How much does a bowl of phở cost in Hanoi in 2026?
Street stalls in Hanoi charge 50,000–65,000 VND for phở. Sit-down restaurants run 70,000–100,000 VND. Tourist-facing spots near the Hoàn Kiếm lakefront edge toward 100,000–150,000 VND. Phở Thìn at 13 Lò Đúc — Hanoi's most referenced bowl — costs 65,000 VND.
Phở in Hanoi follows a clear price gradient tied to location and setting. The cheapest bowls are at street stalls with low plastic furniture, no air conditioning, and a queue — signs that locals have already voted with their feet. The most expensive are at restaurants built to look like the street stalls but with air conditioning, English menus, and proximity to tourist attractions.
Price by setting (2026)
| Setting | Price range |
|---|---|
| Street stall or market | 50,000–65,000 VND |
| Sit-down local restaurant | 70,000–100,000 VND |
| Tourist-area restaurant | 100,000–150,000 VND |
| Hotel restaurant | 150,000–250,000 VND |
These are current as of April 2026. Prices have risen roughly 10–15% since 2023, tracking Hanoi’s cost-of-living increases generally.
Where to eat phở at the right price
Phở Thìn — 13 Lò Đúc, Hai Bà Trưng. The most cited bowl in Hanoi. Beef in Hanoi phở is typically sliced raw and cooked in the hot broth at serving; Phở Thìn stir-fries the beef in garlic before adding it, which is unusual and divisive. 65,000 VND. Open 6am–10pm.
Phở Bát Đàn — 49 Bát Đàn, Hoàn Kiếm. Queue-based system: you pay, get a ticket, collect your bowl at the counter. No tableside service. 60,000 VND. Mostly morning, often sold out by 10am. Old Quarter location makes it accessible.
Phở Lý Quốc Sư — 10 Lý Quốc Sư, Hoàn Kiếm. Slightly larger space, same price range (65,000–70,000 VND), and more reliably open through lunchtime. Popular with office workers from the nearby government buildings.
Phở Sướng — 24B Trần Nhật Duật. Street-stall format, broth simmered from early morning, closes when the pot is empty — usually by 11am. 55,000 VND.
What you’re paying for
The price of phở in Hanoi reflects bone-simmering time and ingredient quality more than anything else. A good bowl uses beef bones (often both leg and knuckle) simmered for six hours minimum, charred ginger and onion for the aromatic base, and star anise, cinnamon, and cloves to taste.
The cheap bowls are cheap because the operation runs on volume and a tight cost structure, not because corners are cut. The expensive bowls are expensive because of location rent and the presumption that tourists will pay.
What’s included in the price
A standard order of phở bò (beef phở) arrives with:
- Broth (nước dùng) — the base of everything
- Bún or bánh phở (rice noodles)
- Meat selection — rare beef (tái), well-done brisket (chín), tendon (gân), or tripe (sách), usually specified when ordering
- Side plate: fresh herbs (if served), sliced chillies, lime, and chilli-garlic vinegar
In Hanoi, bean sprouts and a full herb plate are not standard — that’s the southern style. A plate of fresh herbs costs extra at some spots; at many it simply isn’t available.
The tourist markup
The area immediately around Hoàn Kiếm Lake — particularly the south and west sides — has seen a consistent creep in phở prices. Some restaurants here charge 120,000–150,000 VND for a bowl that is functionally identical to what’s available for 60,000 VND two streets further from the tourist zone.
Proximity to the lake, English menus, and signage in multiple languages are good indicators of a tourist-adjusted price. Moving north into the Old Quarter or east into Hai Bà Trưng district closes the gap quickly.