Pig's organ soup

Pig's organ soup, also known as chheng-thng, is a cherished traditional dish in Malaysia and Singapore, with its origins tracing back to Teochew/Chaozhou, China. This clear, flavorful soup is typically enjoyed with a serving of rice and an array of optional side dishes.

The essence of the soup lies in its robust broth, which is crafted by simmering a mix of pig offal, including liver, heart, intestines, stomach, tongue, blood cubes, and slices of pork meat. To enhance the flavor, the broth is enriched with strips of salted vegetables, celtuce, chopped scallions, and a dash of pepper.

To round out the meal, side dishes such as braised tofu puffs, eggs, and additional salted vegetables are often served alongside the soup. For those who prefer a bit of heat, a special chili sauce or soy sauce with chopped hot chilies is provided for an extra kick.