Cong Giap (from Nghe An province ) and his partner Son Thach are two familiar members of the African team who have been associated with Quang Linh Vlogs for many years in Angola.

Besides assisting the local people with their farming , they also regularly cook typical Vietnamese dishes to introduce to the locals, such as: stir-fried beans with chicken gizzards, pig ear salad, roasted pork, chicken rice, grilled pork vermicelli, bread with wine sauce, etc.

In a recent video posted on their YouTube channel with over 630,000 followers, Cong Giap and Son Thach visited a farm in Maiala village and cooked a popular Vietnamese dish to treat the priest, the village chief, and many local people: pork offal noodle soup.

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Cong Giap and Son Thach cooked Vietnamese-style pork offal noodle soup to invite people from Africa.

Cong Giap said that at this time of year, the farm has many kinds of fresh Vietnamese herbs such as scallions, perilla, coriander, mint, and basil… Therefore, he decided to take advantage of these "homegrown" ingredients to prepare his favorite dishes.

Cong Giap bought pig offal (including parts like the large intestine, small intestine, liver, etc.) from a Vietnamese person who specializes in selling pork in the city where he lives.

"The farm has plenty of vegetables, and we ordered the pig offal from a Vietnamese person in the city. They left us a complete set of offal, from the large intestine, small intestine, liver, throat, and diaphragm..."

"I'll stuff the pig's intestines to make sausage, and the other parts will be stir-fried briefly and seasoned to make broth for everyone to eat with vermicelli," Cong Giap said.

Members of the Quang Linh Vlogs group utilize readily available herbs from the farm to prepare a rustic pork offal noodle dish.

The Vietnamese man revealed that he cleaned the pig's intestines, cut them into bite-sized pieces, and marinated them with familiar spices such as fish sauce, pepper, and dried onions to remove the odor and enhance the flavor, making the dish more palatable to the locals.

He also made sure to introduce to the priest and the village chief some of the aromatic herbs that Vietnamese people often use when eating pork offal.

After preparing all the ingredients, Cong Giap and Son Thach began cooking pork offal noodle soup. The sausage, made from the large intestine, was boiled separately, while the broth was simmered over low heat with other offal.

While waiting for the pork sausage to cook, Cong Giap also revealed to the village chief and the priest the ingredients for this dish, which include pig's blood, pork fat, scallions, herbs, and roasted peanuts, all finely chopped, mixed together, and then stuffed into the filling.

"While boiling the intestines, you need to check them by poking small holes around them to prevent water from accumulating and to avoid them breaking apart and losing their flavor," he said.

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The piping hot pork sausage dish astonished the priest and the village chief, who knew it was prepared with quite elaborate techniques.

When the sausage was cooked, Cong Giap took it out and sliced ​​it into small, bite-sized pieces. He also cut a few hot pieces and offered them to the village chief and the priest to taste first.

"This dish is really unique; this is the first time we've seen anything like it. The aroma is amazing; just smelling it, you can tell it's going to be delicious," the village chief remarked.

The priest, visibly moved and speechless, gave a thumbs-up to show his satisfaction as he ate a piece of hot sausage with herbs and dipped it in salty fish sauce.

Then, after waiting for the villagers working at the farm to gather, Cong Giap and Son Thach began bringing out the food, dividing it equally into bowls.

Each bowl of vermicelli soup is generously portioned, containing vermicelli noodles, sliced ​​offal, and chopped scallions. When eating, Công Giáp only pours the broth over the dish to ensure it's always piping hot.

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The priest enjoyed the Vietnamese-style pork offal noodle soup and nodded in approval.

Faced with the appetizing and hearty bowl of noodle soup, the Angolan members eagerly enjoyed it, constantly exclaiming how delicious it was. One person commented that the pork sausage was "unique, tasty, and had a rich, fatty flavor."

They even kept exclaiming "chapepa" (meaning amazing) and showing expressions of delight.

After the meal, the members took turns sharing their feelings.

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The village chief and Angolan members happily enjoyed the pork offal noodle dish, dipped in salty fish sauce and eaten with various aromatic herbs.

The village chief said that for the local people, eating cornmeal was already a luxury. They mainly went into the forest to find food.

"If we ate Vietnamese food regularly, we'd definitely gain weight quickly. The food is delicious, the spices are very fragrant, everything is truly wonderful."

"Thanks to you and Vietnamese food, our lives are getting better and better," the village chief shared with Cong Giap.

Sharing the same sentiment, the priest also emotionally revealed that he had had the opportunity to experience Vietnamese cuisine many times, through meals hosted by Cong Giap and Son Thach.

"It's quite unusual that each time it's a different dish. Vietnamese people have a truly diverse way of preparing food," the priest remarked.

Photo: Cong Giap Vlogs – Life in Africa

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