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.
Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4
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
Main Ingredient:
chicken
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
In fridge:
3 days
Freezing:
Yes
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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