Cháo lòng
From Wikipedia, the free encyclopedia
 Cháo lòng | |
| Type | Rice porridge |
|---|---|
| Course | Breakfast, late-night meal |
| Place of origin | Vietnam |
| Region or state | Nationwide |
| Serving temperature | Hot |
| Main ingredients | Rice, pork offal, pork broth |
| Variations | Regional preparations; served with dồi tiết |
Cháo lòng is a traditional Vietnamese dish consisting of rice porridge (cháo) served with assorted pork offal (lòng).[1][2] It is commonly eaten for breakfast or later in the day.[1] It is widely available throughout Vietnam, particularly at street food stalls and casual eateries.[2] It is considered nourishing and affordable.[3][4]
Cháo lòng is prepared by simmering rice in pork-based broth until it reaches a smooth, porridge-like consistency.[2] The dish is served with various boiled or lightly seasoned pork organs, which may include intestines, stomach, liver, heart, kidneys, and lungs.[3][5] A common accompaniment is dồi tiết, a Vietnamese blood sausage made from pork blood, minced offal, and herbs.[6]
The porridge itself is typically mildly seasoned, allowing diners to adjust flavor using condiments such as fish sauce, black pepper, chili, lime, scallions, and fried shallots.[1][2]
Ingredients
Common ingredients include:
- Rice (often broken or medium-grain rice)
- Pork bones for broth
- Pork offal (intestines, liver, heart, stomach)
- Pork blood sausage (dồi tiết)
- Ginger and shallots
- Fresh herbs such as scallions and cilantro
- Fish sauce, pepper, chili, and lime
Ingredient selection varies by region and household tradition.[4]
Preparation
Preparation generally involves thoroughly cleaning pork offal using salt, vinegar, or citrus to remove odors.[1] The offal is parboiled and cooked separately to maintain texture, while rice is simmered slowly in pork broth for several hours.[1] The cooked organs are sliced and served atop or alongside the porridge, which is finished with herbs and condiments before serving.[1]