Back to 8 servings Porridge 1 cup long-grain rice, jasmine works well 0.5 cup glutinous rice, optional; long-grain rice can replace it 12 cups water 1 lb pork bones, for a richer broth 2 tablespoons neutral oil 1 small shallot, finely diced 1 inch ginger, finely diced 2 teaspoons salt, plus more to taste 1 tablespoon chicken bouillon powder, to taste 1 teaspoon granulated sugar, to taste Offal 1 small shallot, cut into wedges, for the cleaning and simmering water 2 inches ginger, peeled, sliced into coins 1.5 lb pork offal, liver, heart, kidney, small intestine, stomach, tongue, to preference 1 tablespoon salt, for cleaning 1 tablespoon all-purpose flour, for cleaning 1 tablespoon white vinegar, for cleaning Toppings 5 oz blood jelly, optional; sliced Vietnamese pork blood sausage, optional; pan-fried then sliced Garnishes fried shallots, garnish green onions, thinly sliced, garnish cilantro, chopped, garnish ground black pepper, garnish Porridge 3 tablespoons fish sauce, for the porridge; plus more to taste Dipping Sauce ginger fish sauce (nuoc mam gung), for dipping
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1 Step 1: Rinse the rice until the water runs clear. Bring the 12 cups of water to a boil with the pork bones, then add the rice and simmer on medium heat, stirring every 15 minutes, for about 1 hour until the grains are very soft and the porridge is thick.2 Step 2: Clean the offal: scrub each piece with salt, flour and vinegar, then rinse in cold water until the smell is gone, repeating until the water runs clear. Trim the tough white parts from the heart and pull the white webbing from the kidney.3 Step 3: Salt and knead the small intestine and rinse it in cold water several times. Boil the intestines and stomach for 15 minutes, drain, refill with fresh water and boil again, repeating twice more.4 Step 4: Simmer the cleaned intestines and stomach with the shallot wedges and ginger coins over low-medium heat for about 1 hour, until tender with a pleasant chew. Add the liver, heart and kidney for the final 20 minutes, or until just cooked through and still tender. Drain and cool.5 Step 5: While the offal cooks, fry the diced shallot and ginger in the oil over medium heat for about 30 seconds until fragrant, then stir them into the porridge.6 Step 6: Season the porridge with 3 tablespoons fish sauce, the salt, bouillon powder and sugar, adding a little at a time and tasting as you go.7 Step 7: If using blood jelly, add it to salted water, bring to a slow boil uncovered, then cover and turn off the heat so residual heat sets it.8 Step 8: Thinly slice the cooled offal, cut the intestines into short segments, and slice the blood sausage and blood jelly.9 Step 9: Ladle the hot porridge into bowls and top with the sliced offal, blood jelly and sausage. Finish with fried shallots, green onions, cilantro and black pepper, and serve ginger fish sauce on the side for dipping.getsaucepan.com/r/82de2a28-2ae8-5e18-82b5-70388af6fc40
Cook this in Saucepan Cháo Lòng (Vietnamese Pork Offal Rice Porridge) as one big step at a time. Hands free, with timers that ring.
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