Legacy 50: Three pho brands associated with Saigon for more than half a century

Pho Minh is remembered fondly for its modest yet satisfying bowls: clear, delicate broth served with fresh bean sprouts. Eschewing the usual aromatic spices like cloves, cinnamon, star anise and cardamom, the kitchen uses only grilled ginger and lemongrass, preserving a clean, natural flavour that feels both subtle and nostalgic. A charming touch awaits on every table: a plate of house-made pâté chaud, baked by a family member. With its crisp exterior and aromatic filling, the pastry is perfect either as a prelude to the main dish or as a light finish.

Although it may be called a restaurant, Pho Minh carries the warmth of a family home. The alley is hushed, and though modest in size, the restaurant is clean, airy and evokes a sense of quiet nostalgia, like stepping into a 1950s house. For loyal patrons, the owner remembers each individual’s preferences, preparing pho just the way they like it. Many diners say coming to Pho Minh feels like returning home, a serene, familiar place to savour a comforting bowl and share a quiet conversation.

Now into its second and third generations, Pho Minh has preserved its traditional charm, a legacy that continues to hold an irreplaceable place in the hearts of Saigon’s pho enthusiasts.

Alley 288 Nam Ky Khoi Nghia, Ward 8, District 3

Pho Dau is best known for its northern Nam Dinh-style pho. Over the years, regulars have referred to it by several affectionate names: Pho cu xa 288, after the alley, or Pho Cay Trung Ca, in reference to the tree that once stood outside. Eventually, it became known simply as Pho Dau, a nod to its original owner. Open from 5am to 1pm daily, the restaurant is always bustling, though its atmosphere remains pared-back, tidy and unpretentious.

To work in food service is to cater to many tastes, and few dishes inspire more debate than pho. Pho Dau has become something of a legend among connoisseurs, and also a talking point. Its admirers sing its praises, while others, even after returning for a second or third visit, remain unconvinced.

What tends to leave a lasting impression is the hearty serving. The noodles are fine and delicate, the beef sliced thin and tender, the broth crystal clear with a light, lingering sweetness. A bowl of Pho Dau doesn’t overwhelm; it leaves behind a refined, memorable finish.

A distinctive touch at Pho Dau is its decision to forgo bean sprouts entirely. Instead, diners are served a bowl of finely sliced onions. Mr Uong Van Binh, the second-generation proprietor and creator of this alternative, fondly refers to it as “Vietnamese kimchi”. To ensure that even first-time visitors can fully appreciate the pairing, instructions on how to prepare the onions using fish sauce, chilli sauce, sugar and vinegar (or lemon) are thoughtfully displayed on the table and walls.

Pho Dau has been part of Saigon’s culinary landscape since 1958. Now nearly 70 years old, the business is being continued by Mr Binh’s four daughters, the third generation to carry the family’s legacy forward.

Read more: Legacy 50: Saigon—City of “firsts”

25 Mac Dinh Chi, Da Kao Ward, District 1

At the corner of Mac Dinh Chi and Nguyen Thi Minh Khai streets sits Pho Cao Van—a name that has held its place in Saigon’s food scene for over half a century.

It all began with a pho cart in Hanoi. Mr Tran Van Phon relocated to Saigon in 1947 and started serving pho from his pushcart. The name Pho Cao Van came into use in the 1960s when Mr Phon purchased land on Tran Cao Van Street to open a bricks-and-mortar restaurant. The business eventually moved to its current location on Mac Dinh Chi, where it continues to welcome diners today.

What sets Pho Cao Van apart is its time-honoured technique: the broth is still simmered over a charcoal stove. The restaurant operates with two stoves—one tucked inside, where bones are stewed overnight, and another out front, where the broth is seasoned in the morning to preserve a consistent flavour. The low, steady heat from the charcoal helps to temper the beef’s scent, allowing the natural aroma to emerge. As it moves from stew pot to boiler, the broth takes on a rich amber hue. Pho here is served with bean sprouts.

At Pho Cao Van, it is not uncommon to encounter patrons who have remained loyal to Mr Phon’s pho for decades. Many remember the gentle figure of the silver-haired man, perched on a tall chair, handling payments with quiet grace. After his passing, his youngest son, Mr Tran Van Phung, took the helm. On entering, visitors are greeted by a sign mounted prominently on the central wall: Pho Cao Van: Taking work as profit. It reflects Mr Phon’s personal motto, once humbly shared: “Thanks to good fortune, my pho is nothing more special than others.”

No longer strictly Northern pho, nor completely Southern, Pho Cao Van has come to represent something distinctively Saigonese: a blend of regional influences with its own quiet identity. One charming gesture is that prices remain the same year-round, even on holidays, as a heartfelt thank you to loyal patrons.

To taste and to experience food is to open a door to the stories behind it, of families who continue their craft through generations, holding onto their heritage through times of change. In these bowls of pho, we find more than flavour; we discover the threads of history and the quiet endurance of culture that has lasted for over half a century.

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