A traditional pho shop on Hang Giay Street in Hanoi, run by Vu Truong Giang’s family, has become a local favorite.

Operating from 6 a.m. to 11 a.m. daily, the shop often sells out by 9 a.m. on weekends or cold days, leaving latecomers disappointed.

A family legacy spanning three generations

The pho shop, named after Giang’s grandfather, Dao, carries on a 60- to 70-year-old family tradition that began in Giao Cu, Nam Dinh, known as the birthplace of pho.

Dao brought the recipe to Hanoi, initially selling pho as a street vendor in the Old Quarter. Over time, the recipe was passed down to his children, and today, Giang and his younger brother are the only family members continuing the trade.

While the recipe remains rooted in tradition, each generation has made slight adjustments to cater to evolving customer tastes.

A meticulous cooking process

Giang, now 45, takes charge of preparing the broth daily. The process begins at 9 a.m. the previous day and lasts for 20 hours. Beef bones and a small portion of pork bones are cleaned in three steps - soaking, blanching, and washing - before being simmered.

“I monitor the broth throughout the night, skimming off impurities and adjusting the heat as needed. By morning, the bones release all their flavors, creating a rich, sweet base. Spices like cinnamon, star anise, cardamom, and fish sauce are added lightly to ensure a balanced flavor,” Giang explained.

The shop sources its beef from reputable suppliers, opting for high-quality Vietnamese beef known for its tender texture and minimal odor.

A diverse menu with customer favorites

The menu includes various options such as rare beef (tái), well-done beef (chín), brisket (nạm), crunchy flank (gầu giòn), beef shank core (lõi), and tender tendon (gân nhừ). The rare beef and tendon dishes are particularly popular, often selling out by 9 a.m.

Giang highlighted the meticulous preparation of each ingredient:

Beef tendon: Only the finest portion from the inner core of the shank is used, offering a sweet, tender, yet slightly crunchy texture.

Brisket and flank: Carefully cleaned and boiled to maintain their natural flavor and texture.

The pho noodles are thin, soft yet chewy, and paired with crispy fried dough sticks (quẩy) made fresh and delivered on-demand from a nearby bakery.

On each table, condiments such as chili sauce, garlic vinegar, lime, and fresh chili are provided. The chili sauce is custom-made, while the garlic vinegar uses high-quality Vietnamese garlic for a distinctive aroma.

Giang prioritizes consistent quality over increasing production, making a fixed amount of pho each day, with slight increases on weekends or during holidays. “If we make too much, the quality might drop, so I prefer selling out early rather than compromising on flavor,” he shared.

Prices range from 40,000 to 80,000 VND per bowl, with a special bowl featuring premium cuts priced at 100,000 VND.

Loyal customers

Hanoians have embraced the shop for its flavorful, steaming bowls of pho. Longtime customer Ho Quang, a resident of Hoan Kiem District, praised the consistent quality: “The broth is always rich and hot, and the beef is fresh and delicious.”

For Giang, the daily routine of eating his family’s pho remains a cherished tradition, just as it is for the countless patrons who flock to the shop every morning.