Great for upset stomachs and cold winter nights Vietnamese Cháo is a comforting rice porridge that’s sure to become a staple in your household whenever you need something warm, gentle, and delicious.
Just last week, Texas decided to remind us of its unpredictable nature when temperatures dropped 30 degrees in a single day! We went from the hottest summer on record to an unseasonably cold fall, and it all happened in just a few hours. The shock to our systems was real, and I was left scrambling through my kids’ drawers for long socks and sweaters to try and keep everyone comfy and warm.
Then, I went to the kitchen to make Vietnamese cháo. I knew this simple rice porridge would make my kids excited for more cool weather ahead, ready to spend our evenings cuddling and enjoying each other’s company.
And with stomach bug season ahead of us, I can rest a little easier knowing I’ve got a gentle, healthy meal I can whip up with just a few basic ingredients. Chances are, you can make this Vietnamese congee recipe without even going to the store! Just look in your pantry and you’ll probably be all set to get started.
What is Vietnamese Cháo?
Vietnamese porridge cháo (pronounced “chow”) also known as congee and jok is a white rice porridge that can be made as simple or elaborate as you like. At its most simple, it consists of rice, water or soup stock, and maybe a little salt or ginger – that’s the chao recipe I’ll be sharing today. It’s a staple in our household all fall and winter, and we enjoy it year-round whenever someone feels sick or nauseous.
In Vietnamese culture, cháo is more than food – it’s a gesture of care. It’s what I bring over to friends who need a little comfort, and when my family’s got the sniffles or upset stomach, I cook it in big batches to help us all feel better. It’s common to greet guests with cháo or take it over to families who need a little help due to illness, a new baby, or just to show you’re thinking about them!
With simple instructions and ingredients, the base for chao is vegan. Add whatever you like, such as ginger to soothe digestion or chicken, beef, or tofu for a family meal.
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❤️Why You'll Love This Recipe
- Cháo is ideal for cold days or when you need something soothing and comforting. This rice porridge is also perfect for sensitive stomachs. It’s naturally mild and can be enhanced with ginger as a digestive aid.
- Add your choice of proteins or veggies to meet everyone’s dietary preferences.
🥄Equipment and tools
You don’t need much to make Vietnamese cháo. In fact, the beauty of this dish lies in its simplicity. Here’s what you need:
- Large Pot or Saucepan: The cornerstone of your preparation, this is where your rice becomes something magical. It doesn’t need to be state-of-the-art; it just needs to hold heat well for the slow cooking process.
- Wooden or Silicone Spoon: Whichever spoon you use, it needs to be sturdy enough for frequent stirring. This helps ensure your congee cooks evenly, preventing any rice from sticking and burning.
- Additional Tips: While the above essentials will get your Vietnamese congee cooking up nicely, remember, this dish is all about the experience it brings—warmth, comfort, and a sense of home. So, if you have other items you’d like to use or additional toppings or sides, then by all means pull out the cutting board, your favorite knife, and whatever else you need to make this recipe your own.
🛒Recipe Ingredients
Recipe Ingredients
At its core, Vietnamese chao thrives on minimalism. Here's what you need to start your chao base:
Rice: Just your standard Jasmine white rice will do. It breaks down beautifully to give your chao its characteristic texture.
Water or Vegetable Broth: This is what the rice simmers in, transforming into your chao. Using a vegetable broth or chicken broth adds more flavor!
Optional Add-Ins
While simple Vietnamese congee is a great base and perfect for sensitive stomachs, here are a few optional add-ins for extra nutrition, flavor, or just to satisfy a craving:
Ginger: A small knob peeled and sliced. It’s the background note that works wonders for your digestion.
Proteins: Tofu cubes for a vegan boost, or shredded chicken, fish, or minced beef if you're not strictly plant-based.
Vegetables: Sliced mushrooms, chopped carrots, or baby spinach for a healthy twist.
Herbs and Spices: A dash of white pepper, a sprinkle of chopped green onions, or cilantro for a burst of freshness.
