Every culture seems to have a chicken soup that’s the universal panacea, and in Vietnam it’s cháo gà. Similar to Chinese congee, it’s sometimes called chicken rice porridge and is generally a breakfast dish, often served with omelette. It can be quite bland, if that’s what you want, and it’s traditionally served to anyone who’s feeling poorly, especially with a cold or upset stomach. I love it spiced up with lots of chilli and fresh herbs, don’t be limited to those listed in this recipe I also often add a handful of Vietnamese mint and some Thai basil for a lovely peppery zing. As this dish is clearly inspired by Chinese congee, feel free to add some of the Chinese fried bread sticks (dầu cháo quẩy in Vietnamese) too!
Serves 6 as a starter
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