Cách nấu Cháo Hàu - How to make Oyster Congee (Rice Porridge)
Cách nấu Cháo Hàu - How to make Oyster Congee (Rice Porridge) is a medium Vietnamese recipe that serves 4. 560 calories per serving. Recipe by HuongBui Cooking on YouTube.
Prep: 40 min | Cook: 1 hr 25 min | Total: 2 hrs 20 min
Cost: $23.44 total, $5.86 per serving
Ingredients
- 1 cup Glutinous Rice (short‑grain, rinsed)
- 10 cups Water (for cooking congee, adjust for desired consistency)
- 200 g Fresh Oysters (shucked, cleaned; from the Netherlands or local market)
- 100 g Ground Pork (lean, fresh)
- 2 whole Shallots (peeled, one for frying, one for garnish)
- 3 slices Ginger (peeled, cut into strips)
- 2 stalks Spring Onions (chopped for garnish)
- 1 handful Vietnamese Mint (or any fresh herb) (roughly chopped)
- 1 tablespoon Roasted Onion Flakes (for garnish)
- 2 tablespoons Fish Sauce (divided, plus extra for finishing)
- 1 pinch Chicken Powder (optional flavor enhancer)
- 1 pinch Sugar (balances saltiness)
- 2 tablespoons Vegetable Oil (for frying shallots and pork)
- 1 teaspoon Salt (for poaching oysters)
- to taste Black Pepper (optional, for a slight heat)
Instructions
Soak the Rice
Rinse the glutinous rice until the water runs clear, then soak it in clean water for at least 30 minutes. Drain well before using.
Time: PT35M
Prepare Oyster Broth
In a pot, bring 4 cups of water to a boil. Add ginger strips, 1 teaspoon salt, and the fresh oysters. Cook for about 2 minutes until the oysters just open, then remove the oysters and set aside. Keep the broth for later.
Time: PT5M
Temperature: Boiling
Toast the Rice
Heat a non‑sticky pan over high heat (no oil). Add the drained rice and stir‑fry until the grains turn a light golden‑brown, about 3–4 minutes. This step adds a nutty aroma to the congee.
Time: PT4M
Temperature: High
Combine Rice and Broth
Transfer the toasted rice into the oyster broth (add additional water if you prefer a thinner consistency). Cover and let it simmer gently for 1 hour, stirring every 10 minutes to prevent the rice from sticking to the bottom.
Time: PT1H
Temperature: Simmer
Smash Shallots
Place the peeled shallots in a clean plastic bag and gently crush them with the flat side of a knife or a rolling pin until coarsely broken.
Time: PT2M
Cook Pork and Shallots
Heat 2 tablespoons of oil in the same pan used for the rice. Add the crushed shallots and fry until fragrant (≈2 minutes). Add the ground pork, breaking it up, and stir‑cook until fully browned (≈5 minutes). Stir in 1 tablespoon fish sauce and cook another minute.
Time: PT7M
Temperature: Medium‑High
Add Pork Mixture to Congee
Transfer the cooked pork‑shallot mixture into the simmering congee pot and stir to combine.
Time: PT1M
Flavor Remaining Shallots & Ginger
In the same pan (no extra oil needed), add the remaining crushed shallots and ginger strips. Fry until fragrant (≈2 minutes). Add the previously poached oysters, stir‑cook on high heat for about 1 minute, then remove and set aside.
Time: PT4M
Temperature: High
Finish the Congee
About 2 minutes before the congee is done, gently stir the cooked oysters into the pot. Add a final tablespoon of fish sauce, a pinch of chicken powder, and a pinch of sugar. Adjust seasoning to taste.
Time: PT3M
Temperature: Simmer
Garnish and Serve
Ladle the hot congee into bowls. Top each serving with chopped spring onions, mint leaves, roasted onion flakes, and optional black pepper. Serve immediately.
Time: PT3M
Nutrition Facts
- Calories
- 560
- Protein
- 22 g
- Carbohydrates
- 70 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Contains pork, Gluten‑free (if fish sauce is gluten‑free), Dairy‑free
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Glutinous Rice: Jasmine rice, short‑grain rice
- Instead of Fresh Oysters: Clams, Mussels
- Instead of Ground Pork: Ground chicken, Ground turkey
- Instead of Shallots: Red onion
- Instead of Ginger: Galangal
- Instead of Spring Onions: Leeks
- Instead of Vietnamese Mint (or any fresh herb): Cilantro, Thai basil
- Instead of Roasted Onion Flakes: Fried shallots
- Instead of Fish Sauce: Soy sauce (less authentic)
- Instead of Chicken Powder: MSG, bouillon powder
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Black Pepper: White pepper
Equipment Needed
- Non‑Sticky Pan
- Large Pot
- Medium Saucepan
- Plastic Bag (optional)
- Cutting Board
- Chef’s Knife
- Ladle
- Measuring Cups
- Stirring Spoon
Critical Steps — Do Not Skip
- Soaking the rice for at least 30 minutes
- Toasting the rice until light brown
- Simmering the congee for a full hour while stirring regularly
- Adding the oysters only at the end to prevent overcooking
- Seasoning the final broth correctly
Chef Tips from the Video
- Toast the rice before adding liquid – this step is key for a fragrant, slightly nutty congee.
