Photograph of the finished Frog Rice Porridge

Vietnam · Cháo ếch

Frog Rice Porridge

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 8.5 oz
  • Photograph of Frog meat Frog meat 1.3 lb
  • Photograph of Mushrooms Mushrooms 7.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Clean the frog, cut it into bite-sized pieces, then marinate it with fish sauce, pepper, and ginger for 15 minutes.
  2. 2 Roast the rice until slightly golden, then simmer it with water until it becomes a smooth porridge.
  3. 3 Sauté the frogs over high heat until the meat is firm and fragrant.
  4. 4 Add the sliced mushrooms to the porridge and cook for another 5 minutes.
  5. 5 Add the stir-fried frog to the porridge, season to taste, then ladle into a bowl and sprinkle with chopped scallions, pepper, and chili.

With an appliance

  • Pressure cooker 38 min

    Replace step 2: cook the roasted rice with water under high pressure for 12 minutes, then release the pressure naturally for 12 minutes, stirring with the lid open. The frog and mushrooms from steps 3 and 4 should still be stir-fried and cooked with the lid open to prevent the meat from becoming mushy.

Start cooking