Kouy tiew kok


Featuring dry pho, one of my favourite eats! You could say it’s a variant of pho, except without the soup base. Even then, there are still numerous variants of dry pho which makes it difficult to know what’s truly authentic.

When I make it though, I’d top the rice vermicelli with minced ground pork, heart, liver, egg, dried salted shrimps, green onions, hot peppers, and a squeeze of lime or lemon juice, among other ingredients and garnishes. This is how I grew up eating it, and it’s delicious.

I find that the key to good dry pho is the sauce, which involves an intermingling of dangerous weapons such as fish sauce, soy sauce, sugar, and fried garlic oil. And this is where your ninja skills come in.

My mother used to make delicious dry pho — and the usual pho as well — which makes me nostalgic for childhood since I tend to fall short of emulating her version in its entirety. But I’m getting there, because my family loves it when I make it!

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