Many people joke that in Hanoi, you only need to step outside your door to find a pho restaurant, as this iconic dish is everywhere. However, not every pho spot earns the love of locals and becomes a true representative of Hanoi’s famous noodle soup.
In the heart of Hanoi’s Old Quarter, only the best pho restaurants can stand the test of time. If a place doesn’t serve exceptional bowls of pho, it won’t last long in this highly competitive food scene. Among the many options, one name stands out as a favorite among Hanoians: Pho Suong Hanoi. Let’s dive into the rich flavors and history of this beloved dish with Sanhotelseries.
The historical story of Pho Suong Hanoi
Pho Suong has been a part of Hanoi’s culinary scene since the 1930s, though it didn’t always carry the iconic name it has today. Back then, Nguyen Van Ty, the founder of this traditional pho establishment, carried his pho on a shoulder pole, walking through the bustling streets of the Old Quarter to serve hungry locals. His steaming bowls of pho quickly became a favorite among residents, who affectionately called his humble stall “phở cụ Tàu áo xanh” because of the signature blue shirt he always wore.
The journey of Pho Suong was not without challenges. The family business was put on hold during the war, and it wasn’t until 1986 and 1987 that his children decided to revive their father’s legacy. The first official Pho Suong restaurant opened in Trung Yen Alley, Dinh Liet Street, Hoan Kiem, Hanoi. According to Nguyen Thi Nga, the youngest daughter of Nguyen Van Ty, her brothers chose the name “Phở Sướng” with the hope that every customer would leave feeling happy, satisfied, and truly fulfilled.
Following the success of the original location, Pho Suong expanded with a second branch on Nguyen Hong Street and a third on Mai Hac De Street. Each restaurant remains under the careful management of Nguyen Van Ty’s descendants, ensuring that the family’s rich culinary tradition continues.
At the Trung Yen location, Nguyen Thi Nga proudly carries on her family’s legacy. Whenever asked about their pho, she speaks with deep pride, saying, “I was born and raised with the flavors of my family’s pho, and even after all these years, I’m still addicted to it. I have tried pho from other brands now and then, but nothing compares to the authentic taste my father passed down to us”.
Where are the addresses of Pho Suong Hanoi locations?
Up to now, Pho Suong Hanoi has only 3 main locations and has not expanded into a chain. Ms. Nga’s family believes that instead of opening many locations, quality and brand protection are the most important issues. The locations you can try are:
- No. 24B – Trung Yen Alley – Dinh Liet – Hoan Kiem – Hanoi (main office)
- No. 1 – Alley 26 – Nguyen Hong – Dong Da – Hanoi.
- No. 36B – Mai Hac De – Hai Ba Trung – Hanoi.
Price: 70,000-85,000 VND for a bowl of Pho Suong
Opening hours: 5:15am to 11:30am. Afternoon hours: 4:30pm to 9:30pm.
=> See more: Top 8 restaurant: Best Vietnamese restaurant in Hanoi Old Quarter
What dishes are included in the Pho Suong Hanoi menu?
The dishes on the menu at Pho Suong Hanoi mainly feature pho, consisting of two key ingredients: rice noodles and beef. Below is a list of dishes available at Pho Suong Hanoi:
- Phở Bắp Lõi (Pho with Beef Brisket Core): 85.000đ
- Phở Bò Tái Chín (Pho with Rare & Well-Done Beef): 75.000đ
- Phở Bò Chín (Pho with Well-Done Beef): 70.000đ
- Phở Bò Chín Nạm Gầu(Pho with Well-Done Beef, Flank & Fatty Brisket): 75.000đ
- Phở Lõi Gầu (Pho with Brisket Core & Fatty Brisket): 85.000đ
- Phở sốt vang (Pho with Braised Beef in Red Wine Sauce): 80.000đ
- Phở Bò Tái Nạm (Pho with Rare Beef & Flank): 75.000đ
- Phở Tái Nạm Gầu(Pho with Rare Beef, Flank & Fatty Brisket: 80.000đ
- Phở Tái (Pho with Rare Beef): 75.000đ
- Phở tái sốt vang (Pho with Rare Beef & Braised Beef in Red Wine Sauce): 80.000đ
What makes Pho Suong Hanoi special?
The broth at Pho Suong Hanoi is made exclusively from beef marrow bones, without using any other type of bone. To achieve its rich and flavorful taste, the broth is simmered for 14 to 15 hours. Ingredients such as ginger and fish sauce are carefully added, while cinnamon and star anise are intentionally left out to maintain a pure and distinct flavor.
The broth pot is placed directly inside the boiling water used to blanch the noodles, utilizing a double-boiling technique that prevents the broth from evaporating too quickly or becoming too salty. Thanks to this method, the pho noodles are blanched directly in the boiling water without breaking apart, ensuring they are perfectly cooked, soft yet firm to the bite.
Every ingredient, from the marrow bones and tenderloin to the fatty brisket, rice noodles, green onions, and herbs, is sourced from long-standing, trusted suppliers. The beef used for pho has been purchased from the same provider for over 30 years, guaranteeing freshness and top quality. Each cut of meat is carefully selected to be tender and flavorful, never tough or dry, and retains its natural sweetness even after being blanched.
Today, Pho Suong Hanoi continues to attract a loyal following, including a growing number of international visitors. Many travelers from South Korea and Japan, whether in Hanoi for tourism or business, make it a point to stop by and experience the unforgettable taste of this legendary pho.
Here is the “What makes Pho Suong Hanoi special?”. Wishing you a delightful trip to Vietnam! If you’re visiting Vietnam and the capital, Hanoi, you can book a room at San Hotel at the best prices here!
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