30 April 2026
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Walk into any phở spot and you will spot the giveaway instantly: the over-enthusiastic squeeze of hoisin, the aggressive chili dump, the full remix before a single sip. Rookie behavior, darling. The real flex is doing less.
As Vietnamese chefs will tell you, the broth is the whole point. It takes hours to build, it’s quietly complex and it’s absolutely not crying out for a sugar hit. Start with a spoonful, pause like you have nowhere better to be, then ease into herbs and lime with intention. No frantic stirring, no sauce chaos.
Next time you find yourself in front of a steaming bowl of Vietnam’s most iconic dish, pho-get everything you think you know. Put the sauces down and follow these pro tips from chefs at MICHELIN-Starred restaurants in Vietnam in the 2025 MICHELIN Guide Hanoi, Ho Chi Minh City and Da Nang.
1. Always Start With the Broth
If there is one rule that quietly separates regulars from rookies, it is this: Hands off the condiments. As Peter Cuong Franklin of One-MICHELIN-Starred Ănăn Saigon in Ho Chi Minh City puts it, “What not to do when eating phở? Don’t mix the bowl. Smell the aroma and taste the broth before adding condiments.”
Peter Cuang Franklin at Ănăn Saigon. © Mervin Lee/MICHELIN Guide
That first spoonful matters. “Take a spoon of the broth on its own, just to catch the soul of it before anything else,” chimes in Viet Hong Le, chef-owner of CieL. Think of it less as a strict dining rule and more as a tiny moment of respect before you start making the bowl your own.
2. Order Like a Local
The extras matter more than you think, especially in Hanoi, where many locals proudly consider themselves the old guard of phở. The city, after all, is widely believed to be the birthplace of Vietnam’s most iconic noodle soup. So if you think a bowl on its own is enough, think again.
“Lots of people just eat phở by itself, but as a local, I always get quẩy, a long golden-brown fried dough stick, and a poached egg,” says Sam Tran, chef-owner of One-Starred Gia in Hanoi. The move, apparently, is to start with the egg. “Have the egg with broth as an appetizer. It wakes up all the senses,” she says. Then comes the quẩy ritual: “Dip the quẩy in the broth for 3 to 5 seconds. The outside absorbs the broth, while the inside stays crispy.” Think of it as Hanoi’s version of breakfast engineering.
3. Go Easy on the Condiments
“Don’t add sauces or condiments immediately. It can mask the original flavor of the broth. Doing so allows you to understand the original flavor created by the chef,” says Võ Thành Vương, head chef of CoCo Dining in Ho Chi Minh City.
Before you go heavy on the condiments, take it slow with the herbs. “The secret is to add herbs gradually as you eat, not all at once. Start with a few, then adjust to find your balance,” Franklin adds. And if you like a little acidity in your bowl, keep it restrained. “Maybe a touch of garlic vinegar, nothing too aggressive,” says Le.
Chef Viet Hong Le suggests slowly adding the condiments as you go. © Mervin Lee/MICHELIN Guide
4. Respect the Rhythm
No chaos, no rushing. This noodle delicacy is not a speed run. “Phở should always be enjoyed while it is hot — and not rushed. Temperature plays a very important role in the flavor and aroma,” says Vương.
In other words, avoid remixing the bowl like you are making a salad. “Try not to overmix everything too aggressively. Keeping some structure lets you experience different textures and layers of flavor.” Franklin agrees: “Don’t mix the bowl. Observe, smell, then taste.”
5. Know Your Regional Rules
Hanoi and Ho Chi Minh City play by different phở rules, and locals take them surprisingly seriously. Some traditional beef phở spots in Hanoi serve only garlic vinegar, with no lime in sight — and yes, they might get mildly offended if you ask for it.
“Beef phở goes with garlic vinegar, while chicken phở pairs with lime,” Tran shares. The regional divide goes beyond condiments, too. One city leans restrained and deeply savory; the other arrives louder, greener and ready to be customized. “Hanoi-style phở comes with fried dough and pickled garlic, while Saigon-style phở offers more herbs and bean sprouts,” Franklin explains further.
6. The Only Rule? There Are No Rules (Kind Of)
“Rule number one is no rules. But if you must, inhale the aroma, add a little lime, then go all in. Slurp proudly,” Le shares. In other words, relax. Phở is comfort food, not a final exam.
And despite its global breakfast reputation, locals will happily have a bowl at practically any hour. “Phở is not just a breakfast dish,” Vương agrees. “It’s a dish you can have in the morning or even late at night.” His personal late-night order? “A lighter Northern-style chicken phở — a perfect way to end the day.” Because honestly, few things hit harder at midnight than silky noodles and a deep, aromatic broth that feels like a flavorful lullaby.
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Header image: People enjoying bowls of phở for breakfast streetside in Hanoi. © Linh Pham/MICHELIN Guide
