The heart of cháo lòng (pork organ/innards rice soup) consists of rice softened in a flavorful broth with cubes of congealed blood (huyết) and innards (cut in slices) thrown in for good measure. Cháo lòng turns piggy odds and ends that most butchers would toss out with the garbage into hearty and soothing rice porridge - nothing goes waste! This dish is one of the rare offerings in Saigon that is served from morning until evening and also served with stacks of golden fried dough (giò cháo quẩy).
Whe we were kids, our Mum sometimes used to give us some money in the morning and we rushed off to some streetfood place to have a hearty breakfast (sic!) of cháo lòng - with congealed blood cubes and slices of pork innards! Yummy.
Do try this rice soup if you should be in Vietnam.
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