 Phá lấu as served in Vietnam | |
| Alternative names | Phá lấu bò |
|---|---|
| Type | Stew |
| Place of origin | Hongkong Viet Nam China |
| Main ingredients |
|
| Similar dishes | sekba, kway chap, Burmese pork offal skewers |
Phá lấu (Chinese: 拍滷; Pe̍h-ōe-jī: phah-ló̍) is a Vietnamese dish from Ho Chi Minh City,[1] made from pork meat and offal that is braised in a spiced stock of five-spice powder (with curry powder sometimes added).[2] Small wooden sticks are used to pick up the meat, which is then dipped in pepper, lime/kumquat and chili fish sauce and served with rice, noodle or bánh mì.
Phá lấu comes in a variety of styles depending on the region, the influence of the chef, and the availability of local ingredients. A popular variation includes the use of coconut milk in the broth, which imparts a rich and complex flavor to the stew. Part of the complexity arises from the cooking process, which greatly impacts the constitution of the stew. The offal is simmered for hours to make it tender and is then left to soak in the broth, where it imparts flavor while absorbing the essence of the five-spice powder and coconut milk.
See also[edit]
References[edit]
- ^ Vi Yen. "Where you can't beef about making a meal of offal". VnExpress International. Retrieved 2020-12-29.
- ^ "Phá lấu | Traditional Offal Dish From Ho Chi Minh City". TasteAtlas. Retrieved 2020-12-29.
