Pork Blood Porridge Recipe (Cháo Huyết)

One of favorite Vietnamese Food Recipes in my family food list is Pork Blood Porridge (Cháo Huyết). Here is also the popular dish of Saigonese. If you do not have a chance to visit Vietnam right now, you also can make it at home by following my recipe. 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. With this combination, it will create a fantastic flavor in your mouth when chewing. 
 

Pork Blood Porridge Recipe (Cháo Huyết)
 

Trust me; you will never regret when choosing to cook one of popular Vietnamese Food Recipeslike this one. Using with Chinese Cake Sticks (Quẩy) is my favorite choice. If you are ready, please follow my instruction below carefully and let us together start cooking right now.

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:

Step 1: 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 to create an amazing flavor for one of stunning Vietnamese Food Recipes.
 

 

Step 2: Clean well rice and sticky rice, wait to get dry and bring all them to roast quickly in 5 – 7 minutes.
 

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From VietnameseFood.com.vn