Pho Day in Ho Chi Minh City to treat foodies with rarely seen varieties from across Vietnam

Taking place on December 13 and 14 at 135 Nguyen Hue Street in Saigon Ward, Ho Chi Minh City, the Pho Day (December 12) program launched by Tuoi Tre (Youth) newspaper enters its ninth year with the theme 'Elevating Vietnamese Rice – Reaching Five Continents.'

A must visit for pho lovers

Among the pho stalls at the event, three dishes stand out for being rarely experienced by most diners.

They are Bac Ha red pho from Lao Cai, Lang Son roast duck pho, and Que Son cassava pho from Quang Nam, now part of Da Nang City.

These dishes will be prepared by members of the Vietnam Young Chefs Association with support from food experience space Hoa Muoi Retreat, winners of Tuoi Tre’s pho cooking award Golden Star Anise, and local culinary artisans.

Do Nguyen Hoang Long, representing the association, shared that this non–commercial activity focuses on sharing and introducing unique pho styles from different regions to residents of Ho Chi Minh City and visitors.

He said the aim is to connect and inspire appreciation for the diversity of Vietnamese cuisine.

He added that the association has invited skilled artisans who will use authentic local ingredients to perform traditional manual cooking techniques right at the Pho Day 2025 event.

Visitors will not only enjoy uncommon pho bowls but also gain a deeper understanding of Vietnam’s rich and diverse pho culture shaped by strong local identities.

For instance, artisans will use authentic Lang Son-style roast duck to ensure Lang Son roast duck pho’s original flavor, while Que Son cassava pho will be cooked by an artisan with deep knowledge and long experience at the event.

Discover regional food narratives 

Besides, other pho varieties will also be showcased, including Pho H’Mong Village from Ha Giang, Pho Nho Pho Nui from Gia Lai known as two–bowl pho, and artichoke pho from Lam Dong. Each stall represents a distinct regional food narrative.

Corn is the staple food of the Mong people in the Ha Giang rocky highlands and corn pho combines the culinary identity of the Mong ethnic community with traditional pho broth.

Chef Vuong Duc Bang from Pho H’Mong Village said this is a Ha Giang mountain inspired pho variation created three years ago by Lai Quoc Tinh, owner of H’Mong Village resort, and his team.

In Ha Giang, corn pho is not yet widely available. It is only served at H’Mong Village resort and the Ha Giang Museum, making Pho Day 2025 a rare chance for the public to try this unique dish.

Bang said his team will bring 100 kilograms of corn to Ho Chi Minh City to prepare the corn pho for Pho Day.

At the H’Mong Ha Giang pho stall, they will demonstrate how corn pho noodles are made on site for visitors to see.

As a long time partner of Pho Day, Trang Truong Minh from ATISPHO said the brand will introduce artichoke pho, a fresh combination of beef ribs and artichoke.

This pho showcases creativity and localization using Lam Dong’s famed artichoke, he explained.

It blends the essence of traditional pho with local culinary culture to create a fragrant artichoke pho distinctive to Da Lat, he added.

At Pho Day 2025, ATISPHO will bring ingredients such as whole artichoke, artichoke stems, pink artichoke pho noodles, and beef ribs, giving visitors the chance not only to taste the dish but also to touch, see, and learn about its ingredients.

Luong Vu Thao Nguyen from Pho Nho Pho Nui in Gia Lai said her hometown is known for dry pho, also called two-bowl pho, in which pho noodles are served separately with the broth.

It was recognized by the Asia Book of Records in 2012 as an Asian culinary value.

To preserve the dish’s original flavor, the stall will bring fresh pho noodles and hoisin sauce directly from Gia Lai in preparation for the two pho-filled days in Ho Chi Minh City.