Grilled Rice Tubes and Dry Pho in the Mountainous Streets of Gia Lai

Once the rice tubes are removed from the bamboo, while still warm, diners can break them into chunks to dip with a mix of salt, lemongrass, wild pepper leaves, and forest chili, or pair them with a fragrant piece of grilled chicken.

Grilled Rice Tubes and Dry Pho in the Mountainous Streets of Gia Lai

Rice tubes, known as such in the Northern mountainous regions and later adopted by the Kinh people for the Tay Nguyen ethnic groups. This dish is also referred to as bamboo rice and often features in meals in the mountainous regions, particularly in Kon Tum and Gia Lai.

The process of making this dish is quite simple; fresh bamboo tubes (or bamboo nodes) with one end sealed are filled with soaked glutinous rice. Water is added, and the tubes are sealed with dong or wild banana leaves, placed on a fire, and left until the rice is cooked. The griller must be skilled to ensure the rice is neither undercooked nor mushy.

Once cooked, the grilled rice tubes are neatly arranged, and diners should consume them while still warm. Simply remove the tubes, break the rice into chunks, and dip it in a mix of salt, lemongrass, wild pepper leaves, and forest chili, or pair it with a piece of grilled chicken to enhance the flavor. Additionally, diners can enjoy grilled rice tubes with crushed peanut salt, various grilled meats, or even plain to savor the unique taste of this dish.

Also in Gia Lai, travelers can explore another equally distinctive dish, which is dry pho. This dish is also known as 'two-bowl pho,' because when served, diners will be served two bowls, including the pho noodles and broth.

Pho noodles are made from spicy rice flour, with small, firm, and smooth fibers. When blanched, the pho noodles are soft and chewy. The blanched pho noodles should be just right, firm, not mushy, or clumped together to allow diners to easily add brown sauce, soy sauce, or chili sauce.

A bowl of dry pho must include finely minced pork, shredded chicken, and crispy fried shallots. The broth bowl consists of chicken broth, rare beef or tendon beef, corn or beef balls depending on each person's taste. The accompanying vegetables for dry pho are lettuce, basil, and blanched bean sprouts.

When enjoying dry pho, you can adjust the seasoning according to your taste. Take a chopstick of pho into your mouth, and you will feel the chewy sweetness of the pho noodles, the rich aroma of the sauce, the crispiness of the bean sprouts, and the sweet and savory flavor of the broth.

Travelers to Gia Lai may encounter grilled rice tubes at most meals with local people. As for dry pho, you can try it at a restaurant on Nguyen Van Troi street. The price for a bowl of dry pho is around 25,000 to 35,000 VND.

According to Vnexpress

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Reference: Travel Guide from Mytour