Covering about 800 sq metres, the museum offers a closed-loop guided tour lasting 60 to 75 minutes, combining exhibitions, hands-on experiences and dining across three floors.

The first floor traces the history and evolution of pho in northern, central and southern Vietnam, displaying 209 artefacts including bowls, cooking pots, preparation tools and traditional pho carriers, alongside information on ingredients and recipes.

On the second floor, visitors can watch artisans demonstrate traditional rice noodle making and pho cooking techniques.

The third floor features pho-themed souvenirs and regional specialities. The tour concludes with guests enjoying a specially prepared bowl of pho.

The all-inclusive tour is priced at VND 750,000 for adults and VND 500,000 for children, covering admission, souvenirs and one bowl of pho adapted to southern tastes. Visitors who do not join the tour can still dine at the venue, with prices ranging from VND 125,000 to VND 260,000 per bowl.

The museum is expected to operate daily from 8 am to 9.30 pm, while its dining area will be open 24 hours a day, catering mainly to international visitors.

Le Nhat Thanh, director of the Pho Museum, said the idea was inspired by a visit to a ramen museum in Yokohama, Japan. He said the museum aims to introduce pho to international audiences as an expression of Vietnamese culture and everyday life across generations.

Pho, known for its broth simmered from beef bones and seasoned with spices such as cinnamon, star anise, cloves and black cardamom, has received repeated international recognition. In 2024, CNN named pho among the world’s best soups.

According to TasteAtlas, pho has been listed among the world’s 100 best dishes and continues to feature in the rankings this year. It is also one of 18 Vietnamese dishes included in TasteAtlas’s list of the world’s 100 best noodle dishes.