Thanh Ky Vietnamese Noodles

Review

Thanh Ky was founded by Vietnamese-Chinese Du Han-chen and his wife; sources say they started in 1980 as a roadside stall on Yongkang Street selling the pho of their homeland. The second generation went on to open several branches, a central kitchen and a home-delivery business, but Yongkang Street remains the brand's base and, for over forty years, one of the street's best-known international eats.

The signature is fresh beef pho: raw slices of beef are cooked just right in the hot soup, tender and slightly sweet. The broth is simmered from fresh beef leg bones and vegetables, clean and sweet with a hint of sour heat, and a squeeze of lime and fresh chili add depth. The rice noodles are made by hand and pleasantly springy; besides clear and fresh-beef versions there are curry and satay bowls, plus Vietnamese snacks, rice plates and desserts.

Fans praise the tender beef, rich broth, generous portions, clean dining room and friendly service, and often recommend snacks such as the fried shrimp cakes. Critics say the flavour has become ordinary in recent years and less like authentic Vietnamese pho, that prices are high, or that chicken in some rice dishes is dry; a few mention a cool reception at the counter.

It opens roughly from 11:00 to 21:30 with a short break between 16:00 and 17:00; sources differ slightly, so check before you go. It gets busy at peak times, tables are close together, and there is little room for large bags. The shop sits on the corner opposite Yongkang Park, with a second branch in the same lane, and you can order through delivery apps if you want to skip the queue.

It suits anyone wanting a change of pace on Yongkang Street or a light noodle soup, and visitors who prefer a gentle, non-spicy broth. First-timers should order the fresh beef pho; for bolder flavour try curry or satay. Two people can share an order of fried shrimp cakes and finish with a Vietnamese iced drink.