''Phá lấu'' () is a
Vietnamese dish from
Ho Chi Minh City
Ho Chi Minh City (HCMC) ('','' TP.HCM; ), commonly known as Saigon (; ), is the most populous city in Vietnam with a population of around 14 million in 2025.
The city's geography is defined by rivers and canals, of which the largest is Saigo ...
, made from pork meat and
offal
Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat.
Some cultures strong ...
that is braised in a spiced stock of
five-spice powder
Five-spice powder () is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine. The five flavors of the spi ...
(with
curry powder
Curry powder is a spice mix for curry originating from the Indian subcontinent, adapted from but not to be confused with the native spice mix of garam masala.
History
As commercially available in Western markets, curry powder is comparable t ...
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, L ...
and served with rice, noodle or ''
bánh mì
In Vietnamese cuisine, , bánh mỳ or banh mi (, ; , 'bread' (Hanoi: �aʲŋ̟˧˥.mi˧˩or Saigon: �an˧˥.mi˧˩), is a short baguette with thin, crisp crust and a soft, airy texture. It is often split lengthwise and filled with meat and ...
''.
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.
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 ''Lǔ wèi'' in Taiwan.
''Lou mei'' can be made from meat, offal, and other off-cuts. The mos ...
*
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 Chin ...
References
{{Vietnamese cuisine
Offal dishes
Vietnamese pork dishes