Vietnamese Pork and Shrimps Porridge Recipe

Vietnamese Pork and Shrimps Porridge Recipe - chao tom thit

Ingredients:

100 g rice, rinsed and drained

50 g Green Split Mung beans, skin removed.

400 g pork bones

200 g fresh shrimp, peeled, tail removed.

300 g minced pork

3,5 litres water

50 g onion , halved

100 g mushroom ( straw mushroom,…)

1-2 green onions, chopped small

2-3 chinese onion, peeled , thinly sliced

Coriander, finely chopped

Cooking oil

For Season:

Pepper

Salt

Fish sauce

Sugar

Method:

The Stock: Put pork bones in a pot and cover with water and bring to a boil . Skim surface of scum and fat.Stir bones at bottom from time to time. Bring to a simmer, occasionally skimming off any foam. When the stock has been simmering for about 1 1/2 hours total. Add onion to stock pot and continue simmering uncovered, for another 1 to 11/2 hours, adding more boiling water if liquid evaporates below bones. Remove and discard both bones and onions

Meanwhile, Heat the vegetable oil in a sand pot or heavy-bottomed pot over medium heat. Add the chinese onion and rice and stir-fry until they become translucent, about 5 minutes. Add the stock and bring it to a gentle boil over medium heat . Reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. Season to taste with salt, sugar, fishsauce

In a large bowl slightly marinate pork, shrimp with pepper, fishsauce and sugar. Set aside for 10 -15 minutes

Heat oil in a saucepan, cook chinese onion until fragnant add pork, shrimps, mushroom and stir-fry until cooked.

When the porridge is ready, Divide among 4 to 6 soup bowls. Add the meat mixture to each bowl .Garnish each serving with some coriander, scallions, and Fried Garlic Oil, Chopped chilli in vinegar, beansprouts, (lemon wedge). Season with fish sauce and pepper

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