Spare rib porridge – A delicious food for morning.

Hardly anyone really knows when the tradition of cooking this dish began. It has just been widely known for its usefulness in Vietnamese people’s daily life. If you are sick, a bowl of spare rib porridge would be the sweetest drug. Or if the cold weather sets in, spare rib porridge, with its warmth and scent, would be a wise choice to save you from the coldness.
Spare rib porridge is made of two main ingredients: white rice and spare ribs. The ribs are first stewed for one hour. The cook then takes them out, put the rice in the broth and cook until it turns into porridge. Next, the ribs are deboned before being put back into the porridge pot. A perfect bowl of spare rib porridge is the combination between the sweetness of the broth, thanks to ribs stewed for hours, and the tenderness of the pork and porridge. Enjoy it, and see if you can feel the same as what I mention above.

Spare rib porridge is made of two main ingredients: white rice and spare ribs.

Nevertheless, spare rib porridge would not have perfect scent without several seasonings such as pepper and ginger. Spring onion and “quay” are also indispensable ingredients.  Vietnamese people frequently add “quay”, which have been cut into pieces, into spare rib porridge before enjoy the dish. Others might add salted shredded meat or oily hot pepper paste.

The most popular addresses in the Old Quarter for enjoying this dish in the afternoon is Ngõ Huyện Str., which intersects with Lý Quốc Sư Str..

The best rib porridge is at the bottom of the pot because it has a lot of meat and burnt porridge. Sipping a good porridge, you seem to be back the childhood. Sometimes, you are very happy when seeing a big rib meat in your bowl or being given more burnt porridge.
You can eat spare rib porridge for breakfast or enjoy it in the late afternoon. One of the most popular addresses in the Old Quarter for enjoying this dish in the afternoon is Ngõ Huyện Str., which intersects with Lý Quốc Sư Str..