Top 10 Best Porridge Recipes to Support Pregnancy for Expecting Mothers

Ingredients:

• 1 whole chicken
• Sticky rice (as needed)
• Chopped green onions
• 1/2 carrot, diced
• Seasonings: salt, pepper, chicken seasoning, fresh ginger (1 root), garlic (2 cloves), sake (1/3 cup), leeks, red dates

Cooking Instructions:

• Clean the chicken and set it aside to drain.
• Soak the sticky rice in cold water for about an hour, then pour water into a large pot. Place the chicken in and add the chicken seasoning, then bring to a boil.
• Once boiling, reduce the heat and simmer for about 40 minutes until the chicken is tender.
• Remove the chicken, let it cool, and shred it into small pieces. Bring the remaining broth to a boil and add the soaked sticky rice. Cook for about 20 minutes until the porridge is soft.
• Add the shredded chicken back into the pot, season to taste.
• Finally, add the diced carrots and chopped green onions, and cook until the carrots are soft. Turn off the heat.
• For extra flavor, you can sprinkle some pepper before serving!

Benefits: Chicken porridge is great for supporting pregnancy and can help alleviate common cold symptoms.

Note: When cooking, be cautious to prevent the porridge from boiling over. Ensure the chicken is cooked thoroughly for a delicious dish.

Ingredients:

• 300g pumpkin (about 1 piece)
• 1/2 cup sticky rice
• 1/2 cup sugar
• A pinch of salt
• Some almonds for decoration

Cooking Instructions:

• Soak the sticky rice in water for at least 1 hour.
• Peel the pumpkin, remove the seeds, and cut into thin slices.
• Place the sticky rice and pumpkin slices in a pot and add enough water to cover them by twice the height.
• Bring to a boil, then reduce the heat and simmer until the pumpkin and rice are soft and fully cooked.
• Add a pinch of salt and sugar, stir well to combine. Continue cooking for 5 minutes until the porridge thickens and absorbs the sweetness.
• Adjust the seasoning to taste. Serve in bowls and garnish with almonds for a crunchy touch.

Benefits: This pumpkin porridge helps support pregnancy and is rich in nutrients.

Note: Be sure to select fresh, high-quality ingredients to ensure the best taste and nutritional value.

Pigeon meat is packed with essential nutrients like calcium, iron, and lipids, making it an excellent choice for expectant mothers. Additionally, pigeon meat is flavorful and easy to digest, making it suitable for pregnant women. Particularly, the low cholesterol content in pigeon meat makes it a healthy and valuable nutritional source for pregnant women.

Ingredients:

• 1 pigeon
• 100g regular rice
• 50g sticky rice
• 80g lotus seeds
• Shiitake mushrooms, wood ear mushrooms
• Seasonings: fish sauce, salt, pepper, etc.

Cooking Instructions:

• Clean the pigeon, keeping the body, heart, liver, and gizzard, while discarding the crop, lungs, and intestines. Be careful not to use hot water when plucking the feathers, and avoid cutting the pigeon’s throat. To save time, you can ask the seller to clean it for you.
• Marinate the pigeon meat with salt and pepper.
• While waiting for the meat to absorb the seasoning, prepare the other ingredients: remove the lotus seed centers, wash them, and cook them until soft. Clean the shiitake mushrooms, slice half into strips and cut the other half in half. Soak and slice the wood ear mushrooms.
• Place the regular rice, sticky rice, and pigeon meat into a pot, add enough water to cover, and simmer the porridge. When the rice grains have burst, add the lotus seeds, shiitake mushrooms, wood ear mushrooms, and chopped onions. Continue to simmer for another 5 to 10 minutes before turning off the heat.
• For variety, in addition to making porridge, you can also stew the pigeon with green beans, bird's nest, and lotus seeds.

Note: It's best to choose a fresh, healthy pigeon for a more flavorful dish. Purchase from a reputable source, and have the vendor clean the pigeon to save time. The best way to cook pigeon meat is by stewing it into porridge or soup, using both the meat and the broth to ensure maximum nutritional benefits.

