How to Cook Delicious and Attractive Central Vietnam Pork Intestine Porridge Simply at Home

How to cook Central Vietnam Rice Porridge

• 1

  Wash the rice and cook the porridge

  Wash the rice clean a few times with water, then soak the rice in water for about 10 minutes.

  Add 3 liters of water into the pot, put it on the stove until it boils, then add the soaked rice, add 1/3 tablespoon of salt, and cook over medium heat for about 1 hour until the rice is cooked, stirring gently for about 5 minutes to ensure the porridge cooks evenly and does not stick to the bottom of the pot.

  

  

  

  
• 2

  Preparation of pig intestines

  To eliminate the unpleasant odor of pig intestines, you should place the heart, kidneys, liver, and intestine into a basin, add the juice of 2 lemons, 3 tablespoons of vinegar, 1 tablespoon of salt, mix well for about 2 – 3 minutes, gently massage, and then rinse several times with water until drained.

  Then cut the pig intestines into bite-sized pieces and let them drain.

  How to prepare pig intestines without unpleasant odor:

  • Heart: First, cut the pig heart in half and rub it thoroughly with salt, then rinse under cold running water. Next, use white alcohol or vinegar to massage the pig heart, then rinse again until clean and let it drain.
  • Liver: Soak in unsweetened fresh milk to clean off the odor. Alternatively, use rice vinegar or flour to wash the pig liver.

  See more: 5 ways to clean pig liver without odor

  • Kidneys: To remove the odor from pig kidneys, you should wash them with a bit of alcohol and avoid squeezing too hard. Carefully prepare the kidneys, removing all the white parts inside so that they don’t smell when cooked.
  • Intestine: Briefly boil with a bit of salt, white alcohol, and a few slices of ginger for about 3 – 5 minutes, then remove and soak in cold water mixed with a little vinegar before rinsing with water
    

  See details: How to clean intestine without odor

  

  

  

  
• 3

  Prepare the remaining ingredients

  Wash the shallots and chili, then finely chop them. Peel and finely chop the purple onion.

  For the onion, peel it using a knife with two blades or a very sharp knife to slice thinly, wash the green onion and crush the bulb part separately, cut the green parts into small pieces, wash the Vietnamese coriander and cut it into small pieces.

  

  

  

  
• 4

  Marinate the pig’s intestines

  Place the pig’s intestines in a bowl, add all the minced shallots, chili, and purple onion, season with 1/2 tablespoon of salt, 1/3 tablespoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, and 2 tablespoons of fish sauce, mix the mixture well and marinate for about 15 minutes to absorb the seasonings.

  

  
• 5

  Boil the blood

  Place a pot on another stove, add the blood, then add enough water to cover the surface of the blood, boil over medium heat for about 10 minutes until the blood is cooked.

  Remove the blood and cut it into bite-sized pieces.

  

  
• 6

  Complete the porridge

  The porridge is cooked, the rice is well expanded, add the green onion, then add the marinated pig’s intestines into the pot and stir well, cook for an additional 4-5 minutes until the intestines are just cooked, adjust the seasoning to taste and then turn off the heat!

  Tip: To keep the intestines from being chewy and maintain their natural sweetness, do not overcook them!

  Scoop the porridge into a bowl, add some thinly sliced onions, green onions, Vietnamese coriander, and ground pepper, and a bit of boiled blood, and your pig’s intestine porridge is ready!

  

  

  

  
• 7

  Final Product

  A bowl of fragrant, hot intestine porridge. The rice grains are expanded and not mushy, the sweet taste of the crispy and fatty intestine is delightful. Served with a bit of onion and Vietnamese coriander makes the dish even more delicious.
  On a rainy day, having a bowl of intestine porridge warms the heart immensely!