Vietnamese Chicken Rice Porridge

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A soothing Vietnamese rice porridge simmered slowly with bone-in chicken and ginger until thick and creamy. Traditionally served as a warming breakfast or sick-day remedy, it is finished with crisp shallots, fresh herbs, and a bright squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 370 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 1 gSugar
• 24 gProtein
• 520 mgSodium
• 420 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the porridge

• 1 cup jasmine rice, rinsed until water runs clear
• 8 cups low-sodium chicken broth
• 1 lb bone-in, skin-on chicken thighs (about 4 pieces)
• 1 oz fresh ginger, smashed and sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 2 scallions, thinly sliced for finishing

For serving

• 3 tablespoons crispy fried shallots
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into 4 wedges
• 2 teaspoons fish sauce, or to taste
• 1 small Thai chili, thinly sliced (optional)

Directions

1. Rinse the jasmine rice in cold water 2-3 times until the water runs clear, then drain well.
2. Combine the rinsed rice, chicken broth, chicken thighs, ginger, and salt in a large heavy pot and bring to a boil over high heat.
3. Reduce the heat to the lowest setting and simmer uncovered for about 70-75 minutes, stirring every 10 minutes to prevent the rice from sticking to the bottom, until the grains have broken down into a creamy, spoon-coating porridge.
4. Carefully remove the chicken thighs and set aside until cool enough to handle. Discard the skin and bones, then shred the meat into bite-sized pieces with two forks.
5. Stir the shredded chicken back into the pot along with the white pepper. If the porridge is too thick, loosen with a splash of hot water; if too thin, simmer a few minutes longer.
6. Taste and adjust seasoning with additional salt or a small pour of fish sauce for deeper umami.
7. Ladle the hot porridge into individual bowls and top each with sliced scallions, cilantro, and a generous spoonful of crispy fried shallots.
8. Serve immediately with lime wedges and sliced chili on the side so everyone can brighten their bowl to taste.

Cook’s Notes

• Soaking the rice in cool water for 30 minutes before cooking helps it break down faster and produces a silkier porridge.
• Bone-in chicken thighs add much more flavor and body than boneless; poaching the meat in the broth infuses the entire dish.
• Stir frequently toward the end of cooking as the porridge thickens, since it can scorch easily on the bottom.
• For a richer, almost restaurant-style bowl, swap 1 cup of the broth for a tablespoon of rendered chicken fat or a splash of toasted sesame oil.
• Leftover porridge will thicken in the fridge; loosen it with a splash of water when reheating on the stovetop.

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