Another great option is salmon porridge, which not only supports pregnancy but also promotes brain development for the baby, thanks to its high DHA content.

Ingredients:

• 1 salmon bone set
• 100g salmon fillet
• 250g sticky rice
• A small handful of regular rice
• 2 shallots
• Chopped green onions and dill
• Seasonings: fish sauce, salt, pepper, seasoning powder

Cooking Instructions:

• Clean the salmon bones and set them aside to drain. Rinse the regular and sticky rice thoroughly, then soak in water for 30-60 minutes to soften the rice. This step helps the porridge cook faster and makes it more flavorful. Peel and finely chop the shallots, and wash and chop the green onions.
• After preparing the ingredients, place the salmon bones in a pot with a little water and boil for 5-7 minutes to cook the salmon. Remove the salmon fillet and set it aside. Continue to simmer the bones for 30-40 minutes, then strain and reserve the bone broth.
• While simmering the bones, heat 2 tablespoons of oil in a pan. Add the chopped shallots and sauté until fragrant. Then, add the salmon fillet, 1/3 teaspoon of salt, and stir for about 5 minutes to allow the flavors to infuse into the fish.
• Pour the bone broth into a new pot, add the soaked rice, and simmer the porridge until the rice is fully cooked and soft.
• Once the porridge is done, adjust the seasoning to taste. Serve the porridge by adding the cooked salmon fillet, chopped green onions, a pinch of pepper, and mix everything together before enjoying.

Benefits: According to nutrition experts, salmon is highly beneficial for everyone, especially pregnant women, due to its rich omega-3 content. Eating salmon porridge reduces the risk of premature birth and low birth weight, as well as postnatal depression. Moreover, consuming salmon regularly can enhance the cognitive abilities of the baby.

Note: It's best to serve this dish hot, and ensure that the salmon is purchased from a reliable store to avoid spoiled or poor-quality fish.

Ingredients:

• 200g white rice
• 50g glutinous rice
• 600g fresh oysters
• 20g lotus seeds
• 20g straw mushrooms
• 1 carrot
• 1 shallot
• 50g Vietnamese coriander
• 50g spring onion
• 5g ground pepper
• 2 fresh chilies
• 5g sugar
• 5g salt
• 20ml fish sauce
• 50ml cooking oil
  

Preparation:

Prep the ingredients:

• First, mix the glutinous rice and white rice together, rinse thoroughly, and soak in water for 1-2 hours. This will help the rice cook faster and softer.
• Next, peel the lotus seeds, remove the inner part, wash them clean, and set aside to drain.
• Rinse the oysters, remove the shells, chop them into small pieces, and place them in a bowl.
• Wash and finely chop the Vietnamese coriander, spring onions, and fresh chilies. Peel and dice the carrot.
• Rinse the straw mushrooms, discard the stems, and soak them in saltwater for 5-7 minutes, then slice them in half.

Cooking the porridge:

• Place the soaked rice into a pot, add the lotus seeds, stock, and diced carrot, then bring to a boil. Once it starts to cook, lower the heat and simmer until the porridge thickens.
• Heat a pan, add 50ml of cooking oil, and sauté the shallot until fragrant. Add 20ml of fish sauce, the oysters, and straw mushrooms, then stir-fry on low heat until cooked.
• When the porridge is ready, add the stir-fried oysters and continue simmering for about 10 minutes, then turn off the heat. Taste and adjust seasoning as necessary.
• Serve the porridge in bowls, garnished with spring onions, ground pepper, fresh chilies, and Vietnamese coriander.

Result:

• The fragrance of the rice combined with the tender oysters and aromatic seasonings creates a delicious, savory dish. The combination of ingredients makes this porridge both flavorful and nutritious, perfect for family meals or a hearty breakfast to energize your day.

