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Cháo (Vietnamese Rice Porridge) Recipe

Vietnamese · Soup · 70 min total

A comforting and versatile Vietnamese rice porridge, perfect for breakfast or as a soothing meal when you're under the weather. This recipe yields a smooth, creamy porridge that can be customized with your favorite toppings.

Ingredients

• 1 cup jasmine rice, rinsed
• 8 cups water or chicken broth
• 1 teaspoon salt
• 1 tablespoon fish sauce
• 1 teaspoon ginger, grated
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fried shallots (optional)
• 1/2 cup shredded cooked chicken (optional)
• 1 tablespoon sesame oil

Instructions

1. In a large pot, combine rinsed rice, water or broth, and salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally to prevent sticking, until the rice is broken down and the porridge is thick and creamy.
3. Stir in fish sauce and grated ginger. Simmer for another 5 minutes.
4. Ladle into bowls and top with green onions, cilantro, fried shallots, shredded chicken (if using), and a drizzle of sesame oil.
5. Serve hot.

Tips

• For a smoother texture, use a whisk to stir the porridge during the last 10 minutes of cooking.
• Leftover porridge can be refrigerated for up to 3 days; add a splash of water or broth when reheating.
• Customize with toppings like sliced chili, lime wedges, or a soft-boiled egg.

More about Cháo →

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