Cháo Lươn (Eel Porridge)
Ingredients
-
Freshwater eel (lươn đồng) – 500 g
-
Sticky rice (gạo nếp) – 80 g
-
Chili – 1
-
Garlic – 1 bulb
-
Ginger – 1 root
-
Shallots – 10 g
-
Spring onion – a few stalks
-
Ginger leaves – 4
-
Turmeric powder – ½ tsp
-
Seasoning powder (bột canh) – 1 tbsp
-
Fish sauce – 3 tbsp
-
Salt – 3 tbsp
-
Ground pepper – a pinch
-
Cooking oil – 1 tbsp
Nutritional Information
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.
Eel Porridge – The Soul of Vietnam’s Central Coastline
Nestled along the fertile plains and winding waters of the Mã River, which has nourished Thanh Hóa for centuries, Eel Porridge is more than a dish—it is a living testament to the province’s history, culture, and daily life. Its origins trace back generations, when families relied on freshwater eels from the Mã River and its tributaries to create nourishing meals. In a time when resources were modest, this humble dish became a symbol of ingenuity, care, and resilience, feeding children, laborers, and travelers alike, and embedding itself deeply in Thanh Hóa’s culinary identity.
The preparation is a ritual passed down through generations. Fresh eels are meticulously cleaned to remove their natural sliminess, then stir-fried with shallots, garlic, turmeric, and a touch of chili, releasing a golden, fragrant aroma that fills the kitchen. Rice is simmered with eel bones, ginger, and select local spices, transforming into a creamy, velvety congee that carries the sweet umami of eel and the gentle warmth of ginger. A topping of crispy fried shallots, fresh herbs, and a drizzle of hot oil adds depth, texture, and fragrance, creating a rich, layered experience.
Eating Eel Porridge in Thanh Hóa is a multi-sensory journey. The first spoonful delivers the deep, earthy flavor of eel, tempered by turmeric and ginger, while the crispy shallots provide a satisfying contrast. Beyond taste, it evokes the sight of the Mã River at dawn, the sound of water flowing past bamboo fishing traps, and the smoke rising from village kitchens, immersing the diner in the rhythm of local life.
Even today, as modern chefs experiment with new interpretations, Eel Porridge Thanh Hóa remains anchored in tradition. It is earthy, hearty, and soulful—an edible story of the Mã River, the land it nourishes, and the people whose lives it shapes. Each bowl is a connection to history, memory, and the enduring spirit of Thanh Hóa.
(Delicious Eel Porridge)
