The unique Nam O porridge

In many interpretations, many people believe that "cháo chờ" (waiting porridge) contains noodles made from rice flour or wheat flour, and the broth is thick like "porridge." The "waiting" part comes from the fact that the cook only leisurely adds the noodles to the pot when the dish is ordered.

A steaming bowl of Nam O rice porridge, served with lime fish sauce and hot fried dough sticks.

A curious dish

Despite being a simple dish, Nam O's fish porridge is still memorable because of its rich, sweet fish broth. Unlike other porridges, the people of Nam O choose to simmer mackerel to make the broth, creating a light, unique, and appealing flavor. Furthermore, after separating the fish for simmering, the fish bones are kept and added to the broth to enhance its sweetness and aroma.

However, many regular customers of Nam O porridge always ask the owner to add a portion of fish. Because the dried-braised mackerel is the soul of the dish. The fish is seasoned richly, braised until just dry and crispy. Taking a bite of the fish, you savor the sweetness that gradually spreads and fills your mouth.

Braised fish - the "soul" of Nam O's braised fish porridge.

But braising this fish is quite elaborate. According to the elders, for mackerel to be braised well, it must be carefully selected. The fish must have reddish-pink gills, be fresh, with tightly closed gills, no strange odor, and its mouth must still be tightly closed.

The fish's eyes are still bright and clear, with good elasticity. The scales are shiny, glossy, and firmly attached to the body. Experienced buyers often press the fish's flesh with their hand; if it feels firm and elastic, it's considered suitable for making fish porridge.

"The fish takes from 4 am to 11 am to prepare, and the process involves many steps such as cleaning, separating the fish, braising, simmering the broth... it's very hard work. Many customers want to buy extra fish to eat, but I have no choice but to refuse," shared a porridge stall owner on Ngo Xuan Thu Street (Lien Chieu District).

Nam O fish sauce is indispensable.

Although waiting is inevitable, the people of Nam O usually wait patiently for their turn without being told. Few are impatient, because no one can resist the fragrant broth with its subtle flavor of pork and fish bones, served with crispy, sweet dried mackerel, along with quail eggs and fried dough sticks…

Nam O rice porridge is especially delicious when a little traditional Nam O fish sauce is added (photo: locals filtering fish sauce in the traditional way).

The best time to eat the porridge is when it's hot, because if it cools down, the rice flour will become soggy. The broth will also lose its natural sweetness from the fish. The hot, crispy fried dough sticks dipped in the rich broth will leave a lasting impression on diners. These combinations create a colorful and flavorful meal, reflecting the unique characteristics of Da Nang's cuisine .

In particular, to get the authentic taste, Nam O fish sauce is indispensable. For a long time, the Nam O fish sauce making village has been famous far and wide in the Quang-Da region. The handcrafted, richly flavored fish sauce enhances the savory taste of the porridge.

Many people believe that Nam O porridge is not just a dish, but also a unique characteristic of the Nam O area in Da Nang that is rarely found elsewhere.

Rice porridge can be enjoyed year-round. But in the slightly chilly weather of late winter and early spring, sitting and chatting with friends while patiently waiting for a steaming bowl of porridge, fragrant with the salty taste of the sea, is still a delightful experience worth savoring.

Source: https://nld.com.vn/doc-dao-chao-cho-nam-o-196240207213653729.htm