In Ho Chi Minh City, this ‘pho’ restaurant serves only roosters, saying they make best broth

Besides the internationally famous beef pho, chicken pho is another popular variety of Vietnam's iconic noodle soup, featuring a clear broth, rice noodles, and flavorful chicken.

Among chicken pho lovers, one question has long sparked debate: which type of chicken makes the best bowl of pho?

Many argue that hens, especially mature laying hens, are ideal because their meat is flavorful and can be shredded into large, satisfying pieces.

For restaurant operators, however, the choice also involves balancing quality and profitability.

Some believe hens are better suited for urban pho shops because their meat is sweeter and more tender.

Others say diners in rural areas prefer the firmer texture of rooster meat.

At Pho Ga Trong, owner Vien has opted to use only roosters.

“Some commercial egg-laying hens may retain substances that are not good for health,” Vien explained.

“My first reason for choosing roosters is health.

“Another reason is that many customers prefer chicken drumsticks. Rooster drumsticks are larger and contain less fat than those of hens.”

The restaurant's name itself reflects a simple message its owner hopes to convey to customers: rooster meat makes the best pho.

Pho Ga Trong currently operates three branches, including two in the former District 7 area and a newly opened location on Hoang Sa Street in Saigon Ward.

A regular bowl at the Hoang Sa Street branch costs from VND60,000 (US$2.28).

The restaurant follows a northern-style pho tradition, with tables stocked with fried dough sticks, pickled garlic, and chili sauce.

Unlike many southern pho shops, there is no hoisin sauce or herb platter, while bean sprouts and blanched scallion heads are served only upon request.

The chicken pho features a clear, delicate broth, while the chicken is fully deboned before serving, with juicy meat and naturally sweet skin that retain a pleasant bite.

From Hanoi to Ho Chi Minh City

According to Vien, no one in his family worked in the pho business.

While studying hotel management, he took cooking classes and developed a passion for culinary arts.

He began researching chicken pho through books and learning from experienced pho makers.

Vien later opened a small pho shop in Hanoi.

In 2019, encouraged by friends, he moved to Vung Tau, now part of Ho Chi Minh City, to open restaurants there.

Although he has since transferred the ownership of his two Hanoi-style pho shops in Vung Tau, both remain in operation.

More than three years ago, he moved to Ho Chi Minh City and opened a restaurant in the Phu My Hung area.

It was there that he decided to make rooster meat the signature ingredient of his chicken pho.

“I was born and raised in Hanoi and loved mien ga (chicken glass-noodle soup) as a child,” Vien said.

“That inspired me to open a Hanoi-style chicken pho restaurant so I could enjoy my favorite dish.

“Opening restaurants in different places was never something I planned. Opportunities simply came along, and I followed them.

“Like many entrepreneurs, I have experienced plenty of ups and downs.”

Vien shared his immediate goal is to expand Pho Ga Trong into a chain and further promote chicken pho, one of Hanoi’s signature dishes, to diners in southern Vietnam.