Vietnamese Congee with Sausage- Cháo Lòng Heo

Serves 5-6

Ingredients::

• 2 pounds of bones- medium chicken carcass and or pork back ribs- washed and excess fat removed
• 1 cup dried shrimps- washed and soaked
• 2 cups uncooked long grain rice- washed, gently rubbed, and strained 4 times during Step 6
• 2 tbsp fish sauce or sea salt or 1 tbsp chicken bouillon
• 4 fried bread sticks "dầu cháo quỷ"- roughly sliced *The same as the Chinese kind. 
• 2 Vietnamese pork sausage links "lòng heo"- rinsed and sliced diagonally 
• 1 pound bean or mung sprouts- washed thoroughly and flash boiled; be careful not to overcook!
• 2 stalks scallions- chopped
• 1 bunch cilantro- chopped 
• crispy fried garlic and shallots
• white or black pepper- according to preference
• garlic chili sauce- optional

Directions::

Soup Stock::

1.  Put the bones in a big stock pot. Fill enough water to cover all the bones. Heat to boil, then lower the fire to medium-low.

2.  When enough scums have floated up to the top, approximately 5 minutes after boiling, strain the bones out. Rinse away the scums and coagulated blood clumps.

3.  Rinse and refill the stock pot with water so there're 3 inches above the bones.   

4.  Put the bones back into the pot.

5.  Strain and add the dried shrimps to the pot.

6.  Boil the contents then lower heat to medium. Cook the stock another 30 minutes. Skim off any scums and particles that float to the top. Add more water if it gets too low.

Congee::

1.  Add the rice to the soup stock. Cook the rice, stirring it occasionally so it doesn't clump up and burn at the bottom, until it breaks down but still keeps some of its form.

2. Flavor the congee with fish sauce by tablespoonfuls. Add more or less according to taste. 

Assembly::

In a large bowl layer and ladle in-

1. beansprouts

2. congee

3. sliced sausage and fried breadsticks

4. cilantro and scallions

5. sprinkling of fried garlic and onions

6. dash pepper

7. dollop of garlic chili sauce 

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