Vietnamese Chicken Rice Porridge (Printable)
A steaming bowl of tender chicken and fragrant rice porridge with vibrant herbs, perfect for cozy nights.
# What you need:
→ Chicken & Broth
01 - 1 whole chicken (3-4 lbs), cleaned
02 - 12 cups water
03 - 1 thumb-sized piece fresh ginger, sliced
04 - 2 scallions, white parts only
05 - 1 tsp salt
06 - 1 tsp fish sauce
→ Rice
07 - 1 cup jasmine rice, rinsed
08 - 1/2 cup glutinous rice, rinsed (optional, for creaminess)
→ Seasonings & Toppings
09 - 1/2 tsp ground white pepper
10 - 2 Tbsp fish sauce (to taste)
11 - 2 scallions, green parts, thinly sliced
12 - 1/4 cup fresh cilantro, chopped
13 - Fried shallots (optional)
14 - Lime wedges
15 - Chili oil or sliced chilies (optional)
# Directions:
01 - Combine chicken, water, ginger, scallion whites, and salt in a large stockpot. Bring to a boil over medium heat, skimming off any foam that rises to the surface. Reduce heat to a simmer, cover, and cook for 40 minutes until chicken is tender.
02 - Remove chicken from the pot and set aside to cool slightly. Strain the broth if desired, discarding the cooked aromatics.
03 - Add rinsed jasmine and glutinous rice to the simmering broth. Cook over medium-low heat, stirring occasionally to prevent sticking, for 30-40 minutes until rice has broken down completely and the porridge reaches a creamy consistency.
04 - While the rice cooks, shred the cooled chicken meat from the bones. Discard skin and bones, and set the shredded meat aside.
05 - Once the porridge has reached your desired consistency, season with additional fish sauce and white pepper to taste. Adjust seasoning as needed.
06 - Ladle the hot porridge into serving bowls. Top with generous portions of shredded chicken. Garnish with scallion greens, fresh cilantro, fried shallots, and lime wedges. Add chili oil or sliced chilies if desired.
# Expert Tips:
01 -
- Its basically a warm hug that happens to be incredibly nutritious
- The rice becomes impossibly creamy without any dairy whatsoever
- Leftovers somehow taste even better the next morning
02 -
- The porridge thickens dramatically as it sits, so plan to add more water when reheating
- Stirring occasionally prevents the rice from catching on the bottom of the pot
- Room temperature rice goes into the broth faster and cooks more evenly
03 -
- Blanching the chicken in boiling water for 2 minutes before simmering produces a much clearer broth
- Toasting the rice in a dry pan for 2 minutes before adding to the broth adds a lovely nutty depth