From Bòn Bon's kitchen in Vietnam. 
Oyster and Straw Mushroom Brown Rice Porridge
I made this porridge with toasted brown rice, so it has a slightly darker color. On hot days when you’re feeling tired, a bowl of this easy-to-digest porridge goes down easier than rice.
Oyster and Straw Mushroom Brown Rice Porridge
I made this porridge with toasted brown rice, so it has a slightly darker color. On hot days when you’re feeling tired, a bowl of this easy-to-digest porridge goes down easier than rice.
Open in Cookpad AppSteps
- 1
Rinse the brown rice and sticky rice, then toast them until golden. Add 2 large bowls of water (about 5 cups/1.2 liters) and cook for 15 minutes. Turn off the heat.
- 2
Sauté the minced shallot until fragrant, then briefly stir-fry the oyster meat with 1 teaspoon fish sauce and 1 tablespoon julienned ginger.
- 3
Add the oysters and straw mushrooms to the porridge and bring to a boil again. Place bean sprouts in a bowl, ladle the porridge over, then top with chopped scallions and cilantro, and ground black pepper. Sprinkle with crispy fried shallots. Serve with Chinese crullers (youtiao).
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