Oyster Porridge
OYSTER PORRIDGE is a easy Vietnamese recipe that serves 2. 440 calories per serving. Recipe by Tram Nguyen on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $14.10 total, $7.05 per serving
Ingredients
- 8 oz Fresh Oysters (shucked, drained; keep the oyster juice for flavor)
- 2 stalks Scallion (white part only, finely chopped for marinating)
- 2 stalks Scallion (green tops, thinly sliced for garnish)
- 2 tbsp Cilantro (chopped, garnish)
- 0.5 cup Jasmine Rice (rinsed under cold water, drained)
- 4 cup Water (adjust as needed for desired consistency)
- 1.5 tbsp Chicken Bouillon Powder (1 tsp used in the oyster marination, 1 tbsp added during cooking)
- 0.5 tsp Granulated Sugar (balances the saltiness)
- 0.25 tsp Black Pepper (freshly ground)
- 0.5 tsp Sesame Oil (for marinating, adds aroma)
Instructions
Drain Oysters
Place the shucked oysters in a fine mesh sieve and let the liquid drain for about 1 minute.
Time: PT1M
Prep Scallions
Separate the white parts from the green tops of 2 scallions. Finely chop the white parts and thinly slice the green tops for garnish.
Time: PT2M
Marinate Oysters
In a small bowl combine the drained oysters, chopped white scallion, 1 tsp chicken bouillon, 0.5 tsp sugar, 0.25 tsp black pepper, and 0.5 tsp sesame oil. Mix gently and let sit while you prepare the rice.
Time: PT5M
Rinse Rice
Measure 0.5 cup jasmine rice, rinse under cold water until the water runs clear, then drain.
Time: PT1M
Toast Rice
Place the small pot over medium heat, add the rinsed rice (no oil). Stir continuously for about 2 minutes until the grains look slightly dry and emit a faint nutty aroma.
Time: PT2M
Temperature: Medium
Add Water and Bring to Boil
Pour in about 2 cups water (just over halfway up the rice). Stir, then increase heat to bring to a rolling boil.
Time: PT2M
Temperature: High
Simmer and Stir
Reduce heat to medium. Let the rice simmer, stirring occasionally to prevent sticking. Cook for 10‑15 minutes until the rice expands and the mixture thickens.
Time: PT12M
Temperature: Medium
Season Poridge
Add 1 tablespoon chicken bouillon to the pot and stir until fully dissolved. Adjust consistency with additional water if needed.
Time: PT2M
Temperature: Medium
Finish Cooking
Continue simmering for another 8‑10 minutes, stirring occasionally, until the porridge is smooth and slightly thick.
Time: PT9M
Temperature: Medium-Low
Add Oysters
Gently fold the marinated oysters (with their juice) into the hot porridge. Cook for 2 minutes until the oysters are just cooked through.
Time: PT2M
Temperature: Medium-Low
Garnish and Serve
Sprinkle the sliced green scallion tops and chopped cilantro over the bowl. Serve hot directly from the pot.
Time: PT1M
Nutrition Facts
- Calories
- 440
- Protein
- 26 g
- Carbohydrates
- 45 g
- Fat
- 4 g
- Fiber
- 0.5 g
Dietary info: Gluten-Free, Dairy-Free, Low-Fat, High-Protein
Allergens: Shellfish, Sesame
Ingredient Substitutions
- Instead of Fresh Oysters: Clams, Mussels
- Instead of Scallion: Leek white part
- Instead of Scallion: Chives
- Instead of Cilantro: Parsley
- Instead of Jasmine Rice: Short‑grain rice
- Instead of Water: Chicken broth for richer flavor
- Instead of Chicken Bouillon Powder: Soy sauce (use less), Fish sauce (use less)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Black Pepper: White pepper
- Instead of Sesame Oil: Peanut oil (different flavor)
Equipment Needed
- Small Pot (personal ramen pot)
- Fine Mesh Sieve
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Drain oysters
- Marinate oysters with scallion white part and seasonings
- Toast the rice before adding water
- Stir frequently while simmering to prevent sticking
- Add oysters at the end and cook only briefly
- Garnish with green scallion and cilantro
Chef Tips from the Video
- Use a heavy‑bottomed pot for even heat distribution.
