Quang Binh Drop-in Offal Stew: A unique delicacy to "rescue" cold days

Although not as famous on the national culinary map as clear tapioca dumplings (banh bot loc) or lemongrass pork skewers (nem lui), long tha is a rustic dish boasting the distinct flavor of Quang Binh, especially favored by locals on chilly days. 

The name “long tha” (drop-in offal) evokes the image of ingredients being "dropped" into a piping hot pot of broth. In fact, this name stems directly from the way the dish is prepared and enjoyed. After being cleaned and prepped, various types of offal are sliced into bite-sized pieces and "dropped" directly into the boiling broth on the stove. Diners also pick up each piece of offal and other ingredients, then "drop" them into a bowl of hot broth to enjoy. The simple, humble name partly reflects the rustic character of this dish.

"Long tha" does not stick to a single fixed recipe, but can be varied according to taste and ingredients available in each family or eatery. However, basic components are usually indispensable.

• Offal: This is the main ingredient, usually using pork offal such as small intestines, uterus, stomach, throat, etc. Some places also use beef offal to add a richer flavor. The offal must be chosen fresh and meticulously prepared to ensure crispiness and no unpleasant odor.
• Herbs and spices: Fresh herbs play an important role in creating the signature flavor and balance for the dish. The most common are Vietnamese coriander (rau ram), green onions, and cilantro. In addition, indispensable spices like fresh chilies (or chili powder), ground pepper, minced garlic, and fresh ginger add warmth and stimulate the taste buds.
• Rice crackers (or other side items): Grilled sesame rice crackers are an indispensable companion to Long Tha. The crispy, nutty flavor of the rice crackers combined with the piping hot broth and offal creates a perfect combination. Additionally, some places serve it with fresh rice vermicelli or blanched instant noodles.
• Broth: The "soul" of long tha is the pot of broth. The broth is usually simmered from pork or beef bones for a light, natural sweetness. During the simmering process, a bit of fermented shrimp paste (mam ruoc) may be added to enhance the rich, signature flavor of Central Vietnam. 

This is not only a delicious meal, but also a unique culinary cultural feature of the Quang Binh region, well worth exploring and savoring, especially on chilly days. 

To make delicious and heart-warming Quang Binh long tha, perfect for chilly days, the cooking process requires attention to detail and a few small secrets. 

Step 1: Preparing the offal 

This is the most crucial step to ensure the Long Tha has no off-odors and maintains a delicious crispness. 

Choosing fresh offal: Prioritize fresh small intestines, uterus, stomach, and throat that have a natural pink color and no strange smell.

Cleaning the offal:

• Small intestines and uterus: Gently rub with coarse salt and lemon (or vinegar) multiple times to remove sliminess and odor. Then rinse thoroughly under running water. You can lightly scrape the thin inner membrane of the small intestine with a knife to make it whiter and softer.
• Stomach: Turn the stomach inside out and scrape off the inner slimy layer. Rub thoroughly with coarse salt and lemon (or vinegar) several times. Flour or wood ash can also be used to rub and eliminate odors more effectively. Rinse thoroughly under running water. To make the stomach crispier, blanch it briefly in boiling water with a pinch of salt and ginger.
• Throat: Rinse thoroughly inside and out. Remove the tip cartilage if preferred. Blanch briefly in boiling water for easier slicing and odor removal.

Eliminating fishy odor: Besides salt and lemon (or vinegar), crushed ginger or white wine can be used to rub and wash the offal, effectively eliminating any unpleasant smell.

Slicing offal: After cleaning, cut the offal into bite-sized pieces, neither too thick nor too thin. Small intestines and uterus can be sliced into rounds or long pieces. Stomach and throat should be cut into bite-sized strips.

Step 2: Preparing the broth 

The broth plays a key role, bringing a warm and rich flavor to Long Tha:

Simmering bones: Use pork (or beef) marrow bones, rinse clean, and blanch in boiling water to remove impurities. Simmer bones in a pot of cold water over low heat for 1-2 hours for a naturally sweet broth. Skim off scum frequently during simmering.

Adding signature flavor (optional):

• Fermented shrimp paste (mam ruoc): Some Quang Binh locals like to add a tiny bit of strained shrimp paste into the broth to enhance the rich, distinct Central Vietnamese flavor. Note to add only a small amount to avoid overpowering other flavors.
• Pineapple: Some recipes add a few slices of pineapple to the broth pot while simmering to create a light tangy and fragrant note.

Keeping warm: Always keep the broth piping hot on the stove over low heat throughout the meal.

Step 3: Preparing side ingredients

Fresh herbs and rice crackers are indispensable elements when enjoying long tha so you can fully experience the essence of this dish. 

• Fresh herbs: Wash Vietnamese coriander, green onions, and cilantro. Finely chop green onions and cilantro. Leave Vietnamese coriander leaves whole or coarsely chopped.
• Chili: Prepare sliced fresh chili or chili powder to add a comforting spicy kick for cold days.
• Rice crackers: Grill sesame rice crackers over charcoal or in a microwave until golden and crispy. Break into bite-sized pieces.
• Other options (optional): Prepare fresh rice vermicelli or blanched instant noodles if you prefer a more filling meal.

With these secrets, you can completely prepare authentic Quang Binh long tha at home to treat family and friends on chilly days, bringing a warm and flavorful local culinary experience.

Here are a few suggested places where you can enjoy delicious Long Tha in Quang Binh:

• Quan Long Tha Binh An: No. 49 Ba Trieu, Dong Hoi. This eatery is famous and well-known. Price is around 75,000 VND/pot for 2 people.
• Quan Long Tha Ha Anh: 28 Le Trong Tan, Dong Phu, Dong Hoi, Quang Binh
• Quan Mun Long Tha: Pham Van Dong Street, Nam Sach, Dong Hoi, Quang Binh

Offal porridge eateries: Some offal porridge (chao long) spots also serve long tha, you can check out:

• Chao Long Viet Diu (Hai Thanh Street)
• Quan Chao Long Mai Quy
• Chao Long Linh Linh

Dong Phu Market: This market can be a great place to find small local food stalls serving long tha. 

Hopefully, you will find a great spot to fully enjoy this heartwarming specialty. Remember to check contact info and opening hours before visiting for a smooth culinary experience. 

On chilly days, nothing beats enjoying a hot bowl of Long Tha, savoring the harmony of fresh offal, warm herbs, and rich broth. Head to local eateries or try cooking this specialty yourself; the unique flavor and warmth of long tha will surely dispel the cold chill and bring memorable culinary experiences to your trip to Quang Binh. And don't forget to keep following Sovaba Travel for interesting updates on cuisine and Quang Binh tourism.