Top 15 Most Delicious, Nutritious, and Easy-to-Make Porridge Recipes

Ingredients

• 150g rice
• 80g shrimp
• 100g squash
• 1/2 teaspoon minced garlic and onion
• 1 stalk of green onion, a handful of cilantro
• Fish sauce, salt, cooking oil

Instructions:

• Clean the shrimp, peel, remove the black vein, and chop finely.
• Peel the squash, remove the seeds, wash it, and slice thinly. Clean the green onion and cilantro, then chop finely.
• Sauté the garlic and onion until fragrant, then cook the shrimp shells to extract flavor. Discard the shells and add rice to cook the porridge. Once the rice is cooked, add the squash and simmer until soft. Finally, add the shrimp meat, season with salt, fish sauce, and stir in the green onions to taste.

Ingredients

• 1 whole chicken (approximately 1 kg)
• 2 cups glutinous rice
• Green onions, fresh ginger, garlic
• 1/3 cup white wine
• 2 leeks
• 1 small carrot
• 6 jujube fruits
• Salt, pepper

Instructions

• Wash the green onions, cut into short segments. Clean the leeks and slice them into pieces, using only the white part. Peel and chop the carrot into small cubes.
• Rub the chicken with salt and rinse it thoroughly to remove impurities. Let it drain.
• Rinse the glutinous rice and soak it for about 1 hour, then drain the water.
• Place the chicken in a large pot, add water, ginger, leeks, jujube fruits, and white wine. Bring to a boil, then reduce the heat and simmer for around 40 minutes to cook the chicken evenly (a pressure cooker can be used to speed up the process for tender meat).
• Once the chicken is cooked, remove it and let it cool. Separate the meat from the bones and shred the chicken into small pieces.
• Bring the chicken broth back to a boil, then add the soaked rice and a pinch of salt. Cook until the rice is soft and the porridge thickens.
• Once the rice expands and thickens, add the shredded chicken back in, then season to taste.
• Add the chopped carrot and green onions to the pot, cooking until the carrots are tender.

Now, serve the porridge in bowls, adding more green onions and a dash of pepper. This chicken porridge is a delicious, flavorful dish with tender chicken, aromatic rice, green onions, ginger, jujube, and a hint of sweetness from the carrots, making it irresistibly tasty.

Ingredients

• 200g clams
• 1 crab (approximately 200g)
• 100g shrimp
• 100g glutinous rice
• 100g regular rice
• 1 piece of ginger
• 1 onion
• 1 stalk of green onions
• 1 bunch of Vietnamese coriander
• Pepper, rice vinegar
• Other common seasonings

Instructions

• Peel the onion, chop it finely. Clean the green onions and Vietnamese coriander, chop them into small pieces.
• Clean the shrimp and crab, rinse them with vinegar to reduce the fishy smell, then boil them and chop them into small pieces.
• Boil the crab, remove the meat from the shell.
• Wash the clams and boil them in water with crushed ginger, a pinch of salt, and sugar until they open. Remove the meat from the clams and set aside the clam broth.
• Rinse the rice and soak both glutinous and regular rice in water for 2-3 hours to soften, which will help the porridge cook faster. Use the clam broth to cook the rice.
• Heat a pan with some oil, add the chopped onion and sauté until fragrant. Then, add the shrimp, crab, and clams, stir-fry quickly, and season to taste. Once the ingredients are cooked, remove from the pan and set aside.
• Once the porridge is cooked, serve it in bowls, adding the stir-fried seafood mixture, chopped green onions, Vietnamese coriander, and pepper. Enjoy while hot!

Ingredients

• 2 cleaned squab (pigeon)
• 1/2 cup regular rice
• 50g mung beans
• 1 small carrot
• Ginger, green onions
• Seasonings: seasoning powder, ground pepper, salt, monosodium glutamate, seasoning granules

Instructions

• Lightly singe the pigeons to remove the feathers, then wash them clean. You can cut them into smaller pieces or leave them whole.
• Peel and finely chop the ginger. Wash the green onions and chop them finely. Peel and dice the carrot.
• Marinate the pigeons with 1 tablespoon ginger, 1 tablespoon green onion, 1 teaspoon seasoning powder, and 1 teaspoon ground pepper for about 15 minutes to allow the flavors to infuse.
• Heat a pan, and lightly toast the regular rice over low heat to bring out the fragrance.
• Soak the mung beans in water until they expand, then wash and drain them.
• Place the toasted rice and mung beans in a pot with 2 slices of ginger, cover with water, and cook into porridge.
• Once the porridge begins to simmer and thicken, season with 1/2 teaspoon salt, 1/2 teaspoon monosodium glutamate, and 1 teaspoon seasoning granules. Add the marinated pigeon pieces and the diced carrot, then continue cooking for 30-40 minutes.

