My Mother’s Favorite Breakfast: Cháo Sườn(Pork Rib Porridge)
Memories come back to you in a most sudden and strange ways. A smell, a sound, a sight, a touch, a taste.
I felt a little bit under the weather. I needed to eat, but didn’t know what to have. Suddenly the taste of my mother’s favorite breakfast came to my senses: her pork rib porridge.
My mother loved good and simple foods.
She was a quiet, witty, charming, and strong lady. Very strong, indeed.
I know that her porridge will nourish me back to my normal self.
I love it for It’s sweetness and nuttiness.
I love it because it takes me back to my childhood.
But most of all, I love it because it brings back the memories of my mother to me.
I love her and miss her so.
- 1 1/2 lb pork short ribs
- 1/2 TBSP salt
- 1 medium sweet onion
- 1 cup uncooked rice
- Pinch salt
- 1 TBSP fish sauce
- 1/2 TBSP salt
- Black pepper
Wash the rice and drain well.
Put ribs in pot. Cover the ribs with water. Add pinch of salt. Bring to boil. Boil for 3 minutes. Drain ribs. Discard liquid. Wash pot well. Wash the ribs. Put back into pot. Put water about 1 inch over ribs. Put 1/2 TBSP of salt. Bring to boil. Turn down heat to medium low. Cook for 1 1/2 hour.
While ribs are cooking. Chop onion. In a frying pan, put some oil. Cook onion with a pinch of salt until soft and brown.
Add onions to ribs.
Roast the rice on a frying pan. No oil. Stir constantly until half of rice is brown. Set aside.
After ribs are soft, add rice. Add fish sauce and black pepper. Cook for 30 minutes. Stir from time to time. After porridge is boiled, turn off heat. Let rest for another 30 minutes.
Reheat before eating. Pour into bowl. Add some chopped green onion and black pepper.
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