Saigon Unique Street Food – Cow Intestine Soup

• Culinary Gems

If Saigon is called a food paradise, it’s not an exaggeration. Among the many dishes that have left a lasting impression on generations of Saigonese, Phá lấu (beef offal stew) stands out to me as one of the richest and most unique. It may sound intimidating at first, but once you’re brave enough to try it, the unforgettable, complex flavor of this dish will linger with you, just as it has with the people of Saigon through many vibrant years.

What is Pha Lau?

A traditional phá lấu dish will include a broth made from spices such as five-spice powder, cinnamon, octahedron, star anise, fennel and some Chinese herbs. The meat used to cook phá lấu includes tongue, ears, intestines and pig stomach, simmered until the sauce is absorbed.
Phá lấu bò is made from the main ingredient of beef intestine and some other spices. When enjoying, you will immediately feel the soft, chewy pieces of beef intestine, rich in flavor mixed in the sweet, cool coconut sauce and the characteristic flavor of five-spice powder.

Where is Pha Lau Di Nui?

When I got to the place, I saw Di Nui standing right at the front, busy working at her open kitchen. She had two big pots of phá lấu simmering away, and the smell alone was enough to make me hungry. This little spot in District 4 has a bit of a reputation, and now I understand why. The beef offal is cleaned really well—there’s none of that strong odor you sometimes get—and the broth is rich, fragrant, and just the right balance of flavors.

• Address: No. 243/30, Ton Dan Street, Ward 15, District 4.
• Opening Hours: 2:00 PM – 10:30 PM daily.
• Prices: 30,000 – 50,000 VND

The broth of Di Nui

You can choose between fried or stewed phá lấu. I tried both, and honestly, they each had their own charm. The stewed version is more traditional and comforting, while the fried one is a bit more indulgent with a crispy texture.

The first spoonful of broth hit me with a comforting richness. It was creamy from the coconut milk, but not overpowering. There’s a subtle sweetness up front, followed by a savory depth and a warm hint of spice. It’s the kind of broth that clings to your lips and makes you reach for more bread just to soak up every last drop.

What surprised me most was how clean it tasted—none of the funky, off-putting notes people usually associate with organ meats.

How did it taste?

The honeycomb tripe was slightly spongy and absorbed the broth beautifully. The mesh tripe had a gentle bite, and the beef stomach offered a firmer, meatier texture. Every piece had its own character but shared that same slow-cooked tenderness. It didn’t feel like a dish trying to be fancy—it was just honest, well-prepared comfort food with layers of flavor and texture.

Paired with the crispy baguette and a sharp dip into the spicy fish sauce, each bite had contrast: creamy and crunchy, rich and tangy, soft and spicy.

If you’ve never tried Phá lấu, it might seem intimidating at first. But once you get past the idea of it, the flavor speaks for itself. It’s not just about eating offal—it’s about experiencing a piece of Saigon’s culinary soul.

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