Cháo Lòng (Vietnamese Pork Organ Congee)

🧂 Ingredients

• 1 cup Jasmine rice
• 400 g Pork offal (e.g., heart, liver, intestines, stomach, kidney)
• 200 g Pork blood (fresh or pasteurized)(Ensure it's safe for consumption. If using paste, follow package instructions.)
• 8 cups Water or Pork Broth(For the congee base. Broth adds more flavor.)
• 1 piece Fresh ginger
• to taste Salt
• to taste White pepper
• 1-2 tablespoons Fish sauce(Optional, for seasoning the congee)
• 2-3 stalks Scallions
• a small bunch Cilantro
• for topping Fried shallots
• optional Chili peppers
• for serving Lime wedges

👨‍🍳 Instructions

1. 1

   Prepare the pork offal: Thoroughly clean all pork organs. For intestines, turn them inside out and scrub vigorously with salt and vinegar, then rinse until completely clean. For heart, liver, and other organs, trim away any tough membranes, excess fat, or discolored parts. Rinse all organs under cold running water.

   ⏱️ 30 minutes
2. 2

   Par-boil the offal: In a large pot, bring enough water to a boil. Add the prepared offal and par-boil for 5-10 minutes. This helps to remove impurities and any gamey odors. Drain the offal, discard the par-boiling water, and rinse the organs again.

   ⏱️ 15 minutes
3. 3

   Cook the congee base: In a separate large pot or Dutch oven, combine the rinsed rice with 8 cups of water or pork broth and the sliced ginger. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently. Stir occasionally to prevent sticking.

   ⏱️ 1 hour
4. 4

   Cook the offal for the congee: Add the par-boiled offal to the simmering congee. Continue to simmer, covered, for at least 30-45 minutes, or until the rice has broken down into a thick, creamy porridge and the offal is tender. The liver and intestines will cook faster than the heart or stomach.

   ⏱️ 45 minutes
5. 5

   Prepare the pork blood: If using fresh pork blood, gently heat it in a small saucepan with a pinch of salt until it just begins to set, but do not boil. It should form a soft, jelly-like consistency. If using blood paste, follow package instructions for preparation, usually involving mixing with water and heating.

   ⏱️ 10 minutes
6. 6

   Finish and season the congee: Once the rice is fully cooked and the offal is tender, remove the larger pieces of offal (heart, stomach, etc.) from the pot. Slice them thinly against the grain. Return the sliced offal to the congee. Stir in the prepared pork blood, breaking it up gently into smaller pieces. Season the congee with salt and white pepper to taste. Add fish sauce if desired for extra umami. The congee should be thick and creamy; add a little more hot water or broth if it's too thick.

   ⏱️ 5 minutes
7. 7

   Serve: Ladle the hot congee with pork offal into individual bowls. Garnish generously with sliced scallions, chopped cilantro, and fried shallots. Serve immediately with lime wedges and sliced chili peppers on the side for guests to add as they please.

💡 Pro Tips

• ✓Thorough cleaning of the offal is crucial for a pleasant flavor and texture. Don't skip the salt and vinegar scrub for the intestines.
• ✓Using pork broth instead of water for the congee base will significantly enhance the depth of flavor.
• ✓The texture of the congee should be thick and creamy, with the rice grains mostly broken down. Adjust liquid as needed.
• ✓This dish is highly nutritious, particularly rich in iron from the pork blood and liver.

🔄 Variations

• Cháo Lòng Không Huyết: Omit the pork blood for a lighter version.
• Cháo Hải Sản: While traditional, some variations might incorporate seafood like shrimp or squid for a different flavor profile.
• Spicy Version: Add more chili or chili paste directly into the congee.

🥗 Nutrition

Per serving