There's something so comforting about a bowl of rice porridge. I've blogged it plain, with chicken, with ground pork, with preserved duck eggs, with leftover turkey, and with clams. The only meats left are with beef, duck, and fish. Although, thankfully, not together.
I prefer to make a good chicken broth stock for my Chao Ca (Vietnamese Rice Porridge with Fish) so that it's not quite so fishy. While you can use any fish on hand, I prefer white fish fillets for the milder flavor, but chose to use some leftover baked salmon so you can see it more easily in pictures. There's not much to it; once you've got your stock done, add flaked or chunks of fish and simmer until done. Add some thinly sliced ginger, sprigs of cilantro, or chopped scallions if you have any on hand.
Chao Ca (Vietnamese Rice Porridge with Fish)
For a 2-quart pot, you'll need:
Bones from 2 chicken thighs and drumsticks for stock
1 tsp salt
2 cups rice
8 oz white fish fillets such as basa or salmon or any fish you'd like, cut into large chunks
Optional: thinly sliced ginger, cilantro, or scallions for garnish.
Fill a 5-quart stock pot halfway with water. When the water boils, add the bones of 2 chicken thighs and drumsticks. When the water boils again, skim the foam and scum and turn the heat down to medium-low. Add about 1 tsp salt and 2 cups rice, cover the pot lightly, and let simmer for about 20 minutes.
Remove the chicken bones. Slice the fish into large chunks or break them into small pieces per your preference and add the fish to the pot. Simmer for another 10 to 15 minutes until the fish is thoroughly cooked.
Serve plain if you wish.
Or add some thinly sliced ginger, cilantro, or scallions for color and taste.
Other rice porridge recipes:
Chao (Vietnamese Rice Porridge)
Chao/Congee/Jook Thit Heo Bam Hot Vit Bac Thao (Vietnamese/Chinese Rice Porridge with Ground Pork and Preserved Duck Egg)
Chao Ga (Vietnamese Chicken Rice Porridge)
Chao Ga Tay (Vietnamese Rice Porridge with Turkey)
Chao Hot Vit Bac/Bach Thao (Vietnamese Rice Porridge with Preserved/Century/Thousand-year Duck Egg)
Chao Oc (Vietnamese Rice Porridge with Clams)
1 year ago today, my mom's Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup).
2 years ago today, Cua Rang Muoi Tieu, Me, Gung, Hanh, Toi (Vietnamese Salt and Pepper Crab with Tamarind, Ginger, Scallions, and Garlic).
3 years ago today, Grand Canyon West - Hualapai Nation - Peach Springs - Arizona.