Savoring the Renowned Dry Pho in Pleiku's Mountainous Streets

Travelers mustn't miss out on Gia Lai's dry pho, akin to seeking pho beef in Hanoi or indulging in bun bo gio heo in Hue, and in the South, relishing hu tieu.

Exploring Pleiku: Enjoying the Famous Dry Pho in the Mountainous Streets

Perhaps to the people of Pleiku (Gia Lai), dry pho isn't just a famous dish but also a source of pride. In Pleiku, you can easily find dry pho eateries throughout the streets and alleys.

Dry pho typically consists of noodles served separately from the broth, allowing diners to choose between dry or wet options. A serving of dry pho includes noodles, broth, and a variety of accompanying herbs. While the main ingredients remain similar, the types of herbs and the flavor of the broth may vary depending on the region. This dish is also popular in other Central Highlands provinces such as Kon Tum and Dak Lak.

Although called pho, the noodles in dry pho are more similar to those of hu tieu, emphasizing a firmer and chewier texture. However, what sets them apart is their firm and resilient nature, ensuring they don't become soggy when left in the bowl. When customers order, the chef will briefly blanch the noodles to ensure they are not too chewy or clumped together. Choosing good quality noodles and blanching them correctly are key factors in the success of this dish.

Delight in Pleiku's Famous Dry Pho

In addition to chicken and beef, dry pho is incomplete without dried shallots, fresh herbs, and peanuts. When eaten, the noodles and ingredients are mixed with black bean sauce, sesame oil, or chili sauce according to the diner's preference. Black bean sauce is an indispensable condiment for dry pho, offering a slightly sweet taste while preserving the saltiness of soy sauce. The fragrance of the sauce, the spiciness of chili sauce, blended with the distinct flavors of lettuce, coriander, bean sprouts, and basil create a dry pho bowl that excites the taste, smell, and sight of the eater.

The broth, equally important as the pho noodles, must be clear and lightly sweetened from bone broth or chicken broth. To keep the broth clear, the cook must continuously skim off the foam while cooking. Seasoning the broth also determines the success of the dish. However, many eateries have their own secrets to making perfectly flavored broth, neither bland nor too salty or sweet. Diners can pour the broth over the noodles or enjoy it separately, savoring the pho while slurping the broth and receiving praise.

Source: Vnexpress

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Reference: Travel Guide from Mytour