Despite its association with being ill (kind of like the Viet version of chicken soup), it’s still one of my favourite dishes to eat in the morning. You can be as creative as you like with the toppings, and the best part is that it’s calorifically harmless.
I couldn’t decide on toppings, so went for all of them! It’s Christmas!!
Toppings: Salted cabbage, Vietnamese sausage, salted baby fish, and salted egg, with fresh spring onions (yummmm!)
Vietnamese Chao is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice Chao, it is most often served with side dishes. When additional ingredients, such as meat, fish, and flavourings, are added whilst preparing the congee, it is most often served as a meal on its own, especially when one is ill. Names for Chao are as varied as the style of its preparation. Despite its many variations, it is always a thick porridge or soup of rice which has usually disintegrated after prolonged cooking in water.