Bún Chả Hương Liên is a vietnamese restaurant in Hai Ba Trung, Hanoi.
Bun Cha Huong Lien in Hanoi is the Le Van Huu kitchen where Obama and Anthony Bourdain shared bun cha in 2016, with the original table preserved in glass.
Signature dishes: Combo Obama bun cha set, Cha gio fried seafood roll, Hanoi beer pairing
Must order: The Combo Obama: a bowl of bun cha, a fried seafood spring roll and a Hanoi beer for 130,000 VND.
Tip: The table Obama and Bourdain sat at is encased in glass on the second floor; the lunchtime queue is the slowest 12:00-13:00.
Address: 24 Le Van Huu, Phan Chu Trinh, Hai Ba Trung, Hanoi
Pho Thin Lo Duc in Hanoi is the Lo Duc kitchen where Nguyen Trong Thin invented the stir-fried beef pho in 1979, with a richer, garlic-and-onion broth.
Signature: Pho bo tai lan stir-fried beef pho, Garlic and spring onion broth, Quay fried dough
Order: Pho bo tai lan: thinly-sliced beef stir-fried in garlic and oil, then ladled into a rich anise broth.
Tip: One dish only. Stainless-steel tables, fast turnover; if it's full, wait two minutes and a seat opens.
Bun Cha Dac Kim in Hanoi is a Michelin Selected bun cha kitchen on Hang Manh that gave the street its reputation for charcoal-grilled pork since 1966.
Signature: Bun cha grilled pork, Nem cua be Hai Phong crab roll, Pickled green papaya dipping sauce
Order: Bun cha with smoky grilled pork patties and the optional Hai Phong crab nem cua be on the side.
Tip: Lunchtime queues spill onto the pavement; share a table. Closes by mid-afternoon if the pork runs out.
Tuyet Bun Cha 34 in Hanoi holds a Michelin Bib Gourmand for charcoal-grilled bun cha infused with lanceleaf blumea, served at six tables on Hang Than.
Signature: Bun cha with lanceleaf-blumea pork patty, Cha mieng grilled pork belly, Pickled vegetable nuoc cham
Order: Bun cha with both pork patty and pork belly; the lanceleaf blumea is the aromatic note that earned the Bib.
Tip: Lunch only 11:00-15:00 and tables spill onto the pavement. Cash only at this branch.
Pho Thin Lo Duc in Hanoi is the Lo Duc kitchen where Nguyen Trong Thin invented the stir-fried beef pho in 1979, with a richer, garlic-and-onion broth.
Signature: Pho bo tai lan stir-fried beef pho, Garlic and spring onion broth, Quay fried dough
Order: Pho bo tai lan: thinly-sliced beef stir-fried in garlic and oil, then ladled into a rich anise broth.
Tip: One dish only. Stainless-steel tables, fast turnover; if it's full, wait two minutes and a seat opens.
Pho Gia Truyen Bat Dan in Hanoi is a Michelin Bib Gourmand pho kitchen on Bat Dan, run by the same family for five decades with daily queues from 06:00.
Signature: Pho tai nam flank steak, Pho chin brisket, Quay fried dough
Order: Pho tai nam with thinly-sliced rare beef and flank steak; pair with quay fried dough sticks for dipping.
Tip: 100% self-service: order, pay and collect at the counter. Closes between 10:00 and 18:00; arrive early for breakfast.
Pho 10 Ly Quoc Su in Hanoi holds a Michelin Bib Gourmand for a clear, traditional Northern beef pho across the Old Quarter from St Joseph's Cathedral.
Signature: Pho tai brisket and flank, Pho nam beef shank, Pho bap tran beef-fillet pho
Order: Pho tai or pho bap tran with rare beef cuts; the broth is the classic clear-anise Hanoi style.
Tip: Original branch only; beware imitations on Ly Quoc Su using the same name. Multiple floors; ground floor for the queue, upstairs for groups.
Pho Ga Nguyet in Hanoi holds a Michelin Bib Gourmand for chicken pho on Phu Doan, plated with tender free-range chicken in a delicate, almost-clear broth.
Signature: Pho ga chicken pho, Pho tron dry chicken pho, Chicken thigh on the bone
Order: Pho ga with chicken thigh on the bone, or pho tron the dry version with chopped chicken and herbs.
Tip: Late-night service until midnight makes this the only Bib Gourmand pho counter open after the Old Quarter shuts.
