If you already love traditional Pho, Phở Khô (Dry Pho) is a different way to enjoy this popular Vietnamese noodle dish. Originating from Gia Lai in Vietnam’s Central Highlands, Phở Khô is known for its two-bowl serving style: one bowl for seasoned dry noodles and another for hot broth. Let’s join Thiên Lý and make this delicious Vietnamese dish together!
The Two-Bowl Style of Phở Khô
When you order Phở Khô, you usually receive two bowls at the same time:
The Dry Bowl: Rice noodles are mixed with a savory sauce and served with minced pork, fried shallots, pork cracklings, and fresh herbs.
The Soup Bowl: A separate bowl of hot, clear broth comes with beef, chicken, or meatballs and is usually topped with green onions.
Why are the noodles and soup served separately?
Keeping the noodles and broth separate helps the noodles stay firm instead of becoming too soft. It also lets you control how much broth you enjoy with each bite.
How to enjoy Phở Khô like a local
Fresh lime, chili, and herbs can be added to the dry noodle bowl and mixed together. The noodles are enjoyed with the toppings and sauce, while the hot broth is served on the side. This combination gives you both rich, savory noodles and a light, warm soup in the same meal.
The Flavors of Phở Khô
One of the key flavors in Phở Khô comes from tương hột, a fermented soybean paste commonly used in the dish. It is mixed with garlic, shallots, and a little sugar to create a savory sauce with a slightly sweet taste. Soft and chewy rice noodles are paired with crunchy bean sprouts, crispy fried shallots, and pork cracklings, while fresh herbs such as Thai basil and culantro add a fresh touch.
Different Types of Phở Khô
Phở Khô comes in several versions, depending on the choice of meat and toppings. While beef and chicken are common options, some restaurants also offer vegetarian and other variations.
Type | Main ingredients | Flavor |
Phở Bò Khô (Dry Beef Pho) | Beef, beef meatballs, herbs | Rich and savory |
Phở Gà Khô (Dry Chicken Pho) | Shredded chicken, herbs | Light and fragrant |
Phở Khô Hải Sản (Dry Seafood Pho) | Shrimp, squid, seafood | Savory and fresh |
Phở Khô Chay (Vegetarian Dry Pho) | Tofu, mushrooms, vegetables | Light and flavorful |
Phở Khô Thập Cẩm (Mixed Dry Pho) | Mixed meats and toppings | Rich and varied |
Among these, Phở Bò Khô and Phở Gà Khô are some of the most familiar versions, while seafood and vegetarian options offer different ways to enjoy the two-bowl Pho experience.
Making Phở Khô at Home
Before you start, prepare the main ingredients including rice noodles, beef or chicken, fermented soybean paste, garlic, shallots, onion, ginger, fresh herbs, bean sprouts, and seasonings. You will also need ingredients for the side broth, such as beef or chicken bones.
Essential ingredients for making Phở Khô
Step-by-step guide to making Phở Khô
Step 1: Prepare the rice noodles
Gia Lai-style dry Pho usually uses rice noodles that are thinner and firmer than regular fresh Pho noodles. Cook the noodles briefly in boiling water, then drain well to keep them soft but slightly firm.
Step 2: Make the mixing sauce
Mix fermented soybean paste with sautéed garlic and shallots, then add a little water and sugar. Cook over low heat and stir until the sauce becomes smooth and well combined.
Step 3: Prepare the side soup
Simmer beef or chicken bones with onion and ginger to make the broth. Skim off any foam while cooking to keep the broth clear, then season lightly with salt and other seasonings.
Step 4: Assemble and serve
Place the cooked rice noodles in one bowl and mix them with the soybean sauce and toppings. Serve the hot broth with meat or meatballs in a separate bowl, then add fresh herbs and other toppings before enjoying.
When is the best time to enjoy Phở Khô?
Phở Khô is a great choice for breakfast, lunch, or dinner and can be enjoyed on both regular days and special occasions. Its warm broth and flavorful noodles make it especially comforting on rainy or cooler days. It is also a fun dish to share with family and friends when you want to try something different from traditional Pho.
Conclusion
Now that you have finished reading the guide the steps to make Phở Khô (Dry Pho) at home, we hope you have a better understanding of this unique Vietnamese dish. We hope this guide inspires you to try making Phở Khô and enjoy its special combination of flavors and textures.
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Thiên Lý Vietnamese Restaurant is proud to share authentic Vietnamese dishes and traditional flavors with our guests in South San Francisco. If you are craving a delicious bowl of Vietnamese Pho with plenty of choices to explore, come visit us and enjoy a warm, flavorful meal with family and friends.
📍 Address: 200 Grand Ave, South San Francisco, CA 94080
📞 Phone: +1 (415) 314-8970
🌐 Website: thienly.us
Frequently Asked Questions About Phở Khô
Where can I buy Gia Lai dry Pho noodles?
Gia Lai-style dry Pho noodles can be found at some Vietnamese grocery stores and specialty food markets. You can also look for dried rice noodles labeled for Phở Khô or Gia Lai Phở Khô. If you cannot find them, regular dried flat rice noodles can be used as an alternative.
Can I use regular Pho noodles to make Phở Khô?
Yes. While Gia Lai Phở Khô traditionally uses thinner and firmer rice noodles, regular Pho noodles can still be used. Cook them briefly and drain them well so they do not become too soft when mixed with the sauce.
Can I make Phở Khô without fermented soybean paste?
Yes. Fermented soybean paste gives Phở Khô its familiar savory flavor, but you can use a simple sauce made with soy sauce, garlic, shallots, and a little sugar instead. The taste will be slightly different but still works well with the noodles and toppings.
