Summer in Germany is back with all its charming unpredictability—one moment sunshine, the next a light rain shower. But despite the changing skies, the air is crisp, fresh, and full of that green, grassy scent typical of a European summer.
For such a gentle summer day, I can’t think of a better match than Vietnamese food – bright with herbs and fragrant with lemongrass.
Restaurant Profile
🏷️ Name of the Restaurant: Viet Pho Cuisine (incl. menu)
📍 Adress: Leipziger Str. 38, 60487 Frankfurt am Main
🍜 Style: Vietnamese Cuisine – pho, curry, stir-fries, rice & noodle dishes, salad, summer & spring rolls, grills etc.
💰 Price: around 20 – 30 EUR per Person (incl. Drinks and Tips)
Viet Pho Cuisine isn’t new to Frankfurt—it’s been quietly serving for years. However, it has recently undergone a renovation and has been reborn with both style and spirit. With poetic corners that bring to mind Hoi An, Vietnam’s ancient lantern town, where you see colorful handmade lanterns everywhere, hang overhead in different shapes and shades.
Beyond the decor, the menu has also had a refresh. While many dishes are familiar Vietnamese staples, this restaurant has added its own unique touch and it’s definitely worth exploring.
Southern Crunch – Crispy Pork Belly
This appetizer features crispy pork belly cut into thick and thin pieces, each with glass-like crackling skin.
Beneath the crunch is juicy, savory meat, carrying a subtle gamey depth (a sign of quality meat) and nutty toasted sesame seeds.
Pickled carrots/radish add a lively zing, while cool cucumber and cabbage/lettuce bring a refreshing balance.
It comes with a hoisin dip, often called the “Asian barbecue sauce”. Rich and glossy, it has a deep molasses-like sweetness, hints of soy and garlic, and a slight smokiness and umami – complementing the rich meat flavor.
Pro move: wrap a pork piece and pickles in lettuce, dunk in hoisin, and let the sweet-smoky-sour-crunchy ride begin!
Crazy Pho You – Vietnam’s Beef Noodle Soup
This is Vietnam’s most iconic comfort food with a rebellious edge.
Rich, herbal, and deeply beefy, the broth is simmered long enough for the marrow and collagen to work their alchemy, turning the liquid into something almost creamy. Yet, unlike some heavy broths, this one remains light and peppery rather than salty, letting the natural sweetness of slow-cooked bones come through. It’s probably one of the most deep, silky, and collagen-rich broth I’ve had in Frankfurt.
The beef — instead of the usual raw slices that cook in the broth, this version features thin, well-marbled cuts, first quickly pan-seared for a caramelized crust, then gently poached in the soup. It’s juicy, tender with a whisper of smokiness from the wok.
Floating in the depths are thin slices of leek, adding sharpness to the rich broth. On the side, fresh cilantro & sprouts let you customize it with a bright crunch.
This dish also comes with a side of blanched egg soup, the runny yolk swirling into the soup.
Plus, there’re crispy quay (fried dough stick), a great pho companion. Dip it in, let it soak up the beefy essence, then bite into its crisp-then-soupy flavor bomb.
Ginger Dorade – Fried Sea Bream in Ginger Marinade
This dish balances fire and finesse – a swing between crispy, tender, spicy, and sweet.
It features a whole dorade (sea bream), its skin fried to a shattering crisp, covered in a ginger marinade that tingles with heat, then mellows into honeyed warmth.
The dorade, a mediterranean favorite, is prized for its clean, delicate flavor. When fried whole, its skin turns into a paper-thin, golden crackle, while the flesh stays moist, pearly, and almost buttery. It tastes very fresh, with no fishy undertones – just the pure, ocean-fresh sweetness.
The ginger marinade is a bold blend of sharp, fresh ginger – giving the sauce its fiery backbone – combined with chili, and a sweet-savory glaze, likely made from honey or palm sugar and fish sauce. The flavor hitsin waves—first mildly sweet, then umami-rich, finishing with a spicy kick.
A tangle of carrots, onions, and pickled vegetables adds a bright tang, while cilantro and spring onions bring a grassy contrast.
The fluffy fragrant rice, with its subtle floral notes, grounds the rich flavors.
Laksa Udon – Udon Noodles in Curry-Laksa Soup with Shrimps
When it arrives, the scent of coconut milk, lemongrass, and fiery curry swirls up from the bowl, hinting at something rich, complex, and utterly comforting.
The creamy, spicy broth is packed with layers of flavor, blending luscious coconut milk, aromatic lemongrass, galangal, and spicy curry paste. There’re probably shrimp pastes or fish sauce too, adding that savory, almost funky richness that makes laksa so flavorful.
Every sip is comforting, yet thrilling. It starts smooth and herbal, then the chili heat creeps up, warming the throat.
Inside the broth, you’ll find eight halves of tender, plump shrimp, a soft-boiled egg, pungent leeks and onions, and fresh chili slices that amp up the heat.
A side of cilantro and bean sprouts to add by choice for a grassy freshness.
Instead of traditional rice noodles, Viet Pho Cuisine uses udon noodles.
The thick, pillowy-soft strands are the best to slurp up the creamy broth. Their mild wheat flavor balances the bold, spicy curry.
Viet Pho Cuisine offers a wide-ranging menu. You’ll also find grilled skewers, delicate net spring rolls and various rice dishes. Their Bún Bae caught our eye too: a cold rice vermicelli noodle dish topped with your choice of beef rolls, grilled chicken, pork, shrimp, or tofu – also worth a try.
So, here’s to meals that comforts, flavors that dazzle, like a journey, through the lantern-lit nights of Hoi An, where candlelit wishes float along the Thu Bồn River, carried by glowing lanterns—a sea of red, gold, and silk—mirror the colorful cuisine itself. From punchy ginger and creamy coconut milk to fiery curry and bright fresh herbs – sweet, spicy, tangy, and savory – all coming together to wake up the palate with a spark.
All good, but rice portion can be a bit bigger 😆
I really like their homemade ice tea! You should give it a try.
Thanks a lot for your tip! I was just looking for a place where I can eat a fried fish!
My favourite dish at this place is rice noodle salad with faux duck breast and vegetables, really delicious!
Thanks for the tip! The food is excellent, the service friendly. Nice seating and a quiet atmosphere.
I love dipping giò cháo quẩy in rice noodle soup ! I’ll give it a try when I’m back in Frankfurt 😋
The food is not bad, but too pricey.
Another very good tip! 🙏
Very average restaurant. Haven’t tried the dishes mentioned here, but the orange duck I tried had too much sauce and was extremely sweet.
Their curry is not good, disappointingly watery and salty.
This place is really spacious, and after finishing a bowl of pho, I felt totally full. The broth was just as flavorful as you said. Thanks for the recommendation!
That’s one massive fish!
I haven’t tried the pho dish you mentioned in the article, but the Phở Bò I had, unfortunately, wasn’t that good. The broth was pretty bland and lacked the depth and rich flavor you described. The meat was fine, but overall the dish could’ve used more aroma and seasoning.
I tried the noodle soup. It was tasty, but I found the flavor a bit mild. The noodles were well-cooked, and the meat was tender, though the meat flavor didn’t really come through either in my opinion.
The service was excellent though, the staff were all very friendly.