Óc trần lá ngải

Ingredients

• Pork brain: 50 gram (2-4 piece)
• Moxa: 3 bundle (500-600 gram)
• Cilantro, ginger, pepper, seasoning powder

Preparation

Oc trần lá ngải is still regarded as one of the most challenging foods for foreign visitors in Vietnam in 2025. While it may initially intimidate you, those adventurous enough to try it will not only experience a unique culinary delight but also gain insight into a rich aspect of Vietnamese culture.

A Healthy Food to Explore

In many Eastern Asian cultures, including Vietnam, there is a tradition of utilizing all parts of the pig, which includes its organs. If you hail from Western countries, you might find the idea of consuming dishes made from these organs—such as pig brain—daunting. However, in Vietnam, these delicacies are quite popular, even at local street food stalls.

According to specialists in traditional medicine, consuming animal brains is believed to help treat neurological disorders and enhance cognitive functions. Furthermore, moxa, with its bitter flavor and calming effects, is said to help regulate blood pressure, maintain homeostasis, and support safe pregnancies.

Moxa

Moxa, known as Ngải cứu in Vietnamese, is scientifically categorized as Artemisia vulgaris. This versatile plant grows abundantly in the wild and is cultivated by numerous Vietnamese families due to its remarkable benefits as both an ingredient and a medicinal herb.

Characterized by its bitter flavor and calming properties, moxa supports the functioning of the spleen and kidneys, as well as stabilizing blood pressure and maintaining homeostasis. To this day, moxa is an integral part of various remedies aimed at alleviating ailments such as back pain, warts, acne, rashes, strain, and for facial care.

There are several additional culinary creations that leverage the beneficial properties of moxa, including Trứng gà ngải cứu (fried egg with moxa), Gà tần ngải cứu (steamed chicken with moxa), and moxa rice soup.

The dish requires neither complex cooking techniques nor a large number of ingredients. After washing, the brain and moxa are steamed in salted water for a few minutes. Following this, pepper, ginger, salt, and cilantro are added and cooked for another 15 minutes. This dish is best enjoyed hot.