Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, hot rice soup (chao). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hot rice soup (Chao) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Hot rice soup (Chao) is something that I have loved my entire life.
Warm, creamy and comforting, Vietnamese Rice Soup (Cháo) is a staple of Vietnam food diet. It is eaten at all times of day, and is the magical antidote for whatever ails you - a stomachache, a cold, a hangover. Dice hardy vegetables first, such as carrots, potato, celery, etc.
To begin with this particular recipe, we must prepare a few components. You can have hot rice soup (chao) using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hot rice soup (Chao):
- Prepare 3 piece vegetarian bouillon cubes
- Take 1 cup White uncooked rice
- Get 1 cup diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do)
- Prepare 1 cup each of diced tofu, konyaku, vegetarian fish
- Take 1 packages dry bean curd - broken into smaller pieces
- Take 1 piece ginger - chopped finely (ginger piece the size of your thumb)
- Make ready 1 bunch cilantro
- Take 1 packages Frozen chay quay or Chinese bread sticks
- Make ready 1 each lime - wedges
With less than a cup of rice, you can make a pot of chao to feed the whole family. Vietnamese Rice Soup (Porridge) or Cháo gà đậu xanh is a delicious and healthy dish that's great for colds and flu. Imagine holding a steaming hot bowl of Cháo gà đậu xanh with tender chicken meat and savory green beans on a cold winter day. Just the thought of it is enough to relieve you from any fatigue.
Instructions 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.
Oyster rice soup has become a familiar and favorite dish of the Hanoian, especially suitable for late meals. In warm, stuffy summer days, enjoying a bowl of oyster rice soup buttery fragranced with onion taste, sharp hot taste of flagrant knotweed mixed with the sweetness of boiled oyster broth to ease the tiredness of a bustle working day. Vietnamese Rice Soup with Chicken (Cháo Gà) Seasoned with modest amounts of garlic, ginger and fish sauce, this rice soup is built from simple, clean yet wholly satisfying flavors. Cilantro and scallions garnishes add bright color and fresh notes, and ground black pepper lends a touch of heat and pungency. My Vietnamese fiancé absolutely loves Chao Ga.
So that is going to wrap it up with this exceptional food hot rice soup (chao) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
