Thousand Year Egg Rice Porridge (Cháo Trứng Bắc Thảo)
What is Cháo Trứng Bắc Thảo?
Cháo trứng bắc thảo is a savory rice porridge with ground pork, thousand-year egg (century egg) and ginger, topped with green onion and cilantro. It's soft, warming and comforting, perfect for breakfast or a cold day.
Thousand Year Egg Rice Porridge (Cháo Trứng Bắc Thảo)
Ingredients
- 1 cup rice uncooked, rinsed
- ¼ lb ground pork
- 2 thousand year egg minced
- 2 green onion stalks sliced
- 4 cilantro stems and leaves sliced
- ½ teaspoon salt
- 1 tablespoon chicken bouillon powder
- 1 medium ginger julienned
Instructions
- Rinse and clean your uncooked rice. Add to a 3 qt pot and fill ¾ full with water. Bring to a stove on high heat.
- Once the water is boiling, reduce to simmer and simmer for 20-25 minutes. Be sure to continue to stir the bottom every 5 mins to prevent burning at the bottom of the pot. Depending on the consistency, you can slowly ladle ½ cup of water at a time if the porridge is too thick for your liking.
- Add your ground pork mince and stir well to ensure the mince is broken into smaller pieces. Cook for 5 minutes on simmer.
- Add your thousand year egg mince to the pot and combine well. Add your salt and chicken bouillon powder. Allow to cook for 5 more mins on simmer.
- Taste and adjust accordingly - I like mine on the lighter side with less salt. You can make it saltier if you prefer.
- Serve hot and garnish with green onion, cilantro, ginger slices and black/white pepper powder.
