How to Make Vietnamese Pork Rib Congee
This Northern-style pork rib congee is made with cartilage ribs and the necessary ingredients to achieve a rich, authentic flavor. The ribs are tender, and the congee is smooth and savory. Serve with crispy crullers for a restaurant-quality meal.
In addition to being a great meal option, pork rib congee is highly nutritious and particularly beneficial for children, the elderly, and those recovering from illness or experiencing digestive issues.
Ingredients
- 800g cartilage ribs
- 220g regular rice
- 80g glutinous rice
- 30g split mung beans
- 40g scallions
- 30g shallots
- Crispy crullers for serving
- Common seasonings
Instructions
Preparing the Ingredients
Rinse the glutinous rice and mung beans thoroughly, then soak them overnight. If you're using a rice cooker or pressure cooker, you can skip this step.
If you're short on time, you can soak the rice and mung beans for 15-20 minutes while preparing the ribs and other ingredients.
Wash and chop the scallions finely.
Peel and mince the shallots.
If you can’t find cartilage ribs, loin ribs are a good alternative.
Remove the ribs, rinse thoroughly to get rid of any impurities or bone fragments.
For a lighter, yet flavorful rib dish, you can marinate the ribs with 1 teaspoon of seasoning powder and 1 teaspoon of ground pepper, and let them sit for at least 15 minutes.
Sauté the minced shallots until fragrant, then add the ribs and stir-fry with 1 teaspoon of seasoning powder, 1/2 teaspoon of fish sauce, and a pinch of ground pepper. Stir-fry the ribs for 3-5 minutes to let them absorb the flavors, then turn off the heat.
Cooking the Congee
Combine the regular rice, glutinous rice, and mung beans in a pot, rinse well, then add the ribs. Pour in enough water to cover the rice by at least 1 inch.
As the congee cooks, you may need to add more water to keep the texture smooth. If using a rice cooker or pressure cooker, the rice will break down faster, saving time.
If cooking on a gas or electric stove, keep an eye on the heat to prevent the congee from burning or boiling over. Once it reaches a boil, reduce the heat and let it simmer, stirring frequently to prevent sticking.
Simmer the congee for about 60 minutes until the rice and ribs are tender. Season to taste.
The perfect pork rib congee should be creamy and smooth, with tender, flavorful ribs. The dish should be well-seasoned with the fragrant aroma of pork, complemented by the subtle flavor of mung beans and glutinous rice.
In some regions, congee is also served with tofu or pickled vegetables for extra flavor.
Tips & Notes
For extra flavor, you can toast the rice briefly before cooking, which will give the congee a nice aroma.
Use cartilage ribs for the best texture; these ribs are tender and easy to eat. Cartilage ribs are also commonly used in noodle soups. For more meat, choose loin ribs, which are ideal for dishes like sweet and sour ribs.
To ensure the ribs are clean and free of impurities, blanch them briefly. Leave the pot uncovered during blanching to allow impurities to escape.
Adding mung beans to the congee gives it a fragrant, creamy texture and complements the richness of the pork. Mung beans are also known for their health benefits, helping to cool the body and boost wellness.
For a more flavorful dish, use fish sauce when seasoning the congee.
The amount of water used will affect the thickness of the congee, and the ratio of glutinous rice to regular rice will influence the texture. Adjust the quantities according to your preference.
