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Vietnamese Porridge Recipe (Chao Suon Sun)

One of the best highlights of my Hanoi trip was eating this amazing Vietnamese porridge by the roadside near my hotel. It’s called Chao Suon Sun which means ‘pork ribs & cartilage porridge’.

Chao Suon Sun

Unlike Cantonese style porridge in which we can find lots of ingredients like minced meat, meat slices and/or century egg, this porridge doesn’t have anything in it. Yet we can taste the sweetness of the pork broth that the paste-like porridge has been cooked in. And it is paired with the tastiest you tiao and floss on top. Heavenly combination.

Vietnamese Porridge Recipe (Chao Suon Sun)

Use Brown/Red Rice Instead of White Rice

For my version of Vietnamese porridge, I used brown and red rice instead of white rice. Made the broth with 1.5kg worth of pork ribs, pork soft bones (cartilage) and chicken carcasses. Covered that with water and boiled for about 1.5 hours before adding the rice to simmer for another 1.5 hours. For a more meaty bite, I also added shredded chicken breast meat.

Vietnamese Porridge Recipe (Chao Suon Sun)

I ran out of the Vietnamese meat floss that I bought last time so I substituted that with Chinese pork floss. And I made lots of youtiao to go with the porridge. Check out my Youtiao Recipe.

Doesn’t it look similar to the Chao Suon Sun above? 😉 What a comforting meal to have, especially on a rainy day. 🙂 Enjoy!

VIETNAMESE PORRIDGE RECIPE
4
  • 1 1/3 cup brown & red rice, wash & rinse
  • 1.5kg pork ribs, soft bones & chicken carcasses
  • water
  • fish sauce
  • 1 cooked chicken breast, shredded
  • pork floss
  • youtiao
Place the pork ribs, bones and chicken carcasses in a large soup pot. Cover them with water.
Bring to a boil and reduce heat to simmer for 1.5 hours.
Skim away any scum on the surface and season with some fish sauce to taste.
Add the rice. Continue to simmer for another 1.5 hours. Stir the porridge every 15 minutes and add water if porridge runs dry.
Once done, turn off the heat and allow the porridge to sit on the stove top for half hour. Remove all the bones and carcasses. Peel off any meat off them and return the meat to the pot. Discard the bones and carcasses.
Add in the shredded chicken breast meat and stir to mix.
Ladle porridge into serving bowls. Top with youtiao and pork floss before serving.

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