Phukso (Lung Stir-fry)
Ultra Advanced! Sponge-like mysterious texture "lung spice stir-fry"
Description
A highly rare offal dish using sheep (or buffalo) 'Lung (Phukso/Phuk)' loved by Newars in Kathmandu Valley. Lungs are airy and spongy, so instead of boiling raw, they undergo a shocking prep: 'pouring flour-dissolved water down the trachea to inflate the lungs tight before boiling'. Sliced and spice-fried, offering a fluffy, squishy snack.
Restaurants serving Phukso (Lung Stir-fry)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sheep lung(or Buffalo lung)
- Flour
- Egg
- Mustard oil
- Garlic
- Ginger
- Cumin
- Coriander
Instructions
- [Authentic Recipe]
- [Inflate & Boil Lung]: Wash sheep lung with trachea attached cleanly. Using a funnel, pour a 'liquid mix of flour, water, salt, turmeric, beaten egg' down the trachea. Once inflated tight like a balloon, tie the trachea and boil for tens of mins (this fills lung cavities with dough, creating a pudding-like texture).
- [Slice]: Cool boiled lung, slice bite-sized.
- [Stir-fry]: Heat mustard oil, fry with garlic, ginger, cumin, chili until the surface is slightly crispy.
Learn more Spice, substitutes, tips
Key spices
Mustard oil、Cumin、Coriander
Substitutes at Japanese supermarkets
(Irreplaceable. Texture alone is a bizarre feel like dicing 'French Toast' and frying in curry powder)
Pairing
Aila (Intense traditional liquor) / Raksi / Chiura
Trivia
Because the flour/egg batter penetrates and sets in every corner of the lung cells, biting it yields a 'fluffy, chewy' texture like Kamaboko or firm pudding—an astounding texture unimaginable for organs. An ultimate masterpiece packed with Newari philosophy of 'wasting no life' and their maddening culinary obsession (passion).
Eating tips & etiquette
Served as an item in Samay Baji (side plate) or snacked on in izakayas while drinking Aila (50%+ ABV distilled liquor).
Allergen
Meat, Wheat, Egg