Papaken, a 35-year-old content creator from Japan, has been living in Vietnam for over two years. With nearly 150,000 subscribers on his YouTube channel, he regularly shares videos about his life and travels across Vietnam, covering everything from food to cultural experiences, attracting hundreds of thousands of views.  

As a fluent Vietnamese speaker with deep cultural understanding, Papaken often acts as a guide for Japanese tourists visiting Vietnam.  

A few months ago, Papaken hosted two friends from Japan, Fukuda and Asano, in Hanoi. He guided them on a culinary adventure, introducing them to dishes like pho, bun cha, com tam, and street-side grilled foods at the night market. Among these, the group was most impressed by the pho.  

Papaken took Fukuda and Asano to his favorite pho restaurant on Hang Giay Street in Hoan Kiem District - a spot that also happened to be the first pho place he visited when he moved to Vietnam.  

“I’ve tried pho at many places, but in my opinion, this is the best. The first time I came here, I ate two bowls in one sitting. It’s still my favorite pho in Vietnam,” Papaken told his friends.  

The pho restaurant, which Papaken praised highly, was previously featured in The Culture Trip as one of the top six pho spots in Hanoi.  

At the restaurant, the group ordered three bowls of beef pho, along with fried dough sticks (quay) and iced tea, totaling 200,000 VND ($8).  

When the steaming bowls of pho arrived, Asano exclaimed, “Wow, this looks amazing!” Mistaking the thinly sliced onions for transparent pho noodles, Asano’s comment left Papaken and Fukuda in fits of laughter.  

Papaken suggested his friends try the broth first to appreciate the pure flavor of Hanoi-style pho before adding condiments like garlic vinegar, lime, or chili sauce.  

While Fukuda and Asano decided to enjoy the pho as it was initially served, Papaken revealed his preference for adding garlic vinegar and chili sauce from the start.  

“Beef pho tastes even better with a dash of garlic vinegar. Be careful with the chili sauce, though - it’s quite spicy, so add it gradually,” he advised.  

Fukuda was delighted, frequently exclaiming, “This is delicious!” as he eagerly slurped the noodles and sipped the broth. Next to him, Asano also enjoyed his bowl, despite sweating from the heat of the steaming pho.  

Midway through his bowl, Asano experimented by adding fish sauce, garlic vinegar, and chili sauce. He admitted that the flavors transformed remarkably, becoming even more satisfying.

Papaken noted the pho’s light and clear broth, with tender beef options including rare slices, well-cooked beef, or a mix of both, depending on preference.  

Although he has visited this pho restaurant many times, Papaken never tires of the dish and was delighted that his friends enjoyed it as much as he did.  

As the meal concluded, Asano confessed that pho wasn’t originally on his food list for this trip, as he wanted to prioritize trying new dishes.  

“At first, I thought skipping pho wouldn’t matter, but now I understand why Papaken insisted we had to try it. I’m so glad he brought me here,” Asano said.  

Thao Trinh