- Toasting the rice adds a subtle nutty flavor that elevates the congee.
- Fresh, high‑quality oysters make the biggest difference in taste.
- A final drizzle of toasted sesame oil just before serving adds an aromatic finish.
Troubleshooting
Poridge becomes too thick.
Add hot water a few tablespoons at a time, stirring until the desired consistency is reached.
Rice sticks to the bottom of the pot.
Stir more frequently, lower the heat, and add a splash of water to loosen the mixture.
Oysters turn rubbery.
Cook the oysters only for 2 minutes at the end; avoid a vigorous boil.
Storage
Refrigerator: Store leftover congee in an airtight container for up to 2 days. Reheat gently, adding a splash of water.
Freezer: Freeze in a sealed container for up to 1 month. Thaw in the refrigerator and reheat, adding water as needed.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Rinse and drain the rice a few hours ahead and keep it in the fridge.
- Chop scallions and cilantro in advance; store in airtight containers.
- Marinate the oysters up to 30 minutes ahead for deeper flavor; keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of oyster congee in Vietnamese cuisine?
Oyster congee, known as "cháo hàu" in Vietnam, is a traditional comfort food often eaten during cooler months or when someone feels under the weather. It combines the soothing texture of rice porridge with the briny richness of fresh oysters, reflecting Vietnam’s coastal culinary heritage.
What are the traditional regional variations of oyster congee in Vietnamese cuisine?
In northern Vietnam, oyster congee is usually plain and served with simple scallion garnish, while southern versions may add fish sauce, ginger, or a splash of coconut milk for extra depth. Some coastal regions also incorporate fried shallots for texture.
How is oyster congee authentically served in Vietnam?
It is traditionally served hot in a shallow bowl, topped with thinly sliced green onions, fresh cilantro, and sometimes a drizzle of sesame oil. It is often accompanied by a side of pickled vegetables or a small plate of fresh herbs.
During which occasions or celebrations is oyster congee traditionally enjoyed in Vietnamese culture?
Oyster congee is commonly eaten as a restorative breakfast or light dinner during the rainy season, and it is also served to guests recovering from illness because of its easy-to-digest nature.
What are the authentic traditional ingredients for Vietnamese oyster congee versus acceptable substitutes?
Authentic ingredients include fresh oysters, jasmine or short‑grain rice, scallion white parts, cilantro, chicken bouillon, and a touch of sesame oil. Substitutes can be clams or mussels for the oysters, short‑grain rice for jasmine, and soy sauce or fish sauce in place of bouillon, though the flavor profile will shift slightly.
What other Vietnamese dishes pair well with oyster congee?
Oyster congee pairs nicely with Vietnamese pickled vegetables (đồ chua), fresh spring rolls (gỏi cuốn), or a simple side of sautéed greens such as bok choy with garlic.
How has oyster congee evolved over time in Vietnamese coastal cuisine?
Originally a humble fisherman's breakfast, oyster congee has modernized with the addition of pantry staples like chicken bouillon and sesame oil, and some chefs now garnish it with toasted nuts or a splash of coconut milk for a contemporary twist.
What are the most common mistakes to avoid when making oyster congee at home?
Common errors include over‑cooking the oysters, which makes them rubbery, not stirring enough which leads to rice sticking to the pot, and adding too much seasoning after the oysters have been marinated, resulting in an overly salty dish.
Why does this oyster congee recipe use a brief oyster marination with scallion white part instead of cooking the oysters directly?
Marinating the oysters with the scallion white part, a pinch of bouillon, sugar, pepper, and sesame oil gently infuses the shellfish with aromatic flavor before cooking, ensuring the delicate oysters stay tender and the broth gains depth without over‑cooking.
What does the YouTube channel Tram Nguyen specialize in?
The YouTube channel Tram Nguyen focuses on approachable Vietnamese home cooking, sharing authentic recipes, cooking techniques, and cultural stories that make traditional dishes accessible to a global audience.
How does the YouTube channel Tram Nguyen's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Tram Nguyen emphasizes quick, everyday meals using readily available ingredients, often demonstrating one‑pot or minimal‑equipment methods, whereas many other channels may focus on elaborate banquet dishes or strict traditional techniques.
Last updated: August 28, 2026
