Cháo Cá (Vietnamese Fish Porridge)
Món truyền thống · Vietnamese
A comforting and flavorful Vietnamese fish porridge, made with tender white fish, fragrant herbs, and a savory rice porridge base. This classic version emphasizes fresh ingredients and traditional preparation.
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
- Water8 cups
- White fish fillets (e.g., tilapia, basa, snakehead)1 lb
- Ginger1 inch piece
- Scallions3 stalks
- Cilantro1/2 cup, chopped
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Fried shallots (for garnish)2 tbsp
- Lime wedges (for serving)4
Các bước
- 1
Rinse the rice thoroughly. In a large pot, combine rice and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
- 2
While the porridge cooks, prepare the fish. Cut fish fillets into bite-sized pieces. Season lightly with salt and pepper.
- 3
Peel and thinly slice the ginger. Chop the white and green parts of the scallions separately. Chop the cilantro.
- 4
Once the porridge is thick, add the sliced ginger, fish sauce, and half of the chopped scallions (white parts). Stir well.
- 5
Add the fish pieces to the simmering porridge. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook.
- 6
Stir in most of the chopped cilantro and the green parts of the scallions. Season with salt and pepper to taste.
- 7
Ladle the Cháo Cá into bowls. Garnish with fried shallots, remaining cilantro, and scallions. Serve immediately with lime wedges.
