Cháo Gà (Vietnamese Chicken and Ginger Rice Porridge)
Local name: Cháo gà
In short: A silky rice porridge simmered in chicken broth with ginger, topped with shredded chicken, rau răm, spring onion, fried shallots and black pepper. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Cháo gà is the Vietnamese answer to chicken soup: rice cooked down in chicken broth until soft and creamy, then topped with shredded chicken, ginger and a handful of herbs. Families make it for breakfast, for anyone who is unwell, and for babies, with the pot bubbling gently on the stove. Rau răm (Vietnamese coriander) gives the traditional peppery lift, with black pepper, fried shallots and a squeeze of lime.
Instructions
- Put the chicken in a large pot with the cold water, sliced ginger, onion, shallots and salt. Bring to a boil, skim off the foam, then lower to a gentle simmer.
- Simmer for 30 minutes, until the chicken is cooked through (74°C / 165°F). Lift it out and cool for 10 minutes, then shred the meat and return the bones to the pot. Simmer the broth for 20 minutes more.
- Rinse the rice, drain it and toast it in a dry pot for 2 to 3 minutes, until it smells nutty and a few grains turn pale gold.
- Strain 2.5 liters (10 cups) of the broth into the rice pot. Bring to a boil, then simmer on low for 40 to 50 minutes, stirring often, until the grains burst and the porridge is thick and creamy. Add hot water if it gets too thick.
- Season the porridge with 2 tablespoons of fish sauce and the pepper. Toss the shredded chicken with 1 teaspoon of fish sauce.
- Ladle the porridge into bowls. Top with chicken, ginger matchsticks, spring onions, herbs, fried shallots and more pepper. Serve with lime wedges and chili.
Tips
- Stir often during the last 20 minutes so the porridge does not stick. It keeps thickening as it stands, so loosen it with hot water as needed.
- No rau răm? Use cilantro and a few mint leaves. For a richer broth, add a few chicken wings with the thighs.
Questions and answers
What rice is best for cháo gà?
Jasmine or another long-grain rice. Rinse it and toast it briefly for a nutty flavor, and use some broken rice if you want a creamier porridge.
Can I freeze cháo?
Freeze the plain porridge in portions for up to 2 months. Thin it with hot water when reheating, since it thickens, and add the toppings fresh.
How thick should the porridge be?
About like a thick soup, so it flows slowly off the spoon. Add hot water or broth to loosen it, and simmer a little longer to thicken it.
How long does it take to make Cháo Gà (Vietnamese Chicken and Ginger Rice Porridge)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Cháo Gà (Vietnamese Chicken and Ginger Rice Porridge)?
About 310 kcal per serving, with 24 g of protein, 32 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 32 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
