Vietnamese Seafood Congee
Silky rice porridge with fresh seafood and aromatic herbs
Ingredients
Instructions
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Prepare the riceIn a large pot, heat the vegetable oil over medium heat. Add half the minced garlic and stir for 30 seconds until fragrant. Add the rinsed rice and stir for 2-3 minutes until the grains become slightly translucent around the edges.
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Create the congee basePour in the seafood stock, add the lemongrass and half of the julienned ginger. Bring to a boil, then reduce heat to low. Simmer uncovered for about 1 hour, stirring occasionally to prevent sticking, until the rice has broken down and the congee has a creamy, porridge-like consistency.
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Season the congeeWhen the congee has reached the desired consistency, stir in the fish sauce. Taste and adjust the seasoning if needed. The consistency should be silky and pourable - add more stock or water if it becomes too thick.
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Cook the seafoodIn a separate pan, heat a tablespoon of oil over medium-high heat. Add the remaining garlic and ginger and stir for 30 seconds. Add the shrimp, fish pieces, and squid rings. Cook for 2-3 minutes until the seafood is just cooked through (be careful not to overcook). Remove from heat.
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Combine and serveGently fold the cooked seafood into the hot congee. Remove the lemongrass pieces. Ladle the congee into serving bowls and top with sliced green onions and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Nutritional Information
320
Calories
per serving
28
Protein
g
42
Carbohydrates
g
6
Total Fat
g
1.2
Saturated Fat
g
1.5
Fiber
g
2
Sugar
g
850
Sodium
mg
12
Vitamin C
mg
2.5
Iron
mg
Vietnamese Seafood Congee is Also Known As
Cháo Hải Sản, Vietnamese Rice Porridge, Seafood Rice Porridge or Jook
