Can I use whole mung beans instead of split?
Yes, but whole mung beans will require a longer soaking time (at least 4 hours or overnight) and a longer cooking time to become tender.
BREAKFAST
Hearty Vietnamese Mung Bean and Pork Porridge (Cháo Đậu Xanh Thịt Băm)
Discover the warmth of Cháo Đậu Xanh Thịt Băm, a traditional Vietnamese porridge that blends tender mung beans with seasoned ground pork in a deeply savory broth. This nourishing dish is a beloved choice for a comforting breakfast or a light, restorative meal, especially on cooler days.
HOW TO MAKE IT
Let's cook.
01
Combine the rinsed mung beans, rinsed white rice, and chicken broth in a large pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
02
While the porridge simmers, heat 1 tablespoon of vegetable oil in a separate skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
03
Add the ground pork to the skillet and cook, breaking it apart with a spoon, until it is fully browned and no longer pink, about 5-7 minutes.
04
Drain any excess fat from the cooked pork. Stir in the fish sauce and black pepper, cooking for 1 minute more to allow the flavors to meld.
05
After the porridge has simmered for 30 minutes, stir in the cooked ground pork mixture. Continue to simmer, uncovered, for another 10-15 minutes, or until the porridge reaches your desired consistency and the mung beans are very tender.
06
Taste and adjust seasoning with additional fish sauce or pepper if needed. Ladle the hot porridge into bowls and garnish generously with sliced green onions before serving.
About This Recipe
Discover the warmth of Cháo Đậu Xanh Thịt Băm, a traditional Vietnamese porridge that blends tender mung beans with seasoned ground pork in a deeply savory broth. This nourishing dish is a beloved choice for a comforting breakfast or a light, restorative meal, especially on cooler days.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a creamier porridge, you can blend a portion of the cooked mung beans and rice before adding the pork. If the porridge becomes too thick, add a little more chicken broth or water to reach your preferred consistency.
Easy Substitutions
Ground chicken or turkey can be used instead of pork. Vegetable broth can replace chicken broth for a vegetarian option (omit pork). A pinch of ginger can be added with the garlic for extra flavor. For a richer taste, a drizzle of sesame oil can be added at the end.
Storage & Reheating
Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.
Serving Suggestions
Serve with a side of crispy fried shallots, a dash of chili oil for heat, or a squeeze of lime juice for brightness. A sprinkle of fresh cilantro or a soft-boiled egg can also be excellent additions.
Common Mistakes
Not rinsing the rice and mung beans can lead to a cloudy or starchy porridge. Overcooking the pork can make it dry and tough, so cook just until browned. Not stirring the porridge occasionally can cause it to stick to the bottom of the pot and burn. Forgetting to adjust seasoning at the end can result in a bland dish.
Frequently Asked Questions
Is this porridge spicy?
No, the base recipe is not spicy. The black pepper adds a mild warmth, but you can add chili oil or fresh chilies to your bowl for heat.
Can I make this ahead of time?
Yes, you can prepare the porridge ahead of time. It tends to thicken as it cools, so you may need to add more broth or water when reheating.
MORE TO KNOW
The key to a good cháo is patience in simmering to achieve a smooth, creamy texture. The mung beans break down and thicken the porridge naturally, providing a unique earthy flavor that pairs wonderfully with the savory pork. Don't rush the simmering process; it's what makes the porridge truly comforting.
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