Buzz
In Pleiku, there are two most renowned brands of dry pho: Ngoc Son Dry Pho, one located at the vintage spot of 15 Nguyen Thai Hoc, the other nestled at the foot of Hoi Phu Bridge, both established by the two sons of Mr. Nguyen Van Phan, and Pho Hong, opened by Mr. Nguyen's daughter...
The Hong Dry Pho brand from Gia Lai has expanded its reputation to the Saigon culinary market and currently operates two branches in Saigon: 71 Cuu Long Street, Ward 15, District 10, and 114 Phan Xich Long Street, Ward 3, Phu Nhuan District.
Mr. Nguyen Thanh My is the inventor of Gia Lai Dry Pho, being the first to sell dry pho in Gia Lai with the famous Dai Hung shop. After Mrs. Hong succeeded her father's legacy, she renamed the shop to Pho Hong. Meanwhile, Mr. Nguyen Van Phan sold dry chicken pho from the late 1960s, initially naming the shop A Dong, later renamed to Ngoc Son.
Gia Lai Dry Pho, also known as 'Two-Bowl Pho,' includes one bowl of dry pho and one bowl of accompanying broth. When you order 'one bowl of dry pho,' they still bring you two bowls. One bowl contains the rice noodle cake made from ground rice (nowadays often using Dong's vermicelli). The noodle cake, when blanched hot to make the dry pho, is not only firm but also soft and chewy, unlike the usual stiff dry pho. Hence, like fresh pho, the dry pho made today must be sold today, as it would spoil overnight.
Only with Chicken Dry Pho do they lay out shredded or finely chopped chicken meat or chicken heart onto the noodle cake. If served with rare beef, pork bones, or beef meatballs, these components go into the second bowl. On top is poured a mixture of fatty broth with finely minced pork or fat topside, completing the first bowl. The second bowl is used to contain the clear broth, simmered from chicken bones, beef bones, slowly simmering fire, meticulously skimmed to ensure clarity, seasoned only with salt and seasoning powder, without any other spices.
Submerged in the broth bowl are rare beef, pork bones, or beef meatballs. Floating on the surface now are finely chopped scallions. The accompanying vegetables for Gia Lai Dry Pho are simple, consisting only of lettuce, coriander, and bean sprouts. Eating Gia Lai Dry Pho must follow the correct process to fully appreciate its deliciousness. Adjust its mildness with brown sauce made from soybeans, golden sugar, and sesame oil.
When eating, add fat topside, bean sprouts, lettuce, etc., on top, then add sauce, mix all ingredients well, and slowly enjoy. The dry pho noodles are quite unique, although made from rice flour, they are not as soft and flat as regular rice noodles but rather round, firm, and slightly chewy. Thanks to this, when mixed thoroughly, the noodles easily absorb the flavor but do not become mushy.
Actions speak louder than...tasting. If you ever find yourself in Pleiku or Saigon, don't forget to seek out Ngoc Son Dry Pho or Hong Gia Lai Dry Pho, legendary dishes considered among the culinary gems of Mountain Town Pleiku.
Posted by: Doan Quoc Hung
Keywords: Gia Lai Dry Pho – Legendary Specialty of Mountain Town Pleiku
