How to Make Delicious and Attractive Quy Nhon Rice Cake with Pork Intestine Porridge in Authentic Flavor

How to make Banh Hoi Chao Long Quy Nhon

• 1

  Sautéing Rice

  Wash the rice thoroughly with water to remove dirt.

  Add the rice to a pot and mix well with 1/2 tablespoon of cooking oil.

  Tip: To ensure the rice grains expand evenly and are more fragrant when boiled, you should marinate the rice with cooking oil for about 15 minutes before cooking.

  

  

  
• 2

  Preparing Pig Liver, Heart, and Intestines

  Wash the pig liver thoroughly with salted water, then cut the liver into 2 – 3 pieces.

  See details: 5 ways to clean pig liver without odor, detoxify with kitchen ingredients

  Cut the pig heart in half lengthwise, remove all the coagulated blood inside, and wash it thoroughly.

  Remove the white fat from the small intestine. You can turn the inside of the intestine out to wash both the outside and inside, using salt to scrub and then rinse with clean water.

  See details: How to prepare clean pig intestines, odor-free

  

  

  

  
• 3

  Preparing pig tongue

  Rinse the pig tongue with cold water, cut off the tip of the tongue.

  Split the throat part in half, turn it out and wash the inside of the throat thoroughly.

  Blanch the pig tongue in boiling water to firm it up, use a knife to remove the dirty white parts on the surface of the tongue.

  Finally, don’t forget to rinse again with clean water.

  

  

  

  
• 4

  Boil pig heart, liver, and blood

  Put the pig heart and liver into a pot, add enough water to cover, along with a few slices of ginger and shallots, then add 1/2 teaspoon of salt and a little monosodium glutamate.

  Tip:

  • To ensure the heart is cooked just right and the liver does not dry out, boil the heart and liver for about 15 – 17 minutes (depending on size).
  • To check if they are done, poke the heart and liver with the tip of a chopstick; if no red blood flows out, they are cooked.

  Remove the cooked heart and liver to a bowl of cold water.

  Divide the coagulated blood into bite-sized pieces, drop them into the pot of water where the heart and liver were boiled to cook. When the blood is cooked and floats to the surface, remove it.

  

  

  

  
• 5

  Cook the porridge

  Add 2 liters of water to the rice that has been soaked in oil, and simmer the rice.

  When the water boils, add the cleaned pig tongue and throat to simmer together.

  Use a sieve to strain the water from boiling the heart, liver, and blood, then add this to the pot of porridge.

  Tip: The broth from boiling the heart and liver will have a sweet and rich flavor, with many nutrients. Additionally, using it to cook the blood will give a natural blood color, making the porridge more visually appealing.

  Cook the porridge until the rice grains expand, then remove the tongue and throat of the pig into a bowl of cold water.

  Season the porridge pot with 1 tablespoon of seasoning, 1/2 teaspoon of salt, and 1/3 teaspoon of monosodium glutamate. Don’t forget to taste and adjust to your family’s preference.

  

  

  

  
• 6

  Boil the pig intestines

  Put the cleaned pig intestines, with the odor removed, into a pot filled with water along with a few slices of ginger, shallots, and a bit of salt and monosodium glutamate.

  When the water is boiling vigorously, boil the intestines for an additional 3 – 5 minutes (depending on the thickness and size of the intestines), then remove and let cool.

  

  

  

  
• 7

  Making scallion oil and preparing bánh hỏi

  Trim the roots of the scallions, take the leaves and chop them finely, then place them in a ceramic bowl (adjust according to the amount of bánh hỏi).

  Heat about 2 tablespoons of cooking oil (depending on the amount of scallions), and pour the hot oil directly into the scallion bowl.

  Cut the bánh hỏi into rectangular pieces that are easy to eat, roll them up for a nice presentation, and arrange the bánh hỏi on a plate.

  

  

  
• 8

  Mixing dipping sauce for bánh hỏi with pork entrails

  Add 3 tablespoons of sugar, 3 teaspoons of chili sauce, and 2 tablespoons of vinegar into a pot, while stirring continuously, then add 1/3 cup of fish sauce along with minced garlic and chili.

  Cook the mixture on low heat for 3 minutes.

  
• 9

  Completion

  The heart, liver, tongue, and throat should be sliced thinly. The pig’s intestines should be cut into small, bite-sized pieces.

  Arrange the pig’s intestines on a tray or plate in an aesthetically pleasing manner. Scoop the porridge into a bowl and add a bit of chopped scallions and cilantro on top. Then spread the scallion oil on the rolled rice vermicelli pieces that are ready to eat to complete the dish.

  Tip:

  • You can add some fried onions and pepper to the porridge to enhance its flavor.
  • To prevent the rice vermicelli from absorbing oil, only spread the scallion oil on the noodles when you’re about to serve, and don’t do it too early.
  • If there are any boiled intestines left unused, wait to cut them into small pieces, and wrap them in plastic wrap to ensure hygiene and flavor.

  

  

  

  
• 10

  Final Product

  The plate of rice noodle dish with pig’s offal served includes a dish of finely chopped offal, a bowl of steaming hot porridge sprinkled with a bit of pepper, a plate of rice noodles, and fish sauce.

  You will be enchanted by the sweet and sour taste of the fish sauce seeping into each strand of rice noodle, lightly fragrant with chive oil, refreshing. The plate of offal served with the noodles must include heart and liver, boiled just right, not too dry, along with crispy and chewy pig’s intestines and tongue.

  The porridge is usually cooked with blood simmered in the cooking water, making it sweet yet light and fragrant. You can enjoy both simultaneously or after finishing the rice noodles, sip the hot porridge. Let’s enjoy rice noodle dish with pig’s offal from Quy Nhon with family!