Vietnamese Chicken Rice Porridge (Print Version)

Creamy Vietnamese porridge with tender chicken and fragrant herbs

# What You'll 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 teaspoon salt
06 - 1 teaspoon fish sauce

→ Rice

07 - 1 cup jasmine rice, rinsed
08 - 1/2 cup glutinous rice, rinsed (optional for creaminess)

→ Seasonings & Toppings

09 - 1/2 teaspoon ground white pepper
10 - 2 tablespoons 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)

# Steps:

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 or until chicken is tender.
02 - Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh strainer if desired, discarding the cooked ginger and scallion solids.
03 - Return the strained broth to the pot and bring to a simmer. Add the rinsed jasmine rice and glutinous rice. 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 simmers, shred the cooled chicken meat from the bones, discarding skin and bones. Keep the shredded meat aside for serving.
05 - Once the porridge has reached your desired consistency, stir in the additional fish sauce and ground white pepper. Adjust seasoning according to taste preference.
06 - Ladle the hot porridge into serving bowls. Top each portion with generous amounts of shredded chicken. Garnish with scallion greens, fresh cilantro, fried shallots, and lime wedges. Add chili oil or sliced chilies if desired for heat.

# Expert Tips:

01 -
  • The combination of jasmine and glutinous rice creates the creamiest texture without any heavy cream
  • One pot delivers both deeply flavorful broth and impossibly tender chicken
  • This recipe freezes beautifully and tastes even better the next day
02 -
  • Rinse your rice until the water runs clear or your porridge will turn gluey and cloudy
  • Stir the pot occasionally, especially toward the end, or the rice will stick and burn on the bottom
  • The porridge thickens significantly as it cools, so aim for a slightly looser consistency than you think you want
03 -
  • Blanch the chicken in boiling water for 2 minutes before starting to produce a clearer broth
  • Fry extra shallots in advance and store them in the fridge for quick garnish anytime

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