20/12/2025
फोक्सो (Fokso/Phokso) or स्वँ (Swã\ Swo) Fried Goat Lungs
Phokso (also spelled Fokso or Swoo in Nepal Bhasa) is a distinctive and adventurous delicacy from traditional Newari cuisine of Nepal's Kathmandu Valley. This unique dish features fresh goat lungs meticulously cleaned and inflated, then stuffed with a light, savory batter typically made from a mixture of flour (often besan or chickpea flour), beaten eggs, milk or water, and aromatic spices like turmeric, cumin, coriander, chili, ginger-garlic paste, and salt.
The filled lungs are tied off, boiled until the filling sets into a fluffy, custard-like texture, and then sliced before being deep-fried or stir-fried to achieve a crispy exterior with a soft, spongy interior. The result is a richly flavored, textural delight—light and airy yet deeply satisfying—with a subtle spiciness that highlights the Newars' ingenious use of offal.
Phokso is especially cherished during festivals like Dashain, family feasts (bhoj), and Newari celebrations, often served as an appetizer alongside beaten rice (chiura), spicy pickles (achaar), or other samay baji items. Its bold preparation embodies the resourceful and favourite essence of Newari culinary heritage.
