Vietnamese Cháo (Rice Porridge) Recipe
Vietnamese · Soup · 55 min total
A comforting and savory Vietnamese rice porridge, perfect for breakfast or a light meal, often garnished with fresh herbs and crispy shallots.
10
min prep
min prep
45
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup jasmine rice, rinsed
- 6 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup cooked chicken, shredded (optional)
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fried shallots (store-bought or homemade)
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sesame oil (optional)
Instructions
- In a large pot, combine rinsed rice and broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add salt, white pepper, and shredded chicken (if using). Continue to simmer for another 10-15 minutes, until rice is very soft and porridge has thickened.
- If desired, stir in fish sauce and sesame oil for extra flavor.
- Ladle into bowls and top with sliced green onions, cilantro, and fried shallots. Serve hot.
Tips
- For a smoother texture, blend a portion of the porridge with an immersion blender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; thin with broth when reheating.
- Customize with toppings like sliced chili, lime wedges, or a soft-boiled egg.
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