How to Make Delicious Simple Vegetarian Dry Pho from Gia Lai

How to Prepare Gia Lai Dry Pho

• 1

  Prepare Ingredients

  Cut the gourd, carrot, radish, and mushrooms into bite-sized pieces.

  Clean the bamboo shoots without rinsing them again, and prepare fresh shiitake mushroom stems.

  Chop fresh bean curd skin and mushrooms, and soak dry bean curd skin until soft, then chop it as well.

  

  
• 2

  Cook Broth

  Add the gourd, carrot, radish, bamboo shoots, shiitake mushroom stems into a pot of water, set on low heat, and cook for about 30 – 45 minutes to simmer and extract the sweetness and saltiness from the vegetables, then remove the vegetables.

  After 45 minutes, season with 1.5 tablespoons of fish sauce, 2 teaspoons of sugar, 2 teaspoons of seasoning powder, and cook on low heat for another 15 minutes before turning off the heat.

  
• 3

  Stir-fry Filling

  Heat a pan with about 1 – 2 tablespoons of oil, add the mushrooms and dry bean curd skin to the pan, season with 1.5 tablespoons of fish sauce, 1 tablespoon of seasoning powder, and 1 tablespoon of sugar, stir-fry until the seasonings are absorbed, then add the fresh bean curd skin and stir-fry on high heat. Once cooked, add a little pepper and remove the filling to a bowl.

  

  

  
• 4

  Blanch the Pho

  Put the rice noodles in a pot of boiling water for a brief blanch, then soak them in cold water to ensure the noodles maintain their texture. After that, place them in a bowl.

  
• 5

  Mix the Pho

  Add the rice noodles to the bowl and mix well with a little cooking oil, a bit of sauce, then add the filling and sprinkle some pepper. Garnish the bowl of Pho with a sprig of greens for aesthetic appeal.

  
• 6

  Presentation

  The broth is ladled into a bowl, then sprinkle a little pepper to enhance the aroma.

  
• 7

  Final Product

  The Gia Lai dry Pho dish with a rich vegetable broth, the filling is both crispy and flavorful, served with both black sauce and chili sauce is perfect!