Vietnamese “Chao”- Vegetarian Recipe (Congee)

Make simple Vietnamese Rice Porridge That’ll Warm Your Soul- Recipe

Growing up, when any of us kids were sick, my parents would make us rice porridge, aka “chao”. Chao is Vietnamese rice porridge or you may know it as also by its Chinese counterpart, Congee. In Vietnam chao is not only a common breakfast meal but it’s also a popular lunch and dinner as well. And, since it’s considered as a poor’s mans’ food, Cháo, won’t be found at your local Vietnamese restaurants but you can make it super easy at home!

Our family tips:

*I like to use a rice mixture of 50/50 short grain to jasmine rice mixture for that super velvety smooth chao. Short-grain rice will help yeild a thicker & stickier base for your chao.

*Washing rice will make your porridge less starchy and yield a more flavorful soup (wash rice, drain for 15-20 min, then toast rice)

*Toasting the rice with the aromatics will give the Chao a more nutty & fragrant flavor. Toasting the rice also helps the rice break down and cook faster.

INGREDIENTS

• 1/2 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

• Pinch of garlic salt

• 1 tsp mushroom or vegetable seasoning

• 1/4 tsp or white pepper to taste

• 1 tsp sesame oil

• 8 cups water

• 1/2 onion (just cut an entire onion in half and use only half)

• 1/4 tsp vegetarian chicken bouillon (optional, I made my own)

Garnish:

• green onions (sliced thinly)

• Chopped cilantro (loosely chopped, no stems)

Optional Toppings:

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

• Fried shallots

• Salted egg

• White pepper or black pepper to taste

• Chili oil

• Maggi

• Sesame oil

PREPARATION

1. Wash your rice in a big bowl a few times until water starts to run clear. Then drain rice in collander for about 20 min.

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

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

4. Add your water and bring to a boil over high heat. Add salt, white pepper, sesame oil, mushroom seasoning and stir until incorporated, then drop in half an onion and bring to a boil.

5. 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).

6. 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.

7. Taste after 30 min and adjust salt as needed.

8. 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.