Wiki Article
Chao long
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 | |
| Alternative names | Filipino chao long |
|---|---|
| Course | Main dish |
| Place of origin | Philippines |
| Region or state | Puerto Princesa, Palawan |
| Created by | Vietnamese refugees |
| Serving temperature | Hot |
| Main ingredients | Rice noodles, beef broth, braised beef, banana ketchup, bean sprouts, calamansi |
Chao long is a Filipino noodle soup dish originating in Puerto Princesa, Palawan, Philippines.[1][2][3] It is a localized adaptation of Vietnamese noodle soups introduced by Vietnamese refugees in the late 1970s.[1][4][5] Over time, the dish evolved into a distinct regional specialty, differing in flavor, ingredients, and preparation from its Vietnamese counterparts.[1][4]
History
[edit]Chao long in the Philippines traces its origins to the arrival of Vietnamese refugees following the end of the Vietnam War in 1975.[1] In 1979, the Philippine government established a Vietnamese refugee camp in Puerto Princesa, Palawan, which housed thousands of displaced people.[1] Along with their customs and traditions, the refugees introduced elements of Vietnamese cuisine to the local population.[1][2]
The term chao long originally referred to a Vietnamese rice porridge dish containing pork offal and congealed blood.[1][4] Vietnamese-owned eateries serving this porridge and other foods became known locally as chalongan (places where chao long was served).[2] Over time, the name came to be associated with a noodle soup dish derived from Vietnamese pho, which gradually adapted to Filipino tastes and ingredients.[1][4]
Description
[edit]Filipino chao long is a beef-based noodle soup served with rice noodles, braised beef, and a richly flavored broth.[2] Unlike traditional Vietnamese pho, the Filipino version is known for its slightly sweet, savory profile and darker, reddish broth.[2][4] The dish is typically garnished with bean sprouts, chopped onions, and fresh herbs, and is served with calamansi on the side rather than lime.[2][4]
Preparation
[edit]Preparation methods vary by household and restaurant, but generally involve simmering beef bones to create a rich broth.[2] Braised beef is cooked separately and later added to the soup.[2] Banana ketchup and tomato paste are incorporated into the broth, giving it a distinctive Filipino flavor profile.[2] Cooked rice noodles are placed in a bowl and topped with beef and hot broth, then finished with fresh garnishes.[2]
See also
[edit]References
[edit]- ^ a b c d e f g h Escalona, Katrina (2019-12-19). "The Importance Of Chao Long In Palawan". Culture Trip. Retrieved 2026-01-04.
- ^ a b c d e f g h i j Raymund (2021-06-02). "Chao Long". Ang Sarap (A Tagalog word for "It's Delicious"). Retrieved 2026-01-04.
- ^ Harding, Paul (2022). Lonely Planet Philippines. Lonely Planet. ISBN 978-1-83869-653-5.
- ^ a b c d e f Tunac, Joy Hermes (2024-01-04). "What is Chao Long and why is Vietnamese food so popular in Palawan?". GMA News Online. Retrieved 2026-01-04.
- ^ Lipman, Jana K. (2020-06-02). In Camps: Vietnamese Refugees, Asylum Seekers, and Repatriates. Univ of California Press. ISBN 978-0-520-97506-4.