Fall in love with Ke Ga pork offal

There is a rustic dish that is elaborately prepared and captured my heart on a light windy, drizzly spring afternoon during a trip to Ke Ga cape in Ham Thuan Nam district, Binh Thuan province.

Lighthouse in Ke Ga, Binh Thuan

Have you tried it yet? The dish called phá lấu is made from pig’s head and intestines. Phá lấu is considered a braised dish, from the preparation, marinating and cooking stages, everything is very elaborate to ensure that the finished product, phá lấu, is soft, delicious, flavorful and absolutely odorless.

Try eating banh mi in a different way. It is not the type of sandwich - the type of meatloaf that is often chosen as a healthy meal, with the factors: fast selling, compact, quick to eat, but today young people use the very Western phrase "take away". Here, people display this dish with a hot, crispy loaf of bread placed on the table, next to a plate of pha lau with all the colors, aromas, flavors and a bowl of dipping sauce to please diners who want to eat at the restaurant.

The restaurant is located at the intersection of the road and the entrance to the breakwater, next to an electric pole, with a small glass cabinet in front that reads "Pha Lau". The restaurant is small, simple, clean and airy.

A 70,000 VND portion for 2 people includes: a full plate of pha lau with shiny brown skin that looks very stimulating, crispy pig ears, each piece of pha lau is thick and soft enough, the rich flavor penetrates the heart. Try eating it with a few roasted peanuts, oh the rich flavor increases the nostalgia, a few slices of pickled radish keep the flavor intact. Finally, add a piece of cucumber and a few sprigs of coriander and eat it, suddenly you feel cool and fragrant inside.

Even for someone who doesn’t like bread like me, I couldn’t help but order another loaf and a bowl of dipping sauce that day and finished it all. People really know how to create worldly delicacies, from familiar ingredients they can create special dishes with aroma, full of fatty, sour, spicy, sweet, nutty and refreshing flavors.

Braised offal served with roasted peanuts and pickles

The owner said that because I ate there, I got an extra portion of pig's tail, because the take-away style banh mi pha lau doesn't give that meat any special treatment. The pig's tail was soft, fragrant and fatty... I was okay with getting fat after eating it.

In a place with a vast ocean and abundant seafood, pork offal may sound weak, but it is a highlight for food lovers. Returning to Ho Chi Minh City, seeing people eating beef offal, I miss pork offal even more in the coastal land of Ke Ga Cape. I am still looking but have not found another restaurant that satisfies my stomach. Perhaps, I should return to that place soon so that my longing for pork offal sandwiches does not increase.

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