Saigon cuisine is a combination of many regional cuisines, so the dishes here are very diverse and have many unique variations. For example, porridge.
Is sago porridge easy to cook?
Sa worm is a precious seafood that often lives in sea areas such as Van Don (Quang Ninh), Nha Trang (Khanh Hoa), Con Dao (Ba Ria – Vung Tau), Ben Tre, Bac Lieu… Sa worm is not cheap. For example, a kilogram of fresh wormwood at the yard costs about 500,000 VND, but dried wormwood costs up to 1.8 – 2.5 million VND per kilogram. That’s why the porridge made many people surprised, because such an expensive ingredient was brought in to cook porridge.
The main ingredients of Sa Sung porridge are just plain rice and Sa Sung. To cook this dish, it is especially important to clean the worms, especially the nozzle to remove viscous substances. Then roast the freshly cleaned sassafras. You can leave it whole or cut it into small pieces, depending on the taste of each family.
Unique porridge of the Tieu people
Sa Sung porridge is originally a dish originating from the Tieu people, so like Tieu porridge, this porridge is cooked in separate bowls, not in a pot. When there are guests, the new owner scoops up the ready-made porridge and cooks it with the samosa. Each bowl can have about 18 – 20 fish if eaten whole, or 8 to 10 if eaten with other dishes such as liver and heart.
Sa Sung Porridge is often served with fenugreek (cabbage vegetables). When cooked, the bowl of porridge has the natural sweet aroma of the sea, the taste is sweet and fleshy, and the inside is fresh, crunchy, and tender. Eating is very satisfying, especially on persistent rainy days like this. Each bowl costs from 55 to 65 thousand on average, very suitable for those who want to improve their health.