Cháo Lòng (Vietnamese Pork Offal Congee) - Traditional
Món truyền thống · Vietnamese
A deeply flavorful and comforting Vietnamese congee made with rice, tender pork offal (liver, heart, intestines, stomach), and aromatic spices. This traditional version is simmered for hours to achieve a rich broth and perfectly cooked ingredients.
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
- Pork liver200g
- Pork heart150g
- Pork intestines150g
- Pork stomach150g
- Pork bones500g
- Water8 cups
- Fish sauce2 tbsp
- Ginger1 inch piece
- Shallots2
- Star anise2
- Cinnamon stick1
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- Scallionsfor garnish
Các bước
- 1
Rinse the rice thoroughly. Soak the rice in water for at least 30 minutes.
- 2
Clean the pork offal meticulously. Boil the pork bones with a piece of ginger and shallot for about 15 minutes to remove impurities. Discard the water and rinse the bones.
- 3
In a large pot, combine the rinsed rice, pork bones, 8 cups of water, bruised ginger, and halved shallots. Bring to a boil, then reduce heat and simmer for about 1 hour, stirring occasionally, until the rice breaks down into a porridge.
- 4
While the congee simmers, prepare the offal. Boil the pork liver, heart, stomach, and intestines separately until tender. Slice them thinly. Reserve the cooking liquid from the offal.
- 5
Add the reserved offal cooking liquid to the congee for extra flavor. Continue to simmer for another 30 minutes, adding more water if needed to reach desired consistency.
- 6
Add the cooked and sliced offal to the congee. Stir in fish sauce, salt, and black pepper to taste. Simmer for another 10 minutes.
- 7
Serve hot, garnished with fresh cilantro and sliced scallions. Add black pepper to taste.
