Pork Blood Porridge (Chao Huyet)

(Cháo Huyết) - One of favorite Vietnamese Food in my family food list is Pork Blood Porridge. 

Pork Blood Porridge is also the popular dish of Saigonese. One hot bowl of this porridge in cold days can help you feel warmer from outside to inside. It is combined with ginger, spring onion and pork’s organs.

Ingredients

- 1kg pork bones

- 10g dried shrimps, soaked in water about 10 minutes and cleaned

- 1 white radish

- ½ bowl rice

- ¼ bowl sticky rice

- 1 bowl pork blood

- 1 pork tongue, 1 pork liver, ½ pork heart, 100g pork stomach (Buying depend on your favor)

- 1 small brand ginger

- Spring onion, bean sprout, lemon, chili

Process

- Clean pork bones carefully in water added a little salt in 2 – 3 times. Next, soak into hot water about 10 minutes and clean again in fresh water. Chop pork bone into medium pieces, pour into pot with sliced white radish (peeled) + dried shrimps + water (make sure it will cover all these ingredients), cook in 30 – 45 minutes. Sometime, use spoon to scoop away dirty bubbles on face of broth. 

- Clean well rice and sticky rice, wait to get dry and bring all them to roast quickly in 5 – 7 minutes. 

- Clean well pork tongue. Soak it into hot water + a little vinegar about 5 minutes. Next, use knife to scrape out all dirty on pork tongue, clean well again with fresh water. Then, bring to boil until it is cooked. With pork heart, stomach, liver, bring them to clean with water added little vinegar and salt in 2 – 3 times. Next, clean again with fresh water and bring them to boil as well.

- Filter the broth in step 1 to exclude all small bones which can cause many dangerous things when eating. Next, pour it into pot added rice and sticky rice, cook until all these rice is soft. 

- Clean well pork blood, bring to boil quickly in 5 – 7 minutes and slice into small cubes. 

- Clean spring onion + slice small, peel off the cover of ginger + slice thinly, clean bean sprout and chili. 

- Season the porridge, pour all sliced pork blood into pot with a little sliced ginger, cook more 15 minutes and turn off the heat. 

- Finally, Pork Blood Porridge is basically finished. 

Arrange all sliced pork tongue, stomach, liver, heart on plate. When serve Pork Blood Porridge, scoop porridge into small bowl, arrange these stuffs on face of food, sprinkle more pepper, sliced ginger, spring onion is perfect.