Story · since 1985
Two pots, one philosophy
BEEF
The beef pot — the crowd's pot
Since 1985, the beef broth has been the main reason Tân Định locals come to Phở Hiền (Văn Hiến). Rare, brisket, fatty flank, tendon, ribs, cartilage, house beef balls — eight cuts, one broth simmered since morning.
With crispy youtiao and a cup of blood curd with egg — the true Saigon late-night bowl.
A Tân Định institution · nearly 40 years at one address
CHICKEN
The chicken pot — the connoisseur's pot
Few beef-phở houses dare a second, chicken pot — cook it badly and you lose customers. Phở Hiền cooks both: clear chicken broth, shredded chicken with crispy skin or skinless to taste, plus chicken glass noodles.
The shop's spiral menu devotes a full page to chicken phở — not a side act, but the other half of the house.
Chicken phở / chicken glass noodles · shredded chicken, skin on or off
The wooden dining room — where both teams sit under one roof, open till 0:30