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

I often make this congee from thick congee, you can make it from left over rice or from uncooked rice.

Soak dried shrimp in warm water until soft.
Put thick congee into a pot and add water to thin it. This congee is much thinner than a typical congee, it's more soupy. Add soaked shrimps in and its water, discard the sandy stuff if any that sinks in the bottom. Simmer to cook for 1/2 hour.
Boil congealed pork blood to cook then cut into small bite cubes.
Add pork blood cubes into the pot. Season with fish sauce, salt, sugar and pepper.
Top some crispy Chinese cruller rings, chopped green onion and cilantro, fresh ground pepper and some minced red hot chilli (if desired).