Chao Ga - Vietnamese Rice Porridge

"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."
photo by Chickee photo by Chickee
photo by Chickee
Ready In:
1hr 10mins




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

Questions & Replies

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  1. Kim H.
    Do u have the bread recipe to eat with chai ga


  1. Phammy
    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. <br/>I am definitely using this recipe again but w/out the poultry seasoing and maybe adding green onions.<br/><br/>***(9/26/10)<br/>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!
  2. hippeastrum
    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!
  3. chris.melikian
    Very good. We added a little more fish sauce and no sugar. Also garnished with coriander before serving.
  4. siajohnson
    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.
  5. Chickee
    Delicious! No chicken meat, but I topped with fried shallot, pork floss and chopped green onion, and poured a little fish sauce over the top. Mmmmm yum!


I am married to a wonderful Vietnamese man, who supports us while I stay at home with my 2 kids and go to college at night. =) My son has allergies, so this website has been a true blessing manuevering through ideas for the family to eat. <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="tag"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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