Phở hai tô, “two-bowl phở”, tastes quite different from fried phở or a traditional bowl of phở. The broth is a different colour from other phở broths, and to the original writer it was sweeter and better. If you’re in Vietnam, especially Ho Chi Minh City, it’s worth looking for. Where the name comes from The dish comes from Gia Lai province, where people came up with a new take on traditional phở: dry phở. They call it two-bowl phở because that’s how it arrives, as one bowl of dry noodles and one bowl of broth. The noodles are also different. They’re thinner than the noodles in traditional phở, but firmer and chewier, so they don’t break up when everything is tossed together in the bowl. How it’s served The noodles are boiled and put in their own bowl, then topped with scallions, chives, minced pork and shrimp. The broth comes in a second bowl, with rare beef or a few pieces of chicken in it. What makes the dish is the broth, which is cooked carefully so it’s neither too light nor too strong. That balance is what makes it easy for most people to enjoy. How to eat it Before you eat, mix the noodles with chilli sauce, black sauce, satay, lime and chilli, and add vegetables like salad and herbs. Eating it in Ho Chi Minh City Phở hai tô has become popular in Ho Chi Minh City. When this was written, the original writer pointed to three places to try it: Bò Cao Nguyên restaurant, on Xô Viết Nghệ Tĩnh Street a Gia Lai dry phở restaurant on Nguyễn Thị Minh Khai Street a phở hai tô shop at the Bắc Hải apartment block Restaurants change, so check before you go. Share: Most Popular Miss Ly Cafeteria 22 – A Legendary Dining Spot in Hoi An Buffet Sen Tay Ho Restaurant, Hanoi Thang Co – the Unique Specialty of Sapa, Vietnam Quan An Ngon Restaurant, Hanoi Tra Que Garden Restaurant & Cooking Class in Hoi An
