From Rose Truong's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Cháo Hàu Nấu Nấm Lộc Nhung, with US measurements.

Oyster and Velvet Antler Mushroom Rice Porridge

Name: Oyster and Velvet Antler Mushroom Rice Porridge
Ingredients: 10.5 oz oyster meat (about 300 g); 1/2 cup rice (about 100 g); 1 teaspoon ground black pepper; 2 green onion bulbs; 3/4 oz velvet antler mushrooms (about 20 g); 1 small piece of ginger, julienned; 1 teaspoon fish sauce; 1 pinch pink salt; 1 pinch MSG (optional)

Rose Truong @RoseTruong

Nha Trang

Oysters are rich in vitamin C, vitamin E, and zinc, which help boost the immune system and can fight off harmful bacteria. They are also powerful antioxidants that protect cells, may help prevent cancer, strengthen the immune system, and reduce inflammation. That's why doctors often recommend oysters for people with acne caused by zinc and vitamin C deficiency.

Rose Truong @RoseTruong

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Ingredients

10.5 ozoyster meat (about 300 g)
1/2 cuprice (about 100 g)
1 teaspoonground black pepper
2green onion bulbs
3/4 ozvelvet antler mushrooms (about 20 g)
1small piece of ginger, julienned
1 teaspoonfish sauce
1 pinchpink salt
1 pinchMSG (optional)

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Steps

1

Rinse the oysters thoroughly and drain well.
2

Rinse the rice to remove any dust, then cook it with water for about 1 hour, stirring occasionally to prevent sticking or burning at the bottom.
3

After about 50 minutes of cooking, add the velvet antler mushrooms and cook for another 10 minutes. In a separate pan, heat some oil and sauté the chopped green onion bulbs until fragrant. Add the oysters and quickly stir-fry with ginger, pepper, and salt. Then add the sautéed oysters to the porridge and season to taste.
4

Ladle the porridge into bowls and garnish with sliced green onions, cilantro, julienned ginger, sliced chili peppers, watercress, and a sprinkle of ground black pepper.

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Cooksnaps

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Rose Truong @RoseTruong

Published in the US on August 18, 2025 14:01

Nha Trang

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