Dive into a culinary adventure with this delightful recipe for Vietnamese Seafood Porridge, a comforting and flavorful dish perfect for any occasion. Imagine the rich aroma of simmering broth, infused with the delicate sweetness of sticky rice and the briny freshness of an array of seafood. This porridge isn't just a meal; it's an experience, a symphony of textures and tastes that will tantalize your taste buds. From the tender chunks of fish and succulent shrimp to the satisfying chew of the rice, every spoonful is a journey for your senses. The perfect balance of savory and subtly sweet makes this a truly unforgettable dish.
This comforting and nutritious bowl of goodness is surprisingly easy to prepare. Forget complicated techniques and long cooking times; this recipe provides a simple yet elegant way to experience the vibrant flavors of Vietnamese cuisine. Ready to create your own bowl of deliciousness? Let's embark on a step-by-step journey to create this perfect Seafood Porridge together.
Tools Needed
- Pot
- Frying pan
Ingredients
- Live clams: 1 kg
- Shrimp: 0.5 kg
- Fresh squid: 1 kg
- Sticky rice: 200g
- Rice: 100g
- Bone broth
- Mushrooms
- Bean sprouts
- Onions
- Coriander
- Vietnamese coriander
- Shallots
- Seasoning powder
- MSG
- Salt
- Fish sauce
- Chili powder
Step-by-Step Instructions
Step 1. Prepare the Sticky Rice and Seafood
- Roast the rice for about 10 minutes until evenly golden. Then, pour it into boiling water and boil for 2-3 minutes. Turn off the heat, cover, and let it sit for 30 minutes until the rice grains expand.
- Soak straw mushrooms in salt water for 10-15 minutes, then wash and stir-fry them.
- Peel and cut the shrimp. Clean the clams (remove sand and black intestines).
- Marinate all seafood for about 30 minutes, then stir-fry with seasoning powder, MSG, and fish sauce.
- Add chili powder for color to the seafood marinade.
Step 2. Sauté Aromatics and Seafood
- Marinate squid, shrimp, and clams with salt, MSG, and fish sauce. Stir-fry until almost cooked.
- Stir-fry onions until slightly yellow. Use this onion oil to stir-fry the seafood and mushrooms.
- Stir-fry the seafood and mushrooms separately.
Step 3. Cook the Porridge
- Pour bone broth into the pot with the pre-cooked rice. Cook for 10 minutes until smooth.
- Add clam water (after the rice is cooked) to avoid overflowing. Season with salt, MSG, and fish sauce to taste.
Step 4. Finish and Serve
- Add the stir-fried seafood and mushrooms. Simmer for 5 minutes. Garnish with green onions, Vietnamese coriander, and cilantro.
Read more: Vietnamese Fish Rice Porridge (Cháo Cá): A Comforting Bowl
Tips
- Use sticky rice for a thicker porridge, or regular rice for a thinner consistency.
- Leftovers can be frozen and reheated.
- Stir the porridge constantly to prevent burning.
- Use fresh ingredients for the best flavor.
- Garnish with crispy fried onions and chili for extra flavor and color.
Nutrition
- N/A
FAQs
1. Can I use other types of rice instead of sticky rice?
While sticky rice is traditional and gives the porridge its unique texture, you can experiment with other short-grain rice varieties. However, the consistency might be slightly different.
2. What if I don't have all the seafood listed in the recipe?
No problem! Feel free to substitute with your favorite seafood. Shrimp, fish, and squid are common, but mussels, clams, or even crab would work well.
So there you have it – a warm, comforting, and utterly delicious bowl of Vietnamese Seafood Porridge. This recipe is a testament to the simplicity and elegance of Vietnamese cuisine, easily adaptable to your preferences and pantry staples. Enjoy the delightful flavors and textures of this unforgettable dish!