Chao with pork, eggs and ginger.
So, both my mum and brother are down with a cold so I had to make some vietnamese rice porridge. It’s my first time making it, but it turned out quite good!
Recipe (there’s no specific amount)
- Jasmin rice, (I used half a cup for three persons)
- Sticky rice - about a teaspoon
- Lots of water, if you don’t use enough it’ll just be boiled rice, but be careful not to pour too much water or else the porridge will be thin.
Wash the rice in a pot, put it on the stove and wait for it to boil. When it starts boiling, turn the heat down to almost minimum. Let it cook for about 45-50 minutes (depending on the heat and the amount of porridge you’re making) and check on it from time to time, so it won’t burn. When the rice is soft, it’s ready!
I used pork, by you can use fish, scallops or something else as well.
- 250 gram minced pork (again, depends on how much you’re making.)
- Salt, pepper
- flour (about a teaspoon)
Mix the three items together, and make small meatballs.
When the porridge is done, put the the meat in so it can be cooked (remember to turn on the heat again). Spice the porridge with salt and pepper, and then the porridge is basically done.
I like to have eggs in my porridge, so what I do is basically to beat an egg (lol do you really say beat an egg????) into a bowl, and then pour some porridge over and mix it together. It’s important that the porridge is boiling hot, so the egg isn’t raw when you eat it. As the last thing, I like to put ginger, scallions and coriander in. Og and roostersauce! let’s not forget that hehehe