The Best Pho In Ho Chi Minh City

The French may have colonized Vietnam, but these days pho, a dish whose creation they may have contributed to, is busy colonizing the world. Here, we’re turning the lens local, to find the best pho in Ho Chi Minh City. 

It’s a deceptively simple combination — fragrant broth, rice noodles, meat, and herbs — carries the weight of national identity in every steaming spoonful. Born in the north around the early 1900s (likely a Vietnamese adaptation of French pot-au-feu), pho has evolved into two distinct regional personalities locked in perpetual, delicious rivalry.

The Best Pho In Ho Chi Minh City: Northern Pho Vs. Southern Pho

Northern pho (Hanoi-style) is the austere purist—a crystal-clear broth where star anise and cinnamon perform a subtle ballet, thin slices of beef or chicken swim alongside flat, silky rice noodles, and restraint is the guiding principle. No elaborate herb gardens, no bean sprout mountains, no sauce bottles. Just contemplative, unadorned clarity.

Southern pho (Saigon-style) is its flamboyant counterpart — a deeper, sweeter broth amped up with rock sugar and additional spices, served alongside a riotous jungle of Thai basil, sawtooth herb, bean sprouts, and lime wedges. Here, hoisin and sriracha bottles stand ready for customization, and controversial additions like beef balls make regular appearances. It’s pho with all the dials cranked up.

Understanding The National Psyche As We Search For The Best Pho In Ho Chi Minh City

This north-south tension mirrors Vietnam itself — tradition versus innovation, minimalism versus abundance — creating a culinary battle where everyone wins, especially hardy locals and hungry travelers adventurous enough to slurp beyond the tourist traps. In Vietnam, asking which style reigns supreme is like picking sides in a family dispute — potentially explosive, inherently personal, and absolutely essential to understanding the national psyche.

Where To Find The Best Pho In Ho Chi Minh City?

For our hunt through Saigon’s urban sprawl, we’ve kept our crosshairs trained on the city’s beating heart — roughly in and around Districts 1, 3, and 2 with the odd excursion, such as to Pho Le in District 5. While pho purists might argue that authentic brilliance lurks in far-flung neighborhoods where tourists rarely venture, these central districts offer both accessibility and excellence. District 1 delivers the high-end interpretations and tourist-friendly classics; District 3 harbors old-school joints where recipes haven’t changed in generations; and District 2 (especially Thao Dien) showcases how the expat influx has influenced this quintessentially Vietnamese dish. This geographic focus isn’t about convenience — it’s where the city’s culinary past and future collide most dramatically in the bowl.

Heading Into Contentious Territory On The Hunt For The Best Pho In Ho Chi Minh City

We approached this pho roundup with equal parts enthusiasm and trepidation. Declaring “the best” of Vietnam’s national dish in its southern stronghold invites passionate debate at best, outright hostility at worst. Taxi drivers have nearly crashed vehicles defending their favorite stalls; families maintain decades-long feuds over proper broth clarity; and self-appointed pho purists lurk everywhere, ready to dismiss any selection that doesn’t align with their grandmother’s recipe. 

We’ve nevertheless waded into these contentious waters, fully aware that our selections will satisfy some and infuriate others. Consider this less a definitive ranking and more a carefully researched, extensively tested starting point for your own pho journey. The true ‘best’ bowl ultimately depends on highly personal factors — your regional origin, childhood memories, and whether you align with the minimalist north or the herb-laden south. We’ve simply highlighted places where expertise, consistency, and quality ingredients converge in exceptional ways.

The Best Pho In Ho Chi Minh City 

After slurping our way through central Saigon’s best pho joints, one truth emerges clear as a properly skimmed broth: pho isn’t just Vietnam’s national dish — it’s a liquid time capsule carrying centuries of history, invasion, adaptation, and resilience. 

Each bowl tells a story of the city in which it was created. The restaurants that follow represent our unflinching favorites, places where family recipes endure despite tourism pressures, where broths simmer endlessly, and where the delicate balance between tradition and innovation is respected, even when bent. They range from plastic-stool street corners to air-conditioned dining rooms, but they share one crucial quality — absolute uncompromising dedication to the perfect bowl. Argue with our selections if you must (pho inspires that kind of passion), but do yourself the favor of trying them all first.

