Vietnamese Rice Soup with Chicken (Cháo Gà) | Christopher Kimball’s Milk Street

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Rule No. 15: Move Rice From the Side to the Center

Vietnamese Rice Soup with Chicken (Cháo Gà)

55 minutes 30 minutes active

Vietnamese Rice Soup with Chicken (Cháo Gà)

This is a hearty but not heavy bowl of soupy rice. It often is served with garnishes that offer textural and flavor contrasts. In Vietnam, it’s known as cháo and frequently is eaten for breakfast. Seasoned with modest amounts of garlic, ginger and fish sauce, our version is built from simple, clean yet wholly satisfying flavors. Cilantro and scallions add bright color and fresh notes, and ground black pepper lends a touch of heat and pungency. The soup will continue to thicken as it stands; to adjust the consistency, stir in water or chicken broth a few tablespoons at a time.

4

Servings

Tip

Don't use long- or medium-grain rice. The high starch content of short-grain rice gives the soup its thick, creamy consistency. And don't rinse the rice before cooking so that the grains retain as much starch as possible.

55 minutes

30 minutes active

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