 Phá lấu as served in Vietnam | |
| Alternative names | Phá lấu bò |
|---|---|
| Type | Stew |
| Place of origin | Hong Kong Vietnam China |
| Main ingredients |
|
| Similar dishes | sekba,kway chap,Burmese pork offal skewers |
Phá lấu (Chinese:拍滷;Pe̍h-ōe-jī:phah-ló̍) is aVietnamese dish fromHo Chi Minh City,[1] made from pork meat andoffal that is braised in a spiced stock offive-spice powder (withcurry powder sometimes added).[2] Small wooden sticks are used to pick up the meat, which is then dipped in pepper, lime/kumquat and chilifish sauce and served with rice, noodle orbánh 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.
