Cháo Lươn (Eel Porridge)
Nguyên liệu
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Freshwater eel (lươn đồng) – 500 g
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Sticky rice (gạo nếp) – 80 g
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Chili – 1
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Garlic – 1 bulb
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Ginger – 1 root
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Shallots – 10 g
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Spring onion – a few stalks
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Ginger leaves – 4
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Turmeric powder – ½ tsp
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Seasoning powder (bột canh) – 1 tbsp
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Fish sauce – 3 tbsp
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Salt – 3 tbsp
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Ground pepper – a pinch
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Cooking oil – 1 tbsp
Thành phần dinh dưỡng
For: Meat-eater
Calories per serving: ~350–400 kcal
Key Nutrients:
1. Protein
Source: Eel
Benefits: Supports muscle growth, rich in omega-3
2. Omega-3 Fatty Acids
Source: Eel
Benefits: Good for heart, brain, and anti-inflammatory
3. Curcumin
Source: Turmeric powder
Benefits: Anti-inflammatory and antioxidant properties
4. Gingerol & Allicin
Source: Ginger and garlic
Benefits: Aid digestion and support immune health
5. Complex Carbs
Source: Sticky rice
Benefits: Provides sustained energy
1. Prepare the Ingredients
Rub the eels thoroughly with a bit of salt for 5–10 minutes to remove the slime, then rinse well with water.
Place the eels in a pot with 4 stalks of ginger leaves and boil over medium heat until fully cooked. Remove the eels, let them cool, then separate the meat from the bones. Set both aside.
Soak sticky rice in warm water for about 30 minutes. After soaking, rinse and drain well.
Peel and finely chop the shallots and garlic. Wash the scallions, trim the roots, and slice finely.
2. Cook the Porridge
Place the eel bones in a pot with 400 ml of water and a piece of ginger. Bring to a boil.
Add 2 tablespoons of fish sauce and the soaked sticky rice. Stir well.
Once the mixture boils again, reduce to low heat and partially cover the pot. Use the method of boiling for 10 minutes, then letting it rest for 10 minutes off the heat. Repeat this cycle three times. The porridge should be creamy and soft by the end. Remove the bones and ginger before serving.
3. Stir-Fry the Eel
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the eel meat and stir-fry until firm.
Next, add the chopped shallots, garlic, chili, ½ teaspoon turmeric powder, and 1 tablespoon seasoning powder. Continue stir-frying for 5 more minutes. Before turning off the heat, add 1 tablespoon of fish sauce for extra aroma.
4. Final Touch
Ladle the hot congee into serving bowls. Add the stir-fried eel and sprinkle with chopped scallions and ground pepper on top.
The result is a beautiful, golden bowl of porridge, with tender, flavorful eel meat and fragrant toppings—warm, hearty, and deeply comforting.
Cháo lươn Nghệ An – The Soul of Vietnam’s Central Coastline
Nestled between winding rivers and sunburnt hills, Nghe An—the largest province in Vietnam—is not only the birthplace of President Ho Chi Minh but also the cradle of simple, soulful cuisine. Among its most iconic dishes, cháo lươn, or eel congee, stands out as a comforting symbol of local identity and resilience.
Traditionally made with freshwater eels caught from the local canals, cháo lươn embodies the heart of Nghe An’s rustic kitchen. The eels are first cleaned meticulously to remove their natural sliminess, then gently poached and hand-separated into tender, flavorful threads of meat. Seasoned with turmeric, garlic, shallots, and a touch of chili, the eel is stir-fried to a golden hue that perfumes the entire house.
The congee base is no less essential. Sticky rice is slow-cooked with eel bones and ginger until it reaches a creamy, velvet-like consistency. This rich broth carries the sweet umami of eel, the warming scent of ginger, and a sense of deep nourishment that no fast food could ever replace.
In Nghe An, cháo lươn is more than breakfast—it’s a rite of comfort passed down through generations. It’s the bowl your mother makes when you’re unwell, the flavor your father remembers from his childhood, the gift you bring to distant relatives when you return home. Whether served in a modest roadside stall or a family gathering during rainy season, it always brings with it the essence of care, tradition, and the land.
Today, as modern chefs reinterpret Vietnamese dishes, cháo lươn Nghệ An remains deeply rooted in its original form—earthy, heartfelt, and unmistakably local. In every spoonful, there’s a whisper of rice paddies at dusk, the warmth of a kitchen lit by coal, and the quiet strength of people who have always made do with little, yet shared much.
(Delicious Eel Porridge)