Vietnamese · Dinner
Salted Duck Egg Rice Porridge
Vietnamese rice porridge made by simmering jasmine rice in chicken stock until creamy, then topped with a halved salted duck egg, fried shallots, scallion, and cilantro. Finished with white pepper and fish sauce, it is soft, savoury, and eaten warm as a comforting light meal.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
468Calories
16.8gProtein
19.4gFat
51.3gCarbs
2.8gSugar
1.6gFiber
1562mgSodium
705mgChol
4.9gSat Fat
298mgPotassium
82mgCalcium
2.9mgIron
2.1mcgVitamin B12
4.2mgVitamin C
egg
rich-umami
hidden-gems
Instructions
1
Prep
Rinse the jasmine rice under cold water in a fine sieve until water runs mostly clear, drain well.
2
Fry
Heat vegetable oil in a small pan over medium heat and fry the shallot for 3 to 4 minutes, stirring often, until golden brown and crisp; transfer to paper towel.
3
Simmer
Combine rinsed rice, chicken stock, and water in a small saucepan over medium-high heat. Bring to a boil, then reduce to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until creamy.
4
Finish
Stir fish sauce and white pepper into the porridge over low heat, cooking 1 minute until fully combined and steaming. Pour into a bowl and nestle the halved salted duck egg on top, cut side up. Scatter fried shallot, scallion, and cilantro over top, drizzle with sesame oil, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 salted duck egg (about 210g, boiled)
- 2/3 cup130g jasmine rice, uncooked
- 4 cups960ml chicken stock
- 1 cup240ml water
- 22 shallot (about 20g)
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sesame oil, for drizzling
