Vietnamese Lemongrass Pork Congee with Crispy Shallots

Instructions

1. 1

   Rinse the jasmine rice thoroughly until the water runs clear. Transfer the rice to a large pot. Add 8 cups of water and bring to a boil.

   ~5 min
2. 2

   While the water heats, prepare the pork. Cut the pork shoulder into bite-sized pieces. Finely chop the white part of the lemongrass stalks. Peel and finely mince the ginger and garlic.

   ~10 min
3. 3

   Once the water is boiling, reduce the heat to low, cover the pot, and simmer the rice for at least 60 minutes, stirring occasionally, until it breaks down into a porridge consistency. Add more water if it becomes too thick.

   ~60 min
4. 4

   In a separate small saucepan, add the pork pieces, chopped lemongrass, minced ginger, minced garlic, fish sauce, sugar, and black pepper. Add just enough water to barely cover the pork.

5. 5

   Bring the pork mixture to a simmer over medium heat. Cover and cook for about 20-25 minutes, or until the pork is tender.

   ~25 min
6. 6

   While the pork is simmering, prepare the crispy shallots. Heat the vegetable oil in a frying pan over medium-high heat. Add the thinly sliced shallots and fry until golden brown and crispy. This will take about 5-8 minutes. Be careful not to burn them. Remove with a slotted spoon and drain on paper towels.

   ~10 min
7. 7

   Once the pork is tender, carefully remove the pork pieces from the simmering liquid using a slotted spoon and set aside. Skim any excess fat from the pork simmering liquid if desired.

   ~2 min
8. 8

   Stir the cooked pork pieces back into the congee. Taste and adjust seasoning with more fish sauce or sugar if needed.

   ~3 min
9. 9

   Ladle the congee into serving bowls. Top generously with crispy shallots, chopped cilantro, and fresh mint. Serve immediately with lime wedges and sliced chili peppers on the side, if using.

   ~5 min