Vietnamese Mung Bean Congee

Instructions

1. Prepare the rice and mung beans
   Rinse the jasmine rice under cold water until the water runs clear. Drain well. Soak the split mung beans in water for at least 1 hour, then drain thoroughly.
2. Start the congee base
   In a large pot, heat the vegetable oil over medium heat. Add the minced ginger and garlic, sautéing for about 1 minute until fragrant but not browned.
3. Cook the rice and mung beans
   Add the rinsed rice and soaked mung beans to the pot. Stir to coat with the aromatic oil for about 1 minute. Pour in the chicken or vegetable broth and bring to a boil.
4. Simmer the congee
   Once boiling, reduce the heat to low. Partially cover the pot and simmer for about 1 hour, stirring occasionally to prevent sticking. The congee should become thick and creamy, with the rice and mung beans breaking down significantly.
5. Season the congee
   When the congee reaches your desired consistency, stir in the fish sauce, white pepper, and salt. Adjust seasonings to taste. If the congee becomes too thick, add a little hot water or additional broth.
6. Prepare garnishes
   While the congee is simmering, prepare the garnishes by washing and chopping the green onions and cilantro. If using fresh shallots for fried shallots, thinly slice and fry them in oil until golden brown.
7. Serve the congee
   Ladle the hot congee into bowls. Sprinkle each serving with sliced green onions, chopped cilantro, and fried shallots. Serve immediately while hot.