Cháo ếch (Frog Congee) - Vietnamese Rice Porridge

Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the congee achieve a creamy texture. Drain well.

In a large pot, combine the rinsed rice with 8 cups of water. Bring to a boil over high heat, then reduce heat to low and simmer uncovered. Stir occasionally to prevent sticking. Let it cook for about 45 minutes to 1 hour, until the rice breaks down and the mixture becomes thick and porridge-like. Add more water if it becomes too thick.

While the congee simmers, rinse the frog legs and pat dry. Cut each leg into two or three pieces at the joints. In a bowl, combine the frog pieces with 1 tablespoon fish sauce, turmeric, ginger, and black pepper. Toss to coat and marinate for at least 15 minutes.

Heat vegetable oil in a skillet over medium-high heat. Add the shallots and sauté until fragrant, about 1 minute. Add the marinated frog pieces in a single layer. Cook for 2-3 minutes per side, until golden and cooked through. Deglaze with the remaining 2 tablespoons of fish sauce and a splash of water if needed. Remove from heat.

When the congee has reached the desired consistency, season with salt to taste. Gently stir in half of the sautéed frog, reserving the rest for topping. Let it simmer together for another 5 minutes to meld the flavors.

Ladle the congee into bowls. Top with the remaining sautéed frog, scallions, cilantro, and fried shallots if using. Serve hot with lime wedges and extra black pepper on the side.