With its thick and creamy texture Vietnam’s rice porridge is the best pick when your queasy stomach can’t handle much else. If you want to jazz it up you can always add slices of chicken, fish, beef, duck or pork ribs, along with a sprinkling of herbs and shallots.
Congee or rice porridge is a simple comfort as it best, and traditionally served as breakfast throughout Asia with some side dish. For this recipe, I have flavored the rice porridge with fresh red snapper fillet, ginger, soy sauce, and sesame oil. To complete the congee, top it with some freshly chop scallions and coriander.
Boil the rice with water in the rice cooker according to the manufacturer’s instructions.
When the congee is cooked. Transfer it into a large pot. Bring it to a boil and mix in the ginger, fish slices, and season with light soy sauce, rice wine, sesame oil, pepper and sea salt. If the congee is too thick, adjust with additional water or chicken broth. Once the fish is cooked, switch off the heat, and serve the congee warm with scallions and coriander.
Address: Chao Ca specializes in fish chao, 213 Hang Bong, Hoan Kiem district, Hanoi
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