Karissa Dumbacher, an American YouTuber with over 4.3 million subscribers, recently traveled to Hanoi and explored its vibrant street food scene.

Among all the dishes she sampled - including steamed rice rolls, bun cha, and hot rice flour cake - it was the beef pho at a famous stall in Cua Nam Ward (formerly part of Hang Trong Ward, Hoan Kiem District) that impressed her the most.

This pho eatery has been listed in the Michelin Guide’s Bib Gourmand selection for two consecutive years (2023 and 2024). It's a popular spot for both locals and international tourists.

Karissa visited the no-sign stall, surprised by how crowded it was. The interior is small, accommodating only around 30 people. During peak hours, customers often wait in line or sit on plastic stools across the street, using another small stool as a makeshift table. Many regulars joke that you need to “squat and bend your knees” to enjoy a bowl of pho here.

Karissa ordered a bowl of rare beef pho for 65,000 VND (approximately $2.50). Upon receiving the dish, she immediately tasted the broth to get a pure sense of its flavor. Her reaction was one of astonishment. “This pho is amazing. The broth is rich and aromatic but not too salty,” she said.

According to Karissa, the beef was tender, slightly sweet, and rich in flavor thanks to the refined cooking technique. “They put raw minced beef directly into the bowl, then pour boiling broth over it so the heat slowly cooks the meat. This is truly the best dish I’ve ever had,” she shared.

Impressed, she even picked up the bowl to drink the broth directly.

She also added some chili sauce and garlic vinegar to try a different flavor combination. Karissa humorously rated the new version “more than 10 out of 10,” saying the tangy and spicy notes balanced the richness and elevated the dish to new heights. “I don’t know if this is the best pho spot in Hanoi, but it’s definitely the best I’ve ever been to,” she said.

She not only loved the flavor but also appreciated the hearty ingredients, reasonable price, and unique atmosphere of eating on the streets of Hanoi.

The pho stall Karissa visited has been around for over 30 years. It is run by Ngo Thi Phi Nga, 64, the granddaughter of Mr. Tu, the founder of the well-known pho brand Tu Lun.

Unlike many pho spots in Hanoi that use clear broth, Mrs. Nga’s pho features a rich, cloudy broth. She shared that while it’s easy to make clear broth, achieving the depth, cloudiness, and richness of her family’s recipe requires skill and secret techniques.

The broth is simmered from beef bones (mostly marrow bones) and meat for about 10 hours. The bones are cracked at both ends to allow marrow to infuse into the broth. Meat and tendons are left slightly attached to add a natural sweetness and richness. Grilled ginger and pure fish sauce are also used - without cinnamon or star anise.

The pho noodles are sourced from a trusted supplier of several decades, known for producing chewy, flavorful noodles that soak up the broth well.

The stall offers various beef cuts, including rare, well-done, and brisket. Mrs. Nga hand-slices the cooked and brisket meats, while the raw meat is machine-sliced. For the rare beef pho, she lightly crushes and flattens the meat before placing it in the bowl and pouring hot broth over it to gently cook, preserving its natural sweetness.

Prices are 55,000 VND ($2.10) for the well-done pho and 65,000 VND ($2.50) for the rare beef pho. Customers can request a special bowl at a higher price depending on the ingredients.

Thao Trinh