How to make Chao Ca Vietnamese Fish Porridge

"Chao" is a term used for porridge. It can be made with other meat as well. You can use additional herbs and spices in the broth for extra flavor. Porridge with fish is most popular among other chao.

Servings: 6

Preparation time: 35 minutes

Ingredients:

• Jasmine l
• Jasmine long grain rice, 1 cup, rinsed and drained
• Green onions, ½ cup
• Bean sprouts, ½ cup
• Fish sauce, to taste
• Ginger, 2 knobs, peeled. 1 knob cut into chunks and the other julienned
• Shallots, 2, fried
• Whole firm fish, 1.5 pound
• Garlic, 3 cloves, minced
• Fresh cracked pepper, to taste
• Onion, 1, peeled and quartered
• Kosher salt, 1 teaspoon
• Water, 6 cups
• Cilantro, ½ cup

Method:

1. Add water in a stock pot and boil fish with shallots, salt, ginger and onions. Cook until the flesh is cooked properly
2. Remove the fish from the pot and turn the flame low.
3. In a nonstick pan cook rice with shallots until browned.
4. Add rice in the prepared broth and cook on medium flame.
5. Remove the flesh from the fish and add it back in the broth. Season flesh with pepper and fish sauce. Break them into chunks.
6. Sauté garlic until fragrant and add flesh chunks. Cook for 2 minutes.
7. Add garlic in the broth and stir to combine well.
8. Garnish with cilantro, fried shallots, green onions, pepper and ginger.
9. Serve hot.

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