Phở Minh — four hours each morning, not a minute more
The phở house in the Pasteur alley opens as day breaks and packs up at half past ten. Come late and the broth pot is already off — you will be waiting until tomorrow morning.
The house clock
Everything here runs on the clock. Not rush hour — the only hour.
- 6:30
Doors open. The broth has been boiling since earlier — overnight bones, a clear soup, never cloudy. The first guests are workers cutting through the alley.
- 7:30
The busiest hour. The wooden tables inside are full — noodles blanching, porcelain clinking. Small bowls come fast; eat clean, stand up, off to work.
- 9:30
The pace slows. Regulars linger longer — an extra egg, another iced tea. The kitchen starts counting down the last pot.
- 10:30
Packing up. The "CLOSED" sign goes up. Arrive at 10:31 and it is see-you-tomorrow-morning — not one more bowl is sold.