Porridge with pig’s internal organs or just “cháo lòng” in Vietnamese is one of rare offerings in our street food culture! As beef noodles, or some other dishes cháo lòng can be our breakfast, lunch or dinner!
It’s almost everything from the pig we can find in this hearty rice porridge: bones, skin, heart, blood,
liver, intestines…! Strange? Yeah but it’s true!
To make cháo lòng tasty, first thing we need to cook pig’s bones, then other innards! One thing, if you notice, the color of the porridge is darker compared to other porridges, that color comes from the pig’s blood! So literally we have bloody porridge!
Cháo lòng is one of my favorites, together with real but more simple blood porridge (cháo huyết) that I already mentioned in some previous post!
Cháo lòng can be served from early in the morning to late at night but the most common time to have cháo lòng is around 4-5 PM, esp, when sitting in the office, we may feel a bit hungry and don’t want to wait until dinner time, cháo lòng is the best light meal before dinner!