Chao Ga Vietnamese Rice Porridge
Discover the comforting flavors of Vietnam with Chao Ga, a nourishing rice porridge that’s perfect for any time of the day. This classic dish combines tender shredded chicken thighs simmered in an aromatic broth infused with fresh ginger and shallots, all thickened with silky jasmine rice. Seasoned with fish sauce and topped with vibrant garnishes like scallions, crispy fried shallots, and cilantro, this porridge offers a harmonious balance of savory, zesty, and umami flavors. Easy to prepare in under an hour, Chao Ga is more than just a meal—it's a hug in a bowl. Pair with a squeeze of lime for a refreshing zing, and enjoy this quintessential Vietnamese comfort food as a wholesome breakfast, lunch, or dinner.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (bone-in, skinless)
- 1 cup Uncooked jasmine rice
- 8 cups Water
- 2 tablespoons Fish sauce
- 2 inches Fresh ginger (peeled and sliced)
- 2 Shallots (peeled and halved)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 3 Scallions (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 0.25 cup Crispy fried shallots
- 4 Lime wedges
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well and set aside.
In a large pot, combine the chicken thighs, water, sliced ginger, and shallots. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, skimming off any foam that rises to the surface.
After 20 minutes, remove the chicken thighs and set them aside to cool slightly. Strain the broth, discarding the ginger and shallots, and return the broth to the pot.
Add the rinsed rice to the pot with the broth. Stir well and bring it to a boil. Lower the heat to medium-low and simmer for 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
While the porridge is cooking, shred the cooled chicken thighs into thin strips, discarding any bones and cartilage.
Once the rice has broken down and the porridge reaches your desired thickness, stir in the shredded chicken, fish sauce, salt, and ground black pepper. Adjust seasoning to taste as needed.
Ladle the Chao Ga into bowls and garnish with sliced scallions, chopped cilantro, and crispy fried shallots. Serve with lime wedges on the side for squeezing over the porridge.
Enjoy this warm and flavorful Vietnamese rice porridge as a hearty and nutritious meal.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
