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  • Writer's pictureMGK

[Recipe] Vietnamese Style Eel Porridge (rice soup)

Nghe An, Vietnam's largest province, features white sand beaches and a unique eel porridge. We can't go there until air travel starts again, but here's a simple version that is easy to make at home. Taste it to believe it!

Ingredients: 1 whole cooked boneless eel (Japanese unagi kabayaki from the supermarket works really well), cut into 2cm pieces | 150g minced pork | 3-5cm piece of ginger, thinly sliced or julienned | 1.5 cups of uncooked rice, washed and drained | 600ml MGK organic chicken or pork bone broth, diluted by adding another 300ml water | Seasoning: Half tablespoon turmeric powder, salt, fish sauce to taste | Garnish: Fried dry baby sardines or ikan bilis, fried garlic, chopped green onions, cilantro and pepper

  1. In a large pot, boil the diluted bone broth then add ginger and minced pork. Break up the minced pork so it doesn't clump together in the broth. Pour in the uncooked rice. Reduce to low heat and simmer for 20 mins until rice is cooked and begins to "hatch".

  2. Add the cooked eel to the porridge, followed by turmeric powder and the seasonings.

  3. Turn off the heat and cover the pot. Wait 5 mins before serving. The rice should have soaked up most of the broth but there should still be about 0.5cm to 1cm of it above the level of the rice.

  4. Ladle into deep bowls and sprinkle the garnishing liberally.


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