Serve the pigeon with the porridge in a bowl, topped with ground pepper and finely chopped green onions. This dish offers tender pigeon meat with aromatic mung bean porridge. Not only is it flavorful, but it's also healthy, making it a popular choice for many.

Ingredients

• 1 kg beef ribs
• 1 kg pork bones
• 500g tender beef
• 200g regular rice
• 50g glutinous rice
• 50g old ginger
• Common seasonings: Fish sauce, salt, pepper, sugar, monosodium glutamate
• 5 shallots
• Green onions, perilla leaves

Instructions

• Wash the beef ribs thoroughly, drain, and cut them into short pieces. Clean the pork bones, drain, and break the bones.
• Place the pork and beef bones in 4 liters of water and simmer for about 2 hours over low heat. During this time, add 1 teaspoon of salt and regularly skim off the scum to keep the broth clear.
• Wash the tender beef, slice it thinly, and marinate with 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 2 tablespoons of fish sauce, finely chopped shallots, and a pinch of pepper. Let it marinate to absorb the flavors.
• Slice the shallots and sauté them in 2 tablespoons of oil until golden, then remove the pan from the heat.
• Once the bones have simmered, strain the broth into another pot. Add the rice and cook until soft. Next, add sliced ginger, 4 tablespoons of fish sauce, 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, and a pinch of pepper. Taste and adjust the seasoning as needed.
• Let the porridge simmer for a while, then raise the heat to bring it to a boil. Quickly add the marinated beef and stir to cook the meat evenly. Remove the pot from the heat and stir in the sautéed shallots.
• Finally, serve the porridge in bowls and top with green onions and perilla leaves. Enjoy your delicious dish!

Ingredients

• 230g salmon fillet
• 50g regular rice
• 50g glutinous rice
• 1 carrot
• 2 shallots
• Seasonings: salt, seasoning powder, fish sauce, pepper

Instructions

• Rinse both types of rice. Peel and finely chop the shallots. Peel, wash, and dice the carrot.
• Clean the salmon and cook it in boiling water for about 5 minutes. After cooking, flake the salmon into small pieces.
• Heat oil in a pan and sauté the chopped shallots until fragrant. Add the salmon to the pan, season with ½ teaspoon of salt and ½ teaspoon of pepper. Remove the salmon from the pan and set aside. Continue to sauté the diced carrots until tender.
• Boil water in a pot, add the rice, and cook for about 30 minutes until the rice turns soft and mushy. Add the sautéed carrot and salmon into the pot, season with ½ teaspoon of salt and ½ teaspoon of seasoning powder. Stir gently and cook for another 15 to 20 minutes. Turn off the heat and serve the porridge hot.

Ingredients

• 500g blood clams
• 200g regular rice
• 50g glutinous rice
• Rau ram (Vietnamese coriander), shallots, spring onions
• Seasonings: salt, monosodium glutamate, fish sauce, pepper, cooking oil

Instructions

• Clean the blood clams, microwave them for about 1 minute or boil them until the shells open. Remove the meat and keep the clam juice.
• Peel and wash the shallots, crush and finely chop them. Sauté the shallots until fragrant. Clean and finely chop the rau ram and spring onions.
• Rinse both the regular rice and glutinous rice, then let them drain. Toast the rice in a pan lightly, optionally adding monosodium glutamate, salt, and pepper for extra flavor.
• Sauté the blood clams on high heat for a minute, adding a tablespoon of fish sauce to bring out the aroma. Once the clams are cooked, remove them from the pan.
• Add the toasted rice into a rice cooker, pour in just enough water, and turn on the cooker. After about 10 minutes when it starts boiling, set the cooker to simmer for about 20 minutes until the rice softens. Add the clam juice into the pot, bring it to a boil again, and season to taste. Serve by placing the cooked clams and sautéed shallots on top, then garnish with rau ram, spring onions, pepper, and chili powder. Enjoy while hot.

