Vietnamese-Style Rice Porridge

Ingredients

• 1 cup jasmine rice, rinsed and soaked for 30 minutes
• 10 cups chicken or vegetable stock, preferably homemade
• 1 thumb-sized piece ginger, sliced into rounds
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 2 shallots, thinly sliced
• 1/2 cup neutral oil for frying
• Salt and white pepper, to taste
• 2 green onions, thinly sliced on a bias
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 egg, lightly beaten
• 1 tablespoon grated fresh ginger

Method

1. 1Combine the rinsed rice, stock, ginger slices, and lemongrass in a large heavy-bottomed pot, bringing the mixture to a rolling boil over high heat.
2. 2Reduce the heat to low and simmer uncovered for 40 minutes, stirring occasionally to prevent sticking, until the grains have broken down and the liquid turns cloudy and creamy.
3. 3Reinforce the porridge's body by stirring in the soaked rice water or a splash of cold water if it becomes too thick, maintaining a soup-like consistency.
4. 4Season the base with fish sauce, sugar, salt, and white pepper, tasting carefully to ensure a bright, savory balance that supports the toppings.
5. 5Whisk the beaten egg into the hot porridge and stir vigorously until ribbons of cooked egg form in the creamy broth.
6. 6Prepare the fried shallots by heating the oil in a small skillet over medium-low heat and frying the sliced shallots until golden brown and crisp, draining them on paper towels.
7. 7Ladle the hot porridge into wide bowls and scatter the fried shallots, fresh green onions, and grated ginger evenly over the surface.
8. 8Serve immediately with a side of pickled daikon and carrots for acidity, allowing diners to adjust the creaminess with extra stock if desired.

Nutrition per serving