Pho Mien Ga Ky Dong

Two kinds of pilgrimages happen around here. Ones to the tranquil Minh Dao Buddhist Temple and others to Pho Mien Ga Ky Dong, a true contender for the title of the best pho in Ho Chi Minh City.

Perched alongside District 3’s languid canal, this unassuming spot has carried a secret that’s now firmly out of the bag. Netflix’s “Street Food Asia” catapulted this chicken pho specialist into international consciousness, but locals have been heading here for decades. MICHELIN got wind too, adding it to its selected list every year since launch.

The space is surprisingly sprawling – a series of mismatched blocks that open onto each other. Happily, that means there’s always a seat, whether in the deeper reaches of Pho Mien Ga Ky Dong or beside the open kitchen out front or beside the nuoc mia stand inside.

The broth — a translucent golden elixir — achieves its clarity through meticulous skimming and patience rather than shortcuts. What sets this place apart is their religious dedication to chicken — no beef options clutter the menu here. Just impossibly tender free-range birds, hand-torn and arranged with surgical precision atop noodles that maintain their integrity to the last bite. The accompanying herbs are notably fresher than competitors’, sourced daily from nearby markets before dawn breaks. Chicken soup for the soul.

Why: Netflix approved, MICHELIN selected, probably the best chicken pho in Ho Chi Minh City.

Where: 14/5 Ky Dong, District 3

When: Daily 5:30am to 10:30pm

Pho Le

A Saigon institution for over 70 years, Pho Le continues to draw crowds to its bustling location on Nguyen Trai Street in District 5.

This Bib Gourmand-recognized eatery exemplifies authentic Southern Vietnamese phở at its finest, with a rich, aromatic bone broth that’s been perfected through decades of tradition. What also sets Phở Lệ apart is their generous mixed beef bowl featuring an impressive array of textures — tender raw beef that cooks in the steaming broth, succulent brisket, springy beef balls, and melt-in-your-mouth tendon. Despite its popularity among locals and foodies alike, the restaurant maintains its humble, no-frills atmosphere that’s characteristic of true Saigonese street food culture.

Join the confluence of eager diners any time of day, and you’ll discover why this small shop has remained a cornerstone of Saigon’s culinary landscape for generations, offering an essential phở experience that balances bold flavors with comforting familiarity.

Why: A Chinatown pho fix. 

Where: 415 Nguyen Trai, District 5

When: Daily 6am to 12am

Pho Binh

The modest Pho Binh ( or ‘peace noodles’) serves more than just exemplary bowls of beef noodle soup. This unassuming family establishment harbors a remarkable secret history that transformed the Vietnam War.

In January 1968, while American soldiers enjoyed their morning pho downstairs, the upstairs room — now displaying 25 medals and historical photographs — served as the command center where Viet Cong operatives planned the Tet Offensive. Owner Ngo Van Toai operated the restaurant as a strategic front, gathering provisions for 200 people in the month before the attack. As Tet approached, North Vietnamese soldiers of the 6th Subdivision arrived disguised as extended family gathering for the holiday.

Though the Saigon uprising ultimately failed, it forced South Vietnamese reinforcements into the city, left the countryside vulnerable, and generated powerful imagery that shifted American public opinion against the war. For his role, Toại was arrested, tortured, and imprisoned on Con Dao Island until the Paris Peace Accords of 1973. He passed away in 2009, honored for his service to the revolutionary cause.

Today, Pho Binh remains virtually unchanged — a humble noodle shop where visitors can savor both authentic southern-style pho and a potent slice of Vietnamese history. Family elder Minh Nguyen, who bears scars from American bombing in Da Nang, often reminds visitors that despite this painful past, “Today, Vietnam and America are friends.”

Why: Historic significance meets culinary excellence — where Viet Cong planned the Tet Offensive while serving some of Saigon’s most authentic southern-style beef pho.

Where: 7 Ly Chinh Thang, District 3

When: Daily 6am to 11:30pm

Pho Quynh 

Pho Quynh is a surprising treat. Perched on the edge of the backpacker district of Pham Ngu Lao, with its back turned on the chaos, Pho Quynh is packed out all day (there’s more seating upstairs if it’s too hot or too crowded downstairs). The seats outside are the best though – the perfect location to watch itinerant tourists and the odd tout wandering past. 

The dish to try here is the Pho Bo Kho, or pho with beef stew – a gravy-like soup with hunks of beef and carrots swimming in it.   

