Tetsuo Arafune, affectionately known as "Chu Nam," born in 1985 and hailing from Saitama Prefecture, Japan, has been living in Ho Chi Minh City for several years. As part of his cultural exploration and language practice, Tetsuo frequently travels around Vietnam and tries various local dishes.

Among the many Vietnamese foods Tetsuo has enjoyed, pho is one of his favorites. He was surprised to learn that this “national dish” has different variations, with Southern-style and Northern-style pho being the most popular.

Recently, Tetsuo visited a renowned Southern-style pho restaurant located on Nguyen Trai Street, District 5, Ho Chi Minh City.

This restaurant has been in operation since 1970 and was included in the Michelin Guide’s Bib Gourmand list - highlighting quality food at reasonable prices - for two consecutive years, 2023 and 2024.

At the restaurant, the Japanese customer ordered a bowl of "pho tai nam" (pho with rare and flank beef) for 90,000 VND.

He found the pho to be visually appealing, with pinkish slices of rare beef and tender flank beef, which he said was “just right for Japanese tastes.”

“The pho noodles looked glossy, and the dish was served piping hot, which I greatly appreciated,” Tetsuo shared.

Having previously tasted Northern-style pho, Tetsuo noted some key differences: Southern-style pho is typically served with herbs such as cilantro, sawtooth herb, and bean sprouts. Additionally, diners can dip the beef in either chili sauce or hoisin sauce, depending on their preference.

“The sauces here aren't as strong as they look, so you can dip generously without overwhelming the taste,” he said.

Throughout the meal, Tetsuo expressed his satisfaction with the pho, frequently commenting on its delicious flavor. “The pho here is truly exceptional,” he said, adding that, in his opinion, it was “the best pho in Ho Chi Minh City.”

He noted that the broth was aromatic and rich, with the distinctive flavor of slow-cooked beef bones. Additionally, the restaurant did not use too much fish sauce, making the dish more accessible to those unfamiliar with this typical Vietnamese ingredient.

The restaurant also serves cilantro—an herb not favored by many eign visitors—separately, replacing it with scallions and onions in the pho, making it more palatable to a wider range of diners.

Tetsuo emphasized that this was a representative example of Southern-style pho, a must-try for those looking to experience a different version from the Northern-style.

“Even though I don’t eat pho regularly, I still want to come back, even though the restaurant is quite far from the city center,” the 39-year-old customer shared.

Tetsuo pointed out that the fresh beef, flavorful broth, and generous portion size were all positives. However, he did mention that the price was a bit high compared to other places, and the restaurant's location was somewhat out of the way.

“The meat is fresh, the broth is tasty. Although the price is a bit high, the portion size is filling. Overall, I think the pho is excellent,” he concluded.