BreakfastMain Course

Cháo Lòng

Name: Cháo Lòng
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 porties
Cuisine: vietnamese
Ingredients: 200 g rice rinsed; 500 g pork bone blanched; 200 g pork intestine cleaned, blanched; 150 g pork liver sliced; 200 g pork stomach cleaned, blanched; 30 g ginger sliced; 1 st yellow onion peeled, halved; 2 el fish sauce; 1 tl salt; 0,5 tl black pepper freshly ground; 2 st green onion chopped; 10 g cilantro chopped; 2 el fried shallot (optioneel); 0,5 tl chili flake (optioneel)

This traditional Vietnamese pork offal congee is a comforting and savory breakfast. It features tender rice porridge cooked with various pork internal organs, offering a unique texture and rich flavor. A warming and hearty start to the day.

Een origineel recept van Forkin

Totale tijd: 2 uur 15 min
Porties: 4
Moeilijkheid: Gemiddeld

Glutenvrij

Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

congee

200 grice, rinsed

broth

500 gpork bone, blanched
30 gginger, sliced
1 styellow onion, peeled, halved

offal

200 gpork intestine, cleaned, blanched
150 gpork liver, sliced
200 gpork stomach, cleaned, blanched

seasoning

2 elfish sauce
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 stgreen onion, chopped
10 gcilantro, chopped
2 elfried shallot(optioneel)
0,5 tlchili flake(optioneel)

Keukengerei

ladle · fine-mesh sieve · large pot · cutting board · knife

De bereidingswijze

Stap voor stap

1
Rinse the rice thoroughly, then soak it in water for at least 30 minutes, or longer if time permits.
Tip van de kok: Soaking helps the rice cook faster and achieve a creamier texture.
2
In a large pot, add the pork bones, ginger, and yellow onion, then cover with water. Bring to a boil, then reduce heat and simmer gently for 60 minutes to create a flavorful broth.
Ongeveer 1 uur
Tip van de kok: Skim off any foam that rises to the surface to keep the broth clear.
3
While the broth simmers, prepare the offal. Ensure the pork intestine and pork stomach are thoroughly cleaned and blanched if not already. Slice the pork liver into thin pieces.
Ongeveer 15 min
Tip van de kok: Blanching offal in boiling water for a few minutes helps remove impurities and strong odors.
4
Once the broth is ready, remove the pork bones, ginger, and onion. Strain the broth through a fine-mesh sieve to ensure it is clear.
Ongeveer 5 min
Tip van de kok: You can reserve some pork meat from the bones if desired for additional texture.
5
Add the soaked rice to the strained broth. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the rice breaks down and forms a thick congee, about 30-40 minutes.
Ongeveer 40 min
Tip van de kok: Stirring prevents the rice from sticking to the bottom of the pot.
6
About 10 minutes before the congee is done, add the pork intestine, pork stomach, and pork liver to the pot. Cook until the offal is tender and cooked through.
Ongeveer 10 min
Tip van de kok: Be careful not to overcook the liver, as it can become tough quickly.
7
Season the cháo lòng with fish sauce, salt, and black pepper to taste. Adjust seasoning as needed.
Ongeveer 2 min
Tip van de kok: Taste and adjust gradually until the flavor is balanced.
8
Ladle the hot cháo lòng into serving bowls. Garnish generously with green onion, cilantro, fried shallots, and chili flakes if using.
Ongeveer 3 min
Tip van de kok: Serve immediately while hot for the best experience.

Goed bewaren

Bewaren

Store leftover cháo lòng in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much, until heated through.