Asians > Vietnamese > Rice

Cháo Bầu Hạt Đậu Xanh Recipe

Ingredients with Measurements:
- 1 cup of mung beans
- 1 cup of glutinous rice
- 1 piece of winter melon (about 500g)
- 6 cups of water
- 1 teaspoon of salt
- 1 tablespoon of cooking oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the mung beans and glutinous rice separately and soak them in water for at least 4 hours or overnight.

2. Peel the winter melon and remove the seeds. Cut it into small cubes.

3. In a pot, bring 6 cups of water to a boil. Add the glutinous rice and cook for 10 minutes.

4. Add the mung beans and winter melon cubes to the pot. Stir well and cook for another 20 minutes or until the beans and melon are soft.

5. In a pan, heat the cooking oil over medium heat. Add the minced garlic and shallots and stir-fry until fragrant.

6. Add the fish sauce, sugar, salt, and black pepper to the pan. Stir well and cook for 1-2 minutes.

7. Pour the seasoning mixture into the pot of cháo (porridge). Stir well and cook for another 5 minutes.

8. Garnish with chopped scallions and cilantro.


- Time:
Preparation time: 4 hours or overnight for soaking the beans and rice
- Cooking time: 35 minutes
Temperature:
- Medium heat for cooking the seasoning mixture
- High heat for boiling the water and cooking the rice and beans
- Low heat for simmering the cháo
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 220
- Fat: 4g
- Carbohydrates: 40g
- Protein: 7g
- Fiber: 5g

Substitutions for ingredients:
- Winter melon can be substituted with other types of squash or pumpkin.
- Glutinous rice can be substituted with regular rice or other grains.

Variations:
- Add cooked chicken or pork to the cháo for a meatier version.
- Top the cháo with fried shallots or roasted peanuts for extra crunch.

Tips and tricks:
- Soaking the beans and rice overnight will help them cook faster and become softer.
- Stir the cháo frequently to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your taste.

Storage instructions:
- Store the leftover cháo in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the cháo in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the cháo in individual bowls and garnish with chopped scallions and cilantro.

Garnishes:
- Chopped scallions and cilantro
- Fried shallots
- Roasted peanuts

Pairings:
- Vietnamese pickles
- Steamed vegetables
- Grilled meats

Suggested side dishes:
- Steamed rice
- Vietnamese baguette (bánh mì)
- Fried eggs

Troubleshooting advice:
- If the cháo is too thick, add more water or broth to thin it out.
- If the cháo is too thin, cook it for a longer time to reduce the liquid.

Food safety advice:
- Make sure to soak the beans and rice properly to prevent any digestive issues.
- Store the leftover cháo in the refrigerator and reheat it thoroughly before consuming.

Food history:
- Cháo is a traditional Vietnamese porridge that is commonly eaten for breakfast or as a light meal.

Flavor profiles:
- The cháo has a mild and comforting flavor, with a slightly sweet and savory taste from the winter melon and seasoning.

Serving suggestions:
- Serve the cháo hot with your favorite side dishes and garnishes.

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Region: Vietnamese

Taste: Savory, Nutty, Herbal, Aromatic