In a taste test of two pho dishes with a massive price difference, a foreign guest praised the affordable street-side pho for its rich flavors and vibrant atmosphere, while calling the Michelin-starred pho experience “indescribably special.”

Romain, a French YouTuber with a deep passion for Vietnamese cuisine, has explored everything from humble street food to elevated versions of traditional dishes. In a recent video, he featured two unique pho experiences in Ho Chi Minh City, priced at opposite ends of the culinary spectrum.

One bowl was from a street vendor on Tran Khanh Du Street (Tan Dinh Ward), while the other was served at a Michelin-starred restaurant on Ton That Dam Street (Ben Thanh Ward), costing a hefty $100 (about 2.5 million VND).

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Romain (left) and a friend trying street-side pho in Ho Chi Minh City.

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A hearty bowl of street-style pho filled with fresh ingredients.

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The Western guest praised the street pho for its rich flavor and affordable price.

At the first spot, Romain was introduced to the vendor by a local friend. He ordered a regular bowl for 30,000 VND (about $1.20) and was surprised by the generous portion. He seasoned the dish like a local with pepper, lime juice, chili, and fresh herbs, enhancing the flavor.

After his first taste, he expressed delight, impressed by the flavorful broth and the freshness of the ingredients. He was also charmed by the casual, lively setting, where customers can stop by anytime from early morning to late at night.

Next, Romain visited a high-end restaurant specializing in pho and pho-inspired dishes, one of the few in Ho Chi Minh City with a Michelin star.

Here, he sampled a $100 pho experience for two, which required advance booking. The meal included a pho main course, a pho-flavored cocktail, two molecular pho balls, tea, and dessert.

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Romain enjoying an upscale pho at a Michelin-starred restaurant in Ho Chi Minh City.
The expensive pho delivered a multi-sensory dining experience.

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The French guest called the upscale pho “indescribably flavorful” and worth the splurge.
Photos: Romain Bouffe Tout

The dining journey began with a signature mojito infused with pho spices, topped with charred cinnamon, star anise, and fresh chili. Then came the molecular pho - small gelatinous spheres that burst in the mouth, releasing intense pho flavors.

The main dish was served in separate bowls: rice noodles in one, and hot bone broth with assorted beef cuts in another. There was also raw wagyu beef on the side and a tray of condiments, dipping sauces, and a raw egg yolk.

Romain was wowed by the presentation and complexity of the dish. He described the broth, simmered for two days, as “clear, rich, and aromatic,” with a taste that was “hard to put into words.”

He concluded that while the high-end pho came with a hefty price tag, it offered a well-rounded culinary adventure worth trying at least once.

For those who value traditional flavors and a casual vibe, he recommended the street pho. But for those with a taste for fine dining and a willingness to splurge, the upscale version offered an unforgettable experience.

Thao Trinh