On the page Mrs. Hoa's Kitchen, Mrs. Minh Hoa continues to share the recipe for cooking am porridge. Mrs. Hoa humorously describes the name of the dish as 'like the word we girls often use to describe the guys we don't like'.
Go to the market: 1 snakehead fish, pork belly (3 pieces), onion, ginger, celery, chrysanthemum greens, dill, Vietnamese basil, Vietnamese coriander (buying small purple stems is the most fragrant, don't buy coriander in the supermarket is tasteless like coriander in the West), roasted peanuts, shrimp paste, lemon and chili. Ask the fishmonger to clean the scales, gut and remove the gall bladder, remember to keep the entrails. Bring it home, scrape off all the slime, wash it with salt and vinegar, crush a piece of ginger and rub it to remove the fishy smell, dry it and make a few cuts on both sides of the fish's flank. In the photo is a pot of fish porridge simmering on the stove to heat the fish for a while, along with the side dishes arranged attractively.
Mrs. Hoa's Kitchen is a place to share delicious recipes, cooking experiences and joy in each dish of Mrs. Tran Minh Hoa.
She just posted an article showing how to cook a hot pot of porridge for a winter dinner in Hanoi when the whole family gathers together.
According to Ms. Hoa, this porridge can be eaten with side dishes such as: a plate of thinly sliced boiled pork belly, a plate of fragrant and crispy roasted peanuts, a bowl of shrimp paste mixed with lemon juice, a plate of jade green boiled onions, and an indispensable plate of chrysanthemum greens, water celery, dill...
Why do you eat fish porridge with shrimp paste and boiled meat?
Mrs. Hoa said that since winter came to Hanoi, she planned to cook porridge for her family to eat, but she had not been able to buy a satisfactory fish.
This morning, while she was absent-mindedly thinking about what to eat for dinner, her younger sister called to brag about buying a very fresh and delicious four-pound fish, and asked her to bring it over to cook with her because it was boring to eat alone. Mrs. Hoa immediately agreed.
"We have meat, peanuts, and delicious shrimp paste at home, all we need to do is buy onions and vegetables. Even though it's spring, taking advantage of the last few cold spells, cooking a pot of porridge to enjoy the last bit of the season's cold is also interesting. It sounds very strange that fish porridge has shrimp paste and boiled meat, but right after the first bite, my sister had to exclaim: "How did the elders come up with such a wonderful dish?!" - she said.
Talking about the porridge, Mrs. Hoa shared:
"A piece of pure white fish meat sandwiched with a piece of boiled pork belly with thin, clear fat, interspersed with pink lean meat;
Dip into a bowl of light purple shrimp paste, a bunch of boiled green onions, a few roasted peanuts and tiny coriander strands, along with thinly sliced ginger.
According to Mrs. Hoa, when eating this dish, you have to open your mouth wide to chew at the same time, the sweet and chewy taste of the fish blends with the fatty taste of the meat, the rich taste of peanuts, the sweetness of fresh boiled onions, the rich taste of shrimp paste along with the fragrant smell of coriander, basil, and small sprigs of dill:
"It is the combination of salty, sweet, fatty, fragrant and delicious that our taste buds can perceive completely and thoroughly.
Next comes the porridge, after scooping out all the fish, in the pot there is only shimmering water and floating rice grains, scoop a ladle of porridge into the bowl, dip in celery or chrysanthemum greens, sprinkle some pepper, chili powder and... slurp! The porridge has a very special, natural sweetness, a combination of meat and fish. Not to mention, whoever is lucky enough to scoop the entrails into the bowl can only say it is the pinnacle!
This dish seems to be rarely sold now. If anyone wants to eat it but doesn't know how to cook it, please see the instructions with pictures!".
Heat a pot of water, crush 2 shallots, add 1 teaspoon of salt, 2 teaspoons of fish sauce, put in the cleaned and shaved pork belly and boil until cooked (use chopsticks to poke into the middle, if there is no pink water coming out then it is cooked, do not boil the meat too much or it will lose its sweetness). In the photo is the pork belly boiled until cooked and thinly sliced (can be cut into 2/3 of the size of the picture) so you don't have to open your mouth too wide when eating.
Take the meat out and put the fish in to boil (note that if the meat broth is low, add more boiling water to cover the fish's back). When the fish pot boils, you will see the slits expand, the fish is cooked (if you are not sure, use the tip of a chopstick to poke the fish's back, if it pierces easily, the fish is cooked). Take the fish out and add about 100g of clean, good rice into the pot of boiling water, turn down the heat to simmer for about half an hour, use a whisk to gently stir in one direction until the porridge is thick and the rice grains are expanded. Remember that the porridge is thick but thin, if it is too thick it will not be delicious. In the photo, Mrs. Hoa is dipping vegetables and eating porridge.
Wash and cut celery into pieces, chrysanthemum greens, dill
Boil the onion in half, slice the ginger, chop the green onion leaves and dill to add to the porridge.
Take a piece of fish, a piece of meat, dip in shrimp paste (mixed with vinegar, sugar, lemon to taste, add a little garlic and chili)
Add dill sprigs, basil, coriander, ginger, roasted peanuts, and boiled onions to the bowl.
If you are lucky enough to have fish eggs or whole intestines in your bowl of porridge, that's great!
Source: https://tuoitre.vn/goi-la-chao-am-ma-nau-rat-ky-cong-lai-an-cung-mam-tom-20250301121657963.htm
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