Buzz
1. Lobster Porridge
Ingredients:
- 1 lobster, approximately 800g
- 200g rice
- 30g garlic
- 70g shallots
- 5g spring onions
- 5g coriander
- Seasonings: broth mix, salt, sugar, fish sauce, pepper
Preparation:
- Clean the lobster with a small brush to remove any mud from its shell. Rinse thoroughly 2-3 times.
- To extract lobster blood: After cleaning, pierce the joint between the head and body with a sharp knife. Collect the blood in a small bowl.
- Separate the claws to cook with the porridge. Cut the head in half with scissors and then use a knife to split it following the cut line. Do the same with the lobster body.
- Rinse the rice until clean, let it dry, then roast in a pan until it turns golden.
- Peel the garlic and shallots, blend them with the spring onions until smooth.
- Heat 2 tablespoons of cooking oil in a pan, sauté the blended mixture until golden. Add the lobster and stir-fry until it tightens, seasoning with 1 tablespoon of sugar, 1 tablespoon of broth mix, and 1/3 tablespoon of salt to ensure the lobster doesn't smell fishy.
- In a pot, combine the roasted rice with 3 liters of water to cook. Adjust the water according to your preference for thickness.
- Once the rice is cooked, add the sautéed lobster and its blood, seasoning further with 1 teaspoon of salt and 1 teaspoon of broth mix. Continue cooking for another 10 minutes to ensure the lobster is well-cooked. Finally, season with 1 tablespoon of fish sauce before turning off the heat.
- Serve the porridge in bowls, garnished with ground pepper, spring onions, and coriander. Accompany with salt, pepper, and lemon if desired.
Clam Porridge
Ingredients: Premium rice 200g, fresh clams 1kg, fresh ginger, 1 chili, 2 shallots, scallions, Vietnamese coriander, seasonings (MSG, ground pepper, salt, sugar, cooking oil). Steps: Soak clams with ginger and chili slices in water for an hour, then boil. Soak rice for an hour, rinse, then cook with clam broth. Season the porridge and add sautéed clams. Serve with sprinkled pepper, chopped scallions, and coriander.
Squid Porridge
Ingredients: 500g fresh squid, 200g dried squid, 500g pork bones, 200g rice, 20g shallots, 20g garlic, 30g green onions, 30g cilantro, 50g bean sprouts, 20ml cooking oil, 20ml white wine, 10g salt, 10g MSG, 5g pepper, 10g fish sauce, 10g seasoning powder. Marinate squid with pepper, salt, fish sauce, and minced ginger for 15-20 mins. Fry garlic and shallots in oil, then add squid until cooked. Soak rice and cook in pork bone broth until porridge forms. Add marinated squid, season to taste, and serve hot with green onions and pepper.
Oyster and Lotus Seed Porridge
Ingredients: 200g jasmine rice, 50g sticky rice, 60g fresh oysters, 20g lotus seeds, 20g straw mushrooms, 1 carrot, 1 shallot, 50g Vietnamese coriander, 50g green onions, 5g ground pepper, 2 fresh chili peppers, 5g sugar, 5g salt, 20ml fish sauce, 50ml cooking oil. Soak mixed rice for 1-2 hours. Peel and wash lotus seeds. Clean and chop oysters. Wash and chop herbs, chili, and carrot. Rinse mushrooms and halve. Cook rice with lotus seeds, broth, and carrot until porridge forms. Sauté shallots in oil, then add oysters and mushrooms with fish sauce. Combine porridge with sautéed mix, simmer briefly, season to taste, and garnish with herbs and chili.
Abalone Porridge
Ingredients: 500g fresh abalone, 300g pork bones, 200g white rice, 50g glutinous rice, 100g straw mushrooms, 1 salted duck egg, green onions, cilantro, cooking oil, seasoning powder, MSG, sugar, pepper. Soak rice overnight, drain. Clean and chop pork bones, simmer for 3 hours for broth. Clean and prepare abalone, sauté with fragrant garlic. Prepare mushrooms, chop green onions and cilantro. Boil salted duck egg, mash yolk, sauté with seasonings. Cook rice in broth until soft, add mushrooms, season, then add abalone, cook for 5 minutes. Serve porridge topped with egg mixture, green onions, cilantro, and pepper.
