Long before hipsters even existed, the Vietnamese were eating nose to tail. Personally, I think it's great. It wastes less, and it forces cooks to be creative. Anyone can make a pork tenderloin delicious, but let's see how great your pork stomach recipe is.
Cháo lòng is a food adventurer's first stop in Vietnam. Rice porridge, or gruel if you want to make it sound even worse, is very delicious. It's a bit thick and slimy, but if you can get past that you are getting into some amazing flavours. This dish is all about those flavours combined with the textures of the offal. Liver is soft and spongy, on the other hand, cheeks and intestines are very chewy. Many Westerners will be turned off by the thought of chewing on pig's intestines, but for only a couple dollars a bowl you can tate something new and have an adventure, so I recommend exploring a bowl.