Question: How did Chinese vendors advertise Pho?
About the article "Pho", section "From Cantonese".

Candidate passages:
Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Định Province, then a substantial textile market.
The traditional home of pho is reputed to be the villages of and (or ) in Đông Xuân commune, Nam Trực District, Nam Định Province.
According to villagers, pho was eaten in long before the French colonial period when it was popularized.
Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles (').
From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho.
Pho vendors kept their heads warm with distinctive, disheveled felt hats called '.
Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop.
They were joined in 1918 by two more on Quạt Row and Đồng Row.
Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. ""
declined in number around 1936–1946 in favor of stationary eateries. 
"Dir", directed, "pho", photographed; "pro", produced.
"The Artist's Horse".
20 minutes, for "The South Bank Show", 1978.
"Dir, pho, pro" "Beehives and Runaway Wives".
For the Discovery Channel, 2002.
"Dir, pho" "Bull Magic".
For "Under the Sun" (BBC) and National Geographic, 1994.
"Dir, pho, pro" "Dances with Llamas".
50 minutes, for "Under the Sun" (BBC), 1997.
"Dir, pho, pro" "Empty Quarter".
50 minutes, for "Journeys" (BBC), 1996.
"Dir, pho" "Fat Fiancees".
For the Discovery Channel, 2005.
"Dir, pho" "Finite Oceans".
1995.
"House of the Spirits".
For the Discovery Channel.
"Dir, pho" "How Does It Feel?".
Pictures that Move, 1976.
"Pho" "Månen är en grön ost".
72 minutes, Stiftelsen Svenska Filminstitutet, 1977.
"Pho" "Mud and Water Man".
For the BBC, 1973.
"Pho" "A Mysterious Death".
49 minutes, for the BBC, 1999.
"Dir, pho" "Now Is the Hour".
1970.
"Dir" "The Painter and the Fighter".
For "Survival" (Anglia), 1996.
"Dir, pho" "Queen of the Elephants".
90 minutes, for the Discovery Channel, 1994.
"Pho" "The Search for Shangri-La".
50 minutes, for the BBC and PBS.
"Dir, pho" "Stick Fights and Lip Plates".
50 minutes, for the Discovery Channel.
"Dir, pho" "Sunday Pursuit" (or "Love at First Sight").
25 minutes, 1990.
"Pho" "The Tide of War."
50 minutes, for National Geographic, 1991.
"Pho" "Up North".
1970.
"Dir" "Vincent the Dutchman".
50/52/60 minutes, for "Omnibus", 1972.
(Winner of a BAFTA award for "Television: Specialised Programme" in 1973.)
"The Witchdoctor's New Bride".
50 minutes, for the Discovery Channel, 2005.
"Dir, pho" "Women of the Yellow Earth".
50 minutes, 1994.
"Dir, pho"  
Hue and Eugèn Gouin (1957) both define ' by itself as an abbreviation of '.
Elucidating on the 1931 dictionary, Gouin and Lê Ngọc Trụ (1970) both give ' as a corruption of ' (), which was commonly sold by Chinese immigrants in Hanoi.
Some scholars argue that pho (the dish) evolved from ', a Vietnamese dish common in Hanoi at the turn of the century.
Originally eaten by commoners near the Red River, it consisted of stir fried strips of water buffalo meat served in broth atop rice vermicelli.
Around 1908–1909, the shipping industry brought an influx of laborers.
Vietnamese and Chinese cooks set up ' to serve them ' but later switched to inexpensive scraps of beef set aside by butchers who sold to the French.
Chinese vendors advertised this ' by crying out, "Beef and noodles!"
().
Eventually the street cry became "Meat and noodles!"
(), with the last syllable elongated.
The French author Jean Marquet spells it "!"
in his 1919 novel "Du village-à-la cité".
This is likely what the Vietnamese poet Tản Đà calls "" in "" ("Gambling"), written around 1915–1917.
Reviews of 19th and 20th century Indochinese literature have found that pho entered the mainstream sometime in the 1910s.
Georges Dumoutier's extensive 1907 account of Vietnamese cuisine omits any mention of pho, while Nguyễn Công Hoan recalls its sale by street vendors in 1913.
A 1931 dictionary is the first to define ' as a soup: "from the word '.
A dish consisting of small slices of rice cake boiled with beef.
"Possibly the earliest English-language reference to pho was in the book "Recipes of All Nations", edited by Countess Morphy in 1935: In the book, pho is described as "an Annamese soup held in high esteem ... made with beef, a veal bone, onions, a bayleaf, salt, and pepper, and a small teaspoon of "nuoc-mam"".
"There are two prevailing theories on the origin of the word "" and, by extension, the dish itself.
As author Nguyễn Dư notes, both questions are significant to Vietnamese identity. 
In the late 1920s, various vendors experimented with (a seasoning made of ground cinnamon, star anise, , and clove), sesame oil, tofu, and even "Lethocerus indicus" extract ("").
This "" failed to enter the mainstream.
"", served with beef cooked rare, had been introduced by 1930.
Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.
With the Partition of Vietnam in 1954, over a million people fled North Vietnam for the South.
Pho, previously unpopular in the South, suddenly took off.
No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, bean sprouts, culantro ('), cinnamon basil ('), and Hoisin sauce ('), became standard fare. '
also began to rival fully cooked "" in popularity.
Meanwhile, in North Vietnam, private pho restaurants were nationalized ("") and began serving pho noodles made from old rice, while street vendors were expected to use noodles made of imported potato flour.
During the so-called "" after the War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" ('), in reference to the U.S. military's .
The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period.
Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping ' in pho.