Vietnamese Century Egg Congee (Cháo Trứng Bách Thảo)
This Cháo Trứng Bách Thảo is a more heavily seasoned, Vietnamese take on a Chinese dim sum classic. You'll love the rich pork base with the creamy century eggs.
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lbs pork bones
- ¾ cup rice
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 inch knob of ginger (minced or cut into matchsticks)
- 3 tbsp fish sauce
- 1 tsp kosher salt
- 1 tsp pepper
- 6 century eggs (cut into fourths, sixths or eigths depending on their size)
- 1 bunch scallions (for garnish)
- 2 Chinese youtiao (optional)
Instructions
- 1
Parboil the pork bones by adding them to a pot and covering them with cold water. Add a handful of salt and bring to a boil.
- 2
Once the water boils and you can see the scum rise to the surface, turn off the water and drain the bones.
- 3
Rinse the bones and add them back to a clean pot with water. Simmer until the meat is soft.
- 4
Add rice, garlic, shallot and ginger to the bones and broth.
- 5
Once the meat falls off the bone easily, remove them from the broth and rice and shred the meat.
- 6
Discard the bones and add the shredded meat back to the rice.
- 7
Once the rice has fully broken down, absorbed the pork broth and gotten creamy, season it with fish sauce, salt, pepper and MSG.
- 8
Add the chopped eggs to the congee. Serve with fresh chopped scallions and youtiao/dầu cháo quẩy.