Chao Long, or Vietnamese pork organ congee, is a deeply comforting and flavorful rice porridge that’s a beloved breakfast or anytime meal in Vietnam. This isn't your typical bland congee; it's a rich and savory broth brimming with tender pork organs like heart, liver, and stomach, expertly seasoned with aromatic ginger, garlic, and fish sauce. The texture is a delightful contrast of creamy, smooth rice porridge and slightly chewy organ meats, creating a truly satisfying culinary experience. The depth of flavor develops slowly over time, resulting in a bowl of congee that's both nourishing and incredibly delicious.
This recipe unlocks the secrets to creating perfectly tender pork organs and a flavorful, aromatic broth, resulting in a Chao Long that rivals even the best street food stalls. Ready to embark on this culinary journey and create your own authentic bowl of Vietnamese pork organ congee? Let’s dive into the step-by-step process!
Tools Needed
- Large pot
- Mortar and pestle
- Pan
Ingredients
- Pork bones: 2 lb
- Salt
- Water: 10 cups
- Ginger: four to five
- Pork organs (heart, tongue, uterus, liver, blood)
- Uncooked rice: 1 cup
- Dried shrimp: 1/3 cup
- Shallots: five
- Oil: 2 tbsp
- Fish sauce: 2 tbsp
- Mushroom seasoning: 1/2 tsp
- Sugar: 1 tsp
- Green onion
- Cilantro
- Dried shallots
- Bean sprouts
- Chili sauce
- Lime
Step-by-Step Instructions
Step 1. Prepare the Broth and Ingredients
- Boil 2 lb of pork bones with 1 tbsp of salt until no longer pink. Remove bones.
- Put the boiled pork bones in a large pot with 10 cups of water and 1 tsp of salt. Bring to a boil, then simmer for 1 hour, skimming the broth.
- Pound ginger slices using a pestle.
- Wash and rinse the pork organs (except pork blood).
- uterus (30 minutes), heart and tongue (50 minutes), liver (1 hour).
- Boil pork blood until cooked.
- Soak cooked organs in cold water after boiling.
- Slice the tongue, heart, liver, and cut the uterus and pork blood into small cubes.
- Roast 1 cup of uncooked rice until solid white.
- Soak 1/3 cup dried shrimp in warm water for 4 hours, then drain.
- Pound shallots and chopped ginger together.
- Remove pork bones from the simmering pork broth after 1 hour. Ensure you have about 8 cups of broth. Add water if needed.
Step 2. Cook the Congee
- Add roasted rice to the pork broth and simmer, stirring frequently to prevent sticking. Once the rice begins to break down, add the dried shrimp mixture.
- Season with salt, sugar, fish sauce, and mushroom seasoning. Simmer for 5 minutes.
Step 3. Sauté Aromatics and Dried Shrimp
- Sauté pounded shallots and ginger, then add dried shrimp and cook for 2 minutes.
Step 4. Assemble and Serve
- add sliced organs, pork blood cubes, the congee, chopped green onion, cilantro, dried shallots, bean sprouts, chili sauce, and lime juice.
Read more: Vietnamese Fish Rice Porridge (Cháo Cá): A Comforting Bowl
Tips
- Remember to skim the broth while simmering the pork bones.
- Stir the rice frequently in the broth to prevent sticking.
Nutrition
- Calories: 600-750
- Fat: 25-35g
- Carbs: 60-75g
- Protein: 40-50g
FAQs
1. Can I substitute the pork organs? I'm not comfortable using all of them.
Absolutely! You can easily omit any organs you don't like. Chicken or pork bone broth can be substituted for a richer flavor, and you could add other meats like chicken or pork belly for a different taste.
2. How can I make sure the pork organs are tender?
The key is to properly pre-cook the organs. Blanching them first removes impurities and helps them become tender during the long simmering process of the congee. Don't overcook them, or they'll become tough.
Enjoy your delicious and warming bowl of Chao Long! This recipe is a testament to the depth of flavor Vietnamese cuisine offers. Now that you've mastered this recipe, feel free to experiment with different spices and additions to make it your own.