Pork Organ Congee

(Cháo Lòng) - Pork Organ Congee comes from many stunning Vietnamese Cuisine is one of most popular dishes of Vietnamese people. 
Pork Organ Congee - Cháo Lòng
You can easily find them on streets. Serving with bean sprout, chili paste, fish sauce, Chinese sticks (quẩy) and coriander is freaking awesome.


- ½ pork stomach
- 500g pork bones
- 1 pork tongue
- 1 pork heart
- 200g pork gut
- 100g pork liver
- 200g pork blood cubes
- 1 bowl rice
- 3 liters water
- 3 tablespoons fish sauce
- Pepper, spring onion, salt, sugar, Maggie Seasoning Powder
- Lime, coriander, chili paste, bean sprout.


- Clean well pork bones, chop into short pieces. Pour 3 liters of water into pot with pork bones, cook in 1 hour. Sometime use spoon to scoop dirty bubbles on face of broth to make it is clear.
- Add more rice (clean in 2 – 3 times) into pot as well. Cook until it is soft, season with fish sauce and Maggie seasoning powder.
- Soak pork tongue into hot water, use knife to shave the dirty layer on its skin. Clean again in 2 – 3 times and put it into pot on step 2.
- Clean well and boil heart, liver in 2 liters hot water added a little salt. Then filter this broth and pour into pot in step 2 as well. 
Pork Organ Congee - Cháo Lòng
- Boil pork blood cubes into separate pot with hot water and then slice into small square cubes.
- Clean well pork gut with vinegar until reduce all its smell. Grind pork blood cube with spring onion, a little pork grease cubes, Vietnamese herb mint leaves; spices and add into pork gut for filling. Then, bring to fry until it turns yellow. Wait to reduce heat and slice small.
Pork Organ Congee - Cháo Lòng
- Slice thinly all pork organs and arrange on plate and you already can serve it for your family meal.
Pork Organ Congee - Cháo Lòng
- Finally, scoop congee on bowl; arrange a little one by one pork organ on top with a little lime juice, Vietnamese herb mint leaves, bean sprout; chili paste. Serve Pork Organ Congee when it is hot is more delicious. 
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