Five famous Hanoi pho shops make Michelin 2026 list

The Michelin Guide Vietnam has unveiled its 2026 selection, continuing to honour a range of standout dining addresses in Hanoi, Ho Chi Minh City and Danang. Under the latest list, the number of venues recognised by Michelin has risen to 193, including Michelin-starred restaurants, Bib Gourmand establishments and Michelin Selected venues.

Among hundreds of pho shops in Hanoi City, the five addresses below were included in this year’s Michelin Guide selection.

1. Pho bo Lam

Located on Hang Vai Street in Hoan Kiem Ward, Pho Bo Lam is one of Hanoi’s long-established pho addresses, drawing diners with its signature pho loi bo. The dish has helped build the shop’s reputation in the heart of the Old Quarter.

Its distinguishing feature is the beef core cut, marbled with fine streaks of fat, giving it a crisp, naturally sweet texture without becoming tough or dry.

Combined with a broth simmered from beef bones with grilled onions, cinnamon, star anise and family-recipe spices, the result is a clear, delicately sweet soup that is not overly seasoned.

Because of strong demand, diners need to arrive before 9 am if they want to try it, especially at weekends, when latecomers often miss out.

Alongside pho loi bo, the menu also includes traditional options such as rare beef, well-done beef, flank, brisket and tendon to suit different tastes.

2. Pho Khoi Hoi

On Hang Vai Street, near its junction with Phung Hung Street in Hanoi, Pho Khoi Hoi has in recent years become a familiar stop for foreign visitors seeking traditional Hanoi beef pho.

The shop is best known for two dishes that define its name: pho loi and pho gau gion.

The core beef is sliced thinly and quickly blanched in hot broth to preserve its characteristic bite while remaining tender, sweet and rich in flavour. The crisp brisket, meanwhile, has an appealing golden hue and a pleasantly springy texture without being chewy.

To preserve its distinctive flavour, the shop pays particular attention to sourcing. According to the owner, the most important criterion is fresh beef. Meat from female cattle is often preferred for its tenderness and natural sweetness. If young beef can be sourced, the quality is considered even better because the fibres are softer, sweeter and less tough.

The broth is prepared from 8 am the previous day and simmered continuously until about 5 am the next morning. The process requires care to keep the broth clear while still drawing out the bones’ natural sweetness.

Prices vary across the menu. Rare and well-done beef pho costs VND 45,000 (about USD 1.73). Shank, brisket and flank pho are VND 60,000 (about USD 2.31). The bo sot vang, loi and gau gion bowls are all priced at VND 75,000 (about USD 2.88).

3. Pho ga Cham

On Yen Ninh Street, Pho Ga Cham has retained its place in the Michelin Guide selection thanks to consistent quality and a distinctive flavour. It is a familiar breakfast stop for office workers, local residents and discerning diners.

The highlight lies in its carefully selected free-range chicken. The meat is firm and naturally sweet, with glossy yellow skin, paired with a clear, light and relatively lean broth that creates a balanced flavour true to traditional Hanoi chicken pho.

The menu is fairly varied, with options including chicken breast pho, thigh pho, wing pho, mixed pho, chicken glass noodles, as well as a range of offal and young eggs.

Traditional chicken pho starts at VND 75,000 a bowl (about USD 2.88), with sliced white chicken meat. If diners add thigh meat, wings or young eggs, the price can rise to VND 160,000-200,000 (about USD 6.15-7.69) per bowl.

4. Pho ga Tien

On Nguyen Truong To Street, Pho Ga Tien is one of Hanoi’s long-running chicken pho addresses and has now remained on the Michelin Selected list for a third consecutive year. Many international visitors have described it as one of the capital’s must-try chicken pho shops.

With a history of more than 40 years, the shop has preserved a family pho recipe passed down through generations. To ensure quality, the owner selects laying hens that have produced two to three broods and weigh about 2-3 kilogrammes. This type of chicken offers thick, firm and naturally sweet meat without excessive fat.

After the meat is removed, all the bones and chicken breast are simmered with pork bones for hours to make the broth. During cooking, the chef continuously skims the surface to keep it clear and light. Apart from fish sauce, dried shallots and grilled ginger, the shop uses neither cinnamon, star anise nor monosodium glutamate, helping preserve the original flavour of traditional chicken pho.

The open kitchen at the front of the shop is a feature many diners enjoy. Staff continuously slice meat and sort portions such as thighs, wings, mixed meat, giblets, liver, blood pudding and young eggs for service.

On the menu, chicken thigh pho is the most popular dish and often sells out early. The shop also serves chicken breast pho, wing pho, chicken glass noodles and a range of side dishes.

5. Pho ga Huyen Huong

On Bao Khanh Street, Pho Ga Huyen Huong is one of nine new addresses added by the Michelin Guide 2026 to the Michelin Selected list in Vietnam. Over the years, it has become a familiar destination for diners seeking high-quality chicken pho in Hanoi.

The shop serves two main dishes: traditional chicken pho in broth and dry mixed chicken pho. The broth is carefully simmered until crystal clear and fragrant with ginger and grilled onions, paired with tender, sweet meat from free-range hens to create a flavour that is light yet full-bodied.

The menu offers a wide range of meat options. Alongside breast, thigh and wing meat, diners can order liver, gizzard, blood pudding, egg intestines or pork balls made from shoulder meat. The special bowl, topped with a full assortment, is among the most popular choices.

Prices here are among the highest for chicken pho in Hanoi. A bowl starts at VND 90,000 (about USD 3.46), for a basic breast portion and can rise to VND 160,000 (about USD 6.15), for the special bowl.

For diners who prefer a richer flavour, the dry mixed chicken pho with sliced chicken, herbs, roasted peanuts and a separate sauce is also worth trying.

According to the owner, the higher prices reflect careful ingredient selection, from chicken, lime leaves, spring onions and chillies to fish sauce. The shop has also invested in its setting and service to offer diners a better experience.