In the bustling streets of Hanoi, amidst the multitude of pho restaurants, one name distinguishes itself among the many options, leaving a lasting impression on local gourmets, including our mysterious diners - Phở Gà Nguyệt, celebrated for its exquisite chicken pho.
The first generation
Located on the busy commercial street of 5B Phu Doan, Hoan Kiem, Hanoi, Phở Gà Nguyệt features a modest space adorned with a simple yet inviting interior. Stealing the spotlight at the forefront is a steaming pot of broth, surrounded by baskets filled with noodles, mung bean sprouts, and an array of chicken cuts. Especially captivating are the trays displaying golden-hued chicken, meticulously arranged from whole pieces to finely shredded portions.
The culinary maestro behind this gastronomic haven is Lê Thị Minh Nguyệt, a Hanoi native born in 1967. Originating from a family without any prior experience in the restaurant business, she represents the first generation. Before discovering her innate talent for crafting exquisite pho, Nguyệt earned a living trading in a small wet market. Encouraged by the recommendations of relatives and friends, she ventured into the world of pho, inaugurating Phở Gà Nguyệt in 2009.
Starting as a petite sidewalk stall in Hanoi's historic old town, the establishment was humble with only a handful of chairs surrounding the pho pot. However, as patrons fell in love with the flavoursome noodles, some making it a daily ritual, Nguyệt, alongside her husband and daughter, expanded their humble eatery into a spacious restaurant, welcoming customers throughout the day but predominantly thriving from 5 pm to midnight. The nighttime ambiance is especially lively, cementing Phở Gà Nguyệt as one of Hanoi's most renowned pho destinations, confirmed by being listed as a Bib Gourmand spot in the debut of the MICHELIN Guide Hanoi & Ho Chi Minh City 2023.
The dedication in each bowl of pho
The Nguyệt chicken pho preparation follows a traditional culinary method passed down through generations. Carefully choosing the right ingredients is crucial in this respective process. The culinary process begins daily at 4 am.The heart of Phở Gà Nguyệt's culinary expertise resides in its broth—a labour-intensive creation simmered from bones for over 12 hours. The chicken meat, sourced exclusively from reputable wholesale markets, undergoes a stringent selection process to ensure the desired delectability and tenderness that meet Nguyệt's exacting standards. Similarly, other components such as pho noodles, ginger, and onions are procured from esteemed suppliers. To maintain the highest standards, all ingredients are used on the same day. Any remaining items are discarded to ensure the use of fresh ingredients for the following day.
Nguyệt emphasises, "I always strive for meticulousness, focusing on the quality of each bowl of pho. Perhaps it is this dedication that has enabled me to retain a loyal customer base over the years."
Following the launch of the red guide, numerous new customers, both local and international, flocked to Phở Gà Nguyệt. Even on rainy days, dedicated tourists wearing raincoats make their way to the restaurant to savour the timeless charm of chicken pho.
What to order?
Unsure of what to order from the delightful options of Nguyệt chicken pho? She recommends the tender thigh as a perennial favourite, versatile in both soupy and dry noodle renditions. Enthusiasts can personalise their experience by combining succulent thighs and wings or wings and breasts, enhancing flavours with their choice of condiments.For those with time constraints eager to enjoy the essence of the menu, a recommended strategy is to opt for a combination featuring a classic pho soup alongside a serving of mixed pho, ensuring a comprehensive culinary exploration.
The MICHELIN Inspectors recommend pho mixed with chicken meat filtered from both breast and thigh saying, “The chicken noodle comes with a variety of chicken cuts, but the tender thigh is a favourite – perfect in both soup and dry noodle dishes. Mix and match thigh and wings or wings and breast, adding condiments to taste.”
Pro-tip: According to the owner, the broth reaches its pinnacle of perfection around 8 pm, as the simmering process initiated at 4 am attains its beautiful richness.
As the year draws to a close and Hanoi's winter breeze begins to blow, there's no better time to savour a hearty, steaming bowl of chicken pho to keep you warm on a chilly day in Vietnam’s northern capital.
Illustration image: © Linh Pham/ MICHELIN Guide Vietnam
Bib Gourmand • Inspectors’ favourites for good value
