Pho Lam

Customers fill Pho Lam’s narrow dining room and spill onto the sidewalk. Photo: Linh Trang

Pho Lam makes its debut on this year’s list. The stall, operating since the 1990s, is set up inside the owner's private home. Its space is modest and timeworn - just a handful of tables squeezed into a tight room. During morning rush hours, diners spill onto the sidewalk, and even into a neighboring tea shop.

The owner, Vu Bao Lam, still helms the kitchen. The house specialty is pho with loi bo - a prized beef cut known for its marbled texture and signature crunch. According to Lam, only about five kilograms of fresh loi bo are available daily, sourced from multiple suppliers due to its rarity.

In addition to loi bo, the menu features classic options like rare beef (tai), well-done beef (chin), brisket (nam), fatty brisket (gau), and tendon (gan). But loi bo remains the standout and often sells out early.

The broth is slow-simmered from beef bones and seasoned with aromatics like onion, cinnamon, and star anise, following a family recipe. It delivers a clear, subtly sweet flavor that some may find milder than typical.

Pho Lam opens daily from 5:30 a.m. to 10:00 a.m.

Pho Khoi Hoi

Pho Khoi Hoi remains packed from morning to evening with diners. Photo: Xuan Minh
Pho Khoi Hoi’s top-sellers are loi bo and gau gion, prepared with meticulous care. Photo: Xuan Minh

Just 24 meters away, according to Google Maps, Pho Khoi Hoi has been featured in the Bib Gourmand list since 2024. With over 30 years in business, it's long been a local favorite, especially for its pho loi bo and crunchy fatty brisket (gau gion).

The stall has earned fame beyond Vietnam. Photos of Korean football coach Park Hang-seo adorn the walls, and Korean TV programs have dubbed it his go-to pho spot in Hanoi.

Pho Khoi Hoi also appeared in the travel show Battle Trip, where Korean singer Kim Min Seok (of MeloMance) and actor Park Jae Min visited. After finishing a bowl of beef stew pho (sot vang), Kim Min Seok ordered a second bowl of loi bo pho for comparison - both earned his praise.

Here, loi bo is thinly sliced and briefly blanched in hot broth to preserve its crunch and rich beef flavor. The gau gion is golden in color, firm but tender, and offers a satisfyingly chewy bite.

Preparation is meticulous. According to the owner, the gau gion takes about three hours to cook, while the broth is simmered for over 20 hours. The stall opens from 6 a.m. to 9 p.m., with peak hours between 9 a.m. and 2 p.m.

Space is limited, so diners often sit elbow to elbow along the sidewalk. Prices range from $1.80 to $3.60 per bowl.

This isn’t the only case of neighboring Michelin picks in Hanoi. At the intersection of Chan Cam and Ly Quoc Su streets, Pho 10 Ly Quoc Su and Chan Cam Eel Vermicelli - just 26 meters apart - are also Bib Gourmand recipients, both famous for their long lines and international fans.

Elsewhere, on Hang Dieu Street, Dong Thinh Eel Vermicelli and Mr Bay Mien Tay, just 12 meters apart, also share Bib Gourmand honors, highlighting the dense culinary excellence tucked within Hanoi’s Old Quarter.

Linh Trang