While exploring the mountainous terrains of Gia Lai, Tetsuo Arafune, a 1985-born resident of Saitama, Japan, currently living in Ho Chi Minh City, indulged in the renowned 'dry pho' at a local eatery, immediately becoming enamored with its unique flavor.

As a cultural enthusiast and an expatriate seeking to deepen his understanding of Vietnamese culture and language, Tetsuo has traveled extensively within Vietnam, sampling various local cuisines.

Among the many Vietnamese dishes Tetsuo has tried, pho remains his favorite. He was particularly surprised by the numerous versions of this national specialty, each with different flavors, ingredients, and preparations.

At a well-known local restaurant on Nguyen Van Troi Street in Pleiku, Gia Lai, Tetsuo ordered a bowl of 'dry pho' for 50,000 VND. The dish was served in two separate bowls, one with the noodles and another with the broth, accompanied by typical condiments like lime, chili, and fresh herbs. This unique serving style led to it being affectionately called "pho two bowls" or "order one, get two."

Tetsuo noted that the 'dry pho' used round, thin, and chewy noodles instead of the usual soft, flat ones. The beef broth was rich, naturally sweet, and aromatic. Additionally, the dish was served with a black sauce, a distinctive Gia Lai condiment made from fermented soybeans, which added a savory, slightly sweet, and creamy flavor that perfectly complemented the beef.

Impressed by the distinctive and appealing taste, Tetsuo found the 'dry pho' to be utterly different from the pho broth and other noodle dishes he had previously experienced. "Dry pho is a unique dish that no visitor to Gia Lai should miss," said the 39-year-old guest.

Nguyen Thi Bich Hong, the owner of the pho restaurant, explained that although the dish is called pho, it differs significantly from the usual pho in both ingredients and presentation.

The noodles are made from ground rice, thin and round, and they become chewy and fragrant when blanched, not soft or mushy, allowing them to absorb the flavors more effectively.

To enjoy the dish, diners add fresh herbs, bean sprouts, and drizzle some black sauce, mixing all the ingredients thoroughly in the bowl of 'dry pho.' The black sauce used in Gia Lai is finely ground, rich, and aromatic, making it ideal for mixed dishes.

The restaurant, operating for over 70 years with about 20 staff members, opens early each day to prepare from 3 AM due to the high volume of customers, ensuring quick and attentive service. The peak times are in the mornings and noons.

Thao Trinh

Photos by Tetsuo Arafune