Vietnamese chicken porridge

Published:  14:11 Monday - October 03, 2016

Vietnamese chicken porridge

Porridge is a popular dish with Vietnamese people for their breakfast. Every people from young people to old people can eat this dish at any time in a day and especially in cold days. Today, we let see how to make Vietnamese chicken porridge.

Ingredients (Makes 4-5 servings)

1 whole free-range chicken (blanch first in boiling water with 1 teaspoon salt; discard water)

11 cups water

2 whole white onions (peel)

2 golf-ball size ginger pieces (smash)

1/2 cup short-grain rice (rinse thoroughly, drain and soak in cold water for 15 minutes)

1/2 cup sweet rice (rinse thoroughly, drain and soak in cold water for 15 minutes)

1 tablespoon salt

1 tablespoon chicken bullion powder

1 tablespoon granulated sugar

Black pepper

Vietnamese Coriander (Rau Ram)

Chicken stock with white onions and ginger

Chicken stock with white onions and ginger



 Step 1:  In a large stock pot, add chicken, water, onions and ginger. Bring the pot to a boil and lower the heat to low. Cover the pot with a lid and cook for 45 minutes. Skim the top to remove excess fat. I like to leave a little fat at the top for flavor. To test if the chicken is done, pierce it with a chopstick. If the liquid runs clear and not pink, the chicken is done.

Step 2:  Remove the chicken and let it cool. Once cooled, shred up the chicken and set aside.

Step 3: To the chicken stock, add rice. Cook for 15 minutes. Then turn off heat. The residual heat will continue cooking the rice and thicken up the pot. Stir the bottom of the pot to prevent the rice from burning.

Step 4: Season the pot with salt, chicken bullion powder, and sugar.

When ready to serve, ladle the soup in a small bowl and sprinkle with a dash of black pepper and top with Vietnamese coriander. 

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