Cambodian Chicken Rice Porridge (Borbor Sach Moan)

Cambodian chicken rice porridge, often called borbor sach moan, is a gently simmered bowl of rice, chicken, and savory broth, finished with fresh herbs and crunchy toppings. The rice cooks until soft and creamy while the chicken flavors the broth, making a comforting meal that can be served simply or customized at the table; family and regional versions vary in thickness and garnish.

Ingredients

2 lb (900 g) bone-in, skin-on chicken thighs, about 4 to 6 pieces
10 cups (2.4 L) low-sodium chicken broth or water
1 cup (190 g) jasmine rice
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
3 oz (85 g) fresh ginger, peeled and cut into thick slices
4 garlic cloves, about 20 g, lightly crushed
2 tablespoons (30 ml) fish sauce, plus more to taste
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) ground white pepper, plus more to serve
2 scallions, about 30 g, thinly sliced
½ cup (15 g) roughly chopped cilantro leaves and tender stems
1 cup (100 g) bean sprouts, rinsed and drained
2 tablespoons (18 g) fried shallots
1 lime, about 2 oz (55 g), cut into 6 wedges
1 small red chile, about 10 g, thinly sliced, optional

Instructions

Rinse the jasmine rice in a fine-mesh sieve under cool water, swishing it with your fingers, until the water runs mostly clear. Drain well. This removes loose surface starch so the porridge thickens smoothly rather than turning gluey. While the rice drains, quarter the onion, slice the ginger, crush the garlic, and prepare the garnishes. Keep the herbs, sprouts, and fried shallots separate for serving.
Put the chicken thighs, broth or water, onion, ginger, garlic, and salt in a large, heavy pot. Set over medium-high heat and bring just to a simmer, which should take about 10 minutes. Skim off any gray foam that gathers on top during the first few minutes; this is optional but helps the broth look clearer. Lower the heat so the liquid bubbles gently rather than boiling hard.
Simmer the chicken uncovered for 25 minutes, turning the pieces once if they are not fully submerged. Check the thickest part of a thigh with a food thermometer without touching the bone. USDA FSIS safe minimum temperature for poultry is 165°F (74°C); if a piece has not reached that temperature, continue simmering and check again after 5 minutes. Transfer the cooked chicken to a plate and let it cool enough to handle. Leave the broth, ginger, onion, and garlic in the pot.
Stir the drained rice into the broth and bring it back to a gentle simmer. Cook uncovered for 50 minutes, stirring every 5 to 10 minutes and scraping the bottom of the pot so the grains do not catch. Keep the heat low enough to avoid a vigorous boil. The grains should soften and start breaking apart, and the broth should become creamy. If the porridge gets thicker than you like, stir in hot water a little at a time; if it seems thin, give it a few extra minutes.
While the rice simmers, discard the chicken skin and bones, then pull or cut the meat into bite-size pieces. Remove the onion, ginger, and garlic from the pot if you prefer a smoother porridge; leave them in if you like a more rustic bowl. Stir in the shredded chicken, fish sauce, and white pepper. Simmer for 5 minutes, then taste and adjust with more fish sauce, salt, or pepper. The porridge will thicken further as it sits, so keep a little hot water nearby for adjusting the consistency.
Ladle into warm bowls. Top each serving with scallions, cilantro, bean sprouts, fried shallots, and chile if using. Offer lime wedges and extra fish sauce or white pepper at the table so everyone can season their own bowl.

Tips

Choose the texture you want. For a thick, spoonable porridge, follow the recipe as written. For a looser soup-like bowl, stir in hot broth or water near the end. Rice continues absorbing liquid as it rests, so it is easier to thin the pot than to make it thinner after serving.
Use a gentle simmer and stir regularly. A hard boil can make the rice stick to the bottom before it softens. Stir more often during the last 15 minutes, when the porridge is thickest, and use a heavy-bottomed pot if you have one.
Adjust the savory seasoning gradually. Fish sauce varies in saltiness, and low-sodium broth gives you more control. Start with the listed amount, taste after the chicken has been added, and add small splashes rather than pouring in a large amount at once.
Make the toppings do their job. Fresh herbs, lime, and crisp bean sprouts balance the soft rice. Add them to bowls just before eating, not to the storage pot, so they keep their color and crunch.

Serving Suggestions

Serve the porridge hot in individual bowls, with plenty of broth and a portion of chicken in each. Put the garnishes in small dishes in the middle of the table: scallions and cilantro bring a fresh, herbal note, bean sprouts add crunch, fried shallots contribute a sweet-savory crispness, and lime brightens the whole bowl. A little sliced chile is an optional source of heat, not a requirement.

