Steamy Secrets: Ho Loi’s Hidden To A Famous Bowl
- Linh Nguyễn Thùy
- May 5, 2025
- 4 min read
Updated: May 11, 2025
Tired of overpaying for a simple bowl of pho? Discover how to craft this iconic Vietnamese dish right in your own kitchen with Chef Ho Loi’s exclusive recipe - packed with authentic flavors, step-by-step guidance, and the secrets restaurants won’t tell you.
A Light in the Dark
Founded in 1987 and named after its creator, Mr. Ho Loi, the restaurant has been a quiet witness to the changing rhythms of Hanoi for nearly four decades. Today, the legacy lives on through his daughter, Ms. Ho Thi Mai Hoa, now 44, who runs the business with deep respect for her father’s craftsmanship.
While its name had long been whispered among locals, the restaurant rose to prominence during the COVID-19 pandemic. In those eerily quiet months, when most of Hanoi was under lockdown, Pho Ho Loi’s kitchen continued to light up every morning, a symbol of comfort and normalcy for the neighborhood.
Although dine-in services were suspended, each serving of pho was carefully prepared and delivered to loyal customers. "We just couldn't let people down," Ms. Hoa recalled. “In those uncertain times, a warm bowl of pho meant more than just food- it meant hope, familiarity, and care.”
The Soul of Tay Ho
What makes Pho Ho Loi stand out in a city filled with noodle shops?
First, the broth. Unlike many modern restaurants that rely on artificial seasonings, the broth here is a result of over 12 hours of simmering beef bones, infused with grilled ginger, charred onions, and cardamom. A deep, aromatic flavor that lingers on the tongue and, as Hanoians often say, makes one pause and reflect.
Second, the beef. Here, nothing is machine-sliced. Each piece is hand- cut with precision, ensuring that the meat remains tender and flavorful. It’s a small detail - but one that speaks volumes about the dedication to quality and tradition.
And then there is the "quay"- Vietnamese fried dough sticks. While many shops buy them from outside suppliers, Pho Ho Loi makes its dough sticks in-house. From mixing the dough to shaping and frying it, the entire process is handled by a skilled craftsman whose hands move with the grace and confidence of an artist. The result? Golden, crisp, slightly chewy dough sticks, always served fresh and warm. Dipped into the flavorful broth, it becomes an experience in itself.
More Than Just Food
What truly sets Pho Ho Loi apart is the emotional connection between the shop and its patrons. For many locals, it’s not just a breakfast spot-it’s part of their routine, a place filled with memories.
Some customers have been coming here since they were students and now return with their children. On weekends, it’s not uncommon to see extended families of 20 to 30 people gathered around, sharing laughter and bowls of pho. Generations of customers, from elders to toddlers, have become a part of Pho Ho Loi’s living story.
Even tourists, having heard tales of this humble eatery, often make it a must-visit spot, eager to try a dish that reflects the soul of Ha Noi. Pho Ho Loi has become more than just a breakfast stop. It is, for many, a piece of their personal history. Some first came here as students, grabbing a quick bowl before class; now they return as parents, bringing their own children to share in the same experience. Others have moved across the city-or even across the world- but make it a point to visit the shop whenever they return home.
Voices from the Community
For those living nearby, Pho Ho Loi is not just a restaurant. “I’ve eaten pho all over Hanoi,” said Mr. Cong Van Hoa, a long-time neighbor. “But this place? This is where my heart is.
Pho Ho Loi is the best in Hanoi-no question about it.”
His sentiment is echoed by many. Whether it’s the warm hospitality, the careful attention to detail, or the rich, nostalgic flavor- it’s clear that Pho Ho Loi has earned its place in the hearts of the people. For some, it’s the warm, familiar smile of the staff that greets them each morning; for others, it’s the unwavering quality of each bowl-carefully balanced, never rushed-that keeps them coming back. And for many, it is the quiet joy of being remembered: the cook who knows exactly how rare you like your beef and the server who brings the "quay" without needing to be asked.
The Taste of Dedication
Behind every bowl of pho served at Pho Ho Loi is not just culinary skill but a lifetime of passion, discipline, and love. From the founder’s original vision to the tireless hands of the current team, it is a collective effort that transforms a simple dish into something extraordinary. To craft a bowl of pho that touches both the tongue and the heart is not easy feat. It demands more than fresh ingredients or a precise recipe. It requires the kind of devotion that begins long before dawn, with the careful simmering of beef bones, the roasting of gingers and onions, and the hand-slicing of meat so fine it melts in your mouth.
Every detail, no matter how small, is done with purpose.
In a rapidly changing city, Pho Ho Loi remains a reminder of what truly matters- tradition, community, and the joy of sharing a meal.
Ho Loi - A Nostalgic Delight for Hanoi Locals (Source: Staste)
Pho- a quintessential dish of Vietnamese cuisine- is believed to have originated in the early 20th century, around the 1900s, in the Nam Dinh or Hanoi region. Although there is no definitive record of its original creator, many studies suggest that pho emerged as a result of culinary exchange between Vietnamese and French traditions, drawing inspiration from the French beef stew “pot-au-feu” and incorporating the Vietnamese practice of serving broth with rice noodles. Over the past century, pho has evolved from a humble street food into a cultural symbol representing Vietnam on the global culinary stage.
Which spicies do you put in your bowl of pho?
0%Pepper
0%Vinegar
0%Vinegar and pepper
0%Chilli sauce
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