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.

Course Breakfast, Main Course, Soups

Cuisine Asian, Chinese, Vietnamese

Keyword Congee, Rice,

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 110kcal

Ingredients

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 tablespoon fish sauce
1 teaspoon kosher salt
1 teaspoon pepper
6 century eggs cut into fourths, sixths or eigths depending on their size
1 bunch scallions for garnish
2 Chinese youtiao optional

Instructions

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.
Once the water boils and you can see the scum rise to the surface, turn off the water and drain the bones.
Rinse the bones and add them back to a clean pot with water. Simmer until the meat is soft.
Add rice, garlic, shallot and ginger to the bones and broth.
Once the meat falls off the bone easily, remove them from the broth and rice and shred the meat.
Discard the bones and add the shredded meat back to the rice.
Once the rice has fully broken down, absorbed the pork broth and gotten creamy, season it with fish sauce, salt, pepper and MSG.
Add the chopped eggs to the congee. Serve with fresh chopped scallions and youtiao/dầu cháo quẩy.

Notes

Nutrition facts as an estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition