Vietnamese Century Egg Congee (Cháo Trứng Bách Thảo)

🧂 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

• 1 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.
• 2 Once the water boils and you can see the scum rise to the surface, turn off the
  water and drain the bones.
• 3 Rinse the bones and add them back to a clean pot with water. Simmer until the
  meat is soft.
• 4 Add rice, garlic, shallot and ginger to the bones and broth.
• 5 Once the meat falls off the bone easily, remove them from the broth and rice and
  shred the meat.
• 6 Discard the bones and add the shredded meat back to the rice.
• 7 Once the rice has fully broken down, absorbed the pork broth and gotten creamy,
  season it with fish sauce, salt, pepper and MSG.
• 8 Add the chopped eggs to the congee. Serve with fresh chopped scallions and
  youtiao/dầu cháo quẩy.

Nutrition Info