Slice the pork liver and chicken hearts thinly. Marinate with 1 tablespoon fish sauce, 1 tablespoon seasoning powder, and a little sugar. Mix well. Combine the lentils, white rice, and glutinous rice, rinse thoroughly, and soak in hot water until they expand. Simmer the pork bones to make a broth. After soaking, drain the rice mixture. In a pan, sauté the shallots until fragrant, then add the rice mixture and stir-fry until lightly golden. Add the pork bone broth to the rice and cook, stirring occasionally to prevent sticking.

When the rice has expanded and softened, add the marinated pork liver and chicken hearts to the porridge and stir well. Once cooked, season to taste.

Thinly slice the cilantro, Vietnamese coriander, and onion. Cut the century eggs into wedges. Prepare lime and chili. Ladle the porridge into bowls, top with herbs, century eggs, fried shallots, and black pepper. Serve hot.