Ted Aroi, originally from Taiwan (China), currently lives in Bangkok, Thailand. During a recent trip to Hanoi, he dedicated most of his time to exploring the national dish - pho. In just four days, he tried 10 different beef pho dishes.

Ted said the pho restaurants he visited were highly rated by international travelers on Google.

Some of the popular spots he visited are located in the Old Quarter, including: pho 10 Ly Quoc Su (Ly Quoc Su street), pho Thin Bo Ho (Dinh Tien Hoang street), pho Ong Vui (Hang Giay street), pho Suong (Trung Yen alley), pho Khoi Hoi (Hang Vai street), and pho Gia Truyen Bat Dan (Bat Dan street).

He also tried pho at Co Thoa’s street stall (Hang Chieu street), Pho Manh Cuong (Hang Muoi street), Pho Ly Beo (Hang Non street), and Pho Goc Gao (Ngoc Ha street).

Ted ordered a serving of beef pho with various cuts at each place. Prices ranged from VND50,000 to VND105,000 per bowl. He remarked that each restaurant had its own distinct flavor, appealing to some but not necessarily to others.

He highlighted three pho dishes he enjoyed most. Among them, the special pho at Goc Gao restaurant stood out. He praised Goc Gao for its generous portions of wine-marinated beef, rare beef, well-done beef, brisket, and fatty flank, all at an affordable VND50 per bowl. The broth was rich and thick, and the noodles were soft, absorbing the flavors of the beef and broth perfectly.

Ted also noted that the restaurant, located outside the Old Quarter, offered more budget-friendly prices and an authentic local dining experience.

The other two pho dishes he praised were from Pho Suong and Pho Thin Bo Ho. Ted said pho Suong reminded him of pho 10 Ly Quoc Su but had its own distinct character. A bonus was that the restaurant wasn’t too crowded. The prices were also quite reasonable.

As for pho Thin Bo Ho, he praised the flavor profile and said it suited his taste. It was served in a large bowl, with a generous amount of meat and finely chopped scallions. He said the VND100,000 price was fair for the quality: the broth was naturally sweet, and the beef was fresh and diverse.

Of all the toppings, he especially liked the thinly sliced well-done beef, which was tender, flavorful, and showcased the freshness of the ingredients.

Thao Trinh