Recipe: Fish rice porridge – Cháo cá

Recipe: Fish rice porridge - Cháo cá


By Helen Le Published: November 22, 2015

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 4-6 Servings

  • Mix 1/2 cup of rice with 1/2 cup sticky rice. Wash well and then drain.
  • Cut the fish into cubes and season with 1 tbsp minced shallots, 1 tbsp fish sauce, some pepper, 1 tsp chicken stock and 1 tsp minced ginger. Mix well and set aside for 15 mins.
  • In a large pot, heat 2 tbsp vegetable oil, then fry 2 thinly sliced shallots into golden brown. Remove the crispy golden shallots into a small bowl, then add the rice to the fragrant oil in the pot and stir fry until opaque. Add 1/2 tsp salt and 2 liter water. Bring to a full boil and skim off the foam, then cover the lid and turn off the heat completely. Leave it there for 30 mins.
  • In a separate pan, heat some vegetable oil and stir-fry the fish. Cut a piece of ginger into fine strips. Chop up the spring onion and cilantro.
  • After 30 mins, open the lid and you will see the rice has bloomed a lot but still in the shape, the broth is very clear. Add the stir-fried fish to the soup and turn on the heat again. Cook for about 10-15 mins. Occasionally give it a good stir. Season to your taste.
  • Transfer to a serving bowl and sprinkle some chopped spring onion, cilantro, crispy fried shallots, black pepper and ginger strips on top. To serve, add some vegetables and squeeze in some lime juice.

Post By Helen Le (242 Posts)

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