The story
In Vietnamese, “mắm” refers to the complex, fermented condiments made from fish or seafood that give the country’s dishes their distinctive, bold character. At Mắm From Hanoï in Paris, that depth of flavour is the starting point. The restaurant’s name is a direct nod to this essential element of Vietnamese cooking – because without mắm, the taste of authentic Vietnamese food would be incomplete.
The restaurant is the realisation of a family’s shared dream. Born from a passion for gastronomy, it aims to introduce the authentic Vietnamese cuisine the owners have known since childhood. The kitchen draws on traditional Vietnamese recipes and techniques, then layers them with a modern touch inspired by French culinary culture. Seasonal produce is sourced from French farmers, meats and vegetables come from local suppliers, and the team selects the freshest Asian herbs themselves. The result is a cuisine that feels both rooted and refined.
In 2026, this commitment to honest, flavourful cooking earned Mắm From Hanoï a Michelin Bib Gourmand – an award that celebrates good quality at a reasonable price. It’s a fitting recognition for a restaurant that focuses on fresh, comforting Vietnamese food in a warm, welcoming atmosphere.
The restaurant sits on Rue de Cléry in the 2nd arrondissement, serving lunch from Monday to Saturday and dinner from Tuesday to Saturday. Takeaway is also available. Whether you come for a bowl of pho or to explore the deeper notes of Vietnamese cuisine, Mắm From Hanoï offers a genuine taste of Hanoi in the heart of Paris.
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
