Cháo sườn Hà Nội also known as Pork rib congee, stands as more than just a dish; it is a symbol of Hanoian culinary tradition, a testament to the city’s warm hospitality and the ingenuity of its people. This comforting and traditional dish embodies the essence of Hanoian cuisine, transforming humble ingredients into a wonderful dish.
History
Cháo sườn is a dish that has been around for a long time in Hanoi and like other traditional dishes here, no one knows the origin of this dish. Some people say that cháo sườn has been around for a long time, since the time when Hanoi was still Thang Long citadel, there were barefoot girls carrying baskets of cháo sườn on their shoulders to sell in the citadel. Some people say that this dish originated after the 1945 autumn revolution when Hanoi was liberated, and then roadside shops and street vendors selling cháo sườn gradually appeared.
Specialties
The original cháo sườn Hà Nội consists of just a bowl of smooth, viscous cháo sườn served with crispy stir-fry, lots of pepper, and a little chili powder for those who like spicy food. Nowadays, along with the increasing needs of diners, restaurant owners also vary many different cháo sườn dishes to be more suitable such as minced meat, meat floss, and sausage,…
To cook delicious, smooth, and delicious cháo sườn, the sticky rice must be soaked in water before being drunk, the soaking time will be from 4 to 8 hours. When grinding rice, you must grind it with a stone mortar to get a smooth powder. After choosing fresh ribs, put them in boiling water to clean and then simmer them. When simmering, you must keep the heat low, open the lid, and continuously skim off the foam to keep the water clear.
When the ribs are cooked as desired, then pour them in with the ground rice flour, season to taste, then stir well on the stove over low heat. When the congee is smooth, and pureed, the powder sticks to the pot wall, cháo sườn is cooked.
On top of the smooth white congee are soft vermicelli pork ribs, and yellow bánh quẩy look very eye-catching.
Main ingredient
Cháo sườn Hà Nội is a popular Vietnamese dish that is made with a few simple ingredients. The main ingredients are:
– Pork ribs: The pork ribs are the star of the dish. They are typically pork belly ribs, which are cut into small pieces. The ribs are simmered in a broth for several hours until they are tender and fall off the bone.
– Congee: It is typically cooked with jasmine rice, which is cooked until it is soft and creamy. The broth is made from pork bones, aromatics, and spices. The pork bones are simmered in water for several hours to extract their flavor.
Other ingredients that are sometimes added include:
– Quẩy: Quẩy are fried dough sticks that are often served with cháo sườn. They add a crunchy texture and a salty flavor.
– Meat floss: Meat floss is a type of dry food made from lean pork, boneless, skinless chicken, and boneless fish.
– Black pepper: One of the indispensable spices is black pepper. Black pepper eaten with congee makes the diner feel warm and tastes better.
Recommend some places to enjoy
- Cháo sườn Hà Nội Hàng Bồ: The owner is an old lady who has been in the profession for many years, that’s why her cháo sườn always retains the same flavor as in the old days.
Address: No. 31 Hang Bo Street, Hoan Kiem District, Hanoi
- Cháo sườn Hà Nội cô Là: Located right on the sidewalk of Ly Quoc Su Street is Ms. La’s famous cháo sườn Hà Nội stall, a traditional porridge stall with attractive flavors.
Address: No. 2A Ly Quoc Su Street, Hoan Kiem District, Hanoi
- Cháo sườn Hà Nội Huyền Anh: It is one of the leading places in changing the traditional cháo sườn. Changing the rib meat with cartilage ribs has completely changed the dish, becoming more suitable for many people.
Address: No. 14 Dong Xuan Street, Hoan Kiem District, Hanoi
If you are looking for a delicious and authentic Vietnamese dish, Cháo sườn Hà Nội is a great option. It is a flavorful and satisfying dish that is sure to please everyone.
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