Five chicken pho restaurants in Hanoi were included in Michelin Guide's Michelin Selected and Bib Gourmand lists for 2026: Pho Ga Cham on Yen Ninh Street, Pho Ga Huyen Huong on Bao Khanh Street, Pho Ga Tien on Nguyen Truong To Street, Pho Ga Ha on Hang Hom Street and Pho Ga Nguyet on Phu Doan Street.

Among them, Pho Ga Nguyet is the only restaurant to have maintained its place in the Bib Gourmand category - which recognizes quality food at reasonable prices - for four consecutive years.

In December 2023, Michelin Guide published a feature praising Pho Ga Nguyet and described it as a "hidden gem" for chicken pho lovers in Hanoi's Old Quarter.

"It started as a humble roadside eatery with a few plastic stools surrounding a steaming pot of pho. Over time, the restaurant expanded as diners kept returning, with some customers visiting every day," Michelin wrote.

Owner Le Thi Minh Nguyet, born in 1967, said she spent many years selling meat at local markets and developed a passion for cooking.

In 2009, encouraged by family and friends, she opened a small chicken pho stall to support her family. At the time, she sold pho on the sidewalk of Chan Cam Street in the mornings and later moved to a friend's house on Phu Doan Street in the evenings. Several years ago, after the business became stable, her family purchased the property.

Today, the restaurant's entrance is lined with large stainless-steel tables, display cases filled with neatly arranged trays of golden-skinned chicken, steaming pots of broth and carefully organized ingredients including rice noodles, scallions and fried shallots.

Two staff members handle the noodles and broth, while another debones, slices or shreds chicken according to customer requests. Nearly 10 additional employees manage seating, serving, cleaning and payments.

Premium ingredients keep customers coming back

Nguyet said she has always been strict about ingredient selection, which partly explains why her prices are higher than many other pho shops.

The restaurant uses free-range hybrid hens that have laid two batches of eggs before being processed. The birds weigh between 2.7kg and 3kg, producing firm, flavorful meat with moderate chewiness and crispy skin.

"At 4 a.m. every day, we receive fresh chickens from a trusted supplier with full inspection certificates," she said. "The chickens are cleaned thoroughly and rubbed with ginger and salt before cooking. We only add fresh ginger, a little sugar and seasoning to preserve the natural flavor."

She carefully removes skin around the neck and head before cooking to keep the broth clear.

The chickens are boiled for 40 to 50 minutes before being cooled and separated into breasts, thighs and wings, which are displayed for customers to choose from. Staff only debone and slice the meat after an order is placed, helping retain its moisture.

The broth is simmered from pork bones for 10 to 12 hours. Chicken bones are added gradually throughout the process. Roasted onions, roasted ginger and dried shiitake mushrooms provide aroma and the broth's characteristic golden color.

"Chicken pho broth must simmer gently over low heat, with constant skimming to keep it clear and naturally sweet," Nguyet explained. "The broth prepared overnight is sold in the morning, while broth started at 5 a.m. is reserved for evening service."

The rice noodles are supplied by a long-time partner and delivered throughout the day to ensure freshness.

A signature feature of Pho Ga Nguyet's broth is its crystal-clear appearance, golden sheen and delicate sweetness.

A popular dry pho variation

Beyond traditional noodle soup, the restaurant's dry chicken pho is another customer favorite.

The dish combines hot rice noodles with a savory sauce, shredded chicken, roasted peanuts, blanched bean sprouts and crispy fried shallots.

"The sauce is very simple - soy sauce, sugar and pho broth. If the broth is good, the sauce will be good. There's no secret recipe," Nguyet said.

She still purchases raw red peanuts and has staff roast them daily to ensure freshness and consistency. The fried shallots are sourced from a trusted supplier she has worked with for years.

Customers can customize their bowls with chili sauce and garlic vinegar according to taste.

During evening hours, diners can also order bowls topped with chicken gizzards, liver and immature eggs.

"Preparing the internal organs takes much more work and requires thorough cleaning, so I only serve them at night," she said. "I only use organs from the chickens we cook for pho, so quantities are limited and often sell out early."

Prices range from VND55,000 ($2.10) for a bowl with chicken breast to VND120,000 ($4.60) for bowls with larger thigh portions. Adding offal costs an extra VND25,000 ($0.95). Half a chopped chicken is priced at VND350,000 ($13.40).

International customers increase after Michelin recognition

Nguyet said customer numbers rose significantly after Michelin recognition, particularly among international visitors.

At one point, diners complained about the restaurant's cramped dining area and its location near a motorcycle repair shop, where engine oil odors occasionally affected the dining experience. Heavy customer traffic also made it difficult for staff to maintain cleanliness during peak periods.

In response, the family rented two neighboring properties, renovated the space and installed air conditioning to improve comfort.

They also assigned staff specifically to manage seating and ensure tables are cleaned before new customers arrive.

Long-time customer Bui Thi Ngoc Lien, a resident of Hoan Kiem District, has been dining at the restaurant since 2009.

"I know the owner personally because we are neighbors. She is extremely meticulous," Lien said. "The broth has a naturally sweet flavor, and the chicken is always fresh and firm. Prices have always been higher than average, but I think the quality justifies it."

LiuXin Chen, a 23-year-old tourist from China, visited the restaurant after learning about its Michelin recognition through social media.

"The pho is delicious and very balanced," she said. "I especially like the broth and the soft, chewy noodles. I will definitely recommend this place to my friends if they visit Hanoi."

Pho Ga Nguyet currently holds a 4.4-star rating from more than 3,200 reviews on Google. Reviews have become increasingly positive since the restaurant expanded its premises.

Prices are clearly displayed, although customers may still need to wait for seating during peak hours due to high demand.

Linh Trang - Nguyen Huy