Fresh Pho is a traditional dish in Vietnamese cuisine that is enjoyed by many different cultures all over the world. One of the most important quality characteristics of Fresh Pho is uniform surface, which closely related to the extrusion process. This article studies a geometric solution for achieving a uniform surface on Fresh Pho by using the extrusion method. In this research, the mold shape was designed, simulated and tested to find the shape that achieves equal velocity of noodles at the outlet of the mold, hence the quality of fresh rice noodles will be better. We designed and simulated three mold shapes to find the best one that can achieve uniform surfaces on Fresh Pho. Then, we tested that mold shape to demonstrate the compatibility between the simulation and reality.