Danny (from England) and Diggy (from Poland), avid travelers, have visited many destinations. Drawn by Hanoi’s culture and cuisine, the duo embarked on a week-long trip to savor the city's culinary delights.  

One dish particularly impressed them, so much so that they eagerly woke up early to queue for a taste: pho bo (beef noodle soup).  

The pair visited a highly regarded pho restaurant on Bat Dan Street (Cua Dong Ward, Hoan Kiem District). This establishment was featured in the Michelin Guide in the Bid Gourmand category (excellent food at reasonable prices) in both 2023 and 2024.  

The restaurant operates during two time slots: 6:00 AM - 10:00 AM and 6:00 PM - 10:30 PM, serving three variations of beef pho: rare beef (tai), rare and brisket beef (tai nam), and well-done beef (chin), priced between 50,000-60,000 VND per bowl ($2-$2.50).

Diggy shared that they arrived at 7:00 AM to experience the famed pho, only to find a long line of customers stretching from the restaurant to the sidewalk.  

Although they had to wait a while, the female tourist didn’t mind, as the bustling atmosphere was a testament to the pho’s popularity and quality.  

Danny and Diggy ordered two bowls of pho tai nam, priced at 60,000 VND each.  

Danny tasted the broth first without adding any condiments to savor its pure flavor. He described it as rich, aromatic, and deeply infused with the essence of slow-simmered beef bones.  

“Even though the space was a bit cramped and crowded, we were tucked away in a corner, but it didn’t matter because the pho was truly delicious,” he remarked.  

To enhance the flavor and warm himself on Hanoi's cool morning, Danny added a dash of chili sauce to his pho. His enthusiastic reaction piqued Diggy’s curiosity, and she quickly followed suit.  

“Oh my goodness, I didn’t expect the broth to be so delicately sweet and flavorful!” she exclaimed after her first sip.   

Diggy noted that the noodles were soft and silky, while the brisket was tender and thinly sliced, creating a melt-in-the-mouth sensation.  

“This was the perfect breakfast - light yet full of flavor,” she described.  

Danny acknowledged that the pho was slightly more expensive than average, but he felt it was worth every penny due to the generous portions and exceptional taste.  

Diggy added, “This is the best pho I’ve ever had.”  

Even after finishing their meal, the pair were surprised to see a line of eager customers still waiting for their turn to enjoy the restaurant’s legendary pho.

Thao Trinh