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 porții
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 buc. yellow onion peeled, halved; 2 lingură fish sauce; 1 linguriță salt; 0,5 linguriță black pepper freshly ground; 2 buc. green onion chopped; 10 g cilantro chopped; 2 lingură fried shallot (opțional); 0,5 linguriță chili flake (opțional)

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.

O rețetă originală de Forkin

Durată totală: 2 ore 15 min.
Porții: 4
Dificultate: Medie

Fără gluten

Informații despre alergeni: poate conține pește și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

congee

200 grice, rinsed

broth

500 gpork bone, blanched
30 gginger, sliced
1 buc.yellow onion, peeled, halved

offal

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

seasoning

2 lingurăfish sauce
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

garnish

2 buc.green onion, chopped
10 gcilantro, chopped
2 lingurăfried shallot(opțional)
0,5 lingurițăchili flake(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

1
Rinse the rice thoroughly, then soak it in water for at least 30 minutes, or longer if time permits.
Nota bucătarului: 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.
Aproximativ 1 oră
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 40 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: Serve immediately while hot for the best experience.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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