Michelin reveals you should try Nguyet chicken pho

"First Generation"

Michelin Guide recommends the restaurant located on the busy street 5B Phu Doan, Hoan Kiem, Hanoi . The restaurant has a modest space, with simple but attractive interior decoration.

Michelin bật mí chuyện nên thử phở gà Nguyệt - 'viên ngọc quý' phố cổ Hà Nội- Ảnh 1. — Why is Nguyet chicken pho loved by diners?

The center of attention in this restaurant is the steaming pot of broth in front, surrounded by baskets full of noodles, bean sprouts and rows of sliced chicken. Particularly attractive are the trays of golden chicken, meticulously arranged from whole chicken to small pieces.

“The culinary master behind this restaurant is Ms. Le Thi Minh Nguyet, a Hanoi native born in 1967. Coming from a family with no experience in running a restaurant, she represents the first generation.

Before discovering her talent for the delicate craft of pho, Ms. Nguyet earned a living as a trader in a small market. Encouraged by relatives and friends, she ventured into the world of pho, opening Pho Ga Nguyet in 2009,” Michelin introduced.

According to this prestigious culinary magazine, this restaurant started out as a small sidewalk pho restaurant in Hanoi's Old Quarter, with only a few chairs around a pho pot. However, with the support of diners, Ms. Nguyet, her husband and daughter expanded her modest restaurant into a spacious restaurant, welcoming customers all day but mostly crowded from 5 pm to midnight.

Dedication in every bowl of pho

The Michelin Guide rates Nguyet chicken pho as prepared using traditional cooking methods passed down through generations. Careful selection of the right ingredients is crucial in this process.

“The dish is cooked from 4am. The heart of the pho is the broth, a labor-intensive creation simmered from bones for more than 12 hours. The chicken is exclusively sourced from reputable wholesale markets, undergoing a rigorous selection process to ensure the desired deliciousness and tenderness, meeting Ms. Nguyet's strict standards,” the Michelin Guide introduces.

Michelin bật mí chuyện nên thử phở gà Nguyệt - 'viên ngọc quý' phố cổ Hà Nội- Ảnh 2. — Michelin magazine has high praise for this restaurant.

Likewise, other ingredients such as pho, ginger and onions are all sourced from reputable suppliers. To maintain the highest standards, all ingredients are used on the same day. Leftovers are discarded to ensure fresh ingredients are used the following day.

Michelin magazine quoted the restaurant owner: “I always pay attention to the meticulousness and quality of each bowl of pho. Perhaps it is this dedication that has helped me maintain a loyal customer base over the years.”

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