A popular chicken pho shop on Nguyen Truong To Street, Hanoi, has been featured twice in the Michelin Selected list - in 2023 and again in 2025.

Known for more than just its flavorful pho, the restaurant also stands out for its charming space, featuring large glass windows and walls painted in a warm, classic yellow that reflect the soul of Hanoi’s street culture.

From 7:00 to 8:30 a.m., whether on weekdays or weekends, Pho Tien is bustling with diners. Motorbikes line up in front, and all 60+ seats inside are typically occupied, with new customers promptly filling any just-vacated spots.

The husband-and-wife owners work the main kitchen together, quickly slicing portions of chicken to customer preferences. During peak hours, owner Duc Khanh even enlists his mother-in-law and two children to help.

Despite the rush, Khanh easily recognizes regulars and remembers their favorite orders. For first-time visitors, he’s quick to pause and offer suggestions.

The serving counter, located right at the shop’s entrance, is spotless, featuring shiny stainless-steel tables, a clear broth pot, and a glass cabinet filled with fresh ingredients. Khanh and his wife divide responsibilities - she sorts and debones the chicken, while he slices it to order and neatly arranges it in bowls.

Here, chicken is never pre-cut. It's sliced only when ordered, ensuring that the meat remains fresh, tender, and juicy.

The noodles are briefly blanched, then served in a bowl topped with chicken slices, lime leaves, and scallion shreds, followed by a ladle of crystal-clear broth. When delivered to the table, the bowl is piping hot, fragrant with chicken bones and shiitake mushrooms.

The restaurant’s spacious, air-conditioned interior allows patrons to enjoy steaming bowls of pho even on Hanoi’s hottest days.

Khanh shared that he and his wife handle the shop’s operations and sales, but the person behind the broth is his 65-year-old mother, who has been making pho for nearly 40 years, dating back to the post-subsidy era.

“My paternal family was in the chicken trade, so when my parents opened a pho shop, they focused only on chicken pho. They used to sell on Hang Dong, Ly Thuong Kiet, then on the sidewalk of Nguyen Truong To. The shop is named after my father,” Khanh recalled.

“About ten years ago, after my father passed away, I rented a space across the street from the original shop to start helping my mother. In 2023, we opened the current storefront, while the old one now serves as a prep area for chicken boiling and broth making.”

According to Khanh, the family sources free-range hens from Phu Tho, Hoa Binh, and Son Tay. These chickens weigh between 1.8 to 2.5kg and are known for their thick, firm meat with little fat. The bones yield a sweet, aromatic broth.

“My family has been in the chicken business for generations. My parents could tell a good chicken just by looking at it. You can’t make great pho with low-quality chicken,” he said.

The broth is simmered for hours using chicken bones and a small amount of pork bone. Foam is continually skimmed off to keep it clear.

They don’t use star anise or cinnamon in the broth, nor any MSG. Instead, they rely on roasted shallots, grilled ginger, fish sauce, and shiitake mushrooms.

The broth pot sends up plumes of fragrant steam.

The chicken is golden-skinned and glossy. Khanh and his wife portion it into thigh, wing, breast, and back cuts. The restaurant also offers offal - gizzards, blood pudding, liver, egg yolks, and feet - neatly arranged on trays for diners to choose from.

Chicken pho with white meat, mixed cuts, or tail starts at 50,000 VND (approx. $2). Pho with thighs, wings, or premium cuts ranges from 60,000–75,000 VND ($2.40–$3). A deluxe bowl with assorted cuts, offal, and yolks costs 100,000 VND (about $4). According to Khanh, prices have remained unchanged for the past 10 years.

Khanh said his family has no plans to franchise or sell the brand.

Pho Tien has been featured in the Michelin Selected list twice - in 2023 and 2025. Michelin not only praised the food but also the clean and inviting space, with large windows and classic yellow walls that harmonize with Hanoi’s street charm.

“I’ve seen restaurants with Michelin stars packed with diners in Thailand. I never imagined our family’s pho shop would one day be recommended by Michelin,” Khanh said. “It’s a meaningful recognition of my parents’ nearly 40-year pho legacy.”

Due to the overwhelming number of customers, the family couldn’t attend the Michelin announcement ceremony in Da Nang on June 5.

Pho Tien’s current location opened in May 2023. The window-side tables with street views are particularly popular among international visitors.

On social media, the shop receives glowing reviews. Diners praise its cleanliness, appealing décor, and naturally sweet, aromatic broth. The tender liver, crispy back skin, and rich egg yolks are customer favorites.

Some visitors note that meat portions are on the smaller side. Due to the shop’s popularity, wait times during breakfast and lunch rushes are common. Pho Tien operates from 6 a.m. to 1 p.m. Chicken thigh cuts often sell out quickly, so fans of this option should arrive early.

Linh Trang