Prepare the ingredients

Chop the green onion finely. The white part of the green onion is used for frying to enhance the aroma, while the green leaves are used to sprinkle on top of the porridge when serving.

Soak the oysters in diluted salt water with lemon juice or vinegar. This method will help clean the oysters and remove some dirt. Then, separate the shells to take out the meat and let it drain.

Wash the rice, then roast it in a pan until golden and fragrant. Next, slice the fresh chili thinly.

Sauté the oysters

Add 20ml of cooking oil to the pan, when the oil is hot, add the chopped green onion to fry until fragrant. Then remove the green onion and set it aside.

Next, add the oysters to sauté with 20ml of fish sauce, 5 grams of salt, 10 grams of seasoning powder, 5 grams of sugar, and 5 grams of ground pepper, sauté until cooked, then turn off the heat.

Cook the porridge

Add the roasted rice to the pot, add about 4 liters of water and 50ml of cooking oil that has been fried with garlic and onion, and cook until the rice grains bloom like flower petals.

When the porridge has bloomed, add the sautéed oysters and season the porridge to taste. Cook for another 5 – 7 minutes until the porridge boils again, then turn off the heat.

Completion

Use a ladle to scoop the porridge into a separate bowl, and decorate the surface with a little chopped green onion, sliced chili, ground pepper, and some fried onion, and you can enjoy it right away.

The fragrant aroma of the roasted rice, the fresh oysters infused with spices while still retaining the sweetness of the fresh oyster meat, combined with a bit of the spicy and pungent flavor of fresh chili and ground pepper. Serve it hot to fully savor the dish’s flavors.

Prepare the ingredients

First, mix sticky rice and regular rice together, then wash them thoroughly. Next, soak them in water for about 1 – 2 hours to soften the rice grains. This method will help save cooking time, and the rice will cook faster.

Next, after purchasing the lotus seeds, separate the shells and remove the inner part, then wash them clean with water and set aside to drain.

Wash the oysters clean, then separate the meat and chop it into small pieces, then place it in a small bowl.

Wash the Vietnamese coriander, green onions, and fresh chili, then chop them finely. For the Vietnamese coriander and green onions, pick the tops and cut them into small pieces, while the carrot should be peeled and diced.

When buying straw mushrooms, remember to wash them clean and remove the stems, then soak them in a saltwater solution for about 5-7 minutes before taking them out and cutting them in half.

Cooking porridge

Take the prepared rice from above and put it into the pot, then add lotus seeds, bone broth, diced carrots into the pot and bring to a boil. After the porridge has started to cook, reduce the heat to simmer the porridge.

Heat a pan on the stove, add 50ml of cooking oil, then sauté the dried onion until fragrant. Once it has a nice aroma, add 20ml of fish sauce along with oysters and straw mushrooms, then stir-fry on low heat until cooked.

When the porridge is cooked, add the stir-fried oysters and continue to simmer on low heat for about 10 minutes, then turn off the stove. Now you can season it to taste.

After that, ladle the porridge into a bowl, sprinkle with a little chopped green onion, ground pepper, fresh chili, and finely chopped Vietnamese coriander, and you can enjoy it.

Final product

The fragrant aroma of glutinous rice and regular rice is gentle, with fresh oysters absorbing the spices along with the flavor of fried onion, ground pepper, and chili creating a rich taste for the dish.

This nutritious dish is perfect for entertaining family or for breakfast to provide energy for a long working day.

Prepare the ingredients

Wash the glutinous rice thoroughly and soak it in water for 30 minutes to let it soften.

If you buy the whole pig heart, use a knife to cut it in half. Put it in a clean basin, sprinkle a little salt, put on gloves, and then rub, squeeze, and wipe each groove and corner inside the pig heart thoroughly, rinsing 2 to 3 times to remove all salt.

Chop the green onions clean and cut them into small pieces.

Then cut the pig heart into thin slices for easy eating and put them in a large bowl to marinate with 1 minced shallot, 1 tablespoon of seasoning, 1/2 tablespoon of pepper, and 1 tablespoon of fish sauce, mixing well and letting it sit for about 10 minutes for the flavors to absorb.

