Spare rib porridge – A delicious food for morning.
Hardly
anyone really knows when the tradition of cooking this dish began. It has just
been widely known for its usefulness in Vietnamese people’s daily life. If you
are sick, a bowl of spare rib porridge would be the sweetest drug. Or if the
cold weather sets in, spare rib porridge, with its warmth and scent, would be a
wise choice to save you from the coldness.
Spare
rib porridge is made of two main ingredients: white rice and spare ribs. The
ribs are first stewed for one hour. The cook then takes them out, put the rice
in the broth and cook until it turns into porridge. Next, the ribs are deboned
before being put back into the porridge pot. A perfect bowl of spare rib
porridge is the combination between the sweetness of the broth, thanks to ribs
stewed for hours, and the tenderness of the pork and porridge. Enjoy it, and
see if you can feel the same as what I mention above.
Spare rib porridge is made of two main ingredients: white rice and spare ribs.
Nevertheless,
spare rib porridge would not have perfect scent without several seasonings such
as pepper and ginger. Spring onion and “quay” are also indispensable
ingredients. Vietnamese people
frequently add “quay”, which have been cut into pieces, into spare rib porridge
before enjoy the dish. Others might add salted shredded meat or oily hot pepper
paste.
The most popular addresses in the Old Quarter for enjoying this dish in the afternoon is Ngõ Huyện Str., which intersects with Lý Quốc Sư Str.
The
best rib porridge is at the bottom of the pot because it has a lot of meat and
burnt porridge. Sipping a good porridge, you seem to be back the childhood.
Sometimes, you are very happy when seeing a big rib meat in your bowl or being
given more burnt porridge.
You
can eat spare rib porridge for breakfast or enjoy it in the late afternoon. One
of the most popular addresses in the Old Quarter for enjoying this dish in the
afternoon is Ngõ Huyện Str., which intersects with Lý Quốc Sư Str.
By Hanoitimes