Ingredients:

• Pork brain
• Malabar spinach
• Seasoning ingredients

Instructions:

• Clean the pork brain by removing the outer membrane.
• Marinate the pork brain with a tablespoon of fish sauce and seasoning.
• Steam the pork brain until fully cooked, then mash it with a spoon.
• Finely chop or blend the Malabar spinach.
• Prepare a pot of white rice porridge, add the mashed pork brain and spinach, then stir well.

Ingredients:

• Frog meat
• Water spinach
• Regular rice
• Shallots
• Common seasoning ingredients

Instructions:

• Clean the frog, remove the meat, and finely chop it.
• Stir-fry the frog meat with chopped shallots until fragrant.
• Cook rice with water until it forms a smooth porridge.
• Wash the water spinach, then cut it into thin strips.
• When the porridge is ready, add the water spinach and cook until the spinach is tender. Add the frog meat and season to taste. Let it cook for another 3-5 minutes before turning off the heat.

Ingredients:

• Clams
• Rice
• Fish sauce
• Seasoning powder
• Shallots, spring onions, Malabar spinach

Instructions:

• Soak the clams in water with rice for 4-5 hours, then clean them and boil until the shells open.
• Remove the clams, discard any impurities from the inside, rinse again, then chop the meat and marinate with a bit of fish sauce and seasoning powder.
• Use the clean water from boiling the clams to cook the rice until it forms a smooth porridge.
• Fry the chopped shallots until fragrant, then add the clams and stir-fry until fully cooked. Let it cool, then chop the mixture finely.
• When the porridge is ready, add the clam mixture and season to taste. Just before turning off the heat, add the chopped spring onions and Malabar spinach to complete the dish.

Ingredients:

• Rice
• Glutinous rice
• Minced pork
• Spring onions and seasonings

Instructions:

• Mix the rice and glutinous rice, soak for 30 minutes, rinse well, then cook into porridge.
• Season the minced pork with spices.
• Fry the spring onions until fragrant, then stir-fry the seasoned minced pork.
• Once the porridge is cooked, add the stir-fried minced pork, cook for another 5 minutes, adjust the seasoning to taste, and turn off the heat.

Ingredients:

• Field eel
• Rice
• Glutinous rice
• Spring onions, Vietnamese coriander, saw-leaf herb, and seasonings

Instructions:

• Soak the eel in rice water for 1-2 hours to remove dirt and slime, then rub the eel with lemon, salt, and ginger to eliminate any odor and clean off the slime.
• Remove the bones and internal organs, then rub with salt again to remove bacteria before rinsing with water.
• Boil the eel for 2-3 minutes with ginger and lemongrass, then set aside to cool.
• Rinse the rice and glutinous rice, add them to the pot with the eel's boiling water to cook into porridge.
• Once the eel is cooked, stir-fry it with seasonings to taste.
• When the porridge is done, add the stir-fried eel and mix for 1-2 minutes before turning off the heat.

Ingredients:

• 500g glutinous rice and regular rice
• 200g mung beans
• 50g peanuts
• Fresh coconut and coconut milk
• Sugar

Instructions:

• Rinse the mung beans, peanuts, and both types of rice, then cook them in a rice cooker as you would for rice. Once the rice is soft, add water and bring it to a boil.
• Add sugar, coconut milk, and shredded coconut to taste.

Ingredients:

• 600g pork ribs
• 400g regular rice
• Fish sauce, monosodium glutamate, pepper, potato starch, cooking oil

Instructions:

• Rinse the ribs, cut into bite-sized pieces, and simmer them in water for about 1 hour. Remove the ribs, shred the meat, and marinate with seasonings.
• Stir-fry the meat with cooking oil in a pan, then set it aside.
• Grind the rice into a fine powder and mix with the stock from boiling the ribs. Add the shredded meat and potato starch to the pot, cook until it boils, and adjust the seasoning to taste.
• Simmer until the porridge thickens.

Ingredients:

• 300g live clams
• 3-5 Malabar spinach leaves
• 1 bowl of plain porridge
• 1 tablespoon cooking oil
• Salt, pepper

Instructions:

• Clean the clams and briefly boil them until they open. Discard the shells, remove the insides, and chop them finely.
• Strain the clam broth to remove any residue.
• Wash and chop the Malabar spinach. Add it to the clam broth and cook for about 3 minutes. Then add the clam meat and porridge, stir until boiling.
• Add the cooking oil to the porridge, mix well, and adjust the seasoning with salt to taste.