Ingredients with Measurements:
- 1 cup of glutinous rice
- 6 cups of water
- 1 bau fruit (gourd)
- 1 tablespoon of five-spice powder
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1/2 pound of ground pork
- 1/4 cup of dried shrimp
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot
- Large soup pot
- Cutting board and knife
- Mixing bowl
- Strainer
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 2 hours.
2. Cut the bau fruit into small cubes and set aside.
3. In a mixing bowl, combine the ground pork, dried shrimp, scallions, cilantro, and five-spice powder. Mix well.
4. Heat the vegetable oil in a large soup pot over medium heat. Add the pork mixture and cook until the pork is browned.
5. Add the bau fruit to the pot and stir well.
6. Drain the soaked glutinous rice and add it to the pot. Stir well.
7. Add 6 cups of water to the pot and bring to a boil.
8. Reduce the heat to low and let the cháo simmer for about 45 minutes, or until the rice is fully cooked and the soup has thickened.
9. Add fish sauce, sugar, salt, and pepper to taste. Stir well.
10. Serve hot with chopped scallions and cilantro as garnish.
Time:
Preparation time: 2 hours soaking time for the rice
Cooking time: 1 hour
Temperature:
Medium heat for cooking the pork and low heat for simmering the cháo.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 10g
Saturated fat: 3g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice, but the texture will be different.
- Ground pork can be substituted with ground chicken or beef.
- Dried shrimp can be substituted with fresh shrimp or omitted.
- Five-spice powder can be substituted with Chinese five-spice powder or omitted.
- Bau fruit can be substituted with zucchini or winter melon.
Variations:
- Add sliced mushrooms or other vegetables to the cháo.
- Use chicken or beef broth instead of water for a richer flavor.
- Add a beaten egg to the cháo for a creamier texture.
- Use different herbs for garnish, such as Thai basil or mint.
Tips and tricks:
- Soaking the glutinous rice beforehand will help it cook faster and evenly.
- Stir the cháo occasionally to prevent the rice from sticking to the bottom of the pot.
- Adjust the seasoning to your taste.
- Leftover cháo can be stored in the fridge for up to 3 days.
Storage instructions:
Leftover cháo should be stored in an airtight container in the fridge.
Reheating instructions:
Reheat the cháo in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the cháo in individual bowls with chopped scallions and cilantro as garnish.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Cháo Bầu Ngũ Vị Hương pairs well with steamed vegetables or a side salad.
Suggested side dishes:
Steamed broccoli or a mixed green salad.
Troubleshooting advice:
- If the cháo is too thick, add more water or broth to thin it out.
- If the cháo is too watery, let it simmer for a longer time to thicken.
Food safety advice:
- Make sure to cook the pork thoroughly.
- Store leftover cháo in the fridge within 2 hours of cooking.
- Reheat leftover cháo to an internal temperature of 165°F (74°C) before serving.
Food history:
Cháo Bầu Ngũ Vị Hương is a traditional Vietnamese rice porridge that is often served for breakfast or as a light meal. It is known for its unique blend of five spices, which includes cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.
Flavor profiles:
Cháo Bầu Ngũ Vị Hương has a savory and slightly sweet flavor, with hints of cinnamon and anise.
Serving suggestions:
Serve the cháo hot with chopped scallions and cilantro as garnish.
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Region: Vietnamese