Chao Long (Vietnamese Pork Organs Congee)

Chao Long (Vietnamese Pork Organs Congee)

Ingredients
Pork Broth
2 lbs. Pork Bone
Water (10 cups, add more as needed)
2 Tbsp. Salt (Separated)

Boiling Pork Organs
1 block Pork Blood
1 Pork Heart
1 Pork Tongue
1 Pork Uterus
1 Pork Liver
4-5 Ginger
Salt

Congee
1/3 cup Dried Shrimp
5-6 Shallots
1 cup uncooked Rice
2 tsp. Salt
1 tsp. Sugar
2 Tbsp. Fish Sauce
1/2 tsp. Mushroom Seasoning

Other Ingredients 
chopped Green Onions
chopped Cilantro
Dried Shallots
Bean Sprouts
Hot Sauce
Lime

To make Pork Broth, boil 2 lbs. Pork Bone, and add 1 Tbsp. Salt. After it is no longer pink, remove from pot and rinse. Then, put it into a large pot again, fill about 10 cups of Water and add 1 Tbsp. Salt.
Bring to a boil and down to a simmer.  Let the Pork Bone simmer for about 1 hour.  Remember to skim the broth. 
To boil the organs you will need about 4-5 Ginger.  Peel and cut them into slices.  Using a pestle, pound the Ginger slices and set aside. Now wash and rinse the organs, except Pork Blood.
Fill a large pot with water.  Bring to a boil, add some of the pounded Ginger slices.  Add 2 Tbsp. Salt.  Add in the Heart, Tongue and Uterus.  Boil the Uterus for about 30 minutes and the Heart and Tough for about 50 minutes or until cooked
In another pot, fill with water and add in the Liver. Add in pounded Ginger slices and 1 Tbsp. Salt. Boil the Liver, using medium-low heat for about 1 hour or until cooked.
In a different pot boil the Pork Blood.  Boil until cooked. 
After 30 minutes of boiling, remove the Uterus and let it soak in cold water. Continue to let the rest boil.  After 50 minutes, remove the Heart and Tongue.  Soak it in cold water.
After 1 hour, remove the Liver and soak in cold water.  When you're done boiling the Pork Blood, take it out and let it air dry.
After the organs and Pork Blood has cooled down.  Take the Tongue and remove the surface of the Tongue.  Then cut into slices and place on a plate.  Cut the Heart and Liver into slices and place on a plate.
Cut the Uterus and Pork Blood into small cubes. Place on a plate and set aside.
To make the congee, in a pan add 1 cup uncooked Rice.  Roast it on low heat until it turns a solid white color.  Remove from heat and set aside.
Soak 1/3 cup Dried Shrimp in warm water for at least 4 hours.  Then drain out the water. Peel and slice 5 Shallots, put in a bowl and set aside. Peel and chop a small piece of Ginger.  Put the Shallots and chopped Ginger into a mortar and pound it togehter. 
In a pan add 2 Tbsp. Oil.  Add in the pounded Shallots and Ginger.  Saute for a few seconds, add 1/3 cup Dried Shrimp.  Saute for about 2 minutes, remove from heat and set aside. 
Going back to the Pork Broth, after letting it simmer for about an hour.  Remove the Pork Bones from the broth.  You should have about 8 cups of broth, if not add more water and let it simmer for a little longer before removing the bones out. 
When you remove the bones from the Pork Broth, have the broth continue to simmer and add in the roast uncooked Rice.  Continue to let it simmer.  Remember to stir or else the Rice will stick to the bottom. 
When the Rice starts to break down, add in the Dried Shrimp mixture.  Add 2 tsp. Salt.  Add 1 tsp. Sugar.  Add 2 Tbsp. Fish Sauce.  Add 1/2 tsp. Mushroom Seasoning. 
Let it simmer for another 5 minutes and remove from heat.
Have your plate of sliced organs and Pork Blood ready.  Chop some Green Onion and Cilantro. 
You will need Dried Shallots, Bean Sprouts, Chili Sauce, and Lime. 
To assemble the bowl, add some slices of organ and Pork Blood cubes into bowl.  Pour in the congee. 
Cut some Dau Chao Quay into bowl.  Add some fresh Bean Sprouts.
Add some chopped Cilantro and Dried Shallots.  Add some Hot Chili Sauce.
Add some chopped Green Onions.  Squeeze some Lime Juice in and enjoy your bowl of congee.