On the morning of December 13, a large crowd of residents and tourists gathered in Ho Chi Minh City to enjoy steaming bowls of pho at the Pho Day 2025 festival. Many diners stood while eating, creating a lively and spirited scene.

The event took place at the old Tax Trade Center in Saigon Ward, drawing in hundreds of eager attendees. Among them were Minh Son and Trung Hieu from Tan Binh Ward, who arrived early, excited to taste a special bowl of pho.

The seating area quickly filled to capacity as the festival showcased nearly 30 renowned pho brands from across the country, offering a wide variety of regional styles and flavors.

Priced at just 40,000 VND (around $1.60) per bowl, the organizers aimed to serve more than 20,000 portions over two days. At least 10% of the proceeds will go toward the “Pho of Love” campaign, which will deliver freshly cooked pho to people in flood-hit areas of Dak Lak Province (formerly part of Phu Yen), recently affected by natural disasters.

Miss Universe Vietnam H'Hen Nie took part in the festival by preparing and serving pho to guests. She said she believes pho connects people and plays a role in boosting the economy, culture, and tourism. “International friends always look for pho when they arrive in Vietnam, and they make sure to have it one more time before leaving,” she said.

Due to the crowd, many visitors had to search for a place to stand or balance their bowls on any available surface. Thuc My from Linh Dong Ward said she rarely eats pho, but came to the festival and found the chicken pho delicious. Although she had to eat while standing, she felt happy to be part of such an energetic event.

A foreign tourist was also seen enthusiastically enjoying pho with friends. He said he loves Vietnamese cuisine, especially noodle dishes like bun and pho, because of their delicate yet rich flavors.

One group used trays as makeshift tables. Yen Nhi, a visitor, said, “The price is cheaper than usual. It’s a great chance to try authentic pho from different regions, including some variations I’ve never seen before.”

At the Hai Thien Pho stall, the team brought their own noodle-making machine and demonstrated how to make vegetable pho rolls for curious onlookers.

Nguyen Tieu Bich Tran, representing one of the vendors, said her restaurant prepared over 200 bowls for the first day alone, with more ready to meet demand. She expressed her joy in joining the event and her hope to help spread the value of Vietnamese pho.

Nguyen Hue