At Tien chicken pho restaurant on Nguyen Truong To street, Hanoi, Mr. Duc Khanh - the owner of the pho restaurant shared his surprise when he received the announcement that his family's pho restaurant continued to be chosen by Michelin.
This is the third time Tien chicken pho restaurant has been honored by Michelin, a memorable milestone for the family that has been attached to the pho profession for many years.
Although this is the third time receiving good news from Michelin, Mr. Khanh still could not hide his surprise and emotion.
This is a great joy for my family. The efforts over the years recognized by diners as well as Michelin appraisers are something we are proud of," Mr. Khanh shared.
Previously, Tien chicken pho restaurant first entered the Michelin Selected list in 2023.
By 2025 and 2026, the restaurant will continue to be honored, becoming one of the chicken pho addresses sought after by many domestic and foreign diners.
The secret behind the Michelin titles
Mr. Khanh said that his family has been attached to the pho selling profession for many generations. The pho cooking recipe was preserved by his mother and passed on to her children and grandchildren. Despite being honored by Michelin many times, the restaurant still maintains the traditional way of making it like in the early days.
The biggest secret is still the broth and chicken quality. In addition, it is also the way to serve so that diners feel most satisfied," he said.
Every day, the restaurant only uses just enough chicken to sell during the day. Chicken after boiling will be processed immediately, not left overnight. Therefore, on busy days, many diners at the end of the selling hour often have no dishes left to order.
Mr. Khanh said that one of the questions that foreign tourists often wonder about is why they have to come early to eat pho dui.
My family only boils 4-5 chickens per batch, so the number of thighs is very limited. We do not import separate thighs to sell like many other places. In return, customers always eat fresh and uniform quality chicken meat," he shared.
The restaurant owner said that the selected chickens are of suitable size so that the meat is thick, sweet and fragrant but not too fatty. On average, the restaurant consumes dozens of chickens every day.
After filtering out the meat, all the bones and chicken breast continue to be simmered with pork bones for many hours to create a naturally clear and sweet broth.
Throughout the cooking process, the chef must continuously remove the foam to keep the broth clear and not cloudy.
Conquering international diners
Being continuously honored by Michelin helps the number of international visitors to the restaurant increase. Mr. James Wilson, a tourist from Australia, said he found the restaurant address through the Michelin Guide when planning to explore Hanoi cuisine.
I have eaten pho in many places in Vietnam, but the bowl of pho here is really special. The broth is very light but still rich, the chicken is soft and retains its natural sweetness. I understand why the restaurant has been chosen by Michelin so many times," Mr. James commented.
Perhaps it is the persistence with quality, fresh ingredients every day and sincere professionalism that has helped Tien chicken pho restaurant become one of the addresses repeatedly named by Michelin.
