Description
An authentic and comforting bowl of silky porridge topped with pork organs and blood sausage, served with fresh herbs and a sweet and savory ginger fish sauce for dipping the organ meat.
Ingredients
Units
Scale
Porridge
- 1/2 cup long grain rice
- 1/2 cup glutinous/sweet rice (can sub with additional long-grain rice)
- 12 cups water (3 quarts)
- 2 tablespoons neutral oil
- 5 oz raw pork blood
- 1 tablespoon salt
- 1 tablespoon chicken bouillon powder
- 1 tablespoon granulated sugar
Aromatics
- 2 small shallots
- 2-inch ginger
Organ and Meaty Toppings
- 2 lbs choice of organs ( liver, intestines, heart, stomach, tongue, etc)
- Vietnamese pork blood sausages
- Pork blood cake
Garnishes (Optional)
- Ground black pepper
- Fried shallots
- Yellow onion, green onions and/or cilantro (thinly slice)
Dipping Sauce
Instructions
- Prepare the Aromatics: Peel the shallots. Slice one into wedges and finely dice the other. The wedges will be used to cook the pork organs, while the diced shallots will go into the porridge. Peel the ginger using a spoon, and save the peel. Slice one half into thin coins and finely dice the other half. The peel and coins will be used when cooking the organ meat, and the diced ginger will be added to the porridge.
- Prepare the Organs: Rinse the organs thoroughly. Scrub with salt, all-purpose flour, and vinegar to help remove any odor. Rinse well and repeat until water runs clear and smell is gone. Cut the organs into similar-sized chunks so they cook more evenly. In a medium pot, bring water to a boil and add shallot wedges and ginger peel and coins. Add the organs and cook on a low simmer for about 45 minutes. Transfer them to an ice water bath. When cool enough to handle, slice thinly and set aside. If using tongue, make sure to remove the white surface before slicing. If using blood sausage, pan-fry then slice thin. For pork blood cake, cut it into small pieces.
- Make the Porridge: Rinse the rice in a colander under cold water until the water runs clear. In a medium pot, heat vegetable oil over medium heat. Add the remaining finely diced shallots and ginger, and sauté for about 30 seconds until fragrant. Add the rinsed rice and stir to coat it evenly with the aromatics. Pour in the water and add the small piece of raw pork blood. You can leave it whole or smash it in. Bring the pot to a gentle simmer and cook for about 45 minutes until the porridge is to your desired consistency. Feel free to add more water if you like it thinner. Stir occasionally to prevent sticking or burning the bottom. Add salt, chicken bouillon powder, and sugar, a little at a time to taste.
- Finish: Ladle the hot porridge into bowls. Top each bowl with sliced pork organs, pork blood sausage, thinly sliced green onions, cilantro, and yellow onions. Finish with a sprinkle of fried shallots and freshly ground black pepper. Serve with Vietnamese ginger fish sauce on the side for dipping organ meat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese