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    You are in: Home / Recipes / Chao Ga - Vietnamese Rice Porridge Recipe
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    Chao Ga - Vietnamese Rice Porridge

    Chao Ga - Vietnamese Rice Porridge. Photo by Chickee

    1/1 Photo of Chao Ga - Vietnamese Rice Porridge

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Kiersten Phae's Note:

    My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.

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    Units: US | Metric



    1. 1
      Place rice and glutinous rice in a large pot with water and stock.
    2. 2
      Bring to boil then lower heat, cover and simmer, stirring occasionally.
    3. 3
      Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
    4. 4
      Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
    5. 5
      Stir Gently.
    6. 6
      If desired, to Poach eggs: add to top of the mixture and cover.
    7. 7
      Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
    8. 8
      Spoon porridge into individual serving bowls.
    9. 9
      Garnish with spring onion.
    10. 10
      Sprinkle with pepper.

    Ratings & Reviews:

    • on September 26, 2010

      I'm so happy I found this recipe. I used regular jasmine rice and 2 cups of chicken and added a little more fish sauce. The only thing I would change would be the poultry seasoning (I used McCormick Chicken rub). I forgot to taste before I added and a tablespoon was WAY too much for my liking. I set the water on high til it boiled and then put it on the low/1 setting on my stove. I let it sit for 45 minutes but I would check it the last ten minutes next time.
      I am definitely using this recipe again but w/out the poultry seasoing and maybe adding green onions.

      I made this again and simplified the process. I reduced the rice to only 2 cups of jasmine rice (next time I will try 1 1/2) and let it simmer for only 20 minutes, not the full 45. I added a little more fish sauce to taste and with the chicken, I added a bunch of green onions and seasoned with white pepper. Great as leftover with a poached or fried egg. Perfect for when you're under the weather. Thanks again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2013


      I love this recipe. I use 1/4 cup sweet brown rice and 2 cups long grain brown rice. It's wonderful to make at the beginning of the week and then I can eat it for lunch all week.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2010


      This is pretty good! It really makes rice last a lot longer. I've made this a few times. I still haven't tried adding egg to it, so I might give that a try next time. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chao Ga - Vietnamese Rice Porridge

    Serving Size: 1 (352 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 284.5
    Calories from Fat 23
    Total Fat 2.5 g
    Saturated Fat 0.7 g
    Cholesterol 5.4 mg
    Sodium 785.9 mg
    Total Carbohydrate 54.3 g
    Dietary Fiber 1.1 g
    Sugars 3.7 g
    Protein 9.1 g

    The following items or measurements are not included:

    chicken meat

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