The article introduces an extra small fresh pho production machine based on the optimization of the heat impact process’s parameters in steaming operation. The two most important quality characteristics of pho i.e. the toughness and surface roughness are closely related to the swelling process and the changing the viscosity of mixture water and powder during the steaming operation. In this study, the duration for the steaming process is reduced to 60 seconds compares to 90 seconds in the current pho making technology. The proposed design also reduces the size of the steam chamber and cooling mechanism. Therefore, an extra small machine with a size of 1000 mm in length, 500 mm in width, 350 mm in height which is suitable for restaurants and hotels can be made. The quality of pho is equivalent to that produced with a typical industry.