Cháo Lòng

Name: Cháo Lòng
Total time: 1 h 40 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 150 g Jasmine rice; 50 g Glutinous rice; 700 g Pork bones; 3 L Water; 600 g Pork offal — heart, liver, kidney, intestine; 200 g Pork blood pudding, if you can get it; 5 cm Ginger, sliced; 4 Shallots, whole; 3 tbsp Fish sauce; 2 tsp / 1 tsp Salt and white pepper; 1 handful Spring onion, coriander and Vietnamese coriander, chopped; 4 tbsp Fried shallots; 2 / 3 Limes and fresh chilli; 4 Quẩy (fried dough sticks), to serve

Rice porridge cooked in pork broth and served with the whole of the pig's insides sliced over it — Vietnam's breakfast for people who have been up since four, and its best hangover cure.

Sumber

Resipi oleh Vietnamese home kitchens · 🏺 Tradisional · Everyday Vietnamese home cooking, made the same way from Hanoi to Cà Mau

Vietnam · rice porridge with pork offal — An ownerless traditional dish, so no cook is credited. The cited article confirms cháo lòng as a traditional Vietnamese dish of rice porridge served with assorted pork offal, commonly eaten for breakfast. The glutinous-rice ratio, the toasting step, the three-round cleaning method and the timings are this book's own.

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Toast both rices in a dry pan for 4 minutes until they smell nutty and a few grains colour.
💡 Toasting first is what stops the porridge tasting flat. It also keeps the grains from dissolving completely, so there is still something to chew.
Simmer the pork bones with the ginger and shallots in the water for 45 minutes, skimming, then strain.
Clean the offal thoroughly, rubbing the intestine with salt and rinsing until the water runs clear, then boil it in the broth for 25 minutes.
💡 Rub with salt, then flour, then rinse — three rounds. Cháo lòng lives or dies on this step, and no amount of ginger fixes offal that was not cleaned.
Lift the offal out, cool it, and slice everything thinly.
Add the toasted rice to the broth and simmer 40 minutes, stirring now and then, until it thickens into porridge.
Season with fish sauce, salt and pepper. Ladle into bowls, lay the sliced offal over, and finish with herbs, fried shallots and pepper.
Serve with lime, chilli and quẩy to dip.

💡 Petua

Order it in Vietnam and you get everything unless you say otherwise. Ask for cháo lòng without the intestine and nobody minds — heart and liver alone still make the dish.
It thickens as it stands and will be paste by the second bowl. Keep a jug of hot broth beside the pot and loosen it as you go.