Chao Ga (Vietnamese Rice Porridge)

After reading a tweet about Vietnamese rice porridge, I searched for a recipe and found one that I adapted. It ended up being so yummy that I want to run out to buy nuoc mam (fish sauce) and make it again.


Recipe:

• 6 cups water
• 6 cups chicken stock
• 2 1/2 cups glutinous rice
• 1-2 cup chicken, shredded
• 3 tablespoons fish sauce (optional)
• 1 teaspoon sugar
• 1 teaspoon dried sage
• 1 teaspoon fresh thyme
• 2-4 eggs, depending on desired servings (optional)
• 2 tablespoons sliced mushrooms (optional)
• pepper and salt
• 2 scallions, sliced thin

Place rice in a large pot with water and stock. Bring to boil then lower heat, cover and simmer, stirring occasionally. Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes. Add fish sauce, sugar, shredded chicken, mushrooms, sage and thyme. Gently stir. If desired, crack eggs on top of the mixture and cover to poach them. Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking. Spoon porridge into individual serving bowls. Garnish with scallion. Sprinkle with pepper and salt.

Preview