The heart of cháo lòng consists of rice softened in a flavorful broth with cubes of congealed blood (huyết) thrown in for good measure. To serve, the porridge and huyết are ladled into a large bowl along with slices of liver, chunks of tubular innards and various forcemeats. Scallions, fresh ground pepper and small pieces of fried dough are then scattered on top. Fresh bean sprouts, lime wedges, ginger and fish sauce are available tableside for diners to season their …

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The heart of cháo lòng consists of rice softened in a flavorful broth with cubes of congealed blood (huyết) thrown in for good measure. To serve, the porridge and huyết are ladled into a large bowl along with slices of liver, chunks of tubular innards and various forcemeats. Scallions, fresh ground pepper and small pieces of fried dough are then scattered on top. Fresh bean sprouts, lime wedges, ginger and fish sauce are available tableside for diners to season their cháo to taste.

The highlight of cháo lòng are the slices of fried dough. When incorporated into the steaming porridge, the dough softens and engorges as it soaks up the porridge like a sponge.

Cháo Lòng is one of the rare offerings in Saigon that is served from morning until evening. The dish is hot, satisfying and easy on the pocket at only 6,000 VND a bowl. Street vendors dishing up cháo lòng can be easily spotted with their giant metal vats and glass display cases filled with piles of offal and stacks of golden fried dough (giò cháo quẩy).

https://gastronomyblog.com/2008/03/19/chao-long/

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