Vietnamese porridge is super delicious when it’s cold outside. It’s also a great dish to eat when you are feeling sick.
Here is our super easy Vietnamese porridge recipe.
Yield: 4 servings
EASY Vietnamese Porridge Recipe
This Vietnamese porridge recipe is by no means traditional, but it is a delicious and easy variation of a more traditional Cháo Gà.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
- 2 Chicken Thighs
- Water to Cover
- 1 Clove Garlic
- 1 Diced Roma Tomato
- 1/4 Diced Red or Yellow Onion
- Salt to season
- Pepper to season
- 1/2 Cup of Jasmine Rice
Instructions
- Add thawed chicken thighs, onion, tomato, and garlic into a small pot.
- Cover with hot water and set to boil on medium on the stove. Cook for 15-20 minutes.
- Remove chicken thighs and remove meat from the thigh bones. Add the thigh bones back into the pot. Slice and set the meat aside.
- Add salt and pepper to season.
- Add 1/2 cup of rice to the pot and cook for 20-25 minutes until the rice has softened and started expanding. If the water starts to evaporate, add more water to cover the rice and continue cooking.
- Once the rice has softened to your liking (we like it super mushy), remove the bones and add the meat back into the pot. Stir the meat into the porridge.
- Serve as is or add Sriracha hot sauce or crunchy bean sprouts and cilantro as a garnish.
Notes
We like to use Jasmine rice because it's super fluffy and breaks down easily. You can use Basmati rice but be aware that it might take longer to cook and you'll need to add more water to the pot to get the porridge texture correct.