It's called "am" porridge but it's very elaborate to cook and eaten with shrimp paste.

On the page Mrs. Hoa's Kitchen, Mrs. Minh Hoa continues to share the recipe for cooking porridge. Mrs. Hoa humorously describes the name of the dish as 'like the word we girls often use to describe the guys we don't like'.

Go to the market: 1 snakehead fish, pork belly (3 strands), onion, ginger, celery, chrysanthemum greens, dill, Vietnamese basil, Vietnamese coriander (buying small purple stems is the most fragrant, don't buy coriander in the supermarket which is tasteless like coriander in the West), roasted peanuts, shrimp paste, lemon and chili. Ask the fishmonger to clean the scales, gut the fish, remember to keep the entrails. Bring it home, scrape off all the slime, wash it with salt and vinegar, crush a piece of ginger and rub it to remove the fishy smell, dry it and make a few cuts on both sides of the fish's flank. In the photo is a pot of fish porridge simmering on the stove to heat the fish for a while, along with the attractively arranged side dishes.

Mrs. Hoa's Kitchen is a place to share delicious recipes, cooking experiences and joy in each dish of Mrs. Tran Minh Hoa.

She just posted an article showing how to cook a pot of hot porridge for a winter dinner in Hanoi when the whole family gathers together.

According to Ms. Hoa, this porridge can be eaten with side dishes such as: a plate of thinly sliced ​​boiled pork belly, a plate of fragrant and crispy roasted peanuts, a bowl of shrimp paste mixed with lemon juice, a plate of jade green boiled onions and an indispensable plate of chrysanthemum greens, water celery, dill...

Why do you eat fish porridge with shrimp paste and boiled meat?

Mrs. Hoa said that since winter came to Hanoi, she planned to cook porridge for the whole family to eat, but she had not been able to buy a satisfactory fish.

This morning, while she was absent-mindedly thinking about what to eat for dinner, her younger sister called to brag about buying a very fresh and delicious 4-pound catfish, and asked her to bring it over to cook with her because it was boring to eat alone. Mrs. Hoa immediately agreed.

"We have meat, peanuts, and delicious shrimp paste at home, all we need to do is buy onions and vegetables. Even though it's spring, taking advantage of the last few cold spells, cooking a pot of porridge to enjoy the last bit of the season's cold is also interesting. It sounds very strange that fish porridge has shrimp paste and boiled meat, but right after the first bite, my sister had to exclaim: "How did the elders come up with such a wonderful dish?!" - she said.

Talking about the porridge dish, Mrs. Hoa shared:

"A piece of pure white fish meat sandwiched with a piece of boiled pork belly with thin, clear fat, interspersed with pink lean meat;

Dip in a bowl of light purple shrimp paste, boiled green onions, a few roasted peanuts and tiny coriander strands, along with thinly sliced ​​ginger.

According to Mrs. Hoa, when eating this dish, you have to open your mouth wide to chew at the same time, the sweet and chewy taste of the fish mixed with the fatty taste of the meat, the nutty taste of peanuts, the sweetness of fresh boiled onions, the rich taste of shrimp paste along with the fragrant smell of coriander, basil, and small dill sprigs:

"It is the combination of salty, sweet, fatty, fragrant and delicious that our taste buds can perceive completely and thoroughly.

Next comes the porridge, after scooping out all the fish, in the pot there is only shimmering water with floating rice grains, scoop a ladle of porridge into the bowl, dip in celery or chrysanthemum greens, sprinkle some pepper, chili powder and... slurp! The porridge has a very special, natural sweetness, a combination of meat and fish. Not to mention, whoever is lucky enough to scoop the entrails into the bowl can only say it is the best!

It seems that few people sell this dish now. If anyone wants to eat it but doesn't know how to cook it, please see the instructions with pictures!

Heat a pot of water, crush 2 shallots, add 1 tablespoon of salt, 2 tablespoons of fish sauce, put in the cleaned and shaved pork belly and boil until cooked (use chopsticks to poke into the middle, if there is no pink liquid then it is cooked, do not boil the meat too much or it will lose its sweetness). In the photo is the boiled pork belly sliced ​​thinly (can be cut into 2/3 of the size of the picture) so you don't have to open your mouth too wide when eating.

Take out the meat and put the fish in to boil (note that if the water for boiling the meat is low, add more boiling water until it is half-submerged in the fish). The pot of fish boils, when you see the slits expand, the fish is cooked (if you are not sure, use the tip of a chopstick to poke the back of the fish, if it pierces easily, the fish is cooked). Take out the fish and put about 100g of good, washed rice into the pot of water, turn down the heat to simmer for about half an hour, use a whisk to stir gently in one direction until the porridge is thick and the rice grains are fully expanded. Remember that the porridge is thick but thin, if it is too thick it is not delicious. In the photo, Mrs. Hoa is dipping vegetables and eating porridge.

Wash and cut celery into pieces, chrysanthemum greens, dill

Boiled onion, sliced ​​ginger, chopped green onion leaves and dill to add to the porridge.

Take a piece of fish, a piece of meat, dip in shrimp paste (mix with vinegar, sugar, lemon to taste, add some garlic and chili)

Add dill sprigs, basil, coriander, ginger, roasted peanuts, and boiled onions to the bowl.

If you are lucky enough to have fish eggs or whole intestines in your bowl of porridge, that's great!

Source: https://tuoitre.vn/goi-la-chao-am-ma-nau-rat-ky-cong-lai-an-cung-mam-tom-20250301121657963.htm