Rice porridge with dried scallops

Rice porridge with dried scallops

Cháo sò điệp

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Ladling the hot porridge over the raw eggs in individual serving bowls adds a richness and creamy texture to this dish. However, you can omit the eggs if you wish. We suspect they were added because the porridge is often served for breakfast.

Ingredients

Quantity Ingredient
24 dried scallops
300g long-grain white rice
1 litre vegetable stock or water
1 tablespoon vegetable oil
2 teaspoons fish sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
100g minced pork
6 spring onions, thinly sliced
6 eggs
1/2 teaspoon sesame oil

Method

  1. Soak the scallops In 190 ml water for 2 hours.
  2. Meanwhile, put the rice in a large colander or sieve and rinse under cold running water. Place your hand in the centre of the rice and move it in a circular motion to make sure the water runs freely over all the rice.
  3. When the water runs clear, drain the rice and place in a dry frying pan. Toast over medium heat for 1 minute, moving the rice constantIy so it colours evenly. Remove from the pan.
  4. Place one-quarter of the rice in a mortar and break the rice grains with a pestle.
  5. Drain the scallops over a saucepan, to catch the soaking liquid. Slice the scallops 1 cm thick.
  6. Add the vegetable stock to the reserved scallop water and bring to a boil.
  7. In another saucepan, heat the oil over medium heat. Add the scallops, and both the broken and intact rice, and fry for 1 minute. Pour in the boiling stock, then stir in the fish sauce, sugar, salt and pepper.
  8. Reduce the heat and gently simmer for about 20 minutes, stirring regularly.
  9. Stir the pork through and simmer for a further 5 minutes, or until the rice is cooked. Remove from the heat and stir in the spring onion.
  10. Crack an egg into each serving bowl and ladle the rice porridge over the top. Using a chopstick, stir the egg through the rice. Drizzle with the sesame oil and serve with extra pepper and fish sauce, if desired.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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