Ingredients:

• 1kg medium-sized fresh clams (these will give tender, sweet meat)
• ½ can of rice
• 200g straw mushrooms
• 1 onion
• 1 small piece of ginger
• 1 stalk of spring onion
• Chili, 1 shallot
• Seasonings: fish sauce, salt, seasoning powder, pepper

Preparation:

Preparing the clams:

• To clean the clams, wash them thoroughly and soak them in water with 3 chopped chilies for about 2 hours to release any sand.
• Boil 1.2 liters of water, then add the clams. Stir and cook until the clams open. Turn off the heat.
• Remove the clams, take out the meat, and set the broth aside for the porridge.

Stir-frying the clams and mushrooms:

• Drain the clam meat and marinate it with fish sauce and shallots.
• Clean the mushrooms by removing the stems, rinsing them in salt water, and draining.
• Fry the shallots and garlic until fragrant, then add the clams and mushrooms and stir-fry until cooked. Season to taste.

Cooking the porridge:

• Heat a clay pot on medium heat, add 1.5 tablespoons of cooking oil, and sauté the shallots until fragrant.
• Strain the clam broth and add it to the pot. Bring to a boil, then add 1 teaspoon of sugar, 2.5 teaspoons of seasoning powder, 1 teaspoon of MSG, and a pinch of ground pepper.
• Stir well to dissolve the seasonings, then let it come to a boil. Skim off any foam and lower the heat.
• Add the cooked rice and stir. Once the porridge boils, add the stir-fried clams and mushrooms, and season with 1 teaspoon of fish sauce. Turn off the heat.

Fish has long been believed to enhance intelligence. Rich in protein, it supports both pregnancy and baby development. Fish also provides vital nutrients like vitamins and protein. You can prepare various types of fish, such as carp, snakehead, or tilapia, to keep meals healthy and diverse. This dish is especially recommended for pregnant women in the final trimester to boost nutrition. Ingredients:

• 1/2 cup of rice (rice bowl)
• 1 snakehead fish (200-300g)
• 1 bottle gourd (200-300g)
• 100g bean sprouts
• 100g bitter herbs
• 1 chili pepper
• 1 shallot
• 5 garlic cloves
• 2 tablespoons cooking oil
• 4 tablespoons fish sauce
• Other common seasonings (to taste)

Preparation:

Prepare and Boil the Fish:

• Clean the snakehead fish by scraping off the scales, removing the gills, and gutting it. Rub the fish with salt to reduce any slime, then rinse with water.
• Heat 2 tablespoons of oil in a pot, add sliced shallots and garlic, and sauté until fragrant. Once golden, add about 700ml of water (3/4 of a bowl) and strain out the shallot and garlic pieces.
• Add the fish to the pot, cover, and cook for 7-10 minutes until the fish is cooked. Remove the fish when done.

Toast the Rice and Cook the Porridge:

• Heat a pot until it's dry, then add 1/2 cup of rice. Toast the rice until it turns golden and aromatic. Add the toasted rice to the fish broth and bring it to a boil.
• Add 1 tablespoon of seasoning powder, cover the pot loosely, and cook for 10-15 minutes until the porridge softens and expands.

Prepare the Bottle Gourd and Herbs:

• Wash the bottle gourd, peel the skin, cut it into quarters, and then slice into 2-3 finger-length pieces. Soak the bean sprouts and bitter herbs in salt water for 3-5 minutes, then rinse them and drain well.
• Wash and chop the spring onion into bite-sized pieces.

Prepare the Dipping Sauce:

• Grind 1 chili and the remaining garlic cloves into a paste. Add 1 teaspoon of ground pepper, 1 tablespoon of sugar, and 4 tablespoons of fish sauce, stirring to create the dipping sauce.

Final Touches:

• Once the porridge has been cooking for about 15 minutes, add the bottle gourd and cook for an additional 3-5 minutes until the gourd is tender. Add the sautéed shallots and garlic, chopped spring onions, and 1 teaspoon of ground pepper. Taste and adjust the seasoning, then simmer for another 2-3 minutes before turning off the heat.
• Serve the porridge in bowls with bean sprouts and bitter herbs. Dip the fish in the prepared sauce and enjoy!