Stir-fry the pig heart

Heat a pan on the stove, add 2 tablespoons of cooking oil. Heat the oil in the pan and then add the marinated pig heart to stir-fry until cooked.

Cook the porridge

Prepare a pot with 1-1.5 liters of clean water, add the soaked rice. Cook until the rice is fully expanded, then add 50 ml of water and cook until the porridge is soft and tender, seasoning to taste before turning off the heat.

During the cooking process, be sure to stir regularly to prevent the porridge from burning.

Final Product

Pour the porridge into a bowl, add the sautéed pig heart and top with green onions, sprinkle a little pepper to enhance the aroma and enjoy.

Preparation of ingredients

Wash the rice thoroughly, then place it in a basket to drain. Next, heat a pan on the stove, add the rice and roast it, stirring with chopsticks until the rice grains are dry and turn golden brown, then turn off the heat.

Clean the pork bones and blanch them in boiling water to remove any odors and impurities.

Then pour 1.5-2 liters of water into the pot with the bones and simmer on low heat. During the simmering process, do not cover the pot as covering it will make the broth cloudy, and be sure to skim off any foam when the water boils.

After simmering for about 30 minutes, remove the bones to obtain the broth.

Boil the pork heart briefly, then cut it into bite-sized pieces.

For the pork kidney, remove the thin membrane covering it, wash it clean, cut it in half, and remove the smelly white part from both halves of the kidney.

Using a knife, make diagonal cuts on the surface of each half of the kidney. Place it in a clean bowl, sprinkle a little salt, put on gloves, and rub the salt all over the kidney, let it sit for about 2-3 minutes, then rinse it thoroughly with water.

After that, use a knife to cut the pork kidney into bite-sized pieces, similar to the pork heart.

Chop the green onions clean and finely.

Marinated Heart and Pork Kidney

After cutting the heart and kidney, place them in a large bowl and marinate with 1 minced shallot, 1 tablespoon of seasoning, 1/2 tablespoon of pepper, and 1 tablespoon of fish sauce, mix well and let it sit for about 10-15 minutes to absorb the flavors.

Cooking Porridge

Add the roasted rice into the pot of bone broth and continue boiling on the stove. Cook until the rice turns into soft porridge, then add the marinated heart and kidney and cook until the meat is done, season again to taste and then turn off the heat.

Final Product

Serve the porridge in a bowl, add chopped green onions on top, sprinkle with a little pepper, and enjoy while it’s still hot. This porridge can also be delicious when eaten with fried dough sticks.

Prepare ingredients

Dried squid: soak in cold water mixed with a bit of alcohol for about 30-45 minutes so that when cooked, the squid softens quickly. Then cut into bite-sized pieces.

Regular rice should be washed clean and drained in a basket. Next, heat a pan to toast the rice, toasting until the grains are dry and turn golden brown, then turn off the heat.

Pork bones should be washed clean and briefly blanched in boiling water to remove odor and dirt. Then pour 1.5-2 liters of water into the pot to simmer the bones over low heat.

During the simmering process, do not cover the pot as covering will make the broth cloudy, and be sure to skim off the foam when the water boils. After simmering for about 30 minutes, remove the bones to get the broth.

Pork blood: wash clean and briefly boil in water. Then cut into bite-sized pieces.

Green onions should be picked, washed clean, and chopped finely. Bean sprouts should also be picked and washed clean.

Ginger should be cleaned and sliced into strips.

Stir-fry squid

Heat a pan on the stove, add 2 tablespoons of cooking oil and a little ginger. Heat the oil in the pan, then add the squid and stir briefly before turning off the heat.

Cooking porridge

Use bone broth to cook with roasted rice, boil over high heat until the rice is soft and fluffy.

Next, add the briefly sautéed squid to cook together, simmer over low heat and season with 1 tablespoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. When the squid is tender and the porridge is thick, add the pig’s blood and then turn off the heat.

