Phở Bò Phú Gia
The yellow signboard — red letters. You’ll spot it from afar.
Northern pho by the book
No raw herbs, no black hoisin — just lime, pickled garlic, Northern sauce, crullers. The rule since 1997.
No raw herbs
No plate of raw herbs — Northern style, the broth is fragrant enough.
No black hoisin
No black hoisin — Northern-style chili sauce only.
Lime · pickled garlic · Northern sauce
Served with exactly three things: lime, pickled garlic, Northern sauce.
Crullers
Crisp crullers for dunking in the broth — the shop’s only side.
Wok-seared tai lan
Beef seared in the wok, then clear broth over — 75k, deluxe 90k (owner-quoted prices).
Wok-seared rare-beef pho
Beef seared in the wok, then clear broth over — the shop’s signature.
Deluxe wok-seared rare-beef pho
The 90k deluxe — fuller, for a real appetite.
One family, three generations
From Hanoi to Saigon in 1997 — still cooked the old way.
From Hanoi to Saigon
A Hanoi family opened on Ly Chinh Thang in 1997 — bringing the Northern pho recipe with them.
Three generations, one craft
The third generation now runs the kitchen — same old recipe, same old rules: no raw herbs, no black hoisin.
Michelin Selected, street prices
Michelin Selected, yet bowls still run 60–95k — the Northern rules don’t bend for fame.
Two seatings a day
Mornings 6:00–11:00, evenings 17:00–21:00 — come on time; doors close at 21:00.
Address & hours
146E Ly Chinh Thang, Vo Thi Sau Ward, District 3, HCMC
Mon–Sat: 6:00–11:00 & 17:00–21:00 · Sun: 6:00–10:30 & 17:00–21:00