The broth is the hero here — simmered for hours with beef bones, charred onion, ginger, and spices. The noodles are perfectly cooked, the beef thin and tender. Multiple reviewers call it the best pho in Mexico City, citing the authenticity of the broth.
Tips from diners
The broth gets better the longer it simmers. Come later in the day (after 6 PM) when the broth has developed more depth.
Build your own flavor balance with the lime, chili, and basil at your table — most people add more lime than you'd expect.
The mortar and pestle work creates the signature texture — some papaya pieces stay crunchy while others soften from the dressing. The balance between lime acidity, chili heat, and fish sauce umami is what separates good som tam from great som tam. This version tastes like Thailand.
Tips from diners
Ask Chef Somsri to make it spicy (phet) — most non-Thai restaurants dial down the heat for international palates, but hers tastes right when you ask.
The coconut richness is balanced by the brightness of kaffir lime and the peppery warmth of galangal. The chicken is poached in the broth, keeping it tender. This is comfort food that tastes complex because of careful ingredient choices, not technique.
Tips from diners
Order extra steamed rice to eat alongside — the broth is too good to waste and the rice is the perfect vehicle for it.
The wok work shows here — the noodles have some char, the egg is fluffy and incorporated throughout, and the balance between sweet tamarind and salty fish sauce hits perfectly. This is pad thai done right, with the kind of detail that separates it from the dozen pad thai places in Roma.
Tips from diners
The char on the noodles is intentional — it adds depth. This isn't a wet, saucy pad thai but rather a balanced dish.
Cooked over a charcoal grill set up in an open-air cart that resembles street vendors in Bangkok. The chicken is marinated in coconut milk and spices, keeping it moist inside while the outside chars. The peanut sauce is ground fresh with chilies for heat.
Tips from diners
Watch the grill while you eat your first course — the smell of charcoal and chicken will make you anticipate the satay.
Run by Chef Somsri Raksamran from southern Thailand and her husband Eleazar Angeles, Kiin Thai-Viet has become the standard for Southeast Asian cooking in Mexico City. The kitchen imports key ingredients directly from Thailand and Vietnam and maintains a garden in Hidalgo where they grow fresh herbs like kaffir lime and Thai basil. The result tastes like eating street food in Bangkok or Hanoi, not a tourist-friendly 'fusion' version.
Closed Mondays. Lunch (Tue-Sat 1-5 PM) is less crowded than dinner. Sunday 11 AM-5 PM is popular with brunch crowds seeking pho and tom kha.
Service can be inconsistent during busy periods, but the food quality never wavers. Patience is rewarded with some of the best Southeast Asian food in the city.
High ceilings, abundant natural light, and the lush greenery make this feel more like a Bangkok café than a strip mall restaurant. The charcoal grill adds theatre.
Page last updated: