Ever enjoyed being able to hold a delicious cup of jasmine on a rainy day, do you understand why it’s called “pha luu” yet?
Pha Lau is a dish originating from China, following the Tieu people introduced to Vietnam in the past and gradually becoming an extremely popular dish. Pha Lau according to Sino-Vietnamese pronunciation is “Da Lo” (da means salty warehouse, hole means salted).
‘Summer Ambassador’: 4 famous cooling tea dishes in 3 regions
The reason why Pha Lau has such a name is because the Tieu people are often afraid of wasting the internal organs of the offerings (usually pigs or cows). From there, they cut up the animal’s parts, then marinated it with other ingredients to create a pot that can be eaten for a long time.
From oral experience that today, breaking Lau is varied quite diversely:
– Banh Lau: Instead of eating it with rice like traditional rice cakes, some people will replace it with bread to eat, which is quite convenient and easy to eat.
– Breaking instant noodles: the perfect combination of fragrant fatty broth with soft, chewy noodles and accompanying light sour tamarind juice. This method is quite popular and many people like it. Besides, you can use fried noodles with water spinach and cabbage as you like.
– Stir fried tamarind and water spinach: some people will like to add a little sour taste of tamarind to create a unique and new flavor compared to the traditional flavor.
– Baked Luc Lau: Instead of accompanied by a broth, Pha Lau will be cooked by grilling extremely delicious. Grilled Pha Lau will be served with a special dipping sauce or green chili salt, which is also extremely attractive.
Pha Lau is a street food, but it is a bit fussy in the processing of ingredients and has an attractive taste, only when used hot, it is truly the “true love” of the rainy season.