Cách nấu Cháo Hàu - How to make Oyster Congee (Rice Porridge)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Add Pork Mixture to Congee

   Transfer the cooked pork‑shallot mixture into the simmering congee pot and stir to combine.

   Time: PT1M

8. 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

9. 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

10. 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