Unlike traditionalists who might scoff at this deviation from pho orthodoxy, Pho Quynh embraces its signature creation with unabashed pride. The rich, slightly sweet broth achieves its remarkable depth through an overnight simmer, allowing the star anise and cinnamon to fully infuse without overwhelming. Each chunk of beef surrenders at the slightest touch of chopsticks — testament to proper low-and-slow cooking techniques.

What makes Quynh particularly noteworthy is its careful balance between tourist accessibility and local credibility. While English menus and air conditioning upstairs cater to travelers seeking relief from Saigon’s relentless heat, the consistent crowd of Vietnamese regulars signals authentic quality.

Despite its prime location in tourist territory (or perhaps because of it), Pho Quynh maintains remarkably reasonable prices. This isn’t elevated, reimagined pho — it’s honest, working-class comfort food executed with precision and served without pretension, proving that sometimes the best culinary experiences happen at the intersection of authenticity and accessibility, and in the most surprising of places.

Why: Worth filling a backpack and heading to Ho Chi Minh City for.

Where: 319 Pham Ngu Lao, District 1

When: Daily 24/7

Pho Phuong

MICHELIN-selected status confirmed what locals knew already. Pho Phuong is legit. This District 1 institution draws devotees from across the city for its distinctively northern-style broth — clear yet complex, with a pronounced beefiness that comes from properly roasted bones rather than spice-masking shortcuts. 

The noodles maintain that coveted al dente texture even as they sit in the steaming liquid, a technical achievement that separates the masters from the merely competent. 

What truly distinguishes Phuong, however, is their beef selection — the kitchen uses premium cuts typically reserved for upscale restaurants, sliced with surgical precision and arranged with undeniable care. You can choose a mixture or go all in with their đặc biệt house special with a bit of everything.

Even their humble quẩy (dough fritters) deserve special mention, arriving hot and greaseless, ready to soak up that precious broth. The space itself is quintessentially Saigonese: fluorescent-lit, functional, and focused entirely on the food rather than ambiance. Morning service (they open at 5:30am) often sees lines forming before dawn, populated by everyone from laborers to lawyers — a cross-section of the city united in pursuit of the perfect bowl.

Why: MICHELIN-selected Pho Phuong serves northern-style broth, where perfectly cooked noodles create a bowl worth waking up early for.

Where: 25 Hoang Sa, District 1

When: Daily 5:30am to 8:30pm (Except Mondays 5:30am to 2pm)

Pho Hoa

MICHELIN Bib Gourmand recipient Pho Hoa has been serving its meticulously crafted broth to Saigonese locals since 1968, long before foodie tourism put Vietnamese cuisine on the global map. Tucked along Pasteur Street in District 3, this no-frills institution prioritizes substance over style — fluorescent lighting, functional furniture, and occasionally brusque service are all part of the authentic experience. 

The hallmark broth achieves that elusive balance between clarity and depth, with whispers of star anise and cinnamon complementing rather than dominating the rich beef foundation. Regulars navigate the menu with practiced precision, selecting from quality toppings including tender brisket, paper-thin flank, gelatinous tendon, and tripe for the adventurous. 

Their house-made beef balls deserve special mention — dense and springy with subtle white pepper notes. Small Vietnamese side dishes round out the offerings, but locals know better than to dilute the experience with distractions. The affordable pricing (maintained despite MICHELIN recognition) reflects Pho Hoa’s steadfast commitment to remaining a neighborhood staple rather than a tourist attraction, though you’ll find plenty of visitors making the pilgrimage here alongside multi-generational Vietnamese families.

Why: MICHELIN Bib Gourmand-recognized, crafted broth, balances clarity with depth for an authentic taste of Saigon that locals have treasured for generations.

Where: 260C Pasteur, District 3

When: Daily 6:00am to 10:30pm

Pho Minh

Hidden down a nondescript alley off Pasteur Street, Pho Minh has operated as a morning-only institution since 1945, constantly perfecting their beef noodle soup.

This MICHELIN Bib Gourmand recipient epitomizes the insider secret — locals begin arriving before dawn, navigating the tight passageway to secure one of the coveted seats in this diminutive space.

