While the congee is cooking, season the fish paste. Finely mince the spring onions, and roughly chop the fresh coriander, then mix them into the fish paste. When the congee has cooked for 90 ...

A set of ‘cháo cá lóc rau đắng đất’ (snakehead fish congee served with bitter herb) for two is served at Cay Sung eatery in Long An Province, southern Vietnam. Photo: Son Lam / Tuoi Tre A roadside ...

Grass carp fish belly is the most popular - flaky, fatty and a perfectly delicate partner to smooth, white congee. Its simplicity has obvious appeal to the principles of Cantonese cuisine ...