Vietnamese Breakfast Rice Porridge (Chao)

About This Recipe

Chao is Vietnam's answer to congee, a soft, savory rice porridge often eaten for breakfast or when someone is feeling unwell, valued for being gentle and easy to digest. Rice simmers for a long time in broth until it breaks down into a thick, comforting porridge, then gets topped with shredded chicken, fresh herbs, and a squeeze of lime. The long, slow simmer is what turns individual rice grains into a cohesive, creamy porridge — rushing this step leaves the rice still distinct rather than melting into the broth the way proper chao should.

Ingredients

Serves 4

• 1 cupjasmine rice(rinsed)
• 1.5 literschicken stock
• 300 gcooked shredded chicken
• 1 piecefresh ginger(about 4cm, julienned)
• 2 tbspfish sauce
• 2scallions(sliced)
• 0.25 cupfresh cilantro(chopped)
• 2 tbspfried shallots
• 1lime(cut into wedges)
• 0.5 tspwhite pepper

Instructions

1. 1

   Simmer the rice

   Combine rice and chicken stock in a pot. Bring to a boil, then reduce to a low simmer, partially covered.

2. 2

   Cook until porridge-like

   Simmer for 50-60 minutes, stirring occasionally, until the rice breaks down completely into a thick, creamy porridge.

   Add more stock or water as needed if it thickens too much before the rice fully breaks down.

3. 3

   Add ginger

   Stir in the julienned ginger during the last 15 minutes of cooking.

4. 4

   Season the porridge

   Stir in fish sauce and white pepper, tasting and adjusting seasoning.

5. 5

   Add chicken and serve

   Stir in shredded chicken to warm through, then ladle into bowls. Top with scallions, cilantro, and fried shallots, and serve with lime wedges.

Variations

• •

  Use fish or shrimp instead of chicken for a seafood version.

• •

  Add a soft-boiled egg on top for extra richness.

• •

  Make it vegetarian using vegetable stock and mushrooms instead of chicken.

Storage

Refrigerate for up to 3 days; the porridge thickens considerably when cold, so add water or stock when reheating.

Frequently Asked Questions