The kitchen offers various beef cuts daily, from buttery tenderloin to richly textured brisket, each precisely measured and arranged atop delicate rice noodles. What truly distinguishes this pre-war establishment is their mandatory side order — freshly baked pâté chaud, featuring flaky pastry encasing savory meat filling, a culinary reminder of Vietnam’s French colonial past. Their strict operating hours (closing at 10am) aren’t pretension but practicality — when the day’s meticulously prepared broth runs out, that’s it until tomorrow. In a city increasingly dominated by all-day dining and expanded menus, Pho Minh’s unyielding dedication to doing one thing perfectly represents the purist’s ideal — a philosophy rewarded with both MICHELIN recognition and multi-generational customer loyalty.

Why: Early-bird authenticity since 1945, with MICHELIN-recognized broth and essential French-influenced pâté chaud that sells out by mid-morning.

Where: 63/6 Pasteur, District 1

When: Daily 6:30am to 10am

Pho Vietnam

In our series, The One, we ask chefs, bartenders and foodies to pick their favorite spots in town. Lots of them chose Pho Vietnam. The downtown branch is a relative newcomer to the pho scene but it’s quickly established itself in the competitive District 1 landscape, distinguishing itself with scratch-made rice ribbon noodles that achieve the perfect balance between chew and silkiness. 

Located on Pham Hong Thai Street near Ben Thanh market, this small shop offers a thoughtfully curated selection that elevates the standard pho experience. 

Beyond the usual raw beef and bouncy beef balls, Pho Viet Nam excels through its precise approach to specific cuts — tender shank, richly marbled flank, gelatinous oxtail, and substantial ribs each contribute unique textures and depth to the already impressive broth. Every bowl arrives with the standard southern accompaniments: fresh herbs, crisp bean sprouts, thinly sliced onion, and bright lime wedges for customization. 

The standout order for true enthusiasts is their phở thố đá (pho in a hot rock bowl), which maintains perfect temperature throughout your meal—ideal for those who lament the cooling that inevitably occurs with traditional service. While the location attracts its share of tourists given the proximity to Ben Thanh, the quality speaks for itself, drawing discerning locals who appreciate the kitchen’s commitment to proper technique over shortcuts.

Why: Chef-endorsed noodle craftsmanship and innovative hot stone bowls elevate this Ben Thanh newcomer beyond typical tourist-area fare.

Where: 14 Pham Hong Thai, District 1 (and various locations)

When: Daily 6am to 3am.

Pho Thin By Sol 

Where in-the-know Thao Dien residents escape the expat bubble without actually leaving it, Pho Thin By Sol stands as the discerning local’s alternative to more publicized pho destinations. This understated gem has cultivated fierce neighborhood loyalty through its remarkably clean-tasting yet complex broth — achieving depth without the cloying sweetness that plagues lesser establishments.

The kitchen distinguishes itself through meticulous sourcing, featuring varied beef cuts of unmistakable prime quality, each precisely sliced to optimize texture and cooking time in the steaming liquid. 

Purists might raise eyebrows at their northern-leaning approach (no herb platters or bean sprouts here), but the minimalist presentation allows the carefully crafted fundamentals to shine. 

Beyond traditional bowls, the menu offering some of the best pho in Ho Chi Minh City ventures into territory often overlooked by strict traditionalists — their boiling hot stone phở maintains perfect temperature throughout, while the dry phở variant offers textural contrast for the adventurous. 

Despite its location in Thao Dien’s upscale enclave, pricing remains refreshingly reasonable for the quality, making it a regular haunt for Vietnamese locals and expatriates alike who prize substance over scene. Sister locations in Districts 1 and 4 maintain consistent standards, but pho aficionados can often be found at this location.

Why: Pho Thin By Sol delivers a refined, northern-style pho with a clean, layered broth and expertly sliced prime beef. A quiet standout beloved by Thao Dien locals.

Where: 37 Xuan Thuy, Thao Dien

When: Daily 6am to 9:30pm

Pho Cao Van

Hidden on Mac Dinh Chi Street in District 1, Pho Cao Van serves some of the best pho in Ho Chi Minh City. Plus, it’s a living archive of Vietnamese culinary history — its 90-year-old proprietor, Tran Van Phon, sadly passed away in 2020. He’d been in the pho business since the tender age of six. And the restaurant, now run by his son Tran Van Phung, is almost as tireless, opening at 5:30am and closing at 10pm seven days a week.

This extraordinary continuity translates into one of Saigon’s most fiercely authentic northern-style bowls, unchanged despite the city’s relentless evolution around it..