Final Product:

• This snakehead fish porridge with bottle gourd is fragrant and flavorful. The tender fish meat blends perfectly with the soft porridge, while the bitter herbs and bean sprouts add a refreshing touch, making the dish light yet satisfying.

Ingredients:

• Fresh carp, around 0.5 kg
• 200g rice
• Seasonings: salt, sugar, pepper, seasoning powder, fish sauce, monosodium glutamate, shallots (or red onions), spring onions.

Preparation:

• Wash the carp thoroughly, gut it, and remove the gills as they are quite pungent.
• Use ginger and salt to scrub the fish to remove any fishy smell.
• After cleaning, submerge the fish in water and boil over medium heat.
• Once boiled, do not discard the bones. Instead, mash them to extract the fish stock to enrich the porridge.
• Fry chopped shallots until fragrant and golden. Afterward, remove the fish and quickly fry it for about 5 minutes. Add clean water and rice, then simmer for about 30 minutes until the rice softens.
• Remove any scum from the boiled fish broth. Adjust the seasoning to your taste, and simmer the fish for another 5-10 minutes before turning off the heat. Add chopped spring onions and cilantro. In just a short time, you'll have a fragrant and appetizing porridge ready to serve.

Benefits: This dish helps pregnant women with maintaining a healthy pregnancy and glowing skin, offering a high nutritional value. It’s a delicious and nourishing meal that’s essential for expectant mothers.

Note: After scaling the carp, make sure to clean out the internal organs thoroughly and scrape off the black part inside the fish’s belly (this is a key step in removing the fishy smell). If necessary, you can wash the fish with rice water to eliminate any lingering odors.

Ingredients:

• 200g eel meat
• 100g rice
• 100g taro, finely chopped
• Seasonings: salt, seasoning powder, pepper, sugar, monosodium glutamate, fish sauce, shallots, spring onions

Preparation:

• Rinse the rice and cook it for about 20 minutes until soft, then add the taro pieces.
• Prepare the eel by removing the bones and cutting it into small pieces or finely mincing it. Season to taste.
• Fry the shallots until fragrant, then add the eel meat and sauté until the eel is firm. Add the eel to the pot of porridge and mix well.
• Add one more spoon of seasoning powder and two teaspoons of fish sauce.
• When serving, add some chopped spring onions and a pinch of pepper for extra flavor and appeal.

Benefits: Eel meat is rich in nutrients, including vitamins A and B1. Because of its high nutritional content, eel is a popular choice for nourishing children, the elderly, and pregnant women.

Tips:

• If you want the porridge to be thick and smooth, stir it regularly to prevent it from sticking.
• When the porridge is ready, do not add the eel immediately to avoid it losing its flavor and turning fishy if not finished. For the best taste, serve the porridge in a bowl, top with the sautéed eel, sprinkle some chopped herbs, add seasonings to taste, squeeze some lemon juice, mix well, and enjoy while it's hot.
  

Ingredients:

• 200g regular rice
• 1 handful of sticky rice
• 100g black beans
• Good quality fish sauce

Preparation:

• Rinse the black beans thoroughly and soak them in warm water for 2-4 hours to help them cook faster, resulting in a better-tasting porridge.
• Once the beans are softened, mix them with the pre-washed rice.
• Add the beans and rice to a pot, then pour in water—about three times the volume of the rice and beans.
• A helpful tip for quick cooking is to bring the mixture to a boil, then turn off the heat, cover the pot, and let it sit for 15 minutes. Afterward, turn the heat back on, let it come to a boil again, and then simmer on low heat.
• This method will help the porridge cook quickly. Adding a bit of sticky rice will make the porridge creamy. Adjust with fish sauce to taste, then serve hot.

Benefits: Black beans are great for the body, widely considered a nutritious, affordable food. According to traditional medicine, black beans have a warming nature, sweet taste, and help detoxify, strengthen the kidneys, nourish the blood, and improve overall health. They are especially beneficial in the summer to cool down the body.

Tip: This porridge tastes best when eaten in the summer.