Fried shallots: A sprinkle of fried shallots adds texture and a mild aroma to the plain rice porridge.
Condiments: Soy sauce, fish sauce, or chili oil for a little extra flavor.
Go from simple to complex. The beauty of congee is its versatility. You can make it sweet, savory, or a little bit of both! Start with the basic comforting bowl and then, if your heart (or stomach) desires, get creative with toppings and stir-ins that suit your mood or dietary preferences.
Get cooking! Make Vietnamese Porridge Your Way
Ready to dive into the comforting embrace of Vietnamese congee? Go ahead, and give this simple recipe a try.
We're all about sharing experiences here, so once you've tasted your creation, don't hold back! Jump into the comments below and let me know how it went - did you stick with the soothing classic or throw in your own special twist?
I can't wait to hear your cooking tales!
See the recipe card below for a full list of ingredients and measurements.
↔Substitutions & Variations
- This recipe is bland which is perfect for upset stomachs that can not take any flavoring. However, please do add salt or your choice of seasoning. Popular options are salt, soy sauce, fish sauce, chicken broth or vegetable broth.
- Add a sliced knob of ginger to help with nausea.
- Fried shallots for an additional crunch and aroma to the porridge.
👩🏫 How to Make Vietnamese Cháo
Step 1: Wash the starch off the rice, until the water runs clear and add it to a pot.
Step 2: Turn on the stove to high and add water, cover the pot with a lid. The water will start to bubble and the rice will start to cook. If bubbles start to boil out of the lid lift the lid off and turn the temperature to medium high.
Step 3: We want to cook the rice first. It will start to look similar to that but it is not done, yet. Keep cooking.
Step 4: When the rice has cooked and is clumpy, return the rice to the pot. This takes about 30 minutes.
Step 5: Add remaining water. Turn the stove to medium-high. Let the rice simmer here and be sure to stir occasionally so there rice does not get stuck to the bottom.
Step 6: As the rice is simmering be sure to stir occasionally so the rice does not get stuck to the bottom.
Step 7: It takes about 40-60 minutes for the rice to get to this consistency.
Step 8: Pour into your desired bowl, add your desired seasonings, and enjoy!
Expert Tips
- Use a pot with a lid to cook the cháo!
- If your cháo turns out to be too thick, you can add more water to adjust it to your desired consistency.
🙋♀️Recipes FAQ
The base of Vietnamese porridge, chao is water and rice. Season with salt to give it flavor! Vietnamese porridge is often made with chicken (cháo gà), minced beef (cháo bò) or fish (cháo cá).
If your rice porridge is watery, it could mean 2 things. 1. There's indeed too much water or you're in the early stages of cooking the rice into porridge. This process takes time, and so trust the process. When cooking chao, the rice needs to absorb all the water and swell up and break apart and turn the liquid into chao.
2. If there is too much water you can add cooked rice to the porridge and wait for it to thicken up (20-30 minutes) or add more rice grains (1-2 tablespoons) and continue cooking until it thickens up (20-30 minutes).
To thin out your porridge, just add water! Start with ½ cup at a time and stir up with porridge until it is at your desired consistency.
❄️Storage and reheating instructions
- Refrigerator: Cover and store in refrigerator for up to 5 days.
- Reheating instructions: Microwave for 1- 2 minutes.
Did you try this guide?
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📖Recipe
Simple Vietnamese Cháo
Equipment
- 1 pot with lid
- 1 wood spoon
Ingredients
- 4 tablespoonsful Jasmine rice (¼ cup)
- 4 cups water
Instructions
- Rinse cup of rice to remove the starchiness. Rinse until water runs clear.
- Add 1 cup of water and rice to pot and set stove on medium high heat
- Cook the rice until it is sticky and then add remaining 3 cups of water to the rice.
- Turn the temperature down to medium-low and let is simmer and cook for 40-60 minutes.
- The rice will go enlarge and break apart into the consistency of congee. The longer it cooks the thicker it will become.
- When it is at your desired consistency, season with salt or customize with your preferred toppings.
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