Rice is the staple dish in most Asian countries. It is the same for Vietnam; however, most Vietnamese would sometimes prefer to have porridge or congee texture rice in their meals. Rice has always been their nation’s choice dish, similar to their love for ‘Pho’, or commonly known as a rice noodle soup.
- 500 grams of pork bones for the broth base
- Regular rice (however much you prefer to have, usually I would go for 1 cup)
- Sticky rice (this is optional. If you would like a mixture of regular rice and glutinous rice, balance the ratio for both rice to get equal portion)
- A few chunks of pool blood cubes (optional)
- Pork’s small intestine, stomach, liver, heart, lard, and whichever body parts you would like to have.
- Salt, pepper, chilli and vinegar to taste.
- Ginger, spring onions, cloves of garlic, all finely chopped.
- Basil leaves and mint.
How To Make It?
- Clean the pork bone thoroughly to get rid of the scent and scums. Cut the pork bones into pieces and put them into a big pot. Let it simmer and cook for an hour.
- As the bones are simmering in the pot, use a ladle or spoon to get rid of the excess scums on the broth.
- Soak your rice aside for an hour. Grind the rice until they are beautiful and mushy.
- Throw in the ground rice into the pool bone broth and let it sit for a few more minutes.
- For the stuffed pork intestine, clean the intestines as many times as possible with lots of salt and vinegar. This is to discard any fishy smell from the intestine and clean the internal parts as well.
- Clean the lard and minced it into small pieces.
- Cut the basil and the spring onions and squeeze them all in the blood cubes. Tie the two opening slots with thread.
- Before starting to cook the intestine, it is better to poke a few holes on the intestine to prevent any misshapen.
- Boil the stuffed intestine for a few minutes. Once it is fully cooked, cool it off aside and cut it into small chunks.
- Clean the rest of the pork body parts thoroughly with salt and vinegar. Then mix in all of them into the boiled water and cook for half an hour.
- Once it is done, sieve them out and set aside.
- Next, back to the pool bone broth, cook and boil the rice and add in some blood cubes.
- Season your congee, and finally, you may serve it while it is hot together with the rest of the dishes.