Phá lấu
[2] Small wooden sticks are used to pick up the meat, which is then dipped in pepper, lime/kumquat and chili fish sauce and served with rice, noodle or bánh mì.Phá lấu comes in a variety of styles depending on the region, the influence of the chef, and the availability of local ingredients.A popular variation includes the use of coconut milk in the broth, which imparts a rich and complex flavor to the stew.Part of the complexity arises from the cooking process, which greatly impacts the constitution of the stew.The offal is simmered for hours to make it tender and is then left to soak in the broth, where it imparts flavor while absorbing the essence of the five-spice powder and coconut milk.