At the two workshops, the nutritionist Mai Hang discussed the effects of ingredients on health; offered instructions on how to prepare a meal properly to preserve the nutrients in the ingredients.

In addition to the story of 9,000 sets of Bun Bo Hue - Hue Beef Noodle, put on the menu for students in Saijo (Japan), there are Vietnamese people who have quietly brought this dish to the land of Phu Tang from meals for invited guests to special dishes in the restaurant system.