How to make “Oyster Congee” in 30 minutes - Anna Than

Ingredients

• 300 g Oyster Meat (fresh, cleaned and patted dry)
• 2 tbsp Salt (1 tbsp for cleaning oysters, 1 tsp for congee seasoning, plus to taste)
• 1 tbsp Rice Wine (helps reduce oyster smell)
• 1 cup White Short‑Grain Rice (washed thoroughly)
• 1 tsp Seasoning Powder (e.g., chicken bouillon powder, optional)
• 1 tsp Granulated Sugar (balances the savory flavors)
• 2 tbsp Olive Oil (for frying shallots and pork)
• 3 Shallots (thinly sliced; some for frying, some for garnish)
• 200 g Ground Pork (lean, broken up while stir‑frying)
• 1/2 tsp Black Pepper (freshly ground, to taste)
• 1 inch Fresh Ginger (peeled and sliced thin for frying oysters and garnish)
• 1 tbsp Fish Sauce (optional, adds umami depth)
• 2 Spring Onion Bulbs (chopped, optional garnish)
• 100 g Bean Sprouts (rinsed, served on the side)
• 20 g Vietnamese Coriander (Rau Răm) (fresh leaves, added just before eating)
• 2 tbsp Crispy Fried Shallots (store‑bought or homemade, for topping)

Instructions

1. Clean the Oysters

   Rinse 300 g of oyster meat under cold tap water. Sprinkle with 1 tbsp salt and 1 tbsp rice wine, toss gently, then rinse again and pat dry on a clean kitchen towel.

   Time: PT5M

2. Prepare the Rice Base

   Bring 3 L of water to a rolling boil in the large pot. While waiting, rinse the rice until the water runs clear. Once boiling, lower the heat, add the rice, keep the lid slightly ajar, and stir the bottom to prevent sticking.

   Time: PT10M

   Temperature: Boiling

3. Simmer the Congee

   Season the rice with 1 tsp salt, 1 tsp seasoning powder, and 1 tsp sugar. Continue to simmer on medium‑low heat, stirring occasionally, until the grains have “bloomed” and the mixture reaches a creamy porridge consistency (about 30 minutes).

   Time: PT30M

   Temperature: Medium‑low

4. Fry Shallots for Pork

   In the skillet, heat 1 tbsp olive oil over medium heat. Add half of the sliced shallots and sauté until fragrant and lightly golden, about 3 minutes.

   Time: PT3M

   Temperature: Medium

5. Stir‑Fry Ground Pork

   Add the 200 g ground pork to the skillet. Break it up with a spatula, season with a pinch of salt and 1/2 tsp black pepper, and stir‑fry until the pork is cooked through, about 4 minutes.

   Time: PT4M

   Temperature: Medium

6. Aromatics for Oysters

   In a clean portion of the skillet, heat the remaining 1 tbsp olive oil over medium‑high heat. Add the remaining shallots and the sliced ginger; sauté until the kitchen fills with a fragrant aroma, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

7. Quick‑Cook the Oysters

   Add the cleaned oysters to the skillet, season lightly with salt and pepper, and stir‑cook for about 2 minutes, keeping them just slightly underdone—they will finish cooking in the hot congee.

   Time: PT2M

   Temperature: Medium‑high

8. Combine All Components

   Turn off the heat under the congee. Gently stir in the cooked pork, the oyster mixture, 1 tbsp fish sauce (if using), and the chopped spring‑onion bulbs. Taste and adjust salt or pepper as needed.

   Time: PT3M

9. Garnish and Serve

   Ladle the hot congee into serving bowls. Top each bowl with sliced ginger, crispy fried shallots, fresh green onion, a handful of bean sprouts, and a few leaves of Vietnamese coriander. Finish with a grind of black pepper and enjoy immediately.

   Time: PT3M

Nutrition Facts

Calories

240

Protein

18g

Carbohydrates

38g

Fat

13g

Fiber

2g

Ingredient Substitutions

• Instead of Oyster Meat: clams, mussels, shrimp
• Instead of Rice Wine: dry sherry, mirin
• Instead of White Short‑Grain Rice: jasmine rice, sushi rice
• Instead of Seasoning Powder: soy sauce, fish sauce
• Instead of Olive Oil: vegetable oil, peanut oil
• Instead of Shallots: red onion
• Instead of Ground Pork: ground chicken, ground turkey
• Instead of Fresh Ginger: galangal
• Instead of Fish Sauce: soy sauce, tamari
• Instead of Spring Onion Bulbs: chives
• Instead of Vietnamese Coriander (Rau Răm): cilantro

Equipment Needed

• Large Pot
• Medium Skillet or Wok
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Cleaning the oysters properly to remove any grit and reduce odor.
• Cooking the rice until it reaches a creamy, porridge consistency without burning.
• Keeping the oysters slightly undercooked so they finish cooking in the hot congee.
• Seasoning the final pot and adjusting flavor before serving.

Chef Tips from the Video

• Use a high‑quality short‑grain rice for the smoothest texture.
• A splash of fish sauce adds depth without making the dish overly salty.
• For extra crunch, toast the crispy fried shallots in a dry pan before sprinkling.

Troubleshooting

Storage

Refrigerator: Store leftover congee in an airtight container for up to 2 days. Reheat gently, adding a splash of water if it thickens.

Freezer: Freeze portions in freezer‑safe bags for up to 1 month. Thaw overnight in the fridge and reheat on the stove.

Room temperature: Do not leave the congee at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the congee base a day ahead; reheat with a little water and add fresh pork and oysters just before serving.
• Store the fried pork and oyster aromatics separately in the fridge to maintain texture.
• Garnishes (bean sprouts, coriander, crispy shallots) should be added fresh at the table.

Frequently Asked Questions