During Snow Peak Way, Matta provided meals for both Snow Peak staff and our on-site partners. Inspired by the viet kieu (a foreign-born Vietnamese person) experience, Matta creates each dish from a memory that influenced the lives of founders Richard and Sophia. They serve Vietnamese food through an American lens, and American food done through Vietnamese eyes. Their meals kept us energized for the day ahead, and their savory breakfast congee was by far a crowd favorite. They generously shared their recipe with us so you can make it at home or on your next camping trip!
Gear:
- IGT Four Unit Standing Set
- Double Burner Stove
- Home & Camp Cook Set 26cm
- Family Tableware Set
- Titanium Spork
- Serving Spoon
Ingredients:
Congee
- 1 cup jasmine rice
- 7 cups water (may need more to adjust)
- 1 tablespoon kosher salt
- Neutral oil (canola, grape seed, olive, etc.)
Chicken Sausage
- 1 pound ground chicken
- 1-inch knob ginger (peeled and minced)
- 2 garlic cloves (minced)
- 1 or 2 Thai chilies (minced)
- ½ onion (minced)
- 1 tablespoon fish sauce (red boat or three crabs)
- salt & pepper to taste
- Fish Sauce (nước mắm)
- 1-inch knob ginger (peeled and minced)
- 2 garlic cloves (minced)
- 1 or 2 Thai chilies (minced)
- ½ onion (minced)
- 3 tablespoons of fish sauce (red boat or three crabs)
- 1 tablespoon lime juice
- 2 tablespoon sugar
- 1 cup coconut water
Toppings
- Cai lan (Chinese broccoli)
- Scallion
- Cilantro
- Bacon
- Eggs
Method:
In a large pot, pour in rice and water with a splash of oil. Be sure to mix thoroughly to disperse the oil. This prevents the congee from sticking to the pot. Turn the heat on high and bring the mixture to a boil. Once boiling, reduce heat to a simmer and allow to cook slowly. Stir semi-frequently as it cooks and season with kosher salt to taste.
In a medium-sized pan, add aromatics for chicken sausage and begin cooking them down on medium heat. Once the aromatics have begun to sweat, add the ground chicken and break it up into a crumble consistency. Season with salt, pepper, and fish sauce to taste, then set aside.
For the sauce, combine all the aromatics into a medium-sized bowl. Combine coconut water, sugar, lime juice and fish sauce. Whisk to dissolve the sugar, then set aside.
Check the congee to see if it’s finished. Check the consistency and add water if needed. For additional toppings, cut and blanch the cai lan. Chop the bacon into smaller pieces and cook in the pan, then fry some eggs in the fat. To serve, scoop the congee into a bowl, then top with the chicken sausage, cai lan, bacon, eggs, scallion cilantro and fish sauce.
