Veal Congee


2 cups of white rice
6 cups of water
1/4 lb of veal
2 stalks of celery – chopped
1/2 an onion – diced
1 carrot – peeled and shredded
1 glove of garlic
fish sauce / salt and pepper to taste

One of my most favorite comfort food would be none other than the traditional Congee, also known as Chinese (or in my case, Vietnamese) porridge. In my family, we eat it for breakfast but that sounds a bit strange for Americans considering that this is soup. It’s warm and soothing. Overall really healthy.

Before you prepare the congee, prepare the meat. In a bowl, mix the meat with 1tbsp of sugar, 2 tbsp of fish sauce (you can skip this if you’d like but I would recommend you try it!), 1/8 tsp of pepper, garlic and onion. In a small skillet, brown the meat. Take a medium pot and combine the rice and water. Bring the pot to a boil over high heat then simmer it down to medium. Take the meat and transfer it over to the pot, stir in the rest of the ingredient and close the lid. Occasionally stir.

Cook for about 40-50 mins. If the congee ends up to be too thick, just add more water. Garnish it with whatever you like!