Chao ga rice soup is a traditional Vietnamese recipe that has won over palates around the world for its comforting flavor and simplicity. This dish is a variant of the well-known cháo gà, a type of rice porridge prepared with chicken and various aromatic herbs.
The origin of chao ga dates back to home cooking in Vietnam, where it is highly valued as a nutritious and easily digestible food, especially during cold days or when someone is sick. In Latin America, although it doesn't have a specific typical name, in some regions it could be compared to rice soups or chicken broths with rice, but with its own characteristics in the use of herbs and Vietnamese cooking techniques.
In other Vietnamese and Southeast Asian countries, similar versions exist with different names, but the concept of a rice broth with chicken is a constant and familiar one in local cuisines. Furthermore, the incorporation of ingredients like fish sauce and fresh herbs gives it a special and authentic touch that distinguishes this dish from other broths or soups with rice.
How to prepare Chao ga rice soup
Ingredients: Chicken, oil, garlic, onion, ginger, rice, water, fish sauce, scallions, rau ram or cilantro, fresh bean sprouts, dau chao quay (Vietnamese fried dough slices), salt, and pepper.
Heat oil and fry the garlic until golden brown; remove and set aside for later use.
Add the onion cut in half and the grated ginger to the oil and fry for one minute to release their aromas.
Add the chicken (breasts and legs) and fry until well browned, sealing in the flavors.
Return half of the fried garlic to the pot along with all the other ingredients except the scallions and simmer for approximately 45 minutes to concentrate the broth.
Boil the chicken with water, salt, and additional ginger if necessary, until fully cooked; then remove the chicken and pour the toasted rice into the pot, simmering for 50 to 60 minutes until the rice is soft and the broth is thick.
Meanwhile, remove the bones from the chicken and shred the meat to be integrated into the broth when serving.
To serve, place chopped scallions, chopped rau ram or cilantro, and fresh bean sprouts at the bottom of the bowl.
Pour the hot soup over these herbs so they cook slightly, retaining their freshness and aroma.
Garnish with the remaining fried garlic and the slices of dau chao quay to add a crunchy texture.
Serve with fish sauce, pepper, and fresh red chilies to taste to enhance the flavors.
