The dish made from pig intestines, once criticized as 'the worst in Vietnam', is now in the Top of the world's delicious dishes.

GĐXH – This is a popular specialty dish that was once ranked among the 45 worst dishes in Vietnam. However, recently, this dish made from pig intestines was ranked among the top delicious dishes in the world.

The ranking of the top 45 most criticized dishes based on votes from readers of websites around the world includes popular Vietnamese delicacies such as blood pudding, vermicelli with fish sauce, vermicelli with tofu and shrimp paste, porridge...

However, recently, in the list of 127 porridge dishes in the world, there is a delicious dish made from pig offal , which is our country's porridge with offal, ranked 19th. The international culinary website Taste Atlas introduces that porridge with offal is made from rice broth, pork bones and many types of pig organs such as offal, liver, kidney, spleen, stomach, heart...

This dish is still served with fried breadsticks as well as green onions and chili powder. Some places serve the porridge with bean sprouts, raw vegetables, herbs, and ginger. Diners can squeeze lemon, kumquat, add fish sauce, and pepper to taste.

In the top 33 best porridge dishes in Asia, Vietnam also has 3 porridge dishes ranked: beef porridge (ranked 17th), duck porridge (ranked 21st), chicken porridge (ranked 24th).

How to make delicious and irresistible porridge at home

Ingredient:

- 1 bowl of rice mixed with sticky rice; 100g mung beans

- 500ml pig blood

- Pig intestines, stomach, meat strips, liver,...

- Vietnamese coriander, basil, green onion, coriander, basil, perilla... each about 30-50gr

- Fried breadsticks to eat with

Making:

Step 1: Clean the intestines, rub with vinegar and salt to clean them better. For boiled intestines, you need to carefully remove the white liquid inside.

Step 2: Make sausage: Chop green onions, shallots, liver, herbs, put in a bowl of blood, add spices, pepper, fish sauce and mix well. Then, use string and tie one end tightly, use a triangular funnel to put the stuffing inside. Spread the stuffing evenly, about 50cm, then tie it at the waist once so it is not too long and easier to boil.

Step 3: Boil the intestines with other organs such as liver, stomach, etc. For about 10 minutes, take the small intestines out first. After a few minutes, take out the stomach and put them in a bowl of cold water.

Boil the liver and spleen for a few more minutes, using a skewer to check if they are done. If there is no pink liquid left, they are done. Once all the sausages are removed, boil them on low heat and check for doneness in the same way.

Step 4:

Using the water from boiling offal to cook porridge is the best. The water is already hot, you just need to add sticky rice, rice, and green beans and simmer until soft. To avoid sticking to the pot, stir well after about ten minutes of cooking. When the porridge is cooked, almost off the stove, use the prepared blood. Pour evenly with one hand, and use the other hand to stir well to avoid clumping.

Source: https://giadinh.suckhoedoisong.vn/mon-an-tu-long-lon-tung-bi-che-la-te-nhat-viet-nam-lai-lot-top-mon-ngon-cua-the-gioi-172250515141932344.htm