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 porsiyon
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 adet yellow onion peeled, halved; 2 yemek kaşığı fish sauce; 1 çay kaşığı salt; 0,5 çay kaşığı black pepper freshly ground; 2 adet green onion chopped; 10 g cilantro chopped; 2 yemek kaşığı fried shallot (isteğe bağlı); 0,5 çay kaşığı chili flake (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa. 15 dk.
Porsiyon: 4
Zorluk: Orta

Glütensiz

Alerjen bilgisi: balık ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

congee

200 grice, rinsed

broth

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

offal

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

seasoning

2 yemek kaşığıfish sauce
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

garnish

2 adetgreen onion, chopped
10 gcilantro, chopped
2 yemek kaşığıfried shallot(isteğe bağlı)
0,5 çay kaşığıchili flake(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

1
Rinse the rice thoroughly, then soak it in water for at least 30 minutes, or longer if time permits.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 40 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: Serve immediately while hot for the best experience.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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