Cháo Sườn Nấm (Pork Rib Congee with Mushrooms)
80% chuẩn vị · Vietnamese
A flavorful variation of Cháo Sườn that incorporates earthy shiitake mushrooms, adding depth and a different texture to the classic pork rib congee. This version offers a more complex savory profile.
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Nguyên liệu
- Pork ribs500g
- Jasmine rice1 cup
- Dried shiitake mushrooms5-6 large
- Water8 cups
- Fish sauce2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Scallions2 stalks
- Cilantro1/4 cup
- Ginger1 inch piece
- Toasted sesame seeds1 tbsp (for garnish)
Các bước
- 1
Rinse the rice and soak in water for 30 minutes. Drain.
- 2
Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Reserve the soaking liquid. Remove stems and thinly slice the mushroom caps.
- 3
Wash pork ribs, cut into pieces, and blanch in boiling water for 5 minutes. Rinse and drain.
- 4
In a large pot, combine drained rice, pork ribs, 8 cups of water, the mushroom soaking liquid (strained), ginger, and garlic.
- 5
Bring to a boil, then reduce heat to low, cover, and simmer for 75 minutes, stirring occasionally. Add more water if needed.
- 6
Add the sliced shiitake mushrooms to the pot. Continue to simmer for another 15 minutes.
- 7
Remove ginger, garlic, and pork ribs. Shred meat from ribs, discard bones. Return shredded meat to the congee.
- 8
Season with fish sauce, salt, and black pepper. Simmer for 5 more minutes.
- 9
Serve hot, garnished with chopped scallions, cilantro, and toasted sesame seeds.
