Cháo Huyết (Pork Blood Congee)

  • 2-3 cup of thick congee
  • 1 T small fried shrimp
  • 1 T cooked pork skin (optional)
  • 1/2 cup congealed pork blood
  • 2 Chinese crullers, cut into rings
  • 2 T chopped green onion and cilantro
  • fish sauce, sugar, salt, pepper to taste
  1. This is made from thick congee, or you could make it from left over or from uncooked rice.
  2. Soak dried shrimp in warm water until soft. 
  3. Put thick congee into a pot and add water to thin it. This congee is generally thinner than a typical congee, it's more soupy (although there's no rule that says that it has to be). 
  4. Add soaked shrimps in and its water if you in fact are wanting a thinner consistency, discard the sandy stuff if any has sunk to the bottom. Simmer  for 1/2 hour.
  5. Boil congealed pork blood to cook then cut into small bite cubes.
  6. Add pork blood cubes into the pot. Season with fish sauce, salt, sugar and pepper.
  7. Top with some crispy Chinese cruller rings, chopped green onion and cilantro, fresh ground pepper and some minced red hot chilli (if desired).