Vietnamese Chicken Rice Porridge (Cháo Gà)
Cháo gà Say it: CHOW gah
Cháo gà is a comforting Vietnamese rice porridge made by simmering rice with chicken until it reaches a silky, creamy consistency. Fragrant with ginger and scallions, it is a beloved everyday meal and the go-to dish for soothing colds or upset stomachs across Vietnam. The mild, savory flavor is brightened by fresh herbs and a squeeze of lime, making it both gentle and deeply satisfying. Families often enjoy it for breakfast, late-night suppers, or whenever someone needs a nourishing bowl of warmth.
Vietnamese Chicken Rice Porridge (Cháo Gà)
Cháo gà
Pronounced CHOW gah
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Place the chicken, water, onion halves, ginger coins, and smashed garlic in a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
Simmer uncovered for 25–30 minutes until the chicken is cooked through and tender. Transfer the chicken to a plate and let it cool slightly. Discard the onion, ginger coins, and garlic from the broth.
While the chicken cools, rinse the jasmine rice in cold water until the water runs mostly clear. Add the rice to the simmering broth along with the fish sauce and salt.
Continue simmering the rice in the broth for 25–35 minutes, stirring occasionally, until the grains have broken down and the porridge reaches a creamy, porridge-like consistency. Add a splash of water if it becomes too thick.
Shred the cooled chicken into bite-size pieces, discarding skin and bones if desired (many Vietnamese cooks leave some skin for extra richness).
Stir the shredded chicken back into the porridge and simmer for 2–3 minutes to warm through and meld flavors. Taste and adjust with more fish sauce if needed.
Ladle the hot cháo into bowls. Top generously with sliced scallions, chopped cilantro, a small pile of shredded fresh ginger, cracked black pepper, and a squeeze of lime.
Regional variants
Some cooks add a touch of ground white pepper or a few drops of sesame oil at the end. In the north, it may be served with a side of pickled mustard greens or fresh Vietnamese herbs such as perilla or mint.
Cook's notes
- For extra fragrant broth, lightly char the onion and ginger on a dry skillet before adding them to the pot.
- Stir the porridge frequently toward the end of cooking to prevent it from sticking to the bottom of the pot.
- Leftover cháo thickens in the fridge; simply thin it with a little water or stock when reheating.
Serve with
Lime wedges, extra fish sauce, sliced fresh chilies, and Vietnamese coriander (rau răm) if available.
Make ahead and storage
The porridge keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding water to loosen the texture.
