Buzz
Retaining the traditional essence, this dish is crafted from finely ground rice flour and bone broth. As a result, the porridge is silky-smooth and sticky, without any graininess. According to the owner of Ngõ Huyện pork rib porridge, every day she simmers the bones from 4 in the morning, and around 7, she adds the rice flour. The porridge is cooked based on personal experience. The crucial aspect is the right amount of boiling water and rice flour; when stirred well, the porridge becomes velvety, with an ivory white color and no lumps.
Each accompanying ingredient brings a different flavor to the table. The pork cartilage is cleaned, simmered just right, and thinly sliced. Therefore, when eating, the cartilage remains crispy, and the meat portion isn't greasy. The most common side dish is fried breadsticks. Each bowl of porridge comes with about 2 small pieces of fried breadsticks. To enhance the dish's richness, diners can request additional savory shredded pork floss.
When serving, the sliced cartilage and scallions are placed at the bottom of the bowl. After pouring the hot porridge on top, the vendor adds fried breadsticks and shredded pork floss. While enjoying, diners can sprinkle ground pepper and red chili powder. Depending on individual eating preferences, the porridge can be mixed thoroughly or left as is. When savoring each spoonful with the accompanying toppings, you'll experience the aroma of bones and the distinctive sweet and savory taste of fried breadsticks porridge. Each bowl here is priced at 15,000 – 25,000 VND, based on the customer's preferences.
Source: Lan Hương/ Vnexpress
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Reference: Travel guide Mytour
MytourAugust 12, 2019
