Chao Long - Pork offal rice soup from Kim Phat

Chao Long - Pork offal rice soup

Servings: 4 servings


  • 500g pork neck bones, cut into pieces
  • (ask at the bite
  • 1 pork heart, fat removed, cut in half, cooked for about 20 minutes in salted water
  • 1 pork tongue well scraped and cooked in salted water for 2 hours
  • 1 can cubed pork blood
  • 2t cooked jasmine rice
  • 3l of water
  • 1 CASE of fish sauce
  • 1 clove of garlic crushed and finely chopped
  • Salt and pepper
  • 1 lemongrass pork sausage (available at the BBQ section) - optional
  • 1 handful of bean sprouts
  • 2 stalks of green onion, finely chopped including the white part
  • 1/2 small onion thinly sliced
  • 1 CASE chopped cilantro
  • 1 CASE of fried onions
  • 1 lime cut into wedges


1- In a saucepan filled with water, blanch the pork bones for 10 minutes over medium heat.
2- Rinse the bones in cold water.
3- In a saucepan over medium heat, put the pork pieces back, add 3 liters of water and cook for 30 minutes in the water.
4- After 30 minutes, remove all the pieces and set aside. Add rice, garlic and fish sauce. Cook another 30 minutes until rice is at desired consistency. Salt and pepper.
5- Add the pork blood and sausage cubes and continue cooking for another 10 minutes.
6- Thinly slice the heart and the tongue. Remove the pork meat from the bones.
7- When the soup is ready, pour it into bowls, add the offal and meat and garnish with herbs and drizzle with lime.