Coming to the land of Gia Lai, visitors can not only immerse themselves in a cultural space imbued with identity, admire the majestic beauty of the mountains, but also be drawn by a unique cuisine. In particular, the dish arouses curiosity from the main name of the dish is Gia Lai double bowl pho.
Two-bowl pho, also affectionately known as Gia Lai dried pho, has become an indispensable part of the culinary life of the local people. The unique flavor and unique way of enjoying this dish always arouse curiosity and urge visitors to come and experience.
If you only hear the name, many people will immediately think of a familiar pho dish with soft pho noodles and hot broth. However, Gia Lai dried pho brings an interesting surprise right from the way of serving, processing to the noodles.
The pho noodles are round and thin, at first glance quite similar to Huoi noodles. The ingredients for making dried rice noodles are almost all from rice, usually a combination of three different types of rice to create a characteristic toughness and dryness.
After being washed through boiling water, Gia Lai dried pho noodles still retain a certain toughness, not lumpy or sticky like fresh pho noodles from the North or Saigon sticky rice noodles. In particular, because the pho noodles are smaller than worms, after stewing, you need to mix and enjoy them while they are still hot to fully enjoy the delicious taste.
A bowl of dry pho usually includes shiny white rice noodles, minced meat and fried onions, fatty portion... fragrant.
When enjoying, depending on taste, diners can season with chili sauce, black soy sauce, oil spinach, fresh chili or squeeze some lemon. In particular, black soy sauce is a type of fermented soy sauce with salt, bringing a salty, fatty taste mixed with a little sweetness, when mixed with dried fiber and a little cinnamon, corn, lettuce will create a round flavor.
To make the dish more attractive and flavorful, it is impossible not to mention a bowl of broth. The broth is simmered quite elaborately, must ensure the continence, natural sweetness from the stewed bones but is still rich. The bowl of broth usually has stewed bones, beef, beef balls, chicken... depending on the family secret of each restaurant and the preferences of diners.
The way local people eat dried pho is also very special. Instead of mixing all the ingredients together, they often enjoy a bowl of dry pho mixed with spices, remove a rich pho stick, feel the toughness of the mixed cake with the sweet and salty taste of black soy sauce and the aroma of fried onions.
Serve with a bowl of mustard stew with fresh green herbs such as bean sprouts, basil, coriander, lettuce... Diners can also add a little lemon and chili depending on their personal preferences.
Gia Lai double bowl pho is not only a dish, but also a unique culinary culture, carrying the creativity and sophistication of the people of the mountain town. A portion of two bowls of pho costs from 30,000 - 50,000 VND.
In the fresh, cool air of Gia Lai, enjoying a bowl of hot, flavorful dried pho will be an unforgettable experience.
