Betoya's Commitment

Beef Pho

In this one dish

More than a dozen hours of ingenuity

Traditional Recipe

Soup made by simmering beef, pork, and chicken bones for long time in a large pot.

To make a delicious broth, the bones of beef, pork, and chicken, which are the source of the broth, are washed well and rinsed with hot water. Since beef, pork, and chicken bones all have different characteristics in terms of hardness, taste, and aroma, they are simmered in the right amount and at the right time to make the most of each. The simmering process takes 10 to 14 hours, slowly simmering to create a delicious broth full of flavor.

Maximizing Nature's Blessings

Vegetable-Rich Seasonings

The broth made by boiling the bones in a large pot is already full of nutrients. However, at Betoya, we take it a step further.

Seasonal vegetables such as radish, corn, and mushrooms are added and simmered for three hours to create a vegetable soup that is gentle on the body and soul.

We minimize the use of chemical seasonings and use an abundance of naturally derived ingredients.

Perfect reproduction of authentic taste

Served with fresh pho noodles

Most places that serve good pho in Vietnam use fresh pho noodles. This enhances the flavor and aroma of the broth.

However, using fresh pho noodles is not that simple. Fresh noodles are soft and require the skill of the cook to boil them so that they do not break during cooking. They also require a more delicate control system than dried noodles.

Chicken Pho

Delicious "light" taste

Compared to beef pho, chicken pho is light, but not flavorless. The most delicious part of the chicken is extracted, allowing you to enjoy its true flavor and aroma.

To make the soup, rinse the chickens once in hot water, then immediately rinse them in cold water and simmer them for a long time from water over low heat. During the simmering process, lye is always removed and lightly cooked green onions and ginger are added. This single creative step ensures a clear and transparent broth.

The seasoning is extracted from the sweetness of the cooked onions and tuber roots and combined with nuoc mam (fish sauce), a Vietnamese seasoning. Finally, lemon leaves and cinnamon are used to add flavor. Other seasonings are kept to a minimum.

In Vietnam, people eat pho even when they are not feeling well, such as when they catch a cold. Pho is soft to the palate and easy to eat, making it perfect for those days when you have a poor appetite.

Brand Story

Hanoi Pho

We put our feelings for Vietnam and the flavors that are deeply engraved in our hearts into this dish. We bring to you the kindness of Vietnam that has been handed down from ancient times to the people of Japan with our traditional recipe.

“There are not many restaurants in Japan that serve authentic Vietnamese cuisine…”

“Then we’ll make it.”

“Betoya – Viet Quan” is a Hanoi-style pho specialty restaurant founded by Vietnamese in Japan.

At the time of its establishment, there were very few restaurants in Tokyo that served authentic Vietnamese pho. Most of the restaurants only served Japanese-style pho with a twist.

We strongly believe that “the traditional and authentic Pho is a cuisine that transcends national borders.After a lot of of studying, we finally succeeded in recreating traditional and authentic Pho in Japan.