#chao long

[blue-pastel-shark]

Cháo lòng IP

[vietlegendtravel]

Come to An Giang to taste Beef Tripe Porridge

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Come to An Giang to taste Beef Tripe Porridge

Vinh Trung Commune, Tinh Bien District in the Mekong Delta province of An Giang is a place where farmers breed a lot of cows to serve agriculture and to provide meat for consumption. Therefore, this location is known for beef dishes that win tourists’ hearts, most famously tripe. This particular dish has two equally-popular specialties: tripe porridge and steamed tripe dipped in sauce.

Around the Cam Mountain area, there are many porridge shops near Vinh Trung market. However, the most popular is Ms. Nam Doi’s shop because she is the oldest porridge maker in the area. Moreover, her gruel is cooked from soc mien rice which is malleable and sweet-smelling. In addition, tripe must also be boiled with palm or coconut juice. Hence her tripe is very soft, aromatic and has a buttery taste. Ms. Nam’s tripe contains lean beef. Before enjoying the porridge, diners should add some finely-chopped chili and ginger. In addition, basil and other herbs are also used. These herbs give the porridge a very tempting smell.

  A special fruit from the Cam Mountain area is chut. Its flavor will give the porridge a special smell and sour taste. The mouthwatering Vinh Trung stripe porridge has attracted many diners from around An Giang Province to come and enjoy it at the weekends. Gradually, though, many tourists visiting Nui Cam learned about this kind of porridge. Diners were amazed by the really good dish served inside a small countryside market and it has been popular ever since with tourists and locals alike.

At Ms. Nam Doi’s shop, beside stripe porridge there is also steamed stripe. If she serves porridge all day, the steamed stripe is served only from 3pm. It is presented in a flat winnowing basket with pineapples, carambola, acrid green bananas and accompanying herbs. According to Mrs. Nam, the area breeds many cows so the beef is very fresh and to keep the stripe warm, she dips the meat into the boiling palm soup once every 20 minutes.

This dish is suitable for both men and women, and male diners come there mostly to drink some beer while enjoying the soup, apparently they say this gives the steamed stripe a better taste. Although delicious, every bowl of porridge costs only VND20,000 and a dish of steamed stripe also costs from VND20,000 depending on the quantity ordered.

[nadhirahmazlan-blog]

A bowl of porridge for the soul.

[kristianjebsen]

Thalia's Chao Long

When you are in Puerto Princesa City, a taste of the Vietnamese food popularly known here as “Chao Long” is a must. Aside from local seafood delights, Puerto Princesa food scene is also well-known for its Vietnamese eateries managed and owned by Vietnamese nationals that offers a rice-based noodle soup called Chao Long. They make Vietnamese authentic noodles, bean sprouts, and French bread and offer it in the restaurants they manage and in some outlets in downtown Puerto Princesa. The Vietnamese Chao Long, as found in the streets of Saigon (Ho Chi Minh City), is “scrummy” porridge laden with innards or lugaw bituka in Filipino. Chao Long is made of rice noodles in sweet broth and meat that can be garnished with bean sprouts and mint leaves. Chao Long is flat, thin rice noodles in a sweet-savory broth with your preferred meats (beef, buto-buto or beef bones, pork), served with the requisite plate containing sprigs of mint and basil, raw bean sprouts and a piece of kalamansi. In Puerto Princesa, a regular bowl costs only P40 while the bigger bowl with more noodles and meat amounts to P45. One Chao Long is called “beef stew” – sweetish soup laden with thin strips of beef long-cooked in spiced broth. The spices achuete (annatto seeds), render the soup a bright orange hue and infuse it with a rich flavor. The other is the pork, plain beef, or “buto-buto” Chao Long are the same, except that the soup is clear broth. The perfect pair to Chao Long is freshly baked French bread made into a sandwich. Pork special is the bestseller – the bread is sliced lengthwise, brushed with the beef stew sauce, laden with chopped grilled pork, and spread with a dollop of mayonnaise. My experience of Chao Long almost didn't happened. I heard about it at the plane when a co-passenger had a conversation with my mom, saying that our stay would be too short (3 days and 2 nights), though she did mentioined this one of a kind must-try. My mom, as to those who know her, told us about this and that my tita Beng, who's been to Palawan countless times, commend it as well. Moving fast forward, it was our last day, and I made a really good tandem with my new found friend, Kuya Rhyan (my cousin's Kuya Carlo's friend who happens to drove us around) asked him a favor to take me to the place where Chao Long is serve. It is while others our busy buying their pasalubong (I'm done with it already that time). Take note, we just had lunch. And knowing me, I got an appetite that you couldn't tell. Anyways, he took me to Thalia's, one who serves the best Chao Long in town. The place reminds me of the old restos over at Binondo and Sta. Cruz. I ordered Bone Noodle as to what Kuya Rhyan suggested to me. Service was fast and served hot. And Kuya Rhyan told me that after their drinking sessions, they would just go and order a bowl here. It's a good "panghimasmas" from alcohol. It's almost authentic as it can get because my tita Beng told me that if you had that in Manila (there's one over at The Fort) besides that they served it at a price not very much reasonable (about Php 200 a serving more or less), the taste ain't that good at all.