Nearly every Vietnamese child has the memory of grandma whipping up a pot of congee. Because congee has basic properties and carb-heavy, it makes a great dish to eat when you’re sick. This is equivalent to the American Chicken Noodle Soup for Vietnamese people. Each family has their rendition – mince pork, slicked pork, beef, shrimp, scallops, clams, century egg, or just plain!
My grandma’s recipe below is a savory congee with minced pork and fish sauce. When I think of congee, I think about my grandma’s love. Whenever I was sick growing up, I laid on the living room couch watching my grandma chop onions and stir the congee pot (when she’s not checking on my temperature of course).
We don’t often sample congee on our ways eating through Hanoi, but if you happen to be wandering how to cook this interesting dish. Following this how my grandma cooked it for us.
- 1 cup of normal rice
- ½ cup of sticky rice
- 8 oz of ground pork
- 3 cups of chicken stock
- 2 cups of water
- 1 inch of piece of ginger
- 1 tbsp of fish sauce
- 1 ½ tbsp of cooking oil
- 1 bunch of scallions
- 1 tbsp of white pepper powder
- Optional 4 century eggs
- In a large bowl, mix 1 cup of rice with ½ cup of sticky rice. Wash the rice several times until the water is clear. If you do not have sticky rice, you can use 1 ½ cup of rice instead. The sticky rice varies the porridge texture and adds more the depth.
- In a large heave bottomed stock pot, add 1 ½ tbsp of oil to line the bottom. This layer of oil will prevent the rice from sticking to the pot during cooking.
- Add the rice to the stock pot. Add 3 cups of chicken stock and 2 cups of water to the stockpot. Turn on low to medium heat.
- Slice a large thick piece of ginger and smash these before adding to the stock pot.
- In a small bowl, add 8 oz of ground pork. Mince the white ends from 3 stalks of scallion. Mince 1 shallot. Add these to the bowl with pork. Add in 1 tbsp of fish, ½ tsp of sugar, and 1 tbsp of white pepper powder. Ground the pork and spices well.
- Add the pork to the stock pot, while ensuring that the ground pork is mixed evenly throughout.
- Chop the remaining portions of the scallion as thinly as possible. Slice 4 century eggs into quarters. Add these to the stock pot.
- After 30 minutes, stir the congee to ensure all ingredients are mixed evenly. If the consistency is too thick, add 1 cup of water. If the flavor is too bland, add ½ tsp of fish sauce after checking every 30 minutes. Let congee continue cooking for about 1 hour and serve when consistency desired is achieved.
There you go. That’s how to cook Vietnamese congee with minced pork for 4 persons, with about 30 minutes preparation and 1.5 hours cooking. We hope you enjoy cooking this Vietnamese congee at home, and please contact us if there is anything we can help.