page_title: Offal
section_title: Vietnam
hierarchical_section_title: Offal / Southeast Asia / Vietnam
caption_attribution_description: English: Phá lấu as served in Vietnam English: Phá lấu as served in Vietnam English: Phá lấu as served in Vietnam
context_page_description: Offal, also called variety meats, pluck or organ meats, is the viscera and entrails of a butchered animal. As an English mass noun, the term "offal" has no plural form. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs and excludes muscle and bone. Offal may also refer to the by-products of milled grains, such as corn or wheat.
  Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including foie gras, pâté and sweetbread—are internationally regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays. This includes Scottish haggis, Jewish chopped liver, U.S. chitterlings, Mexican menudo, as well as many other dishes. On the other hand, intestines are traditionally used as casing for sausages.
context_section_description: In Vietnam, food made of internal organs is popular. Some dishes like Cháo lòng, Tiết canh use pig's internal organs as main ingredients. Cỗ lòng, a suite of boiled internal of pigs is a delicacy. Bún bò Huế is a noodle soup made with oxtail and pigs' knuckles, often made including cubes of congealed pigs' blood.  Beef tendon and beef tripe is used in southern Vietnamese versions of Pho.
  Phá lấu, or beef offal stew, is a popular snack in southern Vietnam. The dish contains all sorts of organ meat, and is often accompanied by Vietnamese bánh mì (baguette) and sweet-and-sour dipping sauce.
caption: Phá lấu as served in Vietnam
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