Cháo Lòng Miền Trung (Central Vietnamese Offal Congee)
80% chuẩn vị · Vietnamese
A regional variation of Cháo Lòng from Central Vietnam, often characterized by a slightly clearer broth and a more pronounced use of turmeric and chili for color and heat. May include different types of offal or additions like blood pudding.
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 liver150g
- Pork heart100g
- Pork blood pudding (tiết canh)100g
- Pork bones400g
- Water7 cups
- Fish sauce1.5 tbsp
- Turmeric powder1 tsp
- Bird's eye chilies1-2, sliced
- Ginger1 inch piece
- Saltto taste
- Black pepperto taste
- Fresh mint leavesfor garnish
- Chili oilfor garnish
Các bước
- 1
Rinse rice and soak for 30 minutes.
- 2
Clean pork bones, liver, and heart. Boil bones with ginger for 15 minutes to clarify broth. Discard water, rinse bones.
- 3
In a pot, combine rice, pork bones, 7 cups water, and turmeric powder. Bring to a boil, then simmer for 1 hour until rice breaks down.
- 4
Boil pork liver and heart separately until tender. Slice thinly. Cut blood pudding into cubes.
- 5
Add reserved bone broth (if any) and sliced offal to the congee. Simmer for 20 minutes.
- 6
Add fish sauce, salt, and black pepper to taste. Stir in sliced bird's eye chilies.
- 7
Serve hot, garnished with fresh mint leaves and a drizzle of chili oil. Add more chilies if desired.
