Two-in-one dried pho, Gia Lai province’s unique dish

With its unique flavors and a delicious, strange taste, served with special black soy sauce, Gia Lai province’s “two-in-one” dried pho attracts tourists at first glance. attracts diners right from the first taste.

Pho is one of the most popular Vietnamese dishes. In each locality, pho is processed in different ways with its own unique flavor.

Gia Lai’s famous dried pho is prepared and served completely differently from pho served with broth, sauteed pho, fried pho, or pho rolls. Instead of putting all ingredients in a bowl or on a dish, Gia Lai locals serve pho in two separate bowls: One bowl with the pho and toppings, and the other with the broth (nước lèo).

From a strange dish of the locals, 2 bowls of dry pho has become a famous specialty of the mountain town

Not only is it sophisticated in the way it is served, but dry pho also requires a meticulous processing process. According to local people, dry noodles are made entirely of rice flour. After the rice is washed, soaked, and pureed, it will be coated into cakes and cut into small equal fibers with a machine. Although very similar to noodles, the dry noodles are smaller and tougher.

Because the ingredient is completely rice flour, the noodles are still tough and fragrant when processed, not mushy or sticky

When diners order, the chef begins to pour the pho into the boiling water. Wait for the noodles to dry after blanching before placing them in a bowl to ensure that the noodle is chewy enough to your mouth. Gia Lai dry pho is processed into many flavors with different ingredients, mainly served with chicken and beef. Diners can enjoy dry chicken noodle soup, beef dry noodle soup or mixed dry pho.

Gia Lai dry pho can be prepared with many different flavors but is always served with two bowls

With dry chicken noodle soup, the chicken must stick to the skin, tear and put it on the noodle soup, add minced pork with fat, and dry onions. And beef dry pho includes rare beef, beef balls, but the meat is kept in a bowl of fragrant broth. If you order a mixed meal, the chef will put shredded chicken in a bowl of pho with a bit of fatty minced meat, and the broth will add beef. Pho and broth are kept in two separate bowls so that diners can eat them dry or wet depending on their preferences.

Each set includes 1 bowl of dry pho, 1 bowl of broth, 1 cup of black soy sauce with a plate of bean sprouts and raw vegetables.

In particular, what makes the “brand” for Gia Lai dry noodle soup is also in the unique sauce bowl. Instead of using fish sauce like other pho dishes, dry pho is served with black soy sauce and yellow sugar or soy sauce.

Gia Lai’s dried pho is served with black dipping sauce, bringing unique taste to the dish

To eat dried pho, customers need to mix pho with herbs, beansprout, and dipping sauce together. Picking up a piece of rice-scented pho with greasy minced meat, mixed with rich black sauce and some fresh vegetables, served with a hot broth, sweet enough to make diners feel the full flavor of two bowls of pho. Customers will feel all flavors coming together perfectly when they taste the noodles that still retain the refreshing flavor of rice powder, adorned by the richness of the protein, flavorful dipping sauce, fresh herbs and vegetables, and a hot delicious bowl of broth.

Diners can enjoy Gia Lai dry pho in many places, but the best is still when visiting the mountain town

Dried pho is served in many localities, but nowhere is it as delicious as in Gia Lai. In Pleiku city of Gia Lai province, tourists can easily find and enjoy this delectable dish in many food stalls, eateries and restaurants, notably is our Green Home - Vietnamese noodle house