Gia Lai people consider dry pho as an indispensable part of the culinary culture of this place. Dry pho is a combination of two ingredients: pork and beef in the same dish.

To have a clear, sweet broth, people cook pork and beef bones in a pot of broth, keep the fire low for about 5-7 hours to simmer the bones so that the broth is sweet and rich, and must constantly skim off the foam.

The meat of dry pho is young beef or veal. The meat is thinly sliced, quickly blanched in broth and then put into a bowl of water, this is the broth of pho. The minced lean pork is put into a bowl on top of the blanched pho noodles with fried onions. The vegetables eaten with dry pho are lettuce, celery and basil.

The bowl of dry pho is served, in addition to the broth and vegetables, there is an indispensable condiment: ground soy sauce and satay. The soy sauce has a salty taste but still has a bit of sweetness from fermented beans. Put the soy sauce in a bowl, mix well with the pho noodles, add a little satay to add a fragrant, spicy flavor. The sweetness of the tender beef and the sweetness of the broth blend together, making the dish even more perfect. The flavor of dry pho is completely different from stir-fried or pan-fried pho, and its broth is different from traditional Northern pho. In the city, enjoying a specialty of the Central Highlands is also interesting.