Vietnamese cháo is a softly simmered rice porridge, served hot with savory toppings; this version gets its flavor from chicken, ginger, onion, and fish sauce. The rice breaks down into a creamy, spoonable bowl, while fresh herbs, lime, and fried shallots add contrast. Ingredients and toppings vary from household to household, so you can adjust the finish to suit your table.
Ingredients
- 1 cup (200 g) jasmine rice
- ¼ cup (50 g) glutinous rice, also called sticky rice; use another ¼ cup jasmine rice if unavailable
- 2 lb (900 g) bone-in chicken thighs, skin on or off
- 10 cups (2.4 L) cold water, plus up to 2 cups (480 ml) hot water to loosen the porridge if needed
- 1 medium yellow onion, peeled and halved (about 150 g)
- 1 piece fresh ginger, about 2 in (5 cm) long and 2 oz (50 g), sliced into thick pieces
- 1½ tsp (9 g) fine salt, plus more to taste
- 2 tbsp (30 ml) fish sauce, plus more to serve
- 3 scallions (about 30 g), thinly sliced
- ½ cup (15 g) roughly chopped cilantro leaves and tender stems
- ¼ tsp (0.5 g) ground white pepper, or to taste
- ⅓ cup (20 g) fried shallots
- 1 lime (about 60 g), cut into wedges
- 1 small red chili (about 10 g), thinly sliced, optional
Instructions
- Rinse the rice and prepare the aromatics. Put both kinds of rice in a bowl and cover with cool water. Swirl the grains with your fingers, pour off the cloudy water, and repeat two or three times, until the water is less cloudy. Drain well. Halve the onion, slice the ginger, and prepare the scallions, cilantro, lime, and chili. Rinsing removes excess surface starch while leaving enough starch to help the porridge turn creamy.
- Start the chicken broth. Put the chicken, water, onion, ginger, and salt in a large, heavy pot. Bring the water to a boil over medium-high heat, skimming off any foam that rises. Lower the heat to maintain a gentle simmer; a hard boil can make the broth cloudy and toss the chicken around. Simmer uncovered for about 35 minutes, turning the pieces once if they are not mostly submerged.
- Check and remove the chicken. Check the thickest part of each thigh with a food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, keep simmering and check again after a few minutes. Transfer the cooked chicken to a plate and let it rest for 10 minutes; remove and discard the onion and ginger if you prefer a smoother broth.
- Simmer the rice in the broth. Stir the drained rice into the pot. Bring it back to a gentle simmer, then reduce the heat to low. Cook uncovered for about 50 minutes, stirring every 8 to 10 minutes and scraping the bottom so the grains do not stick. Keep the surface gently bubbling rather than boiling rapidly. The rice should swell and begin to break apart, making the broth noticeably thicker.
- Shred the chicken while the rice cooks. When the chicken is cool enough to handle, pull the meat from the bones and discard the bones and any gristly bits. Shred or chop the meat into bite-size pieces. Set it aside while the porridge finishes; because it rests during the rice simmer, no extra resting time is needed after this step.
- Set the texture and season. Stir the porridge well, then add the shredded chicken and fish sauce. If it is thicker than you like, add hot water a little at a time, stirring between additions. Simmer for another 2 to 3 minutes so the chicken is hot throughout. Taste before adding more salt: fish sauce is salty, and the garnishes add plenty of flavor at the table.
- Serve hot. Ladle the cháo into warm bowls and finish with scallions, cilantro, white pepper, and fried shallots. Offer lime wedges, sliced chili, and extra fish sauce separately so each person can season a serving to taste. The porridge thickens as it sits, so serve it soon after the final adjustment.
Tips
- Use a gentle simmer. Rice porridge can catch on the base of a pot as its starch thickens the liquid. Stir regularly, especially during the last 15 minutes, and turn the heat down if the bottom begins to catch. A heavy-bottomed saucepan or Dutch oven helps spread the heat, but it is still worth checking the pot often.
- Choose your rice blend. Glutinous rice adds a particularly smooth, cohesive texture, but it is optional. If you cannot find it, use the same quantity of jasmine rice; the porridge will still soften and thicken, though its texture may be a little less silky. Avoid replacing the rice with instant or parboiled rice, which softens differently.
- Adjust the thickness with hot liquid. Cháo can range from fairly loose to thick enough to mound on a spoon. Add hot water or unsalted broth near the end rather than cold water, which can interrupt the simmer. Remember that the rice continues to absorb liquid after cooking, so leave the pot slightly looser than your preferred serving texture.
