Vietnamese Pork Offal Rice Porridge

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A beloved Vietnamese breakfast staple, this savory rice porridge is simmered slowly in pork bone broth and topped with tender slices of heart, liver, kidney, and intestine. Finished with crispy fried shallots, fresh herbs, and a squeeze of lime, it celebrates the nose-to-tail tradition of Vietnamese home cooking. Serve it piping hot with bean sprouts and chili on the side.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 2 gFiber
• 3 gSugar
• 35 gProtein
• 920 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 7 mgIron
• 18 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Pork Broth

• 2 lb pork neck bones, rinsed
• 1 large yellow onion, halved and charred
• 3-inch piece fresh ginger, smashed and charred
• 2 tbsp fish sauce
• 1 tsp sugar
• 9 cups cold water

For the Porridge and Offal

• 1 cup jasmine rice or broken rice
• 7 cups strained pork broth
• 8 oz pork heart, cleaned and thinly sliced
• 8 oz pork liver, cleaned and thinly sliced
• 8 oz pork kidney, cleaned and thinly sliced
• 12 oz pork intestines or pork stomach, thoroughly cleaned
• 2 tsp fish sauce
• 1 tsp ground white pepper, plus more for serving

For Serving

• 1/2 cup crispy fried shallots
• 1/2 cup chopped cilantro
• 1/2 cup Thai basil or Vietnamese mint leaves
• 1 cup fresh bean sprouts, rinsed
• 1 lime, cut into wedges
• 2 Thai red chilies, thinly sliced

Directions

1. Clean the offal thoroughly: rub intestines and stomach with coarse salt and several tablespoons of vinegar, rinse, then parboil with a few slices of ginger for 10 minutes; drain, rinse under cold water, and slice into bite-size pieces. Trim membranes from heart, liver, and kidney and slice thinly.
2. Make the broth: blanch the pork bones in boiling water for 5 minutes, drain, and rinse well. Return bones to a large pot with 9 cups fresh water, charred onion, charred ginger, fish sauce, and sugar. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 60 minutes, skimming any foam. Strain and keep hot.
3. Cook the porridge: rinse the rice, then combine it with 7 cups of the hot pork broth in a heavy pot. Bring to a boil, reduce heat to low, and simmer uncovered for 50-60 minutes, stirring often to prevent sticking, until the rice breaks down into a thick, creamy porridge.
4. Meanwhile, heat a wok or large skillet over high heat. Add the sliced offal and stir-fry for 2 minutes, then add 2 teaspoons fish sauce and the white pepper and continue cooking for 2 more minutes, just until the offal is cooked through but still tender. Remove from heat.
5. Season the porridge with salt to taste, keeping in mind the broth is already seasoned. If the porridge is too thick, stir in a little extra hot broth to reach a spoon-coating consistency.
6. Ladle the hot porridge into warmed bowls and mound the stir-fried offal on top of each serving.
7. Top each bowl generously with fried shallots, a handful of fresh herbs, and bean sprouts. Serve immediately with lime wedges, sliced chilies, and extra white pepper at the table.

Cook’s Notes

• Thorough cleaning is the key to great offal: use salt, vinegar, and multiple rinses, then parboil with ginger to remove any strong odors.
• For a thicker, more authentic texture, use broken rice (tấm) or pulse jasmine rice in a blender a few times before cooking.
• The pork broth can be made a day ahead and refrigerated; the flavor deepens overnight, and the solidified fat can be skimmed off easily.
• Don't overcook the offal during the stir-fry step, as it will continue to cook slightly when added to the hot porridge.
• In Vietnam, this porridge is often served with a side of pickled mustard greens (dưa cải chua) or quẩy (Chinese fried dough sticks) for dipping.

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