In my recent post on sticky rice with chicken, I discussed the differences in customer proclivities as they relate to the consumption of animals. While clearly generalising about what western and Asian eaters prefer when they're grappling with cooked bits of previously living things, I believe I - as a representative of western culinary culture and eating habits (albeit with a better than average understanding of how food is 'done' in Asia) can strongly claim that a westerner would not be privy to the above menu item.
In the chicken rice shack in Hội An, in what is more of a southern tradition, the bones that have been picked over by the vendor to extract (to my eye) every skerrick of flesh are not thrown away but rather cast aside for the occasional order of what I'm calling 'Discarded Chicken Bone Salad.' Bird skeleton is tossed with mint, chili, salt and pepper, green papaya, onion before being rounded out by gushes of hand-squeezed lime juice.
It's drinking food, particularly good with beer. Nhậu hài cốt (drinking bones) can also be done with other animals. The practice possibly has a historical basis, originating out of necessity in times of famine or near famine. Now, there may well be a nostalgic tone to the conversation taking place while beer is sipped, while sinew is sucked, marrow is siphoned, tendon and knuckle gnawed.