Photograph of the finished Rice Porridge with Pork Offal

Vietnam · Cháo lòng

Rice Porridge with Pork Offal

1 hr 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 Pork intestines Pork intestines 1.3 lb
  • Photograph of Pig's blood Pig's blood 11.3 oz
  • Photograph of Pork bones Pork bones 1.3 lb
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Fish sauce Fish sauce ¼ cup

Method

  1. 1 Roast the rice until slightly golden, then simmer it with pork bone broth until it becomes a smooth porridge.
  2. 2 Squeeze the pig's intestines with salt and lemon to remove the slime, boil them with ginger for 12 minutes, then slice them.
  3. 3 Mix the blood with diluted fish sauce, pour into molds, and steam until solidified.
  4. 4 Add some of the beaten blood to the porridge, stir well until the porridge turns a reddish-brown color.
  5. 5 Ladle the porridge into a bowl, arrange the boiled offal and blood on top, and sprinkle with chopped scallions and pepper.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: cook roasted rice with bone broth under high pressure for 12 minutes, then release pressure naturally for 12 minutes, stirring with the lid open until the porridge is smooth. The offal and blood in steps 2 and 3 should still be boiled or steamed separately to ensure proper cooking.

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