Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hot rice soup (chao). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Hot rice soup (Chao) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Hot rice soup (Chao) is something that I have loved my whole life.
At its most basic, Vietnamese Rice Soup (Chao Recipe) is rice simmered in liquid - water, homemade stock, or canned broth (the latter two are best)—until all its starch has been released. The thick finished soup is a versatile canvas. For a flavorful savory addition, eat it with Salted Preserved Eggs or a sprinkle of Cotton Pork shreds.
To get started with this particular recipe, we have to prepare a few components. You can cook hot rice soup (chao) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hot rice soup (Chao):
- Take 3 piece vegetarian bouillon cubes
- Make ready 1 cup White uncooked rice
- Take 1 cup diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do)
- Get 1 cup each of diced tofu, konyaku, vegetarian fish
- Take 1 packages dry bean curd - broken into smaller pieces
- Get 1 piece ginger - chopped finely (ginger piece the size of your thumb)
- Take 1 bunch cilantro
- Get 1 packages Frozen chay quay or Chinese bread sticks
- Prepare 1 each lime - wedges
Instant Pot Beef Chow Mein Casserole is a classic Midwestern hot dish with ground beef, rice, creamy soup, and celery that is topped with Chow Mein noodles. Grandma used to make it in the oven and now you can make it in half the time in your Instant Pot. Heat a small frying pan and toss the rice in. While the rice is toasting, beat/chop the pork (or chicken) with a knife.
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.
Use the knife like a meat tenderizer. Don't cut the meat all the way through but keep beating the meat with the knife until the pork start to fall apart like ground meat. Congee or conjee (/ ˈ k ɒ n dʒ i /) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee, it is most often served with side dishes.
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