Today we are making Cháo Hến! Also known as Vietnamese mussel congee. Growing up in Minnesota we would often make congee because it was easy and fulfilling.
Normally, we would make congee with chicken or a duck, but sometimes we would be fancy and make it with mussels. Though finding fresh mussels might be tricky and expensive, you can use frozen mussels for this recipe. It’s easier to find at market and so much cheaper.
To prep the mussels, you would remove it from the shell, rinse it well, and remove any debris or fibers growing from the mussel. I also recommend cutting it in half because it’s easier to eat in bite-size.
Finally, it is topped with green onions and fried shallots. Feel free to also add some chili oil or some Sriracha for a nice kick as well.
How To Make Cháo Hến (Vietnamese Mussel Congee)
Course: Appetizers, Recipes, Seafood, Soup2
servings10
minutes25
minutesIngredients
3 c chicken stock/water
1 1/4 c cooked rice
1/2 lb mussel meat (cleaned and cut in 1/2)
1/2 tsp fish sauce
1/2 tsp salt
1/4 tsp sugar
dash black pepper
- Garnish
fried shallots
green onions
Directions
- Bring chicken stock to a boil then add rice. Cover (leave it cracked open) and set simmer for 20 mins.
- Drain and add mussel meat in. Cook for 5 mins.
- Season with fish sauce, salt, black pepper and sugar to taste. Scoop into bowls and garnish with fried shallots and green onions.