Phon’s journey reads like a compressed history of modern Vietnam — from selling pho at Nga Tu So in 1930s Hanoi for mere cents a bowl, to fleeing north during the 1947 famine, to selling from a street cart announced by brass gong in post-war Saigon, to finally establishing his eponymous restaurant in 1952. Through American occupation (when soldiers “had to be served first”), economic collapse that temporarily shuttered the business, and his family’s eventual emigration without him, Phon remained steadfast in his commitment to his craft and adopted city.

What distinguishes Cao Van’s bowls is their unapologetic northern authenticity — again no garnish platters or bean sprouts here — coupled with an obsessive approach to sourcing. 

While competitors cut corners with standard beef, Phon insists on premium cuts costing twice the market rate. Most remarkably, in an age of convenience, the restaurant still cooks exclusively over wood fire, a traditional technique Phon claims imparts distinctive character to the broth. At 40,000-60,000 VND per bowl, it’s still affordable compared to some street stalls, and devotees — including expatriate Vietnamese returning from America — consider it a small price for a taste of living history served by the hands that have perfected it across nine decades.

Why: A taste of living history, Pho Cao Van serves fiercely authentic northern-style phở, wood-fired and perfected over nine decades — a humble legend in the heart of Saigon.

Where: 25 Mac Dinh Chi, District 1

When: Daily 5:30am to 10pm

Pho Hung

Tucked into the busy thoroughfare of Nguyen Trai Street, Pho Hung embodies the ethos that substance trumps style in Vietnam’s culinary landscape. The design is bold and modern, and the interior spotlessly clean, and this District 1 stalwart delivers consistently excellent beef noodles at prices that keep locals returning despite the area’s ever-escalating rents. Their broth strikes that elusive balance between clarity and complexity, with a pronounced beefiness that requires no enhancement from tableside condiments (though they’re available for those who insist).

Beyond the standard rare beef and medium-rare brisket options, Pho Hung’s bouncy, herb-flecked beef balls deserve special recognition—each one with just enough resistance to the bite before yielding its savory depths. Indecisive diners gravitate toward the house special, a greatest-hits compilation featuring every available cut in one gloriously crowded bowl. True to southern tradition, each order arrives with the customary accompaniments: fragrant basil, crisp bean sprouts, sliced onions, and tart lime wedges for personalized adjustments.

What distinguishes Pho Hung in a city saturated with pho joints is its remarkable consistency — whether you arrive at dawn or dusk, weekday or weekend, the quality never wavers. The restaurant’s predominantly local clientele (despite its central location) speaks volumes about its authenticity. It’s the kind of place where tourists seeking ‘real’ Vietnamese food find themselves nodding in approval beside lifetime regulars who’ve been patronizing the same table for decades, both parties acknowledging that sometimes the most unassuming venues deliver the most memorable meals.

Why: MICHELIN Guide-listed, Pho Hung delivers rich southern-style phở and signature beef balls — a local go-to from morning till night.

Where: 243 Nguyen Trai, District 1

When: Daily 6am to 3am

Some Final Notes As You Set Off On The Search For The Best Pho In Ho Chi Minh City

There’s some survival basics you should consider as you set off in search of the best pho in Ho Chi Minh City. Don’t dismiss humble establishments with plastic stools and open-air seating, as they often deliver the most authentic experiences. 

Take cues from local diners: observe how they customize their bowls, when they add herbs, and how they handle condiments. 

Temperature is non-negotiable — authentic pho should arrive steaming hot, as lukewarm broth signals corner-cutting. While basic cleanliness matters, sterile environments aren’t the goal; the controlled chaos of a busy pho shop contributes to its charm. 

Carry cash, as traditional spots rarely accept cards, and familiarize yourself with essential terminology like tái (rare beef), chín (well-done beef), and gầu (fatty brisket) — though pointing works in a pinch. Northern-style establishments typically serve wider noodles with minimal garnish, while southern iterations feature thinner noodles with abundant herbs. Prioritize specialists with focused menus over jack-of-all-trades operations, and remember that enthusiastic slurping isn’t just acceptable — it’s the highest compliment you can pay. So dive in.

Finally, try to avoid pho puns if you can. We have in this article on the best pho in Ho Chi Minh City. But, whatever. You do you. And pho-king go ahead if you must.