-
Preparation
1 hour
-
Cooking
45 minutes
-
Difficulty
Easy
Having been too familiar with the noodle soup, let’s change the taste for the whole family with dry pho – the famous specialty of Gia Lai, who knows everyone in the family might fall in love with this pho? Let’s cook right away!
Ingredients for Gia Lai Dry Pho For 4 people
Pho 1 kg Bone 2 kg Chicken 1 bird Beef 1 kg Minced meat 500 gr Minced garlic 2 teaspoons Minced shallots 3 teaspoons Onion 1 bulb Green onion 2 stalks Star anise 4 slices Coriander seeds 1/2 teaspoon Cloves 15 cloves Rock sugar 1 teaspoon Oyster sauce 3.5 tablespoons Soy sauce 2.5 tablespoons Satay 1 teaspoon Sweet sauce 1 tablespoon Chili sauce 1 tablespoon Diluted cornstarch 1 tablespoon Tapioca starch 1/2 tablespoon Cooking oil 4 tablespoons Fresh vegetables 500 gr (bean sprouts/ Thai basil/ lettuce) Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning/ pepper)
How to choose fresh ingredients
How to choose good chicken
- Good chicken will have skin that is characterized by a shiny yellow color. The outer layer of skin is thin, smooth to the touch, not too bumpy, and has good elasticity.
- The meat inside the chicken has a natural pinkish-red color, not too pale or too dark. Especially, the chicken meat should not have any bruises or blood clots. Parts of the meat that are slightly pale or turning darker gray indicate that the chicken has died before being processed.
- If buying pre-processed and packaged chicken, be sure to carefully check the expiration date and packaging date, and check if the seal of the bag is still intact.
How to choose good bone marrow
- For this dish, you should choose bone marrow with a little more meat.
- Good bone marrow has a fresh color, not pale, no strange smell, about 2 – 3 finger joints in size.
- You should choose bones that are of medium size, the marrow inside should not be dark, and it should not smell bad.
How to choose good beef
- To choose good beef, select pieces that have a bright red color, fat that is bright yellow, and white tendons.
- Choose pieces that have fine, tender fibers, not too smooth.
- When pressing your hand on the meat, if it has good elasticity, does not stick to your hand, and has no bad smell, then it is good meat.
- For beef used for steak, you should choose sirloin, tenderloin, or shoulder tender. These parts of the meat will be softer and sweeter when made into steak.
Where to buy various types of Chinese medicine spices
- For ingredients such as star anise and cloves, you can find them at traditional medicine shops or supermarkets, grocery stores, or reputable e-commerce websites.
- Additionally, depending on your preferences and tastes, you can adjust the quantity of spices added to your dishes.
-800x450-1-1.jpg "How to Cook Delicious and Attractive Gia Lai Dry Pho at Home 2")
How to prepare Dry Pho from Gia Lai
-
Prepare the pork bones and chicken
You soak the chicken in diluted salt water, wash it thoroughly inside and out, remove all the dirty blood vessels, then rinse with clean water 2 – 3 times, cut it in half and let it drain.
Similarly, you also soak the pork bones in diluted salt water for 15 minutes, then rinse with clean water 2 – 3 times and let them drain.
How to eliminate odors from ingredients:
How to remove odor from pork bones: Prepare a large basin of diluted salt water, then soak the pork bones in the diluted salt water for about 15 minutes, then rinse with clean water. Additionally, you can briefly blanch the bones with roasted shallots to make the broth clearer and more fragrant.
How to remove odor from chicken: Before cooking, mix vinegar and salt in a ratio of 2 parts salt to 1 part vinegar, then rub the mixture all over the chicken, scrubbing multiple times and then rinsing thoroughly with clean water, so that the chicken will not smell when cooked.
See details: The simplest way to remove the smell of chicken when cooking
-
Simmer the broth
You place a pot on the stove with 3 liters of water, when the water boils, add the chicken and beef bones along with 1 onion, star anise, coriander seeds, and cloves that have been roasted.
To make the broth rich, you season it with 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1 teaspoon of salt, and 1 teaspoon of rock sugar. Then, cover the pot, keep the heat medium, and simmer the broth for 1 – 2 hours.
After simmering, the broth will be clear, fatty, and sweet, to enhance the flavor you can add chopped green onions.
Tip: During the simmering process, remember to check the pot of broth, adjust the seasoning to taste, and skim off the foam to keep the broth clear!
-
Prepare and slice the beef
To remove the smell of beef, use salt to rub on the beef, then rinse with clean water, drain, and slice thinly.
How to remove the smell of beef- Roast 1 piece of ginger until the skin is charred, then scrape off the charred layer, and pound it finely. After that, rub the roasted ginger thoroughly on the beef to eliminate the smell, then rinse well with water.
- Alternatively, use the juice of 1 lemon or rub a lemon directly on the piece of beef thoroughly and then rinse it clean.
- Soaking the beef in white wine for about 15 minutes and then rinsing it several times with water also helps to eliminate the smell more effectively.
See details: Effective ways to eliminate the smell of beef
-
Marinate the beef and minced meat
Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of minced garlic, 1 teaspoon of minced onion, 1 teaspoon of sugar, and 1/2 tablespoon of cornstarch to the beef, then mix well and marinate for 20 – 30 minutes.
Next, add 1/2 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, and 1 teaspoon of minced onion, then mix well to let the seasoning penetrate the minced meat.
-
Stir-fry minced meat and cook the sauce
Add 2 tablespoons of cooking oil to the pan, when the oil is hot, add 1 teaspoon of minced shallots, 1 teaspoon of minced garlic and sauté until fragrant. When the shallots and garlic turn golden, add the minced meat and stir-fry until it is firm.
Next, add 50ml of water to the minced meat, season with 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of sweet sauce, 1 tablespoon of chili sauce, 1/2 tablespoon of sugar, 1/2 teaspoon of seasoning powder, then bring to a boil and skim off the foam.
Then, add 1 teaspoon of pepper, 1 teaspoon of satay and stir well. Finally, add 1 tablespoon of diluted cornstarch, cook on low heat, stirring continuously to help the sauce thicken and become more aromatic.
Tip: If you don’t have cornstarch, you can use tapioca starch as a substitute!
-
Stir-fry beef
Add 2 tablespoons of cooking oil to the pan, when the oil is hot, turn the heat to high and add the beef, stir-frying quickly for 3-4 minutes until the beef is firm.
-
Take and shred the chicken
You take the chicken out, let it drain, and shred it into thin slices that are easy to eat.
-
Blanch the pho noodles
You boil water, when the water is boiling, add the pho noodles and blanch for 1 minute, then take them out. To keep the noodles chewy and tasty, you should not blanch them too long in the water.
-
Final product
You put the pho noodles into a bowl, then add fresh herbs, shredded chicken, stir-fried beef, and finally drizzle the delicious sauce on top, eating it with hot broth is truly wonderful.
Each strand of pho absorbs the minced meat sauce just right, the chicken is tender, the beef is flavorful, not chewy, and paired with fresh herbs, sipping the sweet broth from the bone is absolutely delicious!
The name sounds strange but when cooked it is very familiar and extremely simple. The dish dry pho from Gia Lai is ready for you to treat your family, wishing you success!
*Refer to images and recipes from the YouTube channel Ly Bui USA.
