Phở Bò (wok-seared beef)
60k
Wok-seared beef with scallions over dark northern broth. The must-order.
Wok-searedSignature
Northern phở · the tái lăn line · Saigon
The meat goes through fire before it meets the broth
Tái lăn is the only way this house does it: beef flash-seared in a blazing wok with a heap of scallions, then drowned in dark northern broth. Not blanched tái — this is phở with a seared edge.
Menu
What to eat here
A short menu, real prices, nothing decorative. Ordering tái lăn is ordering right.
Beef-tendon phở
40k
Clear, tender beef tendon in dark broth with cracked pepper.
Cheapest beef bowl
Large bowl
50k
Thick-sliced brisket, black pepper, a flood of scallions — the big bowl for big appetites.
Big appetite
Technique
Tái lăn is a technique, not a topping
The wok has to be ripping hot. Meat in, scallions in, a fast toss — the seared scent rises before the broth is poured.
- LineageHanoi — tái lăn, the recipe unchanged in Saigon
- BrothDark, northern-style, cracked black pepper — no clear-broth route
- ScallionsCut thick, wok-tossed with the meat and heaped on top
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