Chao long
Filipino noodle soup dish
From Wikipedia, the free encyclopedia
Chao long is a Filipino noodle soup dish originating in Puerto Princesa, Palawan, Philippines.[1][2][3] It is a localized adaptation of Vietnamese noodle soups introduced by Vietnamese refugees in the late 1970s.[1][4][5] Over time, the dish evolved into a distinct regional specialty, differing in flavor, ingredients, and preparation from its Vietnamese counterparts.[1][4]
| |
| Alternative names | Filipino chao long |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Puerto Princesa, Palawan |
| Created by | Vietnamese refugees |
| Serving temperature | Hot |
| Main ingredients | Rice noodles, beef broth, braised beef, banana ketchup, bean sprouts, calamansi |
History
Chao long in the Philippines traces its origins to the arrival of Vietnamese refugees following the end of the Vietnam War in 1975.[1] In 1979, the Philippine government established a Vietnamese refugee camp in Puerto Princesa, Palawan, which housed thousands of displaced people.[1] Along with their customs and traditions, the refugees introduced elements of Vietnamese cuisine to the local population.[1][2]
The term chao long originally referred to a Vietnamese rice porridge dish containing pork offal and congealed blood.[1][4] Vietnamese-owned eateries serving this porridge and other foods became known locally as chalongan (places where chao long was served).[2] Over time, the name came to be associated with a noodle soup dish derived from Vietnamese pho, which gradually adapted to Filipino tastes and ingredients.[1][4]
Description
Filipino chao long is a beef-based noodle soup served with rice noodles, braised beef, and a richly flavored broth.[2] Unlike traditional Vietnamese pho, the Filipino version is known for its slightly sweet, savory profile and darker, reddish broth.[2][4] The dish is typically garnished with bean sprouts, chopped onions, and fresh herbs, and is served with calamansi on the side rather than lime.[2][4]
Preparation
Preparation methods vary by household and restaurant, but generally involve simmering beef bones to create a rich broth.[2] Braised beef is cooked separately and later added to the soup.[2] Banana ketchup and tomato paste are incorporated into the broth, giving it a distinctive Filipino flavor profile.[2] Cooked rice noodles are placed in a bowl and topped with beef and hot broth, then finished with fresh garnishes.[2]