Rice noodles, also known as Shahe noodles, are flat and wide in shape. It is a popular characteristic of traditional food in Canton, Hainan, Guangxi, Fujian, Hunan, and other regions. Pho is made by washing the rice, grinding it into powder, adding water to make it into a paste, steaming it in a cage to make flakes, and cutting it into strips after cooling. Different from "Kway Teow".

Pho is a common snack ingredient in Guangdong, Guangxi, and Southeast Asia in China. It originated from Shahe, Guangzhou in about 1860, hence the name.