One dish I really missed in Vietnam was porridge, the milk there was grim and porridge oats were costly. I forgot my lunch at work and decided that porridge would be the most thrifty option. I’m very picky about how I make my porridge, I like 2/3 milk and 1/3 water. The texture is also important, overcooked porridge is too stodgy and breaks my heart. I added raisins to top it off and this lunch didn’t disappoint! It was perfectly cooked and kept me full for the rest of the afternoon.
