Cháo Lòng (Bouillie de riz aux abats de porc)

Turn the intestine inside out under running water, then rub it well with the coarse salt and vinegar to scrub off the mucus and strong smell; rinse several times until the water runs clear. Soak the liver in cold water for 15 minutes to draw out the blood, then rinse. This step is what keeps the finished dish clean-tasting instead of gamey.

• 400 g pork small intestine
• 250 g pork liver
• 3 tbsp white vinegar
• 2 tbsp coarse salt

✅ C'est prêt quand : the intestine no longer feels slippery and smells clean, and the liver's soaking water looks pale pink rather than dark red

Char the onion and ginger halves directly over a flame or under a hot broiler until blackened in spots — this gives Vietnamese broths their deep, smoky backbone instead of tasting flat. Put the bones, water, charred onion and ginger in a large pot, bring to a boil, skim off the grey foam, then lower the heat and simmer gently, uncovered, for 1 hour.

• 1 kg pork bones
• 3 litres water
• 1 yellow onion
• 30 g fresh ginger

✅ C'est prêt quand : the stock is clear gold rather than cloudy, and smells sweet, not muddy