Quick Weeknights · Vietnamese
Chao Ga
A warm, velvety rice porridge that offers simple comfort in every spoonful.
Why This Works
The long-simmered rice releases its starch to thicken the broth naturally into a creamy texture.
The Upgrade
Add a few drops of sesame oil just before serving to add a rich, aromatic finish.
Chef's Secret
Michelin TechniqueToast the dry rice in a pan until golden brown before boiling; this adds a subtle nutty depth to the final congee.
Ingredients
Total time including resting: 45 min
Directions
Bring chicken broth to a boil with ginger and chicken thighs.
10 minAdd rice to the boiling pot, reduce to medium-low, and simmer partially covered.
25 minStir occasionally to prevent sticking and break down the rice grains.
5 minRemove chicken, shred the meat, and return it to the pot.
2 minSeason with fish sauce.
1 minLadle the porridge into bowls.
1 minTop with scallions, cilantro, bean sprouts, and fried shallots for contrast.
1 minWine Pairing
Sémillon
White Wine
The BottleTyrrell's Vat 1 Semillon
A dry, mature Sémillon with waxy, citrus undertones provides a textural contrast to the velvety rice porridge. It keeps the palate refreshed without distracting from the simple, comforting flavors.
Nutrition per Serving
320
calories
18g
protein
45g
carbs
8g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Nuoc Cham
A dipping sauce of fish sauce, lime, and chili livens up the comforting, mild porridge.
Ingredients
Directions
Dissolve sugar into the warm water in a small non-reactive bowl.
Whisk in the fish sauce and lime juice until fully incorporated.
Fold in the minced garlic and sliced chili.
Adjust the balance to your preference: add more lime for acidity or fish sauce for depth.
Allow the mixture to macerate at room temperature for 10 minutes to bloom the flavors.
Serve immediately alongside your steaming porridge.
Side Dish
Crispy Garlic
Fried garlic bits add a golden crunch and aromatic punch to the velvety rice.
Ingredients
Directions
Place sliced garlic and cold oil in a small saucepan.
Set over medium-low heat, stirring constantly to ensure even browning.
Remove from heat immediately once the garlic reaches a pale golden color; residual heat will darken it to a deep amber.
Strain through a fine-mesh sieve, reserving the garlic-infused oil for other preparations.
Spread the garlic on a paper towel-lined plate and sprinkle immediately with sea salt.
Cool completely until crisp, then serve atop warm porridge.
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