For many generations of people in the capital, rib porridge can be considered a dish associated with childhood. The rib porridge shop is usually just a small burden, one side is a huge rib porridge, which is carefully incubated with many layers of thick blankets so that even when sold to the end of the pot, the porridge is still hot.
Therefore, normal rib porridge was preferred, and when winter came, it became even more popular. The feeling when it’s winter, sitting in small alleys, holding a bowl of hot rib porridge with both hands to prevent frostbite, and enjoying every spoonful of porridge, eating as warm as you can, coming here is wonderful and unforgettable.
What’s in a bowl of rib porridge?
Referring to the name “rib porridge”, many people will probably imagine a bowl of hot porridge with big pieces of sweet and fragrant ribs, right? However, when holding a bowl of Hanoi rib porridge, you will be surprised to see that the porridge here is as smooth as baby powder, fragrant with the smell of bone broth and has small pieces of ribs.
The style of cooking Hanoi ribs porridge is actually not everyone’s favorite, some people frankly say that if you like to eat porridge, you must have rice grains, at most, broken rice, but porridge like this for children, eating without forgetting is still easy to fit. But most, especially the children, are in love with the soup spoons that are so sweet, sweet, and soft. Thank you, just put the spoon of porridge in your mouth, press your tongue a little, and the smooth, fragrant flavors melt, sweet in the throat, extremely happy.
The original rib porridge is very sketchy, only the porridge is ivory white, wavy, fragrant with rice, bone broth, sometimes with a little bit of shredded meat that melts from the bones during the simmering process. Because although no one is sure when rib porridge started, but just like the rib porridge shop in Hang Bo, the nun is also over 30 years old, we can infer that rib porridge was born when Hanoi was still incomplete. The meat and bones are still small, so we can’t take the head out of the ribs like now. But just one or two spoonfuls of porridge to be scooped into a small bowl, along with 1 or 2 chopped crispy counters is enough to make an anorexic child feel much more excited about breakfast.
Only later, when the economy was more developed, everything was more available, the rib porridge was added with shrimp paste, then the ribs were simmered, and the ribs were made of cartilage. And even minced meat, quail eggs, so that diners can choose depending on their preferences. But no matter how it changes, the rib porridge still has to be eaten hot, it still has to be accompanied with the right flavor.
When do Hanoians enjoy rib porridge?
Previously, if rib porridge was considered one of the most famous breakfast dishes, now, you can fully enjoy this special dish all day. In the morning, before going to school or work, you can quickly sit in a street vendor and enjoy every spoonful of hot porridge. Just that can help you warm your stomach and be able to “fight” with a long day.
In particular, eating ribs porridge in the evening is the most favorite time frame for young people. After a long day of studying and working, you can enjoy a bowl of porridge with your friends as an interesting snack after work. And when night falls, when your stomach suddenly “boils”, Hanoi rib porridge can also become a night dish that you cannot ignore.
Some famous rib porridge shops in the capital
Hang Bo rib porridge – sold from 6am to 9am, 10am
Porridge in alley Huyen – sold from noon to evening
Luong Su C ribs porridge – early morning to noon
Huyen Anh cartilage rib porridge – Dong Xuan – evening until late at night
Rib porridge in Bach Khoa area – evening to late night