So Mot — which means “number one” in Vietnamese — has been sharing the comforting, authentic flavors of Vietnam for 10 years now. The restaurant is founded by Peter Nguyen, who first came to Manila for outreach and volunteer programs brought by Typhoon Haiyan.
Peter Nguyen has been sharing the comforting, authentic flavors of Vietnam for 10 years now through So Mot. PHOTO BY KAY CALPO-LUGTU
Inspired by the community building and bayanihan spirit of the Filipinos, Peter ended up shuttling back and forth Manila and Hanoi to manage So Mot and his growing family.
In fact, what started as Peter’s way of introducing his home country’s cuisine to Filipino friends has now grown into one of the most authentic Vietnamese dining destinations in the metro. With branches in Mandaluyong and Manila, So Mot continues to bring the warmth, simplicity, and balance of Vietnamese cooking closer to home.
At the heart of So Mot’s menu is pho, Vietnam’s iconic noodle soup and arguably its most celebrated dish. But what makes So Mot special is how it showcases the regional diversity of pho, offering three different broths that reflect the country’s culinary map.
The classic beef broth is rich and aromatic, simmered for hours with beef bones, star anise, cinnamon, and charred onions until the flavor becomes deep and soulful. The chicken pho offers a lighter, cleaner profile but remains comforting and fragrant.
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Then there’s the Hue-style broth, inspired by the royal city of Hue in central Vietnam. This version is bolder, spicier, and more complex, often made with lemongrass and chili oil. It also features round rice noodles instead of the usual flat ones, staying true to Hue’s culinary traditions. Each bowl is served with a basket of fresh herbs — mint, basil, and cilantro — along with lime wedges and chili slices, allowing diners to personalize the flavor to their liking.
Beyond pho, So Mot offers a wide range of Vietnamese favorites. The fresh spring rolls (gỏi cuốn) are tightly wrapped with shrimp, vermicelli noodles, herbs, and crisp vegetables. The fried spring rolls (chả giò), on the other hand, are crunchy and golden, filled with minced pork, glass noodles, and vegetables. Both are crowd-pleasers and perfect starters for any meal.
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Another signature offering is the banh mi, Vietnam’s beloved sandwich that combines the crispness of French baguette with savory fillings like grilled pork, pate, and pickled vegetables.
To complement its food, So Mot also serves a selection of Vietnamese wines made from herbal and fruit-based ingredients. These include ginseng and mushroom wines, known for their earthy and restorative qualities, as well as fruit wines such as apple and plum, which are milder and slightly sweet. Unlike typical Western wines, these Vietnamese varieties are fermented from local herbs, roots, and fruits, creating a distinct aroma and taste that pairs beautifully with the restaurant’s dishes. They reflect the Vietnamese belief that food and drink are not only meant to satisfy hunger but also to nourish and heal.
The restaurant’s cozy and unpretentious atmosphere mirrors the spirit of Vietnamese dining — communal, relaxed, and filled with warmth. Wooden accents, bamboo details, and familiar aromas of simmering broth greet diners the moment they enter.
After a decade in Manila’s ever-evolving dining scene, So Mot remains a testament to how deeply Vietnamese cuisine resonates with Filipino diners. Its success lies not only in its delicious food but also in its authenticity — both in flavor and in the heart behind it. For Peter Nguyen, So Mot is more than a restaurant; it’s a bridge between cultures, proof that good food, shared generously, can bring people together.
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Whether it’s a steaming bowl of pho on a rainy day, a fresh spring roll on a hot afternoon, or a glass of ginseng wine to end a long meal, So Mot continues to remind diners why Vietnamese cuisine holds a special place in Manila’s food landscape — 10 years strong.
