Our Story

From Bề Bề Nội to Bếp Kinh Kỳ.

The Old Quarter, Hanoi
The founder of Bếp Kinh Kỳ is a native of Hanoi, born and raised in the Old Quarter. As a child, they followed their grandmother to sell phở on Hàng Ngang street in Hoàn Kiếm, learning the trade one market trip at a time, picking the right bones, watching the broth simmer, tasting until the seasoning suited regular customers.
Bề Bề Nội, Saigon
Years later, they left Hanoi to build a new life in Saigon, opening a small shop in an alley in District 1 called Bề Bề Nội, specializing in Hanoi-style bún riêu. The shop was small and most customers were regulars, but the crab broth tasted properly Northern Vietnamese, tangy and light rather than sharp, and it slowly drew more people in.
Bếp Kinh Kỳ
After a while, the shop renamed itself Bếp Kinh Kỳ and narrowed its menu to just two dishes, Phở Gà and Bún Thang. "Kinh Kỳ" is an old name for Thăng Long, Hanoi, true to where the cook came from.
Old Quarter Chicken Pho
Tossed Chicken Pho
Legendary Bún Thang
Today
The broth still simmers for hours every day, the seasoning still chosen as carefully as back when they stood selling phở with their grandmother on Hàng Ngang. Only the shop's name and the city have changed. The way of cooking hasn't.

Core Values

Broth simmered properly
Simmered for hours from real bones, seasoning chosen carefully, no instant stock powder.
No rushing
Every step takes the time it needs, never shortened just to serve faster.
Original recipe, unchanged
The Hanoi recipe stays as it is, not adjusted to suit a broader taste.

Northern Vietnamese dishes, home meals, kitchen tips, food trends and where to eat in Saigon, from the Hanoi kitchen of Bếp Kinh Kỳ.