A traditional pho shop run by Mr. Vu Truong Giang’s family on Hang Giay Street, Hanoi, operates daily from 6 to 11 AM. On weekends, especially during chilly weather, it often runs out of pho by 9 AM, leaving latecomers disappointed.

A family legacy spanning three generations

Giang, the third generation in his family to continue the pho tradition, manages the bustling shop named after his grandfather, Mr. Dao.

Originally from Giao Cu, Nam Dinh - widely regarded as the birthplace of pho 0 Mr. Dao brought his culinary skills to Hanoi 60–70 years ago, selling pho on foot across the Old Quarter. He passed down his recipe to his children, and now, only Giang and his younger brother maintain the family legacy at their Hang Giay location.

The recipe has evolved over time to cater to modern tastes, while still retaining its authentic essence.

The art of crafting the perfect bowl of pho

The shop’s broth is a labor of love, simmered for 20 hours from a blend of beef and pork bones. Giang personally oversees the process, which begins at 9 AM the day before and continues until 6 AM the next morning.

Bones are meticulously prepped through soaking, blanching, and cleaning. Giang monitors the temperature and skims impurities, ensuring the broth achieves a rich, clear flavor.

The addition of spices like cinnamon, star anise, cardamom, and fish sauce is kept subtle, providing a balanced, aromatic profile without overpowering the natural sweetness of the bones.

The shop uses high-quality local beef for its cuts, including brisket, flank, and tendon. The most popular dishes are the tender tendon pho and the flank pho, with the tendon known for its sweet, soft, yet slightly crunchy texture.

“Each tendon is carefully selected and simmered for just 30 minutes to maintain its unique texture. This is why it often sells out before 9 AM,” Giang explained.

The beef is hand-sliced daily starting at 5 AM to ensure freshness and precision. Giang’s younger brother personally handles the slicing of the more challenging cuts, such as brisket and rare beef, which require a perfect balance of lean and fat.

The shop uses thin, chewy pho noodles, and their fried dough sticks (quay) are delivered fresh and hot from a nearby supplier.

A commitment to quality

Each table is stocked with homemade chili sauce, garlic vinegar, lime, and fresh chili. The chili sauce is custom-made, and the garlic vinegar uses locally sourced garlic for its distinctive aroma.

Giang emphasizes that customer expectations for high-quality food drive his meticulous approach to every detail, from ingredient selection to preparation.