Salmon Porridge
Ingredients: 200g salmon fillet, 1 set chicken bones, 70g white rice, 10g glutinous rice, 1 small ginger root, 2 garlic cloves, 2 shallots, 3 green onions, seasonings (seasoning powder, salt, rock sugar, fish sauce, sesame oil, pepper). Salmon: clean, pat dry, slice. Chicken bones: clean, simmer with 500ml water, ginger for 30 mins for broth. Rice: wash, dry, roast till golden. Ginger, shallots: peel, slice. Garlic: mince. Green onions: clean, chop. Marinate salmon with fish sauce, sesame oil, seasoning powder, minced shallot, ginger slices. Cook salmon in oil or steam for 15 mins. Add broth to a pot, boil, add rice, cook till porridge is soft. Season to taste. Serve porridge with salmon, green onions, pepper mixed in or on top.
Shrimp Porridge
Ingredients: 5 shrimp, 1/2 cup rice, 1/2 carrot, 1 ginger slice, 1/4 tsp pepper, 1/2 tsp salt, 1 tsp seasoning powder, 5g green onions, 30ml olive oil, 5g cilantro. Prepare carrots, peel, chop. Chop green onions, cilantro for garnish. Clean shrimp under running water. Boil shrimp with crushed ginger, no need to add water. Remove hard shell, keep head, tail, soft shell. Wash rice, cook with olive oil and enough water in a rice cooker or pot until soft. Stir every 10 minutes to prevent sticking. When porridge is ready, add carrots, shrimp, ginger. Season, garnish with green onions, cilantro. Serve hot.
Tuna Fish Porridge
Ingredients:
- 300g skinless tuna
- 200g washed and drained rice
- 60g washed and drained sticky rice
- 1 large carrot, peeled, washed, and diced
- 1 onion
- Chopped green onions
- 1 small piece of ginger, peeled and julienned
- Fried shallots
- Bean sprouts, lime
- Salt, pepper, sugar, chicken broth
Directions:
- Marinate tuna with 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon pepper, and ½ spoon seasoning powder for 20 minutes.
- Heat 1 tablespoon oil in a pan, add 1 tablespoon minced garlic until golden, then add rice and sticky rice, stir until the grains are translucent before adding 1.2 to 2 liters of chicken broth and bring to a boil.
- When boiling, add halved onion and some chopped green onion stems, stirring regularly. Add carrot and ginger when the rice is soft.
- Once everything is soft, add the tuna, stir well, and cook until the porridge boils again. Season to taste and turn off the heat.
Blood Cockle Porridge
Ingredients:
- 500g blood cockles
- 100g minced pork
- 300g white rice
- 2 tablespoons minced shallots
- 20g chopped green onions
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 2 teaspoons salt
- 1 tablespoon cooking oil
Preparation:
- Soak cockles in rice water or salted chili water for 1 hour to cleanse, then scrub and rinse.
- Marinate minced pork with 1/2 teaspoon pepper, 1 teaspoon sugar, 1 tablespoon fish sauce, 1 teaspoon salt, and 1 tablespoon shallots.
- Sauté 1 tablespoon shallots in oil until fragrant, add marinated pork until cooked, then add green onions and turn off heat.
- Rinse rice and dry, toast until golden, then cook with 1.5 liters of water until porridge forms.
- Boil cockles for 5 minutes until they open, then remove from shells.
- Sauté shallots until golden, briefly stir-fry cockles with seasonings.
- Mix cockle water and half of the cooked pork into the porridge, season with fish sauce and salt.
- Top porridge with remaining pork and cockle meat, garnish with green onions and pepper to serve.
Green Bean Clam Porridge
Ingredients:
- 100g shelled clams
- 1 cup rice
- 100g green mung beans with husk
- 1/2 cup glutinous rice
- A handful of coriander
- A handful of Vietnamese mint
- 2 shallots
- 4 spring onions
- 5 cloves of garlic
- 1/2 onion
- 1 ginger root
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons fish sauce
- 3 tablespoons cooking oil
- 1 teaspoon seasoning powder
Preparation:
- Soak mung beans for 2 hours until soft. Chop herbs finely. Mince garlic and shallots. Slice and mince ginger.
- Sauté garlic and shallots in oil, add clams and ginger with seasoning. Stir until clams are flavored, then remove from heat.
- Mix rice and glutinous rice, rinse and dry roast, adding oil for shine. When golden, add 700ml warm water and prepped mung beans to cook until porridge consistency. Season with sugar, salt, seasoning powder, fish sauce, and half an onion.
- Stir half the sautéed clams into the porridge. Serve the porridge garnished with spring onions, Vietnamese mint, and julienned ginger, with the remaining clams on the side.
