Cháo Lòng
This traditional Vietnamese pork offal congee is a comforting and savory breakfast. It features tender rice porridge cooked with various pork internal organs, offering a unique texture and rich flavor. A warming and hearty start to the day.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
congee
- 200 grice, rinsed
broth
- 500 gpork bone, blanched
- 30 gginger, sliced
- 1 pcsyellow onion, peeled, halved
offal
- 200 gpork intestine, cleaned, blanched
- 150 gpork liver, sliced
- 200 gpork stomach, cleaned, blanched
seasoning
- 2 tbspfish sauce
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 pcsgreen onion, chopped
- 10 gcilantro, chopped
- 2 tbspfried shallot(optional)
- 0.5 tspchili flake(optional)
Equipment
ladle · fine-mesh sieve · large pot · cutting board · knife
The method
Step by step
- 1
Rinse the rice thoroughly, then soak it in water for at least 30 minutes, or longer if time permits.
Cook’s note: Soaking helps the rice cook faster and achieve a creamier texture.
- 2
In a large pot, add the pork bones, ginger, and yellow onion, then cover with water. Bring to a boil, then reduce heat and simmer gently for 60 minutes to create a flavorful broth.
About 1 hr
Cook’s note: Skim off any foam that rises to the surface to keep the broth clear.
- 3
While the broth simmers, prepare the offal. Ensure the pork intestine and pork stomach are thoroughly cleaned and blanched if not already. Slice the pork liver into thin pieces.
About 15 min
Cook’s note: Blanching offal in boiling water for a few minutes helps remove impurities and strong odors.
- 4
Once the broth is ready, remove the pork bones, ginger, and onion. Strain the broth through a fine-mesh sieve to ensure it is clear.
About 5 min
Cook’s note: You can reserve some pork meat from the bones if desired for additional texture.
- 5
Add the soaked rice to the strained broth. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the rice breaks down and forms a thick congee, about 30-40 minutes.
About 40 min
Cook’s note: Stirring prevents the rice from sticking to the bottom of the pot.
- 6
About 10 minutes before the congee is done, add the pork intestine, pork stomach, and pork liver to the pot. Cook until the offal is tender and cooked through.
About 10 min
Cook’s note: Be careful not to overcook the liver, as it can become tough quickly.
- 7
Season the cháo lòng with fish sauce, salt, and black pepper to taste. Adjust seasoning as needed.
About 2 min
Cook’s note: Taste and adjust gradually until the flavor is balanced.
- 8
Ladle the hot cháo lòng into serving bowls. Garnish generously with green onion, cilantro, fried shallots, and chili flakes if using.
About 3 min
Cook’s note: Serve immediately while hot for the best experience.
Keep it good
Store leftover cháo lòng in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much, until heated through.
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