Cháo lòng

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]

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 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]

Cháo lòng is consumed throughout Vietnam, with regional variations:

• In northern Vietnam, the porridge is thicker often eaten with fried dough.^[2]
• Central Vietnamese preparations may be bolder and heavily seasoned.^[2]
• Southern Vietnamese versions the porridge is thinner and lighter and eaten with additional herbs.^[2]

• Vietnamese cuisine