Cháo lòng is the Vietnamese rice porridge made with pork offal and often served with slices of blood pudding.
The porridge is cooked from rice in a pork-based broth. Common ingredients include pork intestine, liver, kidney, stomach and tongue, depending on the region and vendor. Green onions, Vietnamese coriander, pepper and fish sauce add freshness and seasoning. Some bowls also contain pieces of tiết, a firm form of cooked pork blood pudding.
Cháo lòng is widely eaten as a hearty breakfast or casual meal. Its name combines cháo, meaning rice porridge, with lòng, referring broadly to animal innards. Different shops prepare the offal and broth in their own style.
It is distinct from tiết canh, a raw blood pudding dish, because cháo lòng is a cooked porridge and its blood component, when included, is cooked. Cháo gà, by contrast, uses chicken rather than pork offal.