Cháo Sườn (Pork Rib Congee)
A comforting Vietnamese rice porridge simmered with pork ribs until the meat is tender and the broth turns naturally rich and milky.
Equipment
- Large pot
- Cutting board & knife
- Ladle
- Fine mesh strainer
- Serving bowls
Ingredients
Pork and Broth
- 1.5 pounds pork spare ribs cut into small sections
- 8 cups water
- 1 small onion halved
- 3 slices ginger
- 1 teaspoon salt
Congee Base
- 1 cup jasmine rice rinsed
- 1 teaspoon neutral oil
- Seasoning
- 1 tablespoon fish sauce
- One half teaspoon sugar
- One half teaspoon white pepper
Toppings
- 2 scallions thinly sliced
- Fresh ginger matchsticks
- Fried shallots
- Chopped cilantro optional
- Extra white pepper
Instructions
- Blanch the pork ribs by covering them with water bringing to a boil and simmering for 2 minutes. Drain and rinse the ribs to remove impurities.
- Add the cleaned ribs to a pot with 8 cups of water onion ginger and salt. Bring to a boil then lower to a gentle simmer for 45 minutes skimming as needed.
- Rinse the rice and toss it with a teaspoon of oil to help the grains stay silky.
- Remove the onion and ginger from the broth. Add the rice to the pot and simmer uncovered for 20 to 25 minutes stirring occasionally until the congee thickens and the rice breaks down.
- Season with fish sauce sugar and white pepper. Adjust salt to taste.
- Simmer longer if you prefer a thicker congee or add a splash of hot water to thin it.
- Serve hot with scallions ginger matchsticks fried shallots cilantro and extra white pepper.
Notes
- Pork ribs naturally create a rich milky broth without added stock.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Congee thickens as it cools so adjust with hot water before serving.
- This recipe freezes well and reheats beautifully with a splash of water.