Asian Table Atlas ✦
← Back to recipes

Vietnam · Saigon street food

Phá Lấu Bò — Coconut-Braised Beef Offal

Phá lấu bò is a beloved southern Vietnamese street food: beef tripe, intestines and optional tendon simmered until tender with five-spice, lemongrass and coconut milk. It is often eaten with crusty baguette and tangy tamarind sauce.

Vietnamese pha lau beef offal coconut stew with tripe and baguette

AI-generated food image; recipe not independently kitchen-tested.

Prep: 35 minCook: about 2 hrServes: 4

Ingredients

  • 450 g cleaned beef tripe (honeycomb or blanket tripe)
  • 350 g cleaned beef intestine or additional tripe
  • 250 g beef tendon (optional)
  • 400 ml unsweetened coconut milk
  • 750 ml water or unsalted beef stock
  • 2 stalks lemongrass, bruised
  • 4 garlic cloves, minced
  • 3 shallots, minced
  • 2 tbsp five-spice powder
  • 1 tsp turmeric powder
  • 1 tbsp annatto oil or neutral oil
  • 2 tbsp fish sauce, plus more to taste
  • 1 tbsp sugar
  • 1 tsp salt, plus more to taste
  • 1 star anise and 1 cinnamon stick
  • 1 tbsp tamarind concentrate, diluted in water, for dipping sauce
  • Fresh baguette or instant noodles, for serving
  • Lime, sliced chilies and herbs, to serve

How to make phá lấu bò

  1. Buy thoroughly cleaned beef offal from a reliable butcher. Rinse tripe and intestines, rub with salt and lime, rinse again, then blanch in boiling water for 5 minutes. Discard the blanching water. Keep raw offal separate from ready-to-eat foods.
  2. Cut the blanched offal and tendon into bite-size pieces. Toss with five-spice powder, turmeric, half the garlic and shallots, fish sauce and sugar; marinate for 20 minutes in the refrigerator.
  3. Heat annatto oil in a heavy pot. Sauté remaining garlic and shallots until fragrant. Add marinated offal and stir for 4–5 minutes.
  4. Add lemongrass, star anise, cinnamon and water or beef stock. Bring to a boil, then cover and simmer gently for 75–120 minutes, until tripe, intestine and tendon are tender. Add more water if needed.
  5. Stir in coconut milk and simmer uncovered for 10–15 minutes. Season with salt, fish sauce and sugar to taste. The sauce should be rich, lightly sweet and fragrant with warm spices.
  6. For a tangy dipping sauce, mix diluted tamarind with fish sauce, sugar and sliced chili to taste. Serve the hot phá lấu with baguette for dipping or over noodles, with lime and herbs.

Food safety note

Buy offal from a reputable supplier, keep it refrigerated, prevent cross-contamination and cook thoroughly. Simmering time varies with cut and thickness; continue until fully cooked and tender.