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Preparation
40 minutes
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Difficulty
Easy
Lemongrass porridge is a porridge dish Quang Tri specialty with a simple preparation method but offers deliciousness from the very first taste. Today, TasteVN will introduce you to how to cook this dish. Let’s cook together!
Ingredients for Lemongrass Porridge Quang Tri Serves 3 people
Sticky rice 200 gr Mung beans 50 gr (peeled) Pork heart 1 piece Pork blood 250 ml Pork kidney 1 piece Pork liver 1 piece Lemongrass 2 stalks Shallots 7 bulbs Green onions 2 sprigs Perilla 1 sprig Minced garlic 1 teaspoon Common seasonings a little (Pepper/ salt/ seasoning powder) Cooking oil 1 teaspoon Fish sauce 2 teaspoons
How to choose fresh ingredients
How to choose fresh pig liver
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You should choose liver that is bright red or bright pink, evenly colored, and avoid dark-colored or yellowish liver as these indicate the liver is not fresh, has been stored for a long time, or has disease.
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It is best to buy whole liver that is free from deformities or lumps, with a slight meat smell.
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When you press down with your hand, if the indentation slightly sinks in and does not spring back immediately, it is fresh liver and should be purchased.
How to choose fresh pig kidneys
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Choose kidneys that are bright red or pinkish-purple, evenly colored, without spots of yellow, red, or white.
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Select kidneys that have an intact membrane, feel smooth to the touch, have high elasticity, and are not soft or have strange smells.
- Avoid choosing kidneys that have strange smells, are soft, or have spots of white, red, or yellow as they indicate the kidneys are from sick pigs.
How to choose fresh pig hearts
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Choose hearts that are bright red or dark red, with the heart membrane intact and good elasticity.
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Avoid choosing hearts that are soft, have strange smells, a rough surface, blood clots, or have white granules like grains of rice.
- If you cut open the pig heart and see clotted blood or dark liquid, that indicates the heart is from a sick pig and is not safe to eat.
How to Prepare Quang Tri Lemongrass Pork Offal Porridge
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Prepare and Marinate the Ingredients
After purchasing, wash the heart, kidney, and liver thoroughly with water and let them drain, then slice them thinly into bite-sized pieces. For the kidney, you should cut it in half, remove the white part inside, and then slice it thinly.
Place the sliced heart, kidney, and liver into a bowl, add 4 sliced shallots, 1/2 teaspoon of minced garlic, 1/2 teaspoon of pepper, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1 teaspoon of cooking oil, then mix well and marinate to absorb the spices.
How to Prepare Heart, Kidney, and Liver to Reduce Odor
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Pork Liver: Slice the liver into thin pieces and soak it in diluted salt water for 1 – 2 hours, then rinse with clean water or soak it in unsweetened milk for about 30 minutes, then rinse thoroughly. Alternatively, you can mix white vinegar with enough water and soak the liver for about 30 minutes before rinsing it with water.
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Pork Heart: Cut it in half and clean every nook and cranny of the heart with salt. After cleaning with salt, use apple cider vinegar to rub the heart clean, then rinse with cold water 2 – 3 times. Continue with the same steps using alcohol and then let it drain.
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Pork Kidney: After removing the white part inside the kidney, rub the kidney with a little sour vinegar or use salt to coat it evenly, let it sit for 2 – 3 minutes, then rinse thoroughly with water to effectively reduce the odor.
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Roast the rice and cook the porridge
You crush 2 stalks of lemongrass and 3 purple onions, soak 50g of peeled mung beans for about 1 – 2 hours until the beans swell and soften.
Wash the ginger, peel it, and slice part of the ginger into 5 thin slices, the remaining part cut into strips.
Add 1.5 liters of water to the pot and place it on the stove, then add the crushed lemongrass, 5 slices of ginger, 3 crushed purple onions, and 250ml of pig’s blood, then stir well.
Put a pan on the stove, add 200g of ordinary rice and roast until golden, then add all the roasted rice and the soaked 50g of peeled mung beans into the pot of water above and cook until the rice is soft.
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Cooking lemongrass congee
When the congee has boiled and the rice has softened, add 1 teaspoon of seasoning and 1 teaspoon of fish sauce to the pot, then taste and adjust for flavor.
Next, wash the green onions and perilla leaves, drain them, then cut the green onions into long strips and chop the perilla leaves finely.
Take the marinated intestines into a ladle and briefly dip them in the congee to cook them, then place the intestines in a bowl, scoop the congee over them, and add a little ginger, a bit of green onion, and some prepared perilla leaves on top.
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Final product
The congee has a distinctive aroma of ginger and lemongrass, a faint fragrance of perilla leaves, and the chewy, tender texture of the pork intestines that will captivate you from the first bite.
When you catch a whiff of the delicious scent, that’s when your stomach urges you to enjoy it right away. At this moment, there’s nothing better than a perfectly authentic bowl of Quang Tri lemongrass congee.
See more:
Above is the guide on how to cook Quang Tri lemongrass pig intestine porridge with authentic flavor, just right. Hope that with the above recipe, you can make this dish. Wishing you success!
* Refer to images and recipes from the YouTube channel: Vo Quoc Channel
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