Vietnamese cuisine has long captivated food lovers across the globe with its staggering depth, balance, and artistry.
During his culinary journey across Vietnam, American food vlogger Sonny Side—creator of the hit YouTube channel Best Ever Food Review Show, boasting over 11 million subscribers—set out to explore the vast spectrum of the country’s national dish: comparing a humble $2 (around 50,000 VND) bowl of street-side pho with an ultra-luxurious $100 (around 2.3 million VND) gourmet rendition.
Sonny kicked off his quest in Hanoi, the revered birthplace of traditional pho. Stopping at a storied, 70-year-old family-run stall on Bat Dan Street, he was treated to an authentic Northern-style bowl featuring a crystal-clear broth, a rich beef essence, and fragrant hints of charred ginger and scallions.
(Sonny digging into his first bowl at Pho Bat Dan. Screenshot from video)
Every single bowl reflected meticulous craftsmanship—from the tender, hand-sliced flat rice noodles to the succulent cuts of rare and well-done beef.
Sonny described the Northern flavor profile as delivering “the pure essence of beef radiating through every single spoonful of broth.”
(Sonny praising Northern pho for its rich, unadulterated beef profile. Screenshot from video)
Leaving Hanoi behind, Sonny flew south to Ho Chi Minh City to explore Southern pho—a version famous for its broader variety of cuts, bolder seasonings, and bountiful herbs.
Tucked away in a narrow alley off Ho Hao Hon Street in Cau Kho Ward (District 1, Ho Chi Minh City), he dropped into a cozy local joint to enjoy a bowl brimming with flank, tendon, rare beef slices, and a rich, golden layer of scallion fat (nuoc beo). Southern pho stands out with its heaped basket of fresh herbs, lime, chili sauces, and a gently sweet, aromatic broth.
(Sonny savoring Southern-style pho at an alleyway stall. Screenshot from video)
The ultimate climax of Sonny’s journey, however, was his encounter with the famous $100 luxury pho at Ănăn Saigon, helmed by award-winning chef Peter Franklin. The creation marries modernist culinary techniques with deep reverence for Vietnamese heritage.
(The $100 luxury pho crafted from premium ingredients by Chef Peter Franklin. Screenshot from video)
This decadent bowl is prepared with an astonishing array of seven different cuts of beef—ranging from prime Angus tenderloin, beef tongue, and gelatinous tendon, to hearty shank, flank, short rib, and artisanal beef meatballs.
The broth simmers gently for 12 hours before undergoing careful clarification to achieve flawless clarity and concentrated flavor. To elevate the experience even further, the dish is finished with a generous shaving of premium black truffle.
(Fresh black truffle shaved over the gourmet bowl of pho. Screenshot from video)
(Sonny stunned by the flavors of the $100 bowl. Screenshot from video)
Reflecting on the tasting, Sonny noted: “The broth is incredibly rich and silky, and pairing it with these top-tier ingredients makes it a truly worthwhile experience.”
From a humble $2 sidewalk classic to an opulent $100 fine-dining masterpiece, each stop offered Sonny a fresh perspective on Vietnam’s signature comfort food. Whether North or South, street-cart or Michelin-starred, pho remains the true heartbeat of Vietnamese gastronomy: balanced, nuanced, and endlessly inventive.
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