''Phá lấu'' () is a
Vietnamese dish
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflec ...
from
Ho Chi Minh City
, population_density_km2 = 4,292
, population_density_metro_km2 = 697.2
, population_demonym = Saigonese
, blank_name = GRP (Nominal)
, blank_info = 2019
, blank1_name = – Total
, blank1_ ...
, made from pork meat and
offal
Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...
that is braised in a spiced stock of
five-spice powder
Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, sal ...
(with
curry powder
Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala.
History
Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...
sometimes added).
Small wooden sticks are used to pick up the meat, which is then dipped in pepper, lime/kumquat and chili
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, P ...
and served with rice, noodle or ''
bánh mì
In Vietnamese cuisine, or banh mi (, ; , "bread") is a short baguette with thin, crisp crust and soft, airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called ''bá ...
''. In Cambodia, the dish is called ''pak lov'' ( km, ផាក់ឡូវ).
See also
*
Ngau zap
*
Lou mei
''Lou mei'' is the Cantonese name given to dishes made by braising in a sauce known as a master stock or ''lou'' sauce ( or ). The dish is known as ''lu wei'' in Taiwan.
''Lou mei'' can be made from meat, offal, and other off-cuts. The most co ...
*
Sekba
Sekba or sometimes called bektim is a Chinese Indonesian pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs. It is a popular fare street food in Indonesian ...
References
{{Vietnamese cuisine
Vietnamese cuisine