One Do People Prefer?

That depends on your taste:

Choose laksa if you love bold flavours, spice, and creamy comfort.
Choose pho if you enjoy subtle layers of flavour, fresh herbs, and customising your bowl.

The great thing is that both dishes have become widely available in Australia — and at Pam Pam, we make laksa easy to enjoy any night of the week.