Soul Warming Vietnamese “Chao”- Turkey Porridge Recipe (Congee)

Chao is Vietnamese rice porridge or you may know it as also by its Chinese counterpart, Congee (typically eaten in China as a breakfast meal ❤️). In Vietnam chao is not only a common breakfast meal but it’s also a popular lunch and dinner as well. Since it’s considered as the poor’s mans’ food, Cháo, won’t be found at your local American Vietnamese restaruants. At home it can be cooked fancier when cooked with a variety of specialty meats- this can include Cháo Vịt (duck porridge) and Cháo Cá (fish porridge).

My Tip: I like to use a rice mixture of 50/50 short grain to jasmine rice mix. Short-grain has more starch so it produces a thicker soup, which yields a nice & stickier base for your chao.

Chao/congee is like our equivalent to chicken soup for most Americans.

It’s perfect for a cold winter day, or days that you feel a little under the weather or sick. Whenever we were sick at home as kids, my parents usually made us chao to nourish our bodies.

I used turkey as the protein since I had so much leftovers to still use but chicken Chao is most common.

INGREDIENTS

• 1 tbs Tea Seed oil (or any vegetable oil)

• 1 cup jasmine rice & short grain rice (50/50)

• 5 cloves garlic minced

• 1 tbs chopped shallot onion

• I knob ginger, sliced and peeled

• 1 tsp salt

• 1 tsp sugar

• 1 tsp chicken bouillon (or half a Maggi chicken bouillon cube)

• 1 tsp mushroom or vegetable seasoning

• White pepper to taste

• Salt to taste

• 8 cups water / 2 cups turkey or chicken stock

• 1/2 onion

• Shredded cooked turkey (1-2 cups depending how meaty you want it)

Garnish:

• green onions (sliced thinly)

• Chopped cilantro (loosely chopped, no stems)

Optional Toppings:

• Fish sauce (optional to taste, preferably Red Boat)

• Fried shallots

• Salted egg

• White pepper or black pepper to taste

• Chili oil

• Maggi

• Sesame oil

PREPARATION

1. Heat up oil on med-high heat until glossy and hot.

2. Add and sauté rice, minced garlic, and ginger and saute until rice starts to turn a light brown color (stir frequently so the aromatics and rice doesn't burn).

3. Add your chicken/turkey stock and water and bring to a boil over high heat. Add salt, white pepper and all remaining spices above (excluding garnishing and topping ingredients).

4. After you hit a boil, immediately lower the heat to low simmer and let simmer until the rice grains bust open. When that happens you’ll have a thick congee consistency (almost like what cooked oatmeal looks like, this will take about 45-60 minutes, covered).

5. Add more broth or water if needed to thin chao mixture. Make sure to stir the chao every 15-20 min so the rice doesn’t burn on the bottom of your pan.

6. When finished, add your garnish items, assemble your bowls of congee with your shredded turkey, and add any toppings you’d like:

Garnish with a few green onion slices, cilantro, and fried shallots on top of your shredded turkey and congee. Finish off with some chili oil, fried onions, and black pepper. Sprinkle some optional sesame oil, chili oil, or Maggi.