Chao Ga – Vietnamese Rice Soup with Chicken Recipe
A delicate, thick rice soup with chicken, often served in Vietnam for breakfast or when someone has a cold. It’s something between our chicken broth and rice porridge, only more aromatic and full of fresh herbs. Perfect when you feel like something light, warming and gentle on the stomach.
Chao ga w Wietnamie traktuje się jak komfortowe jedzenie – podaje się je chorym, dzieciom i osobom starszym, ale także jako szybkie śniadanie uliczne z wieloma dodatkami do wyboru.
This chao ga is soothing and nourishing at the same time – the slow-cooked rice makes the broth silky and thick, while ginger and fish sauce add depth and aroma. It’s a bowl of gentle comfort that still feels light and fresh.
Dlaczego ta wersja działa
- Mocne przyrumienienie cebuli szybko nadaje bulionowi głębi, bez długiego prażenia kości.
- Gotowanie udek na kości daje naturalnie żelatynowy, aksamitny wywar bez kostek rosołowych.
- Ryż gotowany bez przykrycia łatwiej kontrolować – możesz zatrzymać gotowanie przy idealnej gęstości.
Chef's tips
Toast the onion well at the beginning – the darker it gets (without burning), the more flavor and color it gives the broth. If you like an even creamier texture, cook the soup a bit longer and stir more vigorously so the rice breaks down further.
How to serve
Serve with plenty of fresh herbs on top and a wedge of lime on the side for squeezing. You can also add a drizzle of sesame oil or chili oil just before serving for extra aroma.
Na co uważać
- Po dodaniu ryżu gotuj tylko na małym ogniu i często mieszaj, bo gęstniejący kleik łatwo przywiera do dna.
- Sos rybny dodawaj małymi porcjami na końcu – po redukcji zbyt wczesne doprawienie może dać przesolony efekt.
Ingredients
- rice white, long-grain or jasmine, rinsed in a sieve - 150 g
- chicken leg with skin and bone, for a better broth - 2 piece
- water - 1500 ml
- ginger a piece about 3 cm, cut into thin slices - 15 g
- onion peeled, halved - 1 piece
- salt about 1 teaspoon, to taste - 6 g
- fish sauce about 1 tablespoon, for seasoning - 15 ml
- black pepper freshly ground, for serving - 2 g
- chives chopped, for sprinkling - 10 g
- fresh coriander chopped, optional - 10 g
- vegetable oil a little for frying the onion - 5 ml
Preparation
- Rinse the rice under running water in a sieve until the water is almost clear. Set aside to drain.
- In a large pot, heat the oil over medium heat. Place the onion halves cut side down and fry for 3–4 minutes until they are well browned on one side – this will add flavor to the broth.
- Add the chicken legs, ginger slices and 1.5 liters of water to the pot. Bring to a boil, then reduce the heat so the soup only gently simmers.
- Skim off the foam from the surface with a spoon during the first 10 minutes of cooking so the broth stays clear.
- Add the rinsed rice, stir and cook over low heat for 30–35 minutes, uncovered or with the lid slightly ajar. Stir every few minutes so the rice doesn’t stick to the bottom. The soup should thicken to the consistency of a thin porridge.
- When the meat is tender and starts to come away from the bone, remove the legs to a plate. Separate the meat from the bones and shred it into smaller pieces with a fork.
- Return the chicken meat to the pot. Season the soup with salt and fish sauce, taste and add more salt or fish sauce if needed.
- Cook for another 5 minutes, until the rice is very soft and slightly broken down. If the soup is too thick, add a little hot water.
- Serve the hot soup in bowls, sprinkled with chives, coriander and freshly ground pepper.
Storage
The soup thickens as it stands because the rice absorbs liquid. When reheating, add a little water or broth and stir well so it regains a creamy, slightly runny consistency.
This is one of those dishes I reach for when I’m tired or coming down with something. It’s simple to make, doesn’t require fancy ingredients, and feels like a warm hug in a bowl.
