|Course||Snack, Main dish|
|Place of origin||Philippines|
|Region or state||Cebu City|
|Serving temperature||Hot or room temperature|
|Main ingredients||pig brain, soy sauce|
Tuslob buwa (lit. 'dip in bubbles') is a Cebuano street food which originated from the barangays of Pasil and Suba in Cebu City.
The first tuslob buwa is believed to have been consumed as early as around the 1950's and is done during the cooking of sinudlan (ground pork sausage) wherein the diners would gather the resulting foam in the frying oil with pusô (cooked rice in coconut leaves).
The modern recipe, which started around the 1970's, consists of a mixture of pig brain, soy sauce, and oil. The ingredients are cooked in a pan and reduced until the mixture becomes thick and produces bubbles. The dish is often served with pusô or hanging rice as a dip. Tuslob buwa is traditionally for food sharing; with street vendors customarily cooking tuslob buwa in one wok where several people could dip their hanging rice.
The dish is featured in barangay Suba's Santo Niño festival celebrated annually every January.
Around 2014, the dish became more widely available with variants beginning to be served in nearby cities of Lapu-Lapu and Mandaue. It is also served in restaurants such as Azul, which garnered controversy in 2020 for trademarking the name of the street food with residents of barangay Pasil and Suba disputing the eligibility of the trademark.
Tuslob buwa was featured on the Netflix TV series, Street Food in the Cebu, Philippines episode.