Product

Serve the porridge in a bowl, add chopped green onions, and sprinkle some pepper or chili if you like it spicy. This porridge is very delicious when served with fresh bean sprouts and fried dough sticks!

Prepare the ingredients

Wash the rice thoroughly, soak it in water for 30-45 minutes until the rice swells and becomes soft.

Dry squid: grill with alcohol and tear into bite-sized pieces.

Fresh squid purchased from the market or supermarket, rinse briefly with water, use your hands to pull the head and tentacles away from the body, use a knife to slice the squid body to remove the ink sac and the backbone inside the squid.

Use your hands to peel off the black skin from the outside of the squid body and finally cut off the squid’s eyes, squeezing out the squid’s beak (the hard round mass in the middle of the squid’s head). After that, wash all the squid thoroughly again with water.

Remember to add a few slices of crushed ginger and a little white wine, as this helps eliminate the characteristic fishy smell of the squid and makes the dish tastier when prepared. After washing, use a knife to cut the squid into bite-sized pieces.

Pork bones should be washed clean and briefly blanched in boiling water to remove odors and impurities.

Green onions should be picked, washed clean, and chopped finely. Bean sprouts should be picked and washed clean.

Ginger should be washed clean, peeled, and minced finely.

Then pour 1.5-2 liters of water into a pot with the pork bones, grilled dry squid + 1/2 teaspoon of pepper + 1/2 teaspoon of salt + 1/2 teaspoon of seasoning powder + 1/2 teaspoon of fish sauce.

Simmer on high heat and do not cover the pot during simmering because covering the pot will make the broth cloudy, and be sure to skim off the foam when the water boils and reduce the heat. When the bones are tender, strain the bones to collect the broth.

marinated and stir-fried fresh squid

Cut the squid into pieces and marinate with a mixture of 1/2 teaspoon of pepper, 1/3 teaspoon of salt + 1 tablespoon of fish sauce and 1 tablespoon of minced ginger. Let it sit for about 15-20 minutes to absorb the seasoning.

Next, heat a pan on high heat, add 2 tablespoons of cooking oil, and when the oil is hot, add minced garlic and minced onion to sauté until fragrant, then add the marinated squid and stir-fry until cooked. Note not to stir-fry for too long, otherwise, the squid will become tough.

Cooking porridge

Add the soaked rice to the pot of bone broth and continue to bring it to a boil on the stove. Cook until the rice turns into soft porridge, then add the marinated squid to cook until done, season again to taste, then turn off the heat.

Final product

Serve the porridge in a bowl, add chopped green onions on top, sprinkle a little pepper, and enjoy while it’s still hot. This porridge can be served with fried dough and raw bean sprouts.

Prepare the ingredients

– Rinse the rice clean and soak it in water for about 15 minutes to soften the rice.

– Clean the pork knuckle and cut it into bite-sized pieces. It’s better to wash the pork knuckle with salt water.

– Remove the roots from the coriander and green onions, wash them, and then chop them finely.

Cook the porridge

– Put the pig trotter in the pot, add water and simmer until the trotter is tender. Make sure to skim off the foam.

– Once the trotter is tender, add the rice to cook.

– Season to taste and cook until the rice is soft, then turn off the heat.

Finished product

Serve the porridge in a bowl and add green onions, coriander, and a bit of pepper to enjoy.

Prepare the ingredients

– Rinse the rice and soak it in a little warm water to make it easier to expand.

– Rinse the mung beans, soak for about 30 minutes for the skins to separate, and discard the skins.

– Wash the pork bones with salted water and cut into bite-sized pieces.

– Chop off the roots of the cilantro and green onions, and finely chop them.

Cook the congee

– Briefly boil the pork bones. Then, put them in a pot with 2 liters of water and simmer until soft. Remember to skim off the foam.

– After about half an hour, add the rice and mung beans to the pot, stirring well with a spoon.

– Continue to boil until the rice and beans are evenly expanded.

– Season to taste and cook until the congee is soft then turn off the heat.

Final product

When serving, scoop the congee into a bowl and sprinkle with pepper, green onions, and cilantro, and enjoy it while it’s still warm.