- Season in stages. Salt the broth lightly at the beginning, then add fish sauce and taste again near the end. Garnishes such as fried shallots, lime, chili, and extra fish sauce bring their own strong flavors. Adding a large amount of fish sauce before the rice cooks can make the finished porridge too salty as the liquid reduces.
Serving Suggestions
Serve cháo in individual bowls while it is piping hot, with the garnishes arranged on the table. Scallions and cilantro give each spoonful a fresh, savory finish; fried shallots contribute crunch, and a squeeze of lime brightens the mild rice and chicken. White pepper is a traditional-feeling, gently warm choice, while sliced chili is an optional way to add sharper heat. Let everyone add fish sauce gradually rather than pouring it into the full pot.
For a more substantial meal, place a plate of sliced cucumber or lightly dressed greens alongside the bowls. You can also set out extra shredded chicken and garnishes so diners can add more as they eat. If serving several people over time, keep the pot covered on very low heat and stir it often, adding hot water as needed; for food safety, do not leave cooked porridge at room temperature for more than two hours.
Variations
Make it with jasmine rice alone. Use 1¼ cups (250 g) jasmine rice in place of the two-rice blend. It is a convenient option if you do not keep sticky rice on hand. The porridge may be slightly less cohesive, so give it a good stir near the end and allow a few extra minutes of simmering if the grains have not softened to your liking.
Make a meat-free bowl. Replace the chicken and water with 10 cups (2.4 L) vegetable broth, and simmer the rice with the onion and ginger until tender. Use a vegetarian fish-sauce alternative or soy sauce to season, starting with a small amount and tasting as you go. Add sliced sautéed mushrooms or cubes of firm tofu for a heartier topping; cook them separately and add them to each bowl so they keep their texture.
Keep the porridge plain and customize the bowls. For a mild base, leave out the chili and use only a little white pepper in the pot. Set out lime, herbs, fried shallots, and extra fish sauce so each person can build a bowl with the flavors they like. This approach is useful when serving children or anyone who prefers a less spicy meal.
Storage and Reheating
Refrigerate leftover cháo within 2 hours of cooking. Divide it into shallow, covered containers so it cools promptly, and store it in the refrigerator for 3 to 4 days. The rice will absorb liquid as it sits, so leftovers are usually much thicker than the freshly cooked porridge. If the chicken and porridge are stored separately, keep both covered and refrigerated.
Reheat a portion in a saucepan over medium-low heat with a splash of water or broth, stirring frequently until it loosens and heats evenly. You can also microwave it in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer; add fresh herbs and crunchy shallots after reheating, not before. Freeze portions in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C), adding liquid to restore a spoonable consistency.
Frequently Asked Questions
What does cháo mean?
Cháo is the Vietnamese name for rice porridge. It can be made with different broths and toppings, including chicken, pork, seafood, or vegetables. This recipe uses chicken and aromatics for a savory base, but the word does not refer to one fixed set of ingredients or a single family-style version.
Can I make this with only jasmine rice?
Yes. Use 1¼ cups (250 g) jasmine rice total and follow the same method. The sticky rice in the recipe makes the finished texture especially cohesive, but it is not essential. Check the pot as it simmers and cook until the grains are very soft; add hot water if the porridge thickens before they are tender.
Can I use boneless chicken thighs?
Yes, though boneless thighs may cook faster and their broth may have slightly less depth than broth made with bone-in pieces. Start checking the thickest thigh with a food thermometer after about 20 minutes of gentle simmering. Cook poultry to the USDA FSIS safe minimum of 165°F (74°C), then remove it and continue with the rice.
Can I make cháo with leftover cooked rice?
Yes, but the texture and timing will differ. Bring about 6 cups (1.4 L) of chicken broth to a simmer, add 4 cups (about 600 g) cooked rice, and simmer gently for 25 to 35 minutes, stirring often and adding more broth if needed. Stir in cooked, shredded chicken near the end and heat leftovers to 165°F (74°C).
Why did my cháo become so thick?
Rice keeps absorbing liquid as it cooks and as the porridge cools, so a thick result is common. Stir in hot water or broth a little at a time until it reaches the consistency you want. If it thickened in the refrigerator, loosen only the portion you are reheating, then heat it thoroughly while stirring.
Can I prepare the chicken broth ahead?
Yes. Cook the chicken in the broth, cool and refrigerate the broth and shredded chicken within 2 hours, and use them within 3 to 4 days. When ready to finish, bring the broth to a simmer, add the rinsed rice, and cook until tender and broken down. Add the chicken near the end and reheat it thoroughly with the porridge.
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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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