This Vietnamese comfort food can be eaten for breakfast, lunch, or dinner!
Chao Ga is Vietnamese for Chicken Rice Porridge. It is a popular breakfast dish in Vietnam. The porridge is a simple dish of rice boiled in stock or water. It derives from the Chinese recipe for congee, but this style of porridge is also eaten in Thailand, India, Japan, Korea, and many other countries.
Ever since I was a little kid, whenever my family went to my cousins’ house there would always be a big pot of Chao Ga waiting for us. My aunt and uncle would ladle the porridge into a large bowl in the middle of the table. At each seat there would be an empty small bowl and a spoon. We would help ourselves to the Chao Ga and adorn our porridge with fresh green onions, dried red onions, and Quay (fried dough). This meal would be such a comfort after a long drive. As it turns out, my husband also loves Chao and I have learned how to make it myself. I have experimented with many methods and I find this way the best. Please enjoy this recipe!
Chao Ga (Vietnamese Chicken Rice Porridge) Recipe
Yields 4 servings
Prep Time 5 minutes Cook Time 61 to 91 minutes
Specialty Tool: Heavy bottomed pot with a lid
1/2 cup white rice, uncooked
1 cup chicken broth
3 cups water
2 inches of ginger, peeled and minced
6 tablespoons fish sauce
1 chicken thigh, cooked and shredded
Garnish: 2 green onions chopped
Heat the pot to medium heat. Stir fry the ginger and 3 tablespoons of fish sauce until fragrant, about 1 minute.
Add rice, broth, and water. Bring to a simmer. Cover and simmer for 60 to 90 minutes, until soft.
Add 3 more tablespoons of fish sauce and the shredded chicken thigh. Heat thru.
Serve hot. Garnish with green onions.
Other garnish suggestions: Dried red onion, white pepper, fish sauce, or Quay (fried dough).
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