Vietnamese Century Egg Congee Chao Trung Bach Thao Recipe

I absolutely adore this recipe because it takes me on a delightful flavor journey with its comforting blend of jasmine rice and rich century eggs, making every bite feel like a warm hug for my soul. Plus, the aromatic garnish of cilantro and crispy fried shallots just elevates the whole experience, turning a humble bowl of congee into an effortless gourmet treat that totally vibes with my foodie spirit!

I adore the cozy warmth of Chao Trung Bach Thao, the flavorful Vietnamese congee made with century eggs. My recipe melds together the comforting jasmine rice simmered in nourishing chicken or pork broth with the savory sophistication of century and salted duck eggs.

Tender pork shoulder and aromatic ginger deepen its heartiness, while a sprinkle of fresh cilantro and fried shallots beautifully wraps up this tasty bowl.

Ingredients

Jasmine rice: A fragrant, starchy base that gives comforting carbohydrates.

Centenary Eggs: Umami added distinctiveness; protein and minerals made up the dandy.

Duck Egg, Salted: Enhances savory flavors; is a decent protein source.

Pork shoulder: Provides tender texture and rich flavor; superb protein.

Fish Sauce: Instills a salty, fishy, depth with essential trace minerals.

Ginger: Provides heat and flavor, assists with digestion, and cuts the cold.

Green Onions: Deliver a fresh, milder onion flavor; furnish vitamins A and C.

Ingredient Quantities

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• 1 cup jasmine rice
• 8 cups chicken broth or pork broth
• 2 century eggs, peeled and diced
• 1 salted duck egg, peeled and diced
• 1/2 pound pork shoulder, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon ginger, julienned
• 4 green onions, chopped
• Fresh cilantro, chopped (for garnish)
• Fried shallots (for garnish)
• Ground white pepper (to taste)

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Instructions

1. Wash the jasmine rice in cold water until the water runs clear, then drain.

2. A large pot should have the chicken or pork broth brought to a boil.

3. The rinsed rice goes into the boiling broth, and the heat is reduced to a simmer. The rice cooks for about 45 minutes, with the occasional stirring by my assistant, until the rice breaks down and the congee reaches my desired consistency.

4. At the same time, in another sauté pan, brown the pork shoulder slices until they are no longer pink, then set aside.

5. Once the congee becomes thick and creamy, add the pork that has been cut into thin slices and keep cooking for 10 more minutes.

6. Add the fish sauce and the ginger cut into matchsticks, then simmer for an additional 5 minutes.

7. Incorporate the diced century eggs and salted duck egg into the congee, and be sure to stir gently and well to achieve a proper blend.

8. Fill bowls with the congee and garnish with chopped green onions.

9. Top with fresh cilantro and fried shallots.

10. To serve hot, taste and sprinkle with ground white pepper.

Equipment Needed

1. Large bowl (for washing rice)
2. Strainer or colander (for draining rice)
3. Large pot with lid (for cooking congee)
4. Sauté pan (for browning pork)
5. Wooden spoon or spatula (for stirring)
6. Knife (for slicing pork and chopping ingredients)
7. Cutting board
8. Measuring cup
9. Measuring spoons
10. Ladle (for serving)
11. Serving bowls

FAQ

• Q: Can I use regular eggs instead of century and salted duck eggs?A: The flavors won’t be the same without century and salted duck eggs. Regular eggs just won’t cut it. These two types of preserved eggs give this dish its distinctive taste and texture.
• Q: What can I use as a substitute for pork shoulder?You could replace it with chicken breast or thinly sliced beef if you preferred.
• Q: How do I adjust the consistency of the congee?If you want a more liquid congee, add in more broth. If you want a thicker, more reduced congee, let it cook longer.
• Q: Is there a vegetarian version of this dish?For a vegetarian version, use vegetable broth and omit the pork and eggs, adding more mushrooms or tofu for texture.
• Q: Can I prepare this congee in advance?Yes, you can make it in advance. Refrigerate it and reheat, adding more broth to restore the creamy consistency.
• Q: What should I do if I find century eggs too strong in flavor?Begin with fewer components, then adapt to what you like, or employ them as visual elements instead of incorporating them throughout the dish.

Substitutions and Variations

Chicken bone broth or pork bone broth: For a different flavor, or to make it vegetarian, substitute with vegetable broth or mushroom broth.
Century eggs: Substitute with common hard-cooked eggs for a flavor that’s not at all similar but at least familiar. This changes the dish so dramatically that what you’re left with is quite unlike the month number in the recipe title.
Salted duck egg: If you don’t have them, use a normal chicken egg. You’ll need to sprinkle some salt on it.
Pork shoulder: Substitute chicken breast or thigh for a lighter alternative.
Fish sauce: Swap soy sauce for a less potent alternative.

Pro Tips

1. Rinse Thoroughly for Better Texture Ensure you wash the jasmine rice thoroughly until the water runs clear. This step removes excess starch, which can help improve the texture of the congee and prevent it from becoming overly sticky.

2. Simmer Slowly for Maximum Creaminess Maintain a gentle simmer during the cooking process. A slow simmer allows the rice to break down properly, resulting in a creamier and more flavorful congee.

3. Pre-Cook the Pork for Extra Flavor Browning the pork shoulder slices before adding them to the congee adds depth of flavor. Make sure to keep the pork thinly sliced for even cooking and tender meat in the final dish.

4. Adjust Consistency as Needed If the congee becomes too thick for your liking, you can adjust its consistency by adding more broth. Conversely, if it’s too thin, continue simmering to evaporate excess liquid until you reach the desired thickness.

5. Enhance the Garnishes Toast the fried shallots briefly in a dry pan before using them as a garnish. This will enhance their flavor and crunch, providing a delightful contrast to the creamy congee.