Photograph of the finished Oyster Porridge with Mung Bean and Milk

Vietnam · Cháo hàu sữa đậu xanh

Oyster Porridge with Mung Bean and Milk

1 hr Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh oysters Fresh oysters 1.8 lb
  • Photograph of Rice Rice 11.3 oz
  • Photograph of Peeled mung beans Peeled mung beans 5.6 oz
  • Photograph of Fresh milk Fresh milk 2 ½ cups
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Coriander Coriander 0.7 oz

Method

  1. 1 Soak the rice and mung beans for 4 hours, then cook them with 900 ml of water for 35 minutes until soft.
  2. 2 Add fresh milk to the porridge during the last 10 minutes and stir continuously; adding milk too early will cause a film to form on the bottom of the pot and burn.
  3. 3 Rinse the oysters in lightly salted water and let them drain.
  4. 4 Sauté the oysters with shredded ginger for 60 seconds, then add everything to the porridge pot.
  5. 5 Simmer for another 90 seconds, then season with fish sauce and sprinkle with pepper, green onions, and cilantro.

With an appliance

  • Oven 1 hr

    Replace step 2: after the rice and beans are mashed, pour the milk into the bowl, cover loosely, and bake on the middle rack of the oven at 150 degrees for 12 minutes, stirring at the 6th minute; keep steps 4 and 5 the same, only add the oysters later to prevent them from becoming tough.

Start cooking