Cháo Cá Lóc (Vietnamese Snakehead Fish Porridge)
Món truyền thống · Vietnamese
A comforting and nourishing Vietnamese porridge made with tender snakehead fish, fragrant rice, and aromatic herbs. This classic version is deeply flavorful and satisfying.
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Nguyên liệu
- Snakehead fish fillet500g
- Jasmine rice200g
- Water1.5 liters
- Ginger1 inch piece
- Shallots2
- Garlic3 cloves
- Fish sauce2 tbsp
- Saltto taste
- Black pepperto taste
- Scallions3 stalks
- Cilantro1/4 cup
- Lime1
- Chili1 (optional)
Các bước
- 1
Rinse the rice thoroughly and soak it in water for 30 minutes. Drain.
- 2
Peel and thinly slice the ginger. Peel and mince the shallots and garlic.
- 3
Cut the snakehead fish fillet into bite-sized pieces. Marinate with 1 tbsp fish sauce, a pinch of salt, and pepper.
- 4
In a large pot, combine the drained rice with 1.5 liters of water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the rice breaks down into a porridge consistency (about 40-50 minutes).
- 5
While the porridge simmers, sauté the minced shallots and garlic in a little oil until fragrant. Add the sliced ginger and cook for another minute.
- 6
Add the sautéed aromatics to the simmering porridge. Stir well.
- 7
Add the marinated fish pieces to the porridge. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily. Do not overcook.
- 8
Season the porridge with the remaining 1 tbsp fish sauce, salt, and pepper to taste.
- 9
Finely chop the scallions and cilantro. Slice the lime and chili (if using).
- 10
Ladle the hot porridge into bowls. Garnish generously with chopped scallions, cilantro, and a sprinkle of black pepper. Serve immediately with lime wedges and chili slices on the side.
