![]() The total cost was 205.000 dong (9 US dollars) 60.000 dong for a bowl of pho, 5.000 for each extra egg, and 10.000 dong for the pho donuts. We shot for three bowls with an extra poached egg for each, and a small plate of “quẩy” – pho donuts (fried dough) to share. The payment was made right after placing the order. Since it serves only one dish, the order part was supper easy and quick. As we planned do what locals do, eat where locals eat. ![]() Fortunately, our clients didn’t mind it as much. Next to the sign, we could see three big cauldrons of steaming broth, the eatery is behind the kitchen – which a lot of people may not view as clean. Instead, it has a small stainless-steel sign, rests against the front door that says “Phở Thìn 13 Lò Đúc”. When we were there, a steady flow of local diners was coming in. There’s no name above the restaurant, so one could easily walk past and completely miss it if he didn’t already know where it is. On a recent walking food tour exploring the French Quarter, we took our clients to Pho Thin. Thus it witnesses endless lines of choosy and fastidious dinners queuing up to eat breakfast, lunch and dinner everyday.Įach day, the aroma from the broth cauldron wafting in the air, the green onions, the sizzling of beef being stir-fried at the kitchen of Pho Thin are the smell, color, and sound tempting both Vietnamese and foreign pho lovers. Though most pho shops in the city offer variant beef parts to put into a bowl of pho: from rare to well-done, boiled shank to tail, or tendon to fatty brisket, Pho Thin sticks to its specialty for the last 40 years. ![]() Opened since 1979 by Nguyễn Trọng Thìn, his place serves only one dish – pho bo tai lan, or half-done stir-fried beef noodle soup. The “Phở Thìn Lò Đúc”, or Pho Thin, is a renowned family-run “ Phở” restaurant at 13 Lo Duc Street, in the southern fringe of Hanoi’s French Quarter.
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