A more focused version with just rare beef slices and slow-cooked shank in the 22-hour broth. The rare beef is served on the side so you can add it to the steaming bowl and watch it cook to your preferred doneness. Priced around 140-160 baht depending on size.
Tips from diners
Add the rare beef slices gradually — they cook in 10-15 seconds in the hot broth.
The signature bowl at 240 baht includes Australian brisket, shank, tenderloin, and Thai beef meatballs in a rich broth made from beef marrow bones simmered for 22 hours. The noodles are consistently al dente, and the bowl is US-sized, making it a full meal on its own. Reviews consistently call this the best pho in Bangkok.
Tips from diners
The rare beef comes on the side so you can control how cooked it gets in the hot broth.
Ask for unlimited veggies — bean sprouts, basil, lime, and chilies come free to customize your bowl.
Smooth egg custard with caramel sauce, similar to French flan but with a slightly firmer texture and coffee undertones. At 50 baht, this is an affordable way to end the meal on a sweet note.
Tips from diners
Order this chilled — the cold custard is refreshing after a hot bowl of pho.
Thin sheets of steamed fermented rice batter wrapped around seasoned minced pork, wood ear mushrooms, fried shallots, and onion. Served with fried shallots on top and fish sauce for dipping. At 120 baht, this is a delicate dish that showcases Vietnamese technique.
Tips from diners
Eat this fresh while the rice sheets are silky — they get sticky as they cool.
Rice paper rolls filled with pork belly, shrimp, vermicelli noodles, lettuce, and aromatic herbs like Thai basil and mint. Served with a creamy peanut sauce for dipping. At 130 baht for a serving, this is a light and refreshing starter.
Tips from diners
The peanut sauce is rich — a little goes a long way, so don't drown the rolls.
Crusty Vietnamese-style baguette filled with pork hams, pate, pickled carrots and daikon, cucumber, cilantro, and chilies. Reviews call this a hot item on the menu. At 110-130 baht depending on the filling, it's a solid alternative if you don't want a full pho bowl.
Tips from diners
Specify your spice level when ordering — they'll adjust the chilies accordingly.
Rice flour and turmeric batter fried until crispy, filled with pork, shrimp, and bean sprouts. Served with fresh lettuce and herbs for wrapping, plus a sweet-tangy dipping sauce. At 150 baht this is a popular appetizer or side dish to complement the pho.
Tips from diners
Tear off a piece, wrap it in lettuce with herbs, then dip in the sauce — don't eat it plain.
Vietnamese restaurant chain with multiple Bangkok locations known for its beef pho made with broth from marrow bones slow-cooked for 22 hours. The XL bowls use US-size portions and Australian beef cuts alongside Thai beef meatballs. Reasonable prices have made this a popular choice in a city where Vietnamese food tends to be expensive.
There are branches at Bang Na, The Walk Kaset Navamin, and The Street Ratchada — check which is closest before heading out.
The XL bowl is a US-size portion and genuinely filling — don't order too many sides if you're getting the 240 baht special.
The 22-hour bone broth is what sets this place apart — it's intensely beefy without being greasy.
You can order via Facebook, WhatsApp, or call for delivery — email admin@phoaroi.com for large orders.
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