Pho Lam, located on Hang Vai Street in Hanoi’s Hoan Kiem district, has been a local favorite for over 30 years, renowned for its signature brisket pho.

After being listed in the 2025 Michelin Guide’s Bib Gourmand (tasty and affordable restaurants), the already-popular eatery has seen an even greater influx of customers over the past month.

“I didn’t even know Michelin had selected the shop until a regular customer asked, ‘Aren’t you going to collect your award?’ That’s when I looked it up. It’s such great news for my family after more than 30 years of selling pho,” said Vu Bao Lam, the owner.

According to Lam, the restaurant was originally opened by his father in the early 1990s. Set inside the family home, the space is old, cramped, and only fits a few sets of tables and chairs. During morning peak hours, Lam often places extra seating outside the door or borrows space from neighboring tea stalls.

“Our pho has followed the same recipe for over 30 years. What we eat at home is what I serve here. The most important thing is choosing quality ingredients,” he shared.

A pho specialty worth waking up early for

The shop’s signature dish is brisket pho. The brisket cut features marbled fat, a natural sweetness, and a tender yet chewy texture. However, since brisket is a limited cut, it comes at a high cost - over 600,000 VND per kilogram (about 23.50 USD).

Each day, the restaurant secures only about 5kg of fresh brisket from various suppliers. “We open from early morning to around 10 AM, but after 9 AM it’s hard to get any brisket pho - especially on weekends,” Lam noted.

The slicing process is essential. The butcher must use a razor-sharp knife and press firmly. The meat can’t be sliced too thin or it loses its texture. It’s blanched just enough to keep a blush of pink, preserving its flavor and elasticity.

While the shop also serves rare beef, well-done beef, flank, brisket point, and tendon options, brisket remains the top seller - and often sells out early.

At 10 AM, after closing, Lam immediately begins prepping and simmering the broth for the next day. The broth is made from simmered beef bones, enhanced with grilled shallots, cinnamon, star anise, and a few family-secret spices. It’s known for being clear and light, sweet from the bones rather than monosodium glutamate, and may taste subtle to those used to stronger flavors.

Craftsmanship in every bowl

Pho Lam uses a small but thick noodle that soaks up the broth. The noodles are smooth, elastic, and never mushy. Each day, Lam sells around 30–40kg of rice noodles. “I keep sales at a set quantity to maintain the quality,” he said.

The shop mainly serves regulars, and the owner and staff remember each customer’s preferences - whether they want rare or cooked beef, extra scallions or none. On weekends, customers come prepared to wait, and sometimes even queue outside.

Yen, a longtime customer, shared: “I love this pho because the broth is clear and light, not overwhelming, and the beef is always fresh and flavorful.”

Though many have approached Lam with partnership offers to expand, he’s declined every time. “We want to maintain quality rather than chase quantity. This place is deeply meaningful to my family and loyal patrons,” he said.

Pho Lam’s prices range from 25,000 VND (around 1 USD) for children’s bowls to 70,000 VND (around 2.75 USD) per serving. Extra meat is priced separately.

On social media platforms, Pho Lam has received numerous positive reviews for both flavor and service. The shop’s only real drawbacks are its tight space and long waits due to high customer volume.