Bánh hỏi cháo lòng — Bình Định pork offal breakfast

Keep the ready-cleaned offal refrigerated until cooking. Use a separate board and knife for raw offal; wash your hands and clean the work area after contact. Bring 2.2 L water, the ginger and shallots to a boil in a large pot, then lower to a steady simmer.

Add the small intestine first and simmer about 40–50 minutes until tender and its thickest part reaches 71°C / 160°F. After 20 minutes, add the heart; after 30 minutes, add the kidney; after 38 minutes, add the liver. Check every organ at its thickest point and remove it only after it reaches 71°C / 160°F. Times vary with thickness, so continue cooking any piece that has not reached temperature.

Transfer the cooked offal to a clean covered plate and rest for 5 minutes. Strain the broth into a clean pot, discard the cooked aromatics, measure 1.5 L broth and top up with hot water from the measured amount if needed. Toast the rinsed rice in a dry saucepan for 2–3 minutes, add the broth and simmer gently for 40–45 minutes, stirring occasionally, until the rice breaks down and the porridge is loose and spoonable. Season with 10 ml fish sauce, 1 g salt and black pepper.

Prepare the dried bánh hỏi according to its package. If the label gives no directions, cook the sheets gently in boiling water for about 2–3 minutes until tender but still distinct, briefly rinse with warm water, drain well and lift into four flat mats. Do not substitute loose rice vermicelli if you want the characteristic woven sheets.

For the chive oil, put the sliced garlic chives and 1 g salt in a heatproof bowl. Heat 45 ml neutral oil in a small skillet until shimmering but not smoking, then pour it over the chives. Stir and spoon the warm oil over the bánh hỏi mats.

Stir the dipping sauce until the sugar dissolves: combine 30 ml fish sauce, 30 ml lime juice, 90 ml water, 25 g sugar, minced garlic and sliced chilli. Slice the rested offal on the clean board. Serve each plate with bánh hỏi, a bowl of porridge, a quarter of the assorted offal, lettuce and herbs, cucumber and dipping sauce.