Pho 34 Cao Thang, flavors for all regions

In the middle of the always bustling Cao Thang street, there is a small pho restaurant whose broth smell has become a familiar sign for diners in Ban Co area, Ho Chi Minh City for many years.

In a bowl of pho at 34 Cao Thang, the glistening slices of fatty flank and the soft, almost melting pieces of rare beef make diners remember them forever - Photo: TO CUONG

That is the pho restaurant at 34 Cao Thang of Ms. Nguyen Tieu Bich Tran Tran, who won the Golden Star Anise award in the 2019 contest "Finding the best pho cook".

For more than 10 years in the profession, she has been cooking pho while preserving the family recipe, as a way to tell her family's story through food.

Although the restaurant has expanded and has more staff than before, Ms. Tran Tran still works in the kitchen every day. While chatting with Tuoi Tre , her hands were still quickly boiling the noodles, cutting the meat, and pouring the broth.

Every time she opened the boiling pot of broth, the large pieces of brisket stewed with beef bones gave off a rich aroma, white smoke covered the small kitchen, making customers' stomachs growl before they even sat down at the table.

Looking at Ms. Tran Tran working, everyone can see the skill of an artisan, every operation is quick, neat, and precise - Photo: TO CUONG

Life is attached to bowls of pho

She said she started selling pho in 2015, but in fact the profession has been with her since childhood. "My aunt went abroad, leaving the restaurant for me to sell. I dropped out of school early, and since I was young I helped my family sell pho, so this profession has followed me since I was little. When I grew up, I continued doing it, like a tradition, a familiar thing that I couldn't stop doing" - Ms. Tran Tran shared.

Ms. Nga, a regular customer of the restaurant, left a review on Google: "The taste here is delicious, the broth is sweet and has a light scent of green onions and onions. My favorite is mixed pho - clear broth, thin layer of fat, chewy noodles and tender meat with good flavor. Reasonable price, full of food and very fast service" - Photo: TO CUONG

It was simply fate that brought Ms. Tran to the pho selling profession. But that fate was tied to sweat, perseverance, and love for the traditional dish that the family had built together.

The broth of the restaurant is clear, light in a light way, with a sweet taste from the bones and stewed beef. It is not as rich as many places, but very harmonious: sweet from the bones, fragrant from the spices, moderately salty, just enough to blend into a gentle symphony.

Every bowl of pho is full of meat, the price is reasonable even though it is located near the city center - Photo: TO CUONG

During more than ten years of selling pho, what Ms. Tran remembers most is not the crowded days, nor the time she received a big award, but the memories of 2021 - a time when the COVID-19 pandemic was tense.

"I went with Tuoi Tre newspaper to the field hospital to cook for doctors and patients. At that time, food and drink were scarce, but being able to eat a bowl of hot pho made people emotional. After recovering from the disease, many people came to the restaurant to thank me. I was moved to tears when I heard that," she shared.

Before 2019, her restaurant only had a moderate number of customers every day. After winning the Golden Star Anise title, everything changed rapidly. "Customers read the newspaper, watched online, then came to try the food. If they liked the taste, they came back to support long-term. Thanks to that, the restaurant is as crowded as it is now," she said.

Ms. Tran considers the pho profession not only a way to make a living, but also a job that helps her connect with many lives and stories that are difficult to put into words. A hot bowl of pho can sometimes "save" someone at the right time of need - Photo: TO CUONG

Pho for all regions

When asked about the secret to making the broth, she just smiled and said: "Anyone can cook pho, but each person will have their own secret. For me, the most important thing is fresh ingredients every day. The meat and bones must be fresh, and the spices must be well seasoned. I have kept the same recipe as my family for many years."

Regarding the difference between Northern and Southern pho, she said that her restaurant does not distinguish too clearly. "Southern pho is different only in the black soy sauce and bean sprouts. As for the broth, I cook it according to my own taste, so that my pho is for customers from all regions."

Although there are many employees, she still does all the main steps herself: from checking bones, choosing meat, cooking broth to final seasoning - Photo: TO CUONG

There are still customers who openly express their feelings and dissatisfaction. They share on Google that the pho broth is not rich, has a lot of MSG...

Such mixed opinions, according to Ms. Tran Tran, are also the motivation for her to adjust little by little. Although she cannot satisfy all diners' tastes, she still tries to bring the best experience to everyone.

Looking at the way she talks to customers and takes care of each bowl of pho, I understand why the small restaurant is always crowded even though it is only open from morning to noon. Not only is the pho delicious, but also the heart of the cook.

In the midst of bustling Ho Chi Minh City, stories like these always warm people’s hearts. Because in those steaming bowls of pho is a long journey of a woman who is attached to pho, preserving the family flavor and serving with her own passion.

The Pho Day program 12-12 enters its 9th year with the theme "Raising the level of Vietnamese rice - Spreading to five continents" and will take place on December 13 and 14 at the Tax Trade Center (old), 135 Nguyen Hue, Saigon Ward, Ho Chi Minh City.

Participating in the program is the presence of nearly 30 famous and unique pho brands from North to South, converging many diverse types of pho with characteristics of regions and local cultures.

With a price of 40,000 VND/bowl, the Pho Day festival on December 12, 2025, is expected to serve more than 20,000 servings in 2 days. The organizers will allocate at least 10% of the revenue from pho sales to implement the "Pho Yeu Thuong" program, cooking and serving pho to people in the "flood center" area in Dak Lak province (formerly Phu Yen ), which has just suffered damage from the recent natural disaster.

The Pho Day program 12-12 is supported and implemented by the Department of Foreign Affairs and Cultural Diplomacy - Ministry of Foreign Affairs, the Department of Trade Promotion - Ministry of Industry and Trade , the Department of Industry and Trade of Ho Chi Minh City and the Vietnam Culinary Culture Association with the diamond companionship of Acecook Vietnam Joint Stock Company for many consecutive years and this year with the additional companionship of Ho Chi Minh City Development Joint Stock Commercial Bank (HDBank), Cholimex Food Joint Stock Company, Saigon Trading Group Limited (SATRA)...

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Source: https://tuoitre.vn/pho-34-cao-thang-huong-vi-danh-cho-moi-mien-20251205171510697.htm