When exploring Vietnamese cuisine, adventurous eaters shouldn't miss Cháo lòng (Pork Offal Porridge) and Lòng heo luộc (boiled pork offal). These dishes represent Vietnam's nose-to-tail cooking philosophy, where every part of the animal is utilized and transformed into flavorful comfort food. Popular as a hearty breakfast or late-night snack, these dishes are staples at street food stalls across Vietnam, particularly in the North.
What’s Inside
Both dishes center on pork offal — think intestines, liver, heart, stomach, and sometimes cubes of congealed pork blood. It might sound intense, but trust me, it’s all about how it’s cooked. For cháo lòng, the offal is simmered until tender, sliced, and served in a bowl of warm rice porridge made with rich pork broth. It’s topped with chopped scallions, black pepper, and a drizzle of fish sauce. For lòng heo luộc, everything is simply boiled, sliced, and served on a plate with fresh herbs, ginger, and a fermented shrimp paste dip (mắm tôm) or fish sauce with chili and lime.
How to Eat
Cháo lòng arrives as a steaming bowl where the porridge and offal meld together. Customize it with:
- Fresh herbs (cilantro, scallions, Vietnamese mint)
- A squeeze of lime
- Chili sauce or sliced chili peppers
- Crispy fried breadstick (quẩy) for dipping
Lòng heo luộc is typically served as a platter of sliced offal with:
- Dipping sauce made from fish sauce, lime, garlic, and chili
- Fresh vegetables and herbs on the side
- Sometimes paired with rice paper or white rice
Both dishes are best enjoyed hot and fresh, often accompanied by cold beer or hot tea to balance the richness.
** If it’s your first time trying offal, start with cháo lòng. The porridge makes the flavor milder and easier to enjoy. Add a squeeze of lime and a few slices of chili — that’s how locals bring it to life.
