Recipe: Tasty Hot rice soup (Chao)

Hot rice soup (Chao). At its most basic, Vietnamese Rice Soup (Chao Recipe) is rice simmered in liquid - water, homemade stock, or canned broth (the latter two are best)—until all its starch has been released. The thick finished soup is a versatile canvas. Hot rice soup (Chao) Great hot soup for cold temperature, especially when you have a cold or flu, ginger in hot soup will help keep the body warm.

Vietnamese Rice Soup with Fish, Ginger and Onion (Chao Ca) is a soup that my father taught me. In a ceviche-like approach, raw fish is marinated with onion, ginger, and cilantro. The semicooked mixture is then placed in the bottom of soup bowls, and the final cooking is done by the hot rice soup. You can have Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you create it.

Ingredients of Hot rice soup (Chao)

1. Prepare 3 piece of vegetarian bouillon cubes.
2. Prepare 1 cup of White uncooked rice.
3. Prepare 1 cup of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
4. Prepare 1 cup of each of diced tofu, konyaku, vegetarian fish.
5. It's 1 packages of dry bean curd - broken into smaller pieces.
6. It's 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
7. You need 1 bunch of cilantro.
8. It's 1 packages of Frozen chay quay or Chinese bread sticks.
9. You need 1 each of lime - wedges.

A nice hot bowl of Vietnamese thick rice porridge soup (Chao), also known as congee or gruel. The soft texture makes it a favorite among elders, babies and those who are sick. Heat a small frying pan and toss the rice in. Use the knife like a meat tenderizer.

Hot rice soup (Chao) step by step

1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
2. Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast..
3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
4. Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot..
5. Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them..

My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a.