Cháo Lòng
Bữa sáng • Việt Nam
Về Cháo Lòng
Rice porridge with pork offal and blood pudding — hearty traditional breakfast
How to Make Cháo Lòng (Traditional & Healthy Version)
Cháo Lòng is a beloved traditional Vietnamese rice porridge, deeply rooted in the country’s culinary heritage. This savory dish is renowned for its comforting warmth, making it a popular breakfast choice across Vietnam, especially in the northern and central regions. Typically enjoyed in bustling morning markets or cozy family kitchens, Cháo Lòng brings together tender pork offal, aromatic spices, and creamy rice in a harmonious bowl. Not only is it satisfying and filling, but this dish also reflects the Vietnamese philosophy of minimizing food waste by utilizing every part of the animal. The taste of Cháo Lòng is hearty and layered, with the mild sweetness of rice, the richness of pork intestines and liver, and a delicate balance of herbs and pepper. Its soothing texture makes it ideal for all ages, from children to the elderly. As a breakfast staple, Cháo Lòng provides sustained energy for the day ahead while offering a unique taste of everyday Vietnamese culture. For those seeking an authentic and health-conscious Vietnamese breakfast, Cháo Lòng stands out as a nourishing, protein-rich option that celebrates tradition and flavor.
Ingredients(for 1 large bowl (approx. 350ml))
- 1/2 cup White rice (gạo tẻ)
- 100g Pork intestine (lòng non)
- 50g Pork liver (gan heo)
- 50g Pork blood pudding (huyết heo) - optional
- 1 thumb-sized piece Ginger (thinly sliced)
- 2 Shallots (finely chopped)
- 1 tablespoon Fish sauce (nước mắm)
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1/4 cup Fresh herbs (cilantro and scallion, chopped)
- 1 liter Water
Instructions
- 1
Rinse the white rice thoroughly and soak for 10 minutes to soften.
10 minutes
Soaking rice helps achieve a smoother porridge texture.
- 2
Bring 1 liter of water to a boil in a large pot. Add soaked rice, reduce heat, and simmer until rice breaks down (about 15 minutes).
15 minutes
Stir occasionally to prevent sticking.
- 3
Meanwhile, clean pork intestine thoroughly with salt and a few ginger slices to remove odors. Rinse well.
5 minutes
Rubbing with salt and ginger ensures a clean, fresh taste.
- 4
Blanch pork intestine and liver in boiling water for 2 minutes. Remove and slice thinly.
3 minutes
Do not overcook offal to keep it tender.
Why This Dish is Healthy
This version of Cháo Lòng is a healthy Vietnamese breakfast choice because it combines lean protein, nutrient-rich organ meats, and a moderate amount of rice. It is low in saturated fat and cholesterol when offal is cleaned and cooked properly, making it suitable for a balanced diet. The addition of fresh herbs and minimal oil keeps the calorie count lower, while delivering important vitamins and minerals crucial for overall wellness.
Cháo Lòng is packed with high-quality protein from pork offal, providing essential amino acids for muscle repair and energy. The rice offers complex carbohydrates for sustained energy release, while fresh herbs supply vitamin C, antioxidants, and minerals. Offal like liver is rich in iron, vitamin A, and B vitamins, supporting immunity, healthy blood, and vision. Ginger and shallots add anti-inflammatory properties and digestive benefits. This dish is low in fat if lean cuts are used and is naturally gluten-free.
Pro Tips
- 💡Tip 1: Rinse offal thoroughly with salt and ginger to remove any strong odors.
- 💡Tip 2: Stir rice frequently while simmering to prevent sticking and achieve a smooth texture.
- 💡Tip 3: Add fresh herbs just before serving to preserve their flavor and nutrients.
Storage & Serving
Store leftover Cháo Lòng in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water to restore the creamy texture if needed. Best enjoyed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 75.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 9.0 g |
| Total Fat | 2.0 g |
| Fiber | 0.0 g |