For a more filling meal, serve it with a plate of steamed greens or lightly dressed cucumber on the side. The porridge is already a complete bowl of rice and chicken, so additional sides can stay simple. If serving several people, keep the pot warm over very low heat and offer hot water or broth alongside it; guests can loosen their portions as they prefer. Avoid leaving the pot at room temperature for an extended meal—refrigerate leftovers within 2 hours.

Variations

Use water instead of broth: Water lets the chicken and aromatics make the cooking liquid from scratch and gives a lighter result. Low-sodium chicken broth makes the base fuller and more savory. If using regular broth, reduce the added salt and season only after the fish sauce goes in.

Substitute the fish sauce: Fish sauce is a common seasoning in Cambodian cooking, adding salty, rounded savoriness. If it is unavailable or unsuitable, use 1 tablespoon (15 ml) light soy sauce, taste, then add more if needed. The flavor will be less distinctly fish-sauce savory and a little more soy-forward. For a fish-free alternative, use a suitable mushroom-based seasoning sauce and adjust salt to taste.

Change the chicken cut: Bone-in thighs give the broth more flavor and are forgiving during simmering. Boneless thighs can be used; begin checking their temperature earlier because they may cook faster. Breast meat also works, but can become dry if overcooked, so remove it as soon as the thickest part reaches 165°F (74°C) and return it to the pot only for the final few minutes.

Make a meatless bowl: Omit the chicken and use vegetable broth or water. Simmer sliced mushrooms with the aromatics for a savory base, then add them back with the rice. The result is a vegetable variation rather than chicken porridge, but the same toppings and lime still work well.

Vary the rice: Jasmine rice gives a fragrant, soft porridge, while ordinary long-grain white rice makes a slightly less aromatic bowl. Brown rice takes substantially longer to soften and will need more liquid, so it is not a direct, same-timing swap. Avoid substituting cooked rice without changing the method: it will not release starch in the same way, and the porridge will have a different texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them in shallow, covered containers within 2 hours of cooking. Keep the chicken porridge refrigerated for 3 to 4 days. Store any remaining fresh toppings separately; bean sprouts and herbs are best added fresh rather than reheated. The rice absorbs broth as it sits, so the refrigerated porridge will be much thicker than it was in the pot.

Reheat a portion in a saucepan over medium-low heat with a splash of water or broth, stirring often until hot throughout. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. In a microwave, cover the bowl loosely, pause to stir at least once, and check the temperature in more than one spot. Add fresh garnishes after reheating. For longer storage, freeze portions in airtight containers for up to 2 months; thaw in the refrigerator, then reheat as above. The rice may soften further after freezing, but adding liquid while reheating restores a spoonable consistency.

Frequently Asked Questions

What does borbor sach moan mean?
It is a name used for Cambodian chicken rice porridge: “borbor” refers to rice porridge, and “sach moan” means chicken. Spellings and transliterations can vary, and the exact ingredients and thickness differ between households and versions.

Can I use leftover cooked chicken?
Yes. Make the porridge with chicken broth or water and the aromatics, then simmer the rice until creamy. Stir in shredded cooked chicken during the last 5 to 10 minutes, just long enough to heat it through. Check that the finished leftovers reach 165°F (74°C) when reheated.

Why is my porridge too thick?
Rice keeps absorbing liquid while it cooks and after it is taken off the heat. Stir in hot water or broth a little at a time until it reaches the consistency you want. If you are reheating a chilled portion, expect to add more liquid than you would for a fresh bowl.

Can I prepare it ahead?
Yes. Cook the porridge and chicken, cool them promptly, and refrigerate within 2 hours. Reheat gently with additional broth or water, bringing the center to 165°F (74°C), and prepare the fresh toppings shortly before serving. For the best texture, you can also cook the chicken and broth a day ahead, then cook the rice in that broth on serving day.

Do I need to rinse the rice?
Rinsing removes excess loose starch and helps the porridge cook more evenly. It is a useful step, especially if the rice is dusty or the finished texture tends to turn pasty. Drain it well so extra rinse water does not change the broth ratio.

Can I make this in a slow cooker?
It is possible, but the rice can soften unevenly and stick around the edges if left unattended. For a more predictable result, cook the chicken and broth in the slow cooker until the chicken reaches 165°F (74°C), then transfer the liquid to a pot and simmer the rinsed rice on the stovetop, stirring regularly. Add the chicken back at the end.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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