Description
Chao Ga is a comforting Vietnamese chicken rice porridge made with tender chicken, fragrant jasmine rice, and ginger, often served with herbs and lime for a nourishing meal.
Ingredients
Units
Scale
- 1 whole chicken (about 3–4 lbs)
- 1 cup jasmine rice
- 12 cups water
- 1 thumb-sized piece of ginger, sliced
- 1 medium onion, peeled and halved
- 1 tbsp fish sauce
- Salt, to taste
- Ground pepper, to taste
- Chopped scallions, for garnish
- Chopped cilantro, for garnish
- Sliced chili or chili sauce, optional
- Lime wedges, for serving
- Fried shallots, for topping
Instructions
- Rinse the rice under cold water until the water runs clear. Set aside.
- In a large pot, add the whole chicken, water, ginger, and onion. Bring to a boil, then lower heat to a simmer and cook for about 40 minutes, skimming off any foam.
- Remove the chicken and let cool slightly. Shred the meat, discarding bones and skin.
- Strain the broth and return it to the pot. Add the rinsed rice and cook on low, stirring occasionally to prevent sticking, until the rice breaks down and thickens the soup (about 30-40 minutes).
- Add fish sauce, salt, and pepper to taste. Adjust the consistency with more water if needed.
- Return shredded chicken to the pot to warm through.
- Ladle into bowls and garnish with scallions, cilantro, fried shallots, and sliced chili. Serve with lime wedges on the side.
Notes
- You can use leftover cooked rice for a quicker version.
- For extra flavor, use homemade chicken stock instead of water.
- Chao Ga thickens as it sits—add more water or broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg
