"First Generation"
Michelin Guide introduces 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.
Why is Nguyet chicken pho loved by diners?
Linh Pham/ MICHELIN Guide Vietnam
The focal point of 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 making exquisite pho, Ms. Nguyet earned a living as a trader in a small market. Encouraged by family and friends, she ventured into the world of pho, opening Nguyet Chicken Pho 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 their modest restaurant into a spacious restaurant, welcoming customers all day but mostly crowded from 5pm to midnight.
Dedication in every bowl of pho
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 laborious 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 introduced.
Michelin magazine has high praise for this restaurant.
Linh Pham/ MICHELIN Guide Vietnam
Similarly, other ingredients such as pho, ginger and onions are all purchased 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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