Cháo Hàu (Oyster Congee)
Món truyền thống · Vietnamese
A classic and comforting Vietnamese oyster congee, rich with the briny flavor of fresh oysters and fragrant aromatics. This dish is a staple for breakfast or a light meal.
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
- Oysters, shucked1 lb
- Chicken broth6 cups
- Ginger, minced1 tbsp
- Garlic, minced2 cloves
- Scallions, chopped1/4 cup
- Cilantro, chopped2 tbsp
- Fish sauce1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Rinse the jasmine rice thoroughly.
- 2
In a large pot, combine rice, chicken broth, and water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until rice is very soft and broken down, about 45-50 minutes.
- 3
While the congee simmers, sauté minced ginger and garlic in a little oil until fragrant.
- 4
Add the sautéed ginger and garlic to the congee. Stir in fish sauce and season with salt and pepper.
- 5
Add the shucked oysters to the simmering congee. Cook for 2-3 minutes, just until the oysters are cooked through and plump.
- 6
Stir in most of the chopped scallions and cilantro.
- 7
Ladle the congee into bowls. Garnish with remaining scallions and cilantro, and a sprinkle of black pepper.
