• Vietnam Food Safari

Central Vietnam Traditional Recipe - Phở khô Gia Lai - "Dry Pho or Two Bowl Pho"


Dried Pho is a famous specialty with the flavor of the Central Highlands. Coming to Gia Lai without enjoying this dish is indeed a big omission. In Gia Lai, people do not call Gia Lai dry pho, but simply call it Phở khô “dry pho”.

Dry pho is a dish that ranks at the top of the list of delicious and memorable specialties of Vietnamese Cuisine.

It's very popular, fancy, and unique. Dried pho, also known as two bowls of pho, is unlike conventional pho, simply it consists of 2 bowls, a bowl of pho noodles topped with fried pork mince, fried shallots, and coriander and a bowl of broth with raw beef, kept separately.

The noodle used in Dry Pho is thin and round, not soft and flat like regular pho.

Dry pho is enjoyed with a side bowl of black soy sauce, used to add to the dry noodles.


300g Dried Pho Noodles

200g minced pork

30ml Oyster Sauce

20ml Fish Sauce

200g Thinly sliced ​​beef tenderloin:

750g Chicken bones

300g Beef bones cut into 2 inch pieces

40g Rock Sugar

40g Salt

40g Stock powder

3 bulbs shallots

3 cloves garlic

2 red chili

150g Fried shallots

1 lime cut into wedges

Vietnamese Soy Sauce to serve

150g Fresh cilantro,

3 stalks spring onion cut very small rounds.

100g basil

100g lettuce.


Take chicken bones and beef bones and soak them in saltwater for 15 minutes. Then rinse with cold water and drain well.

In a large pot add 2 tablespoons of cooking oil and slowly Sautee the shallots and garlic until golden.

Then place the beef bones into the pot and allow to brown all over. Add chicken bones and combine well slowly browning all the bones. Add salt, sugar, and stock powder mix well then add cold water to cover.

Slowly stew the prepared bones for 2 hours. Once cooked – strain and keep the remaining liquid hot to serve.

Season to taste.

In the process of stewing bones, you should pay attention to skim the foam continuously. Thereby, making the broth clear and delicious. At the same time, the broth will no longer smell, fishy.

Wash the lettuce and basil thoroughly, soaked in dilute salt water for 10 minutes, then take out and drain. Place on a plate to enjoy with the pho as a side plate.

Wash cilantro well, cut it into small pieces, and place it in a separate bowl to put in the pho when eating.

Thinly sliced ​​beef washed thoroughly. Put in a bowl with 1tsp each of fish sauce, sugar, minced garlic, chili, salt, cracked black pepper, sugar, stock powder, and drizzle with a little sesame oil. Mix well, and marinate meat for 15 minutes before serving.

Fry minced onion in a small saucepan. Then add the ground pork and stir-fry, seasoning to taste with 1tsp each of salt, cracked black pepper, fish sauce, and sugar.

Cook dried Pho noodles as per instructions – then rinse with cold water and drain for use later.

Blanch Bean sprouts in boiling water for 3-4 seconds. Then remove the sprouts and drain well.

To construct – In one bowl place a good hand full of pho noodles, and top with bean sprouts, minced pork and garnish with sprigs of torn coriander and a generous amount of crispy fried shallots.

In another smaller bowl, place the marinated beef and pour the hot stock over to just cover and garnish with spring onions and cracked black pepper.

Enjoy with a squirt of lime and black sauce some freshly diced red chili and a plate of lettuce and basil.

When eating Gia Lai dry pho, enjoy it with Vietnamese Soy sauce. The salty, slightly sweet taste of fermented beans is especially suitable for this noodle soup. Eating a piece of dry pho, then drinking a bit of rich broth is really a very unique way to eat a dry version of pho noodle soup.