Vietnamese · Dinner
Pork Rice Porridge
A porridge-style rice soup, or chao, built from a long-simmered pork and rice base until the grains soften and thicken the broth. Ground pork is seasoned with fish sauce and pepper, then finished with scallion, ginger, crispy shallots, and lime for brightness.
$4
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
408Calories
28.1gProtein
15.2gFat
38.5gCarbs
1.8gSugar
1.7gFiber
1634mgSodium
85mgChol
5.3gSat Fat
542mgPotassium
47mgCalcium
2.3mgIron
0.7mcgVitamin B12
5.2mgVitamin C
gluten-free
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the jasmine rice in a fine mesh sieve under cold water until the water runs mostly clear, drain and set aside.
2
Simmer
Combine the rice, chicken stock, and water in a medium pot over medium-high heat; bring to a boil, then reduce to low and simmer uncovered 30 minutes until the grains split open.
3
Sear
Break the ground pork into small clumps and stir it into the simmering porridge; cook over medium heat 8 minutes until no longer pink, skimming any foam to keep the broth clear.
4
Plate
Ladle the porridge into a bowl and top with sliced scallion, minced ginger, fried shallots, chopped cilantro, and a squeeze of lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 1/2 cup100g jasmine rice, uncooked
- 4 cups960ml chicken stock
- 2 cup480ml water
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp ginger
- 22 scallion
- 2 tbsp2 tbsp fried shallots
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp black pepper
- a pinch of salt
- 4 sprigs4 sprigs cilantro
