1. What is Dry Rice Noodles – Phở Khô?
Pho is a familiar dish in all regions. But those are all pho. Have you tried dry rice noodles yet? Dry rice noodles are a delicious dish in the mountain town of Pleiku and are also gradually spreading to Saigon. Unlike other common types of pho that we often see, it is water and pho in the same bowl. Gia Lai dry rice noodles consist of two bowls, a bowl of pho, and broth. Diners will enjoy their own pho, then sip the broth, taste the same bowl of black soy sauce and serve with raw vegetables.
2. Recipe for Dry rice noodles
When enjoying dry pho, you have to mix the spices in the bowl such as fried onion, fat, lemon, and some spices so that the noodles are evenly absorbed with little fresh herbs or specialty forest vegetables. And drink some broth. That way you can fully feel the delicious taste of dry pho. It has a fresh and sweet taste and feels the delicious taste of wild vegetables, mixed with the chewy taste of pho noodles, the fatness of the fat, the roughness of the cartilage, etc. Just thinking about it makes me feel hungry.
Gia Lai dry pho is considered a specialty dish with its own characteristics of the Central Highlands in general or Gia Lai in particular. It is the pride of this place’s cuisine. Because of that, Gia Lai dry pho is spread everywhere and becomes a famous and famous dish that cannot be ignored when coming here.
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9 simple steps to cook dry rice noodles (phở khô) like a ProCourse: Beef, Chicken, Noodles, Recipes, Vietnamese noodles
So familiar with pho broth, let’s change the taste for the whole family with dry rice noodles – maybe you will also love this noodle dish? Let’s cook together in the kitchen!
Pho 1 kg
Tubular bone 2 kg
Beef 1 kg
Minced meat 500 gram
Minced garlic 2 teaspoons
Minced red onion 3 teaspoons
Onion 1 piece
Green onion 2 branches
Anise 4 slices
Coriander seeds 1/2 teaspoon
Cloves 15 branches
Rock sugar 1 teaspoon
Oyster oil 3.5 teaspoon
Soy sauce 2.5 teaspoon
Satay 1 teaspoon
Sweet sauce 1 teaspoon
Chili sauce 1 teaspoon
Cornstarch diluted 1 teaspoon
Tapioca flour 1/2 teaspoon
Cooking oil 4 teaspoons
Raw vegetables 500 gram
(price / basil / salad)
Common seasoning 1 little
- Step 1: Preliminary preparation of bones and chicken
Soak the chicken in dilute salt water, wash the outside and inside of the chicken, remove all the dirty blood vessels, then wash it 2-3 times with clean water, cut it in half, and drain.
Similar to chicken, soak pork bones in dilute salt water for 15 minutes, then rinse 2-3 times to clean water and drain.
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- Step 2: Cooking broth
Put the pot on the stove with 3 liters of water, when the water boils, add the roasted chicken and bones along with 1 onion and star anise, coriander seeds, and cloves.
To thicken the broth, add 1 teaspoon of MSG, 1 teaspoon of seasoning, 1 teaspoon of salt, and 1 teaspoon of rock sugar. Then, cover, let the heat medium, and simmer the broth for 1-2 hours.
After simmering, the broth will be clear, fatty, and sweet, to increase the flavor, you can add sliced green onions.
- Step 3: Prepare and cut beef
To deodorize beef, rub the beef with salt, then rinse with clean water, drain and cut into thin slices.
- Step 4: Marinated beef and minced meat
Add 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of minced garlic, 1 teaspoon of minced onion, 1 teaspoon of sugar, and 1/2 teaspoon of tapioca starch into the beef and mix well, marinate for 20 minutes. – 30 minutes.
Next, add 1/2 teaspoon soy sauce, 1/2 teaspoon oyster oil, and 1 teaspoon minced onion and mix well to help the seasoning penetrate the minced meat.
Maybe you also want to know the recipes for Beef noodles
- Step 5: Stir-fry minced meat and cook with the sauce
Put 2 teaspoons of cooking oil in the pan, when the oil is hot, add 1 teaspoon of minced shallot, and 1 teaspoon of minced garlic, and sauté it until fragrant. When onions and garlic turn golden, add minced meat and sauté until cooked.
Next, add 50ml of water to the minced meat, season with 2 teaspoons oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sweet sauce, 1 teaspoon chili sauce, 1/2 teaspoon sugar, 1/2 teaspoon seasoning powder, then bring to a boil, skim off the foam.
Then, add 1 teaspoon of pepper, and 1 teaspoon of satay, and stir well. Finally, add 1 teaspoon of diluted cornstarch, cook on low heat, and stir well to help the sauce have consistency and be more fragrant.
- Step 6: Fry the beef
Put 2 teaspoons of cooking oil in the pan, when the oil is hot, turn the heat to high and add the beef and stir-fry quickly for 3-4 minutes until the beef comes back.
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- Step 7: Drain and shred the chicken
You take out the chicken, drain it, and tear it into thin slices just to eat.
- Step 8: Blanching “banh pho”
You cook the water, when the water boils, put the rice noodles in and boil for 1 minute, and then take them out. In order for the cake to remain chewy and delicious, you should not blanch it in water for too long.
- Step 9: Finished product
You put the noodle soup in a bowl, followed by raw vegetables, shredded chicken, stir-fried beef, and finally drizzle an attractive sauce on top, eating with hot broth is extremely wonderful.
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