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Foraging with Alexis Nikole Nelson.
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.
quarts low-sodium chicken broth
cup Japanese-style short-grain rice
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