American food blogger recommends top pho spots in HCMC

Chad Kubanoff, 37, currently living in HCMC, runs social media platforms focused on culinary content. Arriving in the city in 2008, the American chef was so impressed with Vietnamese food that he decided to move there in 2011, becoming a food blogger.

In April, Chad posted a video on his YouTube channel introducing pho and recommending some restaurants to try in HCMC. He discovered these three restaurants because he frequently searches for new street food spots in the city. Among his recommendations, one specializes in southern-style beef pho, another in northern-style pho, and the last one offers a fusion of both styles.

The first restaurant is Pho Le at 415 Nguyen Trai Street, District 5. This place was recommended to Chad by a foreign friend who claimed it was the best pho in the city.

Pho Le has been serving southern-style beef pho for 54 years. The American chef ordered a bowl of pho with eye-round steak, brisket, and meatballs for VND100,000 (US$4). The pho here is served with nearly 10 types of herbs and bean sprouts.

Chad commented that the broth has a rich flavor with the distinct sweetness of southern-style pho. He noted that although the restaurant is not located in the central District 1, it is worth the visit for tourists.

Pho Sol at 37 Xuan Thuy Street in Thao Dien Ward is the second restaurant Chad recommended, describing it as “the best northern-style pho in Ho Chi Minh City.” The space here is designed to evoke the atmosphere of Hanoi, and the menu includes many other northern dishes besides pho.

Chad Kubanoff enjoys a bowl of beef pho in HCMC. Photo courtesy of YouTube/Chad Kubanoff

The first dish Chad ordered was not the usual pho noodle soup but crispy fried pho noodles for VND119,000 ($4.70) a plate. This was Chad’s first time trying crispy fried pho in Ho Chi Minh City. The next dish he sampled was pho cuon (pho rolls), priced at VND89,000 ($3.50) a plate. Chad noted that this dish is similar to fresh spring rolls but with different ingredients.

The dish that Chad rated as the “star” of the restaurant was rare stir-fried beef pho, priced at VND159,000 ($6.30), made with Wagyu beef. Chad remarked that the broth was rich and the stir-fried beef had a smoky flavor. He paired it with familiar northern-style side dish and spices such as deep-fried dough sticks, pickled garlic, and chili sauce.

The final restaurant Chad introduced is Pho Viet Nam at 66 Tran Quoc Toan Street, District 3. The restaurant makes its noodles in-house, with a flavor leaning towards northern-style pho, but uses some southern-style spices as well. A bowl of pho here costs VND80,000 ($3). Chad commented that the broth is rich in beef flavor and has a strong cinnamon aroma.

Another dish he recommended at this place is pho served in a hot stone bowl, priced at VND100,000. The broth, containing bones and oxtail, is served in a hot stone bowl, with the noodles, beef shank, and onions served separately for customers to dip as they eat.

Beef and noodles are served separately, allowing diners to dip each ingredient as they eat. Photo courtesy of YouTube/Chad Kubanoff

Chad shared that the flavor of pho changes with each seasoning adjustment. He usually adds sate sauce and herbs when eating southern-style pho, and pickled garlic and chili sauce when eating northern-style pho.

Chad noted that pho is a wonderful dish, but he doesn’t eat it regularly, typically enjoying it for some breakfasts, late-night meals, or when feeling under the weather.

“Having a bowl of pho at 3 a.m. after sobering up is an amazing feeling,” he said.