Cháo Trai (Clam Congee) - Traditional
Món truyền thống · Vietnamese
A classic Vietnamese congee made with tender clams, fragrant rice, and aromatic herbs. This comforting dish is a staple for breakfast or a light meal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice1 cup
- Water6 cups
- Fresh clams (e.g., littleneck or Manila)1 lb
- Shallots2
- Garlic3 cloves
- Ginger1 inch piece
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Scallions1/4 cup, chopped
- Cilantro1/4 cup, chopped
- Lime1, cut into wedges
- Chili peppersoptional, sliced
Các bước
- 1
Rinse the rice thoroughly. In a large pot, combine rice and water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until rice breaks down into a thick porridge (about 45-60 minutes).
- 2
While the congee simmers, clean the clams. Mince shallots, garlic, and ginger.
- 3
In a separate pan, sauté minced shallots, garlic, and ginger in a little oil until fragrant.
- 4
Add the cleaned clams to the pan, stir-fry briefly until they start to open. Add fish sauce and cook until all clams are open. Discard any unopened clams.
- 5
Add the cooked clams and their juices to the simmering congee. Stir well and cook for another 5-10 minutes.
- 6
Season the congee with salt and black pepper to taste.
- 7
Ladle the congee into bowls. Garnish generously with chopped scallions and cilantro. Serve hot with lime wedges and sliced chili peppers on the side.
