A comforting savory rice porridge simmered with chicken, ginger, and fresh herbs.
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.
Serves 4
Combine rice and chicken stock in a pot. Bring to a boil, then reduce to a low simmer, partially covered.
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.
Stir in the julienned ginger during the last 15 minutes of cooking.
Stir in fish sauce and white pepper, tasting and adjusting seasoning.
Stir in shredded chicken to warm through, then ladle into bowls. Top with scallions, cilantro, and fried shallots, and serve with lime wedges.
Stir occasionally throughout the long simmer to prevent the rice from sticking and scorching on the bottom.
Use a good chicken stock rather than water for a much more flavorful base.
Adjust the thickness with more liquid at the end — chao should be spoonable but not watery.
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.
Refrigerate for up to 3 days; the porridge thickens considerably when cold, so add water or stock when reheating.
Chao has roots in Chinese congee traditions, adapted across Vietnam with local seasonings like fish sauce and fresh herbs, and it remains a common comfort food served at all hours, from breakfast to late-night snacks.
It likely needs more time and possibly more liquid — chao requires a genuinely long simmer, often up to an hour, for the rice to fully break down.
Yes, though the texture won't be quite as smooth; simmer it with extra stock and mash some of the grains to help thicken it.
Fried shallots, fresh herbs, scallions, and a squeeze of lime are classic, along with black pepper or chile for extra flavor.
Per serving (400g / 14.1 oz) · 4 servings total
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