An artisan demonstrates the process of making pho noodles at the Lang Son Roast Duck Pho area - Photo: QUANG DINH
Pho Day The 2025 exhibition opened on the morning of December 13th at the former Tax Department Store, 135 Nguyen Hue Street, Ho Chi Minh City, and will run until December 14th.
Eager to watch the pho demonstration at Pho Day.
Working at a company specializing in machine-made rice noodles, Nguyen Phan Diem Quynh (born in 2003, from Quang Ngai (formerly), now Kon Tum ) came to Pho Day with a unique sense of excitement: to understand the differences between traditionally made rice noodles and fresh rice noodles produced by machine.
"Only by witnessing people making pho noodles by hand can you truly appreciate the heartwarming values and memories that are added to a bowl of pho," Quynh shared.
At the Pho Do Bac Ha ( Lao Cai ) stall, Quynh asked the artisan about the rice used to make the noodles and how they are made… Experiencing all of this for the first time, Diem Quynh was moved because it was "so interesting". "Coming here, I understand that tradition creates roots, and I understand the traditional pho noodles to develop the pho noodles of today," she said.
Nguyen Phan Diem Quynh was delighted to witness the artisans making pho noodles by hand - Photo: QUANG DINH
MC Hoang Kim is accompanying Pho Day for the second time - Photo: QUANG DINH
This is the second time MC Hoang Kim has participated in the Pho Day festival. As a child, Kim often ate pho cooked by her grandmother, but she didn't understand what made Vietnamese pho so appealing.
But on Pho Day, watching the artisans demonstrate how to make and slice pho noodles at the stalls, watching them cook the broth and chop the meat... it became clear how much she understood. She went from stall to stall to watch, marveling as if she were admiring a work of art.
"Making the noodles right at the counter reassures customers like me about their origin and helps us understand more about the history of pho. Besides, strolling around, from the corn pho stall, the cassava pho stall, to the artichoke pho stall, I gained a better understanding of the regional cultures. This is something not easily found at other events," Hoang Kim shared.
An attractive bowl of pho with its distinctive pink noodles at the Atispho stall - Photo: QUANG DINH
Atispho even presented an eye-catching illustration of artichoke pho to help the public easily recognize it - Photo: QUANG DINH
I tried the duck pho because it was so unique, and the rice noodles dyed with vegetables looked incredibly appealing.
Standing in front of the Lang Son Roast Duck Pho stall, Mr. Pham The Hien (60 years old) said he arrived at Pho Day before 7 am. After trying pho at many other restaurants, he decided to try roast duck pho because it seemed... so unique.
"I've been walking around here a few times already, but I haven't had a chance to eat yet because it's so crowded. Now I'm waiting for the freshly baked rice noodles to dry out, then I'll order a bowl to try," he said.
As the grandson of Mr. Pham Dinh Nhan - the owner of Pho Tau Bay restaurant, and having grown up eating Northern-style pho, he believes the difference between Northern-style pho and duck pho lies not only in the broth but also in the noodles. The noodles in Lang Son duck pho are made from upland rice from the Northwest highlands, and the roasted duck has crispy skin, giving it a different flavor compared to traditional beef pho.
Cassava noodles from Que Son are a unique dish at Pho Day - Photo: QUANG DINH
Among the pho stalls at the event, Hai Thien's stall attracted attention thanks to its colorful pho noodles, dyed entirely with natural vegetables. They were incredibly beautiful.
Beside the noodle-making machine, which constantly emits plumes of smoke, sheets of orange, green, and yellow noodles are successively produced, creating a rich and immersive experience.
Many diners stop not only to take photos and videos but also to listen attentively as the owner shares about the process of selecting ingredients and making the rice noodles by hand.
Huyen Trang, a student at Nguyen Tat Thanh University, said she came here both to enjoy the food and to take notes.
According to Trang, the Hai Thiền pho roll stall made a strong impression with the unique colors of the pho noodles and the fact that customers could watch the entire pho roll making process firsthand.
After tasting it herself, Trang commented that the rice noodle rolls had a distinct vegetable flavor and tasted great with the spicy and sour dipping sauce.
Ms. Hai Thien, the owner of a pho stall, even brought her pho noodle-making machine to demonstrate to customers - Photo: QUANG DINH
Demonstrating the making of spring rolls right at the counter - Photo: QUANG DINH
The Pho Day 12-12 program, now in its 9th year with the theme "Elevating Vietnamese Rice - Spreading Across Five Continents," will take place over two days, December 13th and 14th, at the former Tax Department Store area, 135 Nguyen Hue Street, Saigon Ward, Ho Chi Minh City.
The program features nearly 30 famous and unique pho brands from North to South Vietnam, showcasing a diverse range of pho dishes reflecting the characteristics of different regions and local cultures.
With a price of 40,000 VND per bowl, the Pho Day festival on December 12, 2025, is expected to serve more than 20,000 servings over two days. The organizers will donate at least 10% of the pho sales revenue to the "Pho of Love" program, cooking and serving pho to people in the flood-stricken areas of Dak Lak province (formerly Phu Yen), which recently suffered damage from natural disasters.
The Pho Day 12-12 program is supported and coordinated by the Department of Foreign Affairs and Cultural Diplomacy - Ministry of Foreign Affairs, the Department of Trade Promotion - Ministry of Industry and Trade, the Ho Chi Minh City Department of Industry and Trade, and the Vietnam Culinary Culture Association, with the diamond partnership of Acecook Vietnam Joint Stock Company for many years, and this year with the additional support of Ho Chi Minh City Development Commercial Bank (HDBank), Cholimex Food Joint Stock Company, Saigon Trading Corporation Limited (SATRA), Suntory Pepsico Beverage Company Limited, etc.
Source: https://tuoitre.vn/ron-rang-check-in-xem-trang-banh-va-noi-nuoc-leo-dang-soi-ngay-tai-ngay-cua-pho-20251213113027997.htm
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