Buzz
Indulge not just in porridge with bread, but delight in a complimentary portion of fresh vermicelli for a wholesome morning.
Discover the Unconventional: 20 Years of Unique Beef Porridge with Vermicelli in An Giang
The beef porridge spot in front of Mrs. Yen's house in Tri Ton district, An Giang, is a familiar breakfast spot for locals. From 6 AM, a substantial number of regulars rush to savor a bowl of porridge before heading to work. Despite the familiarity, the dish remains ever-appealing, with the eatery selling over 100 bowls daily and even more on holidays. To enjoy a full meal, arriving early is a must.
The owner of the beef porridge place, Mrs. Hong Yen, has been dedicated to the craft for almost 20 years. She rises at 4:30 AM daily to prepare ingredients like beef heart, beef, and vegetables. The beef heart undergoes thorough cleaning with saltwater to eliminate any odor. The porridge simmers for about an hour until smooth. The beef heart is added simultaneously with the rice to cook until tender, as the heart takes longer. Finally, blood is added—a crucial step requiring skill and precise timing to prevent swelling and loss of texture. Seasoning with broth, fish sauce, and salt completes the process.
The distinctive touch setting the beef porridge apart is the use of Cambodian rice and chuc leaves. Cambodian rice, when cooked, is not only soft and elastic but also more aromatic than regular rice. Chuc leaves, a specialty of An Giang, are extensively grown in Tri Ton district. Resembling lemons with rough skin, these leaves emit a long-lasting, delicate, and refreshing fragrance. Thinly sliced chuc leaves add depth and fragrance to the porridge, enhancing its flavor.
A substantial meal priced at 25,000 VND includes a bowl of porridge with beef heart, blood, rare beef, snails, marrow, tendons, and more, topped with spring onions and aromatic herbs. Notably, this porridge is not just served with bread; patrons also receive a complimentary portion of fresh vermicelli for a satisfying breakfast. This unique combination leaves many in awe. When enjoying the dish, diners squeeze a slice of chuc fruit for a slight tanginess, dipping it into the porridge along with heart, meat, and more, complemented by ginger fish sauce for the perfect flavor.
By Vi Yen – Dat Chau/Star News
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Reference: Travel guide from Mytour
MytourApril 24, 2019
