This unusual porridge is only sold for a few hours each morning: Latecomers miss out!

Among the many familiar breakfast dishes of Central Vietnam such as rice porridge, rice cakes, or fish noodle soup, Dong Hoi (Quang Tri) has a dish that piques the curiosity of many tourists hearing about it for the first time: snakehead fish porridge.

At first glance, many people might think that "cháo sát" (a type of Vietnamese noodle soup) is similar to "cháo bánh canh" (another type of Vietnamese noodle soup). However, this dish has a completely different flavor, from the noodles themselves to the cooking method.

A unique porridge made from brown rice flour.

At the old Bac Ly roundabout (where Ha Huy Tap Street intersects with Phan Dinh Phung Street), Thien Thu's snakehead fish porridge stall has become a familiar address for many locals for over 15 years. Every morning, even when the weather is still chilly, customers start filling the tables, waiting for a steaming hot bowl of porridge.

The snakehead fish porridge, made from brown rice flour, offers a unique flavor.

PHOTO: THANH XUAN

The owner, Ms. Hoang Thi Thu (residing in Dong Hoi ward, Quang Tri province), said that the braised pork porridge is a family tradition passed down from her husband's family. "When we first started selling, there weren't many customers, mostly acquaintances from the area. Later, I adjusted the flavor based on customer feedback, so more and more people came," Ms. Thu recounted.

The restaurant owner mixes the snakehead fish with onion oil, giving it a more delicious flavor.

PHOTO: THANH XUAN

What makes this dish special lies in the flour. While rice porridge or noodle soups usually use wheat flour or tapioca starch, this type of porridge is made entirely from brown rice flour or red rice flour.

After being thoroughly kneaded, the dough is rolled thin and then "cut" directly into a pot of boiling broth. It is from this "cutting" process that the name "cháo sát" (literally "cutting porridge") was born.

The secret lies in the broth, simmered for hours.

According to Ms. Thu, making a pot of authentic brown rice porridge is not simple at all. Brown rice and red rice must be soaked until soft enough, then ground into a fine paste, and then pounded thoroughly until the paste reaches the desired consistency—firm, pliable, and not sticky to the touch.

The dough is cut and cooked directly when customers arrive to eat.

PHOTO: THANH XUAN

"The hardest part is timing the cutting of the dough. The water has to be boiling vigorously, and your hand has to be steady so that the dough strands are naturally chewy and don't break apart," she said.

The fish used is also carefully selected. The snakehead fish used must be from the rice paddies, firm-fleshed, and have little fishy smell to retain its characteristic sweet flavor.

These crispy, delicious spring rolls offer an even more delightful flavor.

PHOTO: THANH LOC

The "soul" of the fish porridge at Thien Thu restaurant lies in its broth. Fish bones and heads are simmered for many hours to extract a natural sweetness and a subtle aroma without any fishy smell.

On top of the porridge is a layer of bright red, crispy, fragrant, and spicy fried onions simmered in chili sauce. Just mix it well, and the aroma rises, stimulating the taste buds from the very first spoonful.

They only sell for a few hours, but they're always packed with customers.

The shop opens around 6 a.m., but usually sells out by 3 p.m. On average, they sell about 300 bowls each morning, with even more customers on weekends.

Mr. Dang Van Hung (35 years old, a regular customer of the restaurant) said that he visits the restaurant several times almost every week. "It's easier to find a seat at the beginning of the week, but it's packed on weekends. Sometimes, if you arrive late, everything is sold out. The hot porridge is nutritious and very warming," Mr. Hung said.

Ms. Thu's snakehead fish porridge is known as "one of the best snakehead fish porridge restaurants in Dong Hoi".

PHOTO: THANH XUAN

A bowl of rice porridge here costs from 25,000 VND. Many diners also order a plate of crispy fried spring rolls to go with it, priced at only 2,500 VND each.

The beauty of this dish lies in its unique blend of flavors: chewy brown rice noodles, sweet and fragrant snakehead fish, a light broth, and a touch of spicy chili paste. Adding a bite of the crispy, authentic Ba Don-style fried spring rolls makes for a truly satisfying breakfast.

The perfect combination for snakehead fish porridge.

PHOTO: THANH XUAN

Amidst the hustle and bustle of modern life, the small, traditional rice porridge stall in Dong Hoi has maintained its handcrafted methods for many years. Perhaps that's why this dish with its unusual name still manages to attract customers, from locals to tourists from afar.

Source: https://thanhnien.vn/mon-chao-la-chi-ban-vai-gio-moi-sang-khach-den-tre-het-phan-185260519084103744.htm