- Use a high‑quality fish sauce; it adds depth without overwhelming saltiness.
- For extra aroma, add a few kaffir lime leaves to the broth while simmering.
Troubleshooting
Congee is too thick after an hour.
Add hot water or broth a little at a time, stirring gently, until the desired consistency is reached.
Rice sticks to the bottom of the pot.
Stir every 10 minutes and lower the heat slightly; a non‑stick pot or a heavy‑bottomed saucepan helps.
Oysters become rubbery.
Add the oysters only during the last 2–3 minutes of cooking; they should be just heated through.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently, adding a splash of water if it thickens.
Freezer: Freeze in portion‑size containers for up to 1 month. Thaw overnight in the fridge and reheat on low heat.
Room temperature: Do not leave at room temperature for more than 2 hours due to the seafood.
Make-Ahead Tips
- Prepare the oyster broth and toast the rice a day ahead; store separately in the fridge.
- Cook the pork‑shallot mixture in advance and reheat before adding to the congee.
- Garnishes (spring onions, mint, onion flakes) can be pre‑chopped and kept in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Oyster Congee in Vietnamese cuisine?
Oyster congee, known as "cháo hàu" in Vietnam, is a traditional comfort food often eaten for breakfast or when recovering from illness. It reflects the Vietnamese love for light, nourishing soups that combine rice with fresh seafood and herbs.
What are the traditional regional variations of oyster congee in Vietnam?
In northern Vietnam, the congee is usually thinner and flavored with fish sauce and ginger, while southern versions may be richer, adding coconut milk or more herbs like cilantro. Some coastal regions also add shrimp or crab alongside oysters.
How is oyster congee traditionally served in Vietnam?
It is served hot in a deep bowl, garnished with chopped spring onions, Vietnamese mint, roasted onion flakes, and sometimes a drizzle of extra fish sauce. It is often accompanied by fried bread sticks (bánh quẩy) or a side of fresh herbs.
What occasions or celebrations is oyster congee associated with in Vietnamese culture?
While not tied to a specific holiday, oyster congee is commonly prepared for family gatherings during the Lunar New Year (Tết) as a gentle starter, and it is also a go‑to dish for early mornings after a night of celebration.
What makes oyster congee special or unique in Vietnamese cuisine?
The combination of silky rice porridge with the briny sweetness of fresh oysters creates a balance of textures and flavors that is uniquely Vietnamese, highlighting the country’s coastal bounty and love for aromatic herbs.
What are the authentic traditional ingredients for Vietnamese oyster congee versus acceptable substitutes?
Authentic ingredients include glutinous short‑grain rice, fresh oysters, ground pork, ginger, shallots, fish sauce, and Vietnamese mint. Substitutes can be jasmine rice for the rice, clams or mussels for oysters, and ground chicken for pork, though the flavor profile will shift slightly.
What other Vietnamese dishes pair well with oyster congee?
Oyster congee pairs nicely with Vietnamese fried spring rolls (chả giò), pickled vegetables (đồ chua), and a side of fresh herb salad (gỏi). A cup of hot jasmine tea also complements the light broth.
What are the most common mistakes to avoid when making Vietnamese oyster congee?
Common mistakes include overcooking the oysters, not stirring the rice often enough (causing it to stick), and adding too much water at the start, which leads to a watery porridge. Toasting the rice and adding the oysters at the end are crucial steps.
Why does this oyster congee recipe toast the rice before adding broth instead of adding it directly?
Toasting the rice releases a nutty aroma and creates a slightly caramelized surface that deepens the flavor of the congee. Skipping this step results in a flatter, less fragrant broth.
Can I make Vietnamese oyster congee ahead of time and how should I store it?
Yes, you can prepare the congee up to the point of adding the oysters, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of water, and stir in the oysters for the final 2 minutes before serving.
What does the YouTube channel HuongBui Cooking specialize in?
The YouTube channel HuongBui Cooking specializes in authentic Vietnamese home cooking, focusing on traditional recipes, step‑by‑step techniques, and tips for everyday cooks looking to recreate classic Vietnamese flavors.
How does the YouTube channel HuongBui Cooking's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
HuongBui Cooking emphasizes simple, ingredient‑focused tutorials with clear visual cues, often using everyday kitchen tools rather than professional equipment. The host also shares cultural anecdotes that give context to each dish, setting the channel apart from more production‑heavy channels.
Last updated: September 1, 2026
