Cháo Tôm Thịt Băm (Shrimp and Minced Pork Porridge)
85% chuẩn vị · Vietnamese
A richer variation of Cháo Tôm, incorporating savory minced pork alongside shrimp for a more complex flavor profile. Often found in regional Vietnamese cuisine.
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
- Shrimp1/2 lb
- Minced pork1/2 lb
- Chicken broth6 cups
- Fish sauce2 tbsp
- Ginger1 inch piece
- Garlic2 cloves
- Scallions2 stalks
- Cilantro1/4 cup
- Fried shallots2 tbsp
- Chili1/2, sliced
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Rinse the rice thoroughly.
- 2
In a large pot, combine rice and chicken broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 40 minutes, or until rice is very soft and porridge has thickened.
- 3
While the porridge simmers, peel and devein the shrimp. Mince ginger and garlic. Marinate minced pork with 1 tsp fish sauce and a pinch of pepper.
- 4
Add minced ginger and garlic to the simmering porridge. Stir well.
- 5
Add the marinated minced pork to the porridge and cook, breaking it up, until browned.
- 6
Add the shrimp and cook for 3-5 minutes, until pink and cooked through.
- 7
Stir in the remaining fish sauce and season with salt and black pepper to taste.
- 8
Chop scallions and cilantro. Slice chili.
- 9
Ladle the Cháo Tôm Thịt Băm into bowls. Garnish with scallions, cilantro, sliced chili, and fried shallots. Serve hot.
