Ha Noi 1988 stands out in Paris's Vietnamese food scene by focusing specifically on the culinary traditions of Vietnam's capital city. Located in the vibrant 4th arrondissement, this restaurant brings a touch of refined authenticity to the Parisian dining landscape. The year in its name pays homage to a significant period in Vietnam's history and the culinary heritage the owners aim to preserve. Unlike some Vietnamese restaurants that offer a broad menu spanning regional specialties, Ha Noi 1988 narrows its focus to northern Vietnamese cuisine, particularly the distinctive style of pho native to Hanoi. This approach results in a remarkably pure expression of the dish, characterized by a clear, light broth that manages to deliver profound depth of flavor. The restaurant itself strikes a balance between traditional and contemporary, with thoughtful design elements that reference Vietnamese culture without resorting to clichés. Each bowl of their pho arrives as a study in simplicity—wide noodles, carefully selected cuts of meat, and a broth so transparently flavorful it seems almost magical.

Tucked away in the heart of Paris's 13th arrondissement, Ngoc Xuyen Saigon stands as a true institution for pho enthusiasts. This family-run restaurant might not win awards for its decor, but what it lacks in frills, it more than makes up for in flavor. The moment you step inside, you're greeted by the intoxicating aroma of star anise, cinnamon, and slow-simmered beef bones—the telltale signs of a proper pho broth in the making. The restaurant has built its reputation on consistency and authenticity, serving generations of Parisians and Vietnamese expatriates seeking a genuine taste of home. Their pho bo (beef pho) features a crystal-clear broth that somehow manages to be both light and intensely flavorful, the result of a simmering process that the owners refuse to rush. Each bowl comes with a generous plate of fresh herbs, bean sprouts, and lime wedges, allowing you to customize your soup exactly to your liking.

Pho Bom might not have the name recognition of some other Vietnamese restaurants in Paris, but those in the know consider it a hidden treasure worth seeking out. This modest establishment in the 13th arrondissement is run by a chef from southern Vietnam, and the regional influence is evident in every bowl of pho they serve. Unlike the more austere northern styles, their broth carries hints of sweetness and a more pronounced presence of herbs and spices. The restaurant itself is small and unassuming, with simple décor that puts all the focus on the food. What sets Pho Bom apart is their patient approach to broth-making—a 24-hour simmering process that extracts maximum flavor from bones, oxtail, and brisket. Each bowl arrives at the table still actively steaming, with a generous plate of fresh herbs, bean sprouts, and lime on the side. The care taken in preparation extends to every element: the rice noodles maintain their integrity in the hot broth, the meat is sliced with precision, and the proportions of each component are carefully balanced.

Tien Hiang has accomplished what many thought impossible: creating vegetarian and vegan Vietnamese food that satisfies even dedicated carnivores. This restaurant in the 10th arrondissement has built its reputation on plant-based excellence, particularly when it comes to their pho. Unlike many vegetarian adaptations that feel like pale imitations of the original, Tien Hiang's pho broth achieves remarkable depth through clever use of mushrooms, seaweed, roasted vegetables, and precision spicing. The restaurant's warm, inviting space draws a diverse crowd—from vegans and vegetarians delighted to find authentic Asian cuisine that caters to their dietary choices, to omnivores who come simply because the food is outstanding. What makes their pho particularly special is how they've mastered the textural elements that make the dish so satisfying: chewy noodles, various mushroom varieties that provide different consistencies, and perfectly prepared tofu that actually absorbs the flavor of the broth. Their attention to authentic aromatics means you'll still experience that distinctive pho fragrance with its notes of star anise, cinnamon, and charred onion.