Clean the pork trotters and blanch them in boiling water. Rub the chicken hearts with salt to clean, then marinate with 1 tablespoon fish sauce. Simmer the pork trotters until tender. Rinse both types of rice and drain. Sauté shallots, then add the rice and glutinous rice, stirring until lightly golden. Add the rice mixture to the pot with the pork trotters and cook until the rice grains bloom. Once the porridge thickens, lower the heat, add the chicken hearts, and stir occasionally to prevent sticking.

Season the porridge with 1 teaspoon salt, chicken bouillon, and a pinch of sugar to taste. Julienne the ginger, chili, and green onion tops. When the porridge is done, ladle into bowls and top with ginger, chili, green onions, black pepper, Chinese crullers, and fried shallots.

Serve the porridge hot. The slight heat from the ginger and chili, a touch of tartness from the lime, and the light texture make it perfect for dinner or as a breakfast option!