Restaurant in Ho Chi Minh City, Vietnam
66 years of two-item pho, Michelin-approved.
Phở Hương Bình has held a Michelin Bib Gourmand (2024) since its two-item menu, phở gà and phở bò, has barely changed since 1958. At ₫ pricing in District 3, it is one of the most credentialled bowls in Ho Chi Minh City for the money. Walk in, no reservation needed, and eat it on the premises while it is hot.
If you have already eaten here once, you already know the answer. The bowl looks the same on a second visit as it did on the first: clear broth, pale noodles, modest garnish. Nothing has been redesigned or refreshed. That consistency is precisely the point, and it is what the Michelin Bib Gourmand 2024 is recognising. Come back for the broth, not for novelty.
For first-timers weighing whether this is worth a detour in District 3: yes, it is. A single-price, two-item menu at ₫ pricing with a 66-year operating history and a Michelin credential is a combination you will not find often in Ho Chi Minh City. This is not a destination for a special occasion dinner, but for anyone serious about Vietnamese noodle soups, it belongs on the itinerary.
Phở Hương Bình has been serving phở from its address at 148 Võ Thị Sáu, District 3, since 1958. The menu has not expanded to accommodate trends. There are two items: phở gà (chicken noodle soup) and phở bò (beef noodle soup). Optional toppings, including chicken skin, egg yolk, beef brisket, and tendon, allow a degree of customisation, but the structure of the meal is fixed. You sit, you order one of two things, you eat.
Visually, the broth is the tell. It arrives clear, not cloudy, which signals a long, clean simmer rather than a rushed cook. The colour is pale gold for the chicken version, slightly deeper for the beef. A bowl of phở here does not arrive loaded with garnish; what you see is mostly broth and noodle, which makes the toppings you choose more consequential. The egg yolk, in particular, changes the texture of the broth when broken, and the tendon adds a gelatinous richness that the base broth does not carry alone. These are not decorative additions.
The Michelin Bib Gourmand designation, awarded in 2024, puts Phở Hương Bình in a specific category: good food at a price that does not strain the wallet. The Bib Gourmand is not a star, but it is a meaningful credential for a stall-format venue at ₫ pricing. It confirms that the quality here is not a matter of local loyalty or nostalgia alone; it has been assessed against a consistent external standard.
The 3.9 Google rating across 641 reviews is worth noting in context. For a no-frills stall that has been operating since 1958, the score reflects mixed expectations rather than mixed quality. Some reviewers come expecting a restaurant experience; what they find is a pared-down operation where speed and consistency matter more than service polish. If you arrive knowing that, the gap between expectation and reality disappears.
On the question of takeout: phở is among the least forgiving dishes for off-premise eating. The broth travels, but the noodles absorb liquid quickly and the texture degrades within minutes. Eating phở to go from Phở Hương Bình is possible, but it misses the point. The experience is calibrated for eating on the premises, and the price point means there is no meaningful saving to justify the trade-off. Sit down and eat it hot.
For visitors building a broader picture of Vietnamese noodle soups across the country, Phở Hương Bình fits well into a sequence that might also include Phở Chào and Phở Hoàng (Nguyen Tri Phuong Street) in the city, or extend further to Bánh Mì Phượng in Hoi An and Rice Bowl in Hue City for regional comparison. For a different noodle register in Ho Chi Minh City, Bún Bò Huế Cô Như offers the spicier, meatier Hue-style alternative. Across the broader Asian noodle category, A Niang Mian Guan in Shanghai and A Xin Xian Lao in Fuzhou represent comparable street-format, single-focus operations worth knowing.
District 3 also has strong competition within the phở category. Phở Bò Phú Gia (District 3) and Hồng Phát (District 3) are both worth considering if you want to compare bowls in the same neighbourhood. For visitors making more than one stop, our full Ho Chi Minh City restaurants guide covers the city's full range. You can also browse our Ho Chi Minh City hotels guide, bars guide, wineries guide, and experiences guide for broader trip planning. If you are moving through Vietnam, Hibana by Koki in Hanoi, La Maison 1888 in Da Nang, Duyên Anh Restaurant in Phu Vang, and Mi Quang Ba Vi in Thanh Khe are worth planning around.
Reservations: Not required — walk in. Booking difficulty: Easy. Budget: ₫ price range; one of the most accessible Michelin Bib Gourmand venues in the city. Dress code: None; casual is the norm. Leading for: Solo diners, pairs, and small groups comfortable with a stall format. Not the right setting for a business meal or a celebration dinner. Address: 148 Võ Thị Sáu, P.VTS, District 3, Ho Chi Minh City.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Phở Hương Bình | ₫ | Easy | — |
| Anan Saigon | ₫₫ | Unknown | — |
| CieL | ₫₫₫₫ | Unknown | — |
| Coco Dining | ₫₫₫ | Unknown | — |
| Long Trieu | ₫₫₫₫ | Unknown | — |
| Bánh Xèo 46A | ₫ | Unknown | — |
Comparing your options in Ho Chi Minh City for this tier.
No booking required — this is a walk-in stall. Show up early, particularly at peak breakfast and lunch hours, as the queue moves but the space is small. The ₫ price point and Michelin Bib Gourmand 2024 recognition mean it draws a crowd, so arriving before 8am or after a standard lunch rush is the practical move.
Phở Hương Bình is a stall-style venue, not a bar or counter-service restaurant in the Western sense. Seating is communal and functional — you sit where space opens up. There is no reserved or bar seating format; the setup has stayed consistent since 1958.
The menu has exactly two items: phở gà (chicken) and phở bò (beef). That is not a limitation — it is the point. You can add toppings including chicken skin, egg yolk, beef brisket, and tendon. The Michelin Bib Gourmand 2024 award confirms the quality-to-price ratio; at ₫ pricing, this is one of the most accessible Michelin-recognised bowls in Southeast Asia.
Order one of the two options — phở gà or phở bò — and customise with toppings. The broth is described as clear and light with full-bodied, savoury-sweet flavour. First-timers unfamiliar with Vietnamese pho styles should note that the chicken version (phở gà) is typically lighter; the beef (phở bò) is richer. Add tendon or brisket if you want more substance in the bowl.
No dress code applies at a ₫-range street stall that has been operating since 1958. Casual clothes are the norm. The setting is functional and informal, so comfort and practicality matter more than appearance.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
