이야기
Nguyen Trong Thin opened this shop at 13 Lo Duc in 1979, and it built its name on one dish: pho tai lan. The beef is not blanched in broth; it is stir-fried fast in a hot pan with garlic and ginger, then added to the bowl. The broth ends up rich, with a layer of hot fat and a heap of spring onions on top. The room is cramped and hot, with stone counter seats along the wall and the kitchen right beside you, and people eat quickly and leave. The brand has since opened in Tokyo, Melbourne, Indonesia and the US.
Known for beef that is quickly stir-fried rather than blanched in the traditional way. The brand took shape in the late 1970s.
Founded in 1979 by Nguyen Trong Thin after he left a government job. It was incorporated as a company in 2019 and has since expanded to branches across Vietnam and abroad.
주문 추천
Pho with stir-fried rare beef
The signature: beef seared in a hot pan with garlic and ginger, with plenty of spring onion.
100,000₫Special bowl
The larger option.
120,000₫Chinese fried dough
A side for dipping in the broth.
현지 팁
You pay before you eat.
The shop says each bowl has more than 1 lạng (about 100 g) of beef; the broth is rich and fatty, so it is a filling meal.
Seats are tight and the kitchen is right beside you; expect a quick meal, not a place to linger.
베트남어로 말하기
“Cho em một phần phở bò xào tái lăn, ít cay nhé.”
One portion of pho with stir-fried rare beef, not too spicy, please.방문 계획
영업시간
- 월요일
- 05:00–22:00
- 화요일
- 05:00–22:00
- 수요일
- 05:00–22:00
- 목요일
- 05:00–22:00
- 금요일
- 05:00–22:00
- 토요일
- 05:00–22:00
- 일요일 (오늘)
- 05:00–22:00
알아두면 좋은 점
채식주의자에게 적합하지 않음
소고기
아이와 함께 가기 좋음
- Pay first, eat quickly and give up your seat; the pace is brisk.
리뷰
어땠는지 공유해 주세요. 사진과 짧은 동영상이 다음 여행자에게 가장 큰 도움이 됩니다.
Pho Thin Lo Duc이(가) 실제로 어떤지 다른 여행자에게 처음으로 알려 주세요. 사진이나 짧은 동영상이 가장 도움이 됩니다.
정보 출처
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