Phá Lấu - Vietnamese Braised Offal Stew

Ingredients

• 500g (1.1 lb) pork intestines, cleaned and sliced 500g (1.1 lb) pork intestines, cleaned and sliced
• 300g (10.6 oz) pork liver, sliced 300g (10.6 oz) pork liver, sliced
• 200g (7 oz) pork heart, sliced 200g (7 oz) pork heart, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the pork intestines, liver, and heart to the pot, and cook until they are slightly browned.
3. 3.
   Add the lemongrass, star anise, and cinnamon stick to the pot, and stir well to combine.
4. 4.
   Pour in enough water to cover the ingredients, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the offal meats are tender.
5. 5.
   Stir in the tamarind paste, fish sauce, sugar, black pepper, and salt. Continue to simmer for another 15 minutes to allow the flavors to meld together.
6. 6.
   Remove the lemongrass, star anise, and cinnamon stick from the pot.
7. 7.
   Serve the Phá Lấu hot, garnished with fresh cilantro. It can be enjoyed with crusty bread or rice noodles.

Treat your ingredients with care...

• Pork intestines — Ensure thorough cleaning of the intestines before slicing to remove any impurities.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their aromatic oils.

Tips & Tricks

• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the stew during the last few minutes of cooking.
• For a spicier kick, add a few slices of chili pepper to the stew while it simmers.
• If you're unable to find tamarind paste, you can substitute it with lime juice for a tangy flavor.
• Adjust the seasoning according to your taste preferences by adding more fish sauce or sugar if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.

Serving advice

Serve the Phá Lấu in individual bowls, allowing each person to garnish their stew with fresh cilantro according to their preference. Accompany it with a side of crusty bread or rice noodles to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped cilantro on top of the stew before serving. You can also serve it with a side of steamed vegetables or pickled vegetables for added color and texture.