Cháo Hột Vịt Bắc Thảo Instant Pot (Vietnamese Style Century Egg Porridge)

  • Servings: 4 or more bowls
  • Difficulty: easy peasy
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Author: Katie Le | Katie’s Test Kitchen


  • 1 cup of jasmine rice (rinsed and drained)
  • 7-8 cups of HOT/BOILING water (OR you can use homemade pork or chicken broth instead; if you prefer to use store bought broth please dilute it in half, 4 cups of broth and 4 cups of water, as it tends to be high in sodium)
  • 1 lb of pork bones (parboiled on stove top for 5 minutes, rinsed well to remove impurities)
  • 4-5 Preserved Duck Eggs/Century Eggs (peeled, rinsed with water, cut into 4 – 8 pieces each egg)
  • 1 onion (peeled outer layers, leave as whole)
  • 1 small knob of ginger (peeled, and halved)
  • 1 shallot (minced)
  • 3 tbsp of cooking oil, prefer olive oil
  • 1/2 tsp of salt
  • 1 thumb size piece of rock sugar
  • 2-3 tbsp of Mushroom Seasoning
  • Garnishes
  • ground pepper
  • green onion and cilantro (chopped)
  • ginger – optional (fine julienne)
  • hot chili paste – optional


  1. Turn on Saute mode (Normal heat) and add 3 tbsp of cooking oil.  Once the oil is hot add minced shallot and stir until they release fragrant.  Add washed rice and continue to saute for 3-5 minutes, stir frequently to avoid burning the rice.  Turn off Saute mode.  [This step is to add fragrance to the rice and also to ensure that each grain doesn’t break completely like how Vietnamese porridge are traditionally made.  If you prefer to skip this step then exclude minced shallot but still add oil to the rice along with everything else in Step 2.]
  2. Add pork bones, whole onion, ginger, 1/2 tsp of salt, rock sugar and 7 cups of liquid (broth, boiling water or a combination as mentioned above).  Close lid, turn knob to Sealing, select Porridge mode, adjust to about 16 minutes.  Allow the IP to Naturally Release Pressure (NPR) on its own.  If you are in a rush to serve, gently and slowly Quick Release (QR) after 20 minutes of NPR. 
  3. Once safely pin is dropped open lid and remove onion and pork bones.  Add cut up Century Eggs and turn the IP to Saute mode again.  Check consistency of the porridge.  If it’s too thick for your liking add 1 more cup of water (please keep in mind Vietnamese porridge tends to be more loose).  Stir frequently for 5 minutes to ensure rice does not scorched to the bottom of the pot.  Season to taste with 2-3 tbsp of Mushroom Seasoning.  Please adjust the seasoning to your specific taste using salt, sugar, and mushroom seasoning.  Turn off IP.  If your bones have some meat you can wait for them to cool down and shred the meat then add to the porridge. 
  4. Remove porridge from inner pot.  Garnish with chopped onion and cilantro and some julienne ginger.  Add ground pepper and hot chili to spice it up!


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