This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful, and if you clicked on an advert and went on to purchase a product.
Vietnamese Style Porridge
Mix up your porridge with this savoury sensation!
Serves 2|Takes 35 minutes
INGREDIENTS:
4 stalks of lemongrass
6 fresh kefir lime leaves
1.2L chicken stock
110g Flahavan’s Organic Porridge Oats
2 tbsp. chilli oil
2 tbsp. shallots, fried and crispy
2 tbsp. peanuts, toasted and chopped
2 eggs, soft-boiled
METHOD:
First, cut the lemongrass into 2cm pieces and bruise in a pestle and mortar. Then tear four of the kefir lime leaves in half.
Pour the chicken stock into a large saucepan then add the lemongrass and kefir lime leaves. Put the lid on and, over a low heat, leave to infuse for 20 minutes.
Once infused, strain the stock back into the saucepan through a sieve discarding the lemongrass and lime leaves. Add the Flahavan’s Organic Porridge Oats and gently heat, stirring often until the porridge thickens. Season to taste with salt and pepper.
Divide the porridge between two bowls, then drizzle each with chilli oil and top with crispy shallots, chopped peanuts and a soft-boiled egg.
To finish, shred the remaining kefir lime leaves very finely and sprinkle over both bowls.
