Vietnam is a country of culinary excellence. From phở to bánh xèo, bún riêu to bánh mì, local cuisine is a wealth of culinary creativity. And in a country where food is not always in abundance, Vietnamese chefs use every available ingredient. Seriously: every available ingredient.
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Enter pork guts. This delicacy is a signature in the street food world and can be prepared in a variety of different ways. Some like it boiled, others like it stir-fried, but most like it stewed in a dish called phá lấu. These dishes are the pinnacle of Vietnam's no-waste principle when it comes to cooking. But even when prepared in a variety of ways, pork intestines are always considered a meal.
Not according to Ivan Shishkin, however. The author of Edible Inedible recently stumbled into a Vietnamese market in Moscow and was inspired by the infinite uses of the pig. One day, with a box of leftover intestines in his restaurant, he wondered what it would taste like if you made a donut out of pork guts. What part of sweet glaze, sprinkles and pig intestines meshed together doesn’t sound appealing? Homer Simpson would be proud.
