The story
Mắm From Hanoï is a Vietnamese restaurant at 39 rue de Cléry in Paris's 2nd arrondissement, and it holds a Michelin Bib Gourmand for 2026, recognised for good quality, good value cooking. The menu follows Vietnamese recipes with a French produce base, served in a restaurant that also offers takeaway.
The kitchen pairs traditional Vietnamese recipes and techniques with French ingredients. The owners choose their seasonal produce themselves, buy meat and vegetables from French farmers, and select the Asian herbs at the market. The aim is fresh, comforting plates that stay close to the flavours of Hanoi.
Le Fooding named the restaurant Best phở in 2024. The phở tài chính arrives with tender rice noodles, Nivernais flank steak and a broth built from bone marrow and short ribs. The thit kho, caramel pork belly stewed and served with rice and a soft-boiled egg, is another dish worth ordering, and the Vietnamese caramel flan with vanilla ice cream makes a sweet finish.
Recognition
Ambience
Details
History
good quality, good value cooking
If you’re in the mood for some real phớ, head to the heart of the Sentier neighborhood! In this wood-clad, orange-hued restaurant that evokes a colonial past, Tuyet Ngna Bui (a former psychologist) and Tuan Anh Tran Luu (who used to work at Maison Souquet), a couple who originally hail from Hanoi, decided to bring their credo to a boiling point: sharing a love for veritable Vietnamese cuisine with delightfully authentic meals that have been impeccably sourced. The night we went, we kicked things off with a divine spring roll duo, made with extremely thin, light and crispy rice paper, stuffed with a tender combo of kohlrabi, chayote (a cousin of zucchini), carrots, shiitake mushrooms, onions and glass noodles, paired with a gastrological nuoc-mâm dipping sauce from Phú Quốc: then a miraculous phớ tài chính, which tasted exactly like the ones we’d had in Hanoi, with extremely tender Vietnamese rice noodles, Nivernais flank steak and fresh herbs in a full-bodied but never greasy broth with loads of flavor and even a little sweetness, made with bone marrow and short ribs… Sensational! The incredible thit kho is also worth trying, aka stewed caramel pork belly served with rice and a soft-boiled egg. And for a sweet treat afterwards? There’s Vietnamese caramel flan served with Terre Adélice vanilla ice cream. // James Patisson
If you’re in the mood for some real phớ, head to the heart of the Sentier neighborhood! In this wood-clad, orange-hued restaurant that evokes a colonial past, Tuyet Ngna Bui (a former psychologist) and Tuan Anh Tran Luu (who used to work at Maison Souquet), a couple who originally hail from Hanoi, decided to bring their credo to a boiling point: sharing a love for veritable Vietnamese cuisine with delightfully authentic meals that have been impeccably sourced. The night we went, we kicked things off with a divine spring roll duo, made with extremely thin, light and crispy rice paper, stuffed with a tender combo of kohlrabi, chayote (a cousin of zucchini), carrots, shiitake mushrooms, onions and glass noodles, paired with a gastrological nuoc-mâm dipping sauce from Phú Quốc: then a miraculous phớ tài chính, which tasted exactly like the ones we’d had in Hanoi, with extremely tender Vietnamese rice noodles, Nivernais flank steak and fresh herbs in a full-bodied but never greasy broth with loads of flavor and even a little sweetness, made with bone marrow and short ribs… Sensational! The incredible thit kho is also worth trying, aka stewed caramel pork belly served with rice and a soft-boiled egg. And for a sweet treat afterwards? There’s Vietnamese caramel flan served with Terre Adélice vanilla ice cream. // James Patisson
Location