Vietnam’s culinary diversity has once again gained global attention, with four of its traditional rice porridges – pork offal porridge, beef porridge, duck porridge, and rice porridge with chicken – recently named among the 100 rice porridges in the world by international food guide TasteAtlas. Among them, beef porridge secured the 58th position, praised for its rich flavor and nutritional value.
Unlike the more commonly found chicken or pork-based versions, beef porridge is considered a regional delicacy in areas such as the Central Highlands, Binh Dinh, Gia Lai, and An Giang.
The dish’s main ingredient is beef, typically using flavorful cuts like brisket, shank, tendon, or beef balls. These are simmered for hours with beef bones to extract a natural sweetness for the broth without using monosodium glutamate. The porridge base is made from lightly roasted white rice or a blend of regular and sticky rice, creating a smooth, creamy texture with a slightly nutty aroma. In some regions, the rice is cooked directly in the beef stock, adding even more depth of flavor.
Seasoning plays a vital role in elevating beef porridge. Freshly crushed ginger, chopped scallions, ground pepper, premium fish sauce, minced chili, and crispy fried shallots are essentials. In some areas in central Vietnam, the dish is enjoyed with fresh herbs, blanched mustard greens, or even paired with bánh quẩy (crispy fried dough sticks) or bánh hỏi (fine rice-woven noodle sheet).
Many eateries have their secrets regarding marinating the beef or flavoring the broth. These subtle differences offer diverse interpretations of the same dish, yet all share a signature balance of bold yet refined flavors.
