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Chao long

Not to be confused with cháo lòng.
Chao long
Alternative namesFilipino chao long
CourseMain dish
Place of originPhilippines
Region or statePuerto Princesa, Palawan
Created byVietnamese refugees
Serving temperatureHot
Main ingredientsRice 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

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 cháo lòng, 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

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

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

References

  1. ^ 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.
  2. ^ 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.
  3. ^ Harding, Paul (2022). Lonely Planet Philippines. Lonely Planet. ISBN 978-1-83869-653-5.
  4. ^ 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.
  5. ^ Lipman, Jana K. (2020-06-02). In Camps: Vietnamese Refugees, Asylum Seekers, and Repatriates. Univ of California Press. ISBN 978-0-520-97506-4.

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