Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, hot rice soup (chao). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chao - Rice Soup Rice soup is a popular dish familiar with each Vietnamese person. Perhaps no one, from the moment of being born until they are Some people like eating oyster rice soup, some people like the gentle taste without mixing like the hot spicy taste of Nghe region's well-known eel rice soup… "Chao Ga" or rice porridge (or Congee) with chicken meat is a common street food in Vietnam and you will surprise that it really tastes quite well even in the hot tropical temperature like in the Vietnamese deep south province like Soc Trang. The rice gets soft and it's very comforting when sick.
Hot rice soup (Chao) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Hot rice soup (Chao) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have hot rice soup (chao) using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Hot rice soup (Chao):
- Take 3 piece vegetarian bouillon cubes
- Prepare 1 cup White uncooked rice
- Make ready 1 cup diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do)
- Make ready 1 cup each of diced tofu, konyaku, vegetarian fish
- Get 1 packages dry bean curd - broken into smaller pieces
- Get 1 piece ginger - chopped finely (ginger piece the size of your thumb)
- Get 1 bunch cilantro
- Prepare 1 packages Frozen chay quay or Chinese bread sticks
- Prepare 1 each lime - wedges
The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. Nothing is more soothing than a piping, hot bowl of Chicken Congee / Rice Porridge. Feel feel to adjust the thickness of your congee with more or less water per your taste. In fact, cháo rice soup is all-weather fare, and can be enjoyed at all times of the day.
Steps to make Hot rice soup (Chao):
- Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat.
- Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast.
- Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories)
- Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot.
- Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them.
Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts. Crispy, hot foods are just minutes away—but only if you avoid these air fryer mistakes. A Chicken and Rice Soup made by cooking chicken pieces in the broth which yields a beautiful savoury, golden soup without having This Chicken and Rice Soup recipe is a terrific base for adding your own touch. It's slurp-worthy delicious as it is, but can take more veggies, more herbs, a squeeze. Sizzling Rice Soup features a light broth with vegetables, chicken or shrimp, and topped with toasty crispy rice.
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