Vietnamese Chicken Rice Soup

Name: Vietnamese Chicken Rice Soup
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 x 1.3kg chicken; 1 small brown onion, sliced; 1 tablespoon fish sauce; 2 teaspoons castor sugar; 5cm piece ginger, finely sliced; ¾ cup (150g) jasmine rice; 1 tablespoon deep-fried shallots; 3 green onions, sliced; Coriander sprigs, for serving; Fish sauce, for serving; Pickled minced red chilli, for serving

Every culture seems to have a chicken soup that’s the universal panacea, and in Vietnam it’s cháo gà. Similar to Chinese congee, this Vietnamese chicken rice soup is generally a breakfast dish, often served with omelette. Cháo gà can be quite bland, if that’s what you want, and it’s often served that way to people who are feeling poorly especially with a cold or upset stomach. I love my Vietnamese chicken rice soup spiced up with lots of chilli and fresh herbs, especially with a glass or two of Pike’s Traditionale riesling. Don’t be limited to the herbs listed in this recipe, I often add a handful of Vietnamese mint and some Thai basil for a lovely peppery zing. As Vietnamese chicken rice soup is clearly inspired by Chinese congee, feel free to add some Chinese fried bread sticks (dầu cháo quẩy in Vietnamese) too!

Serves 6 as a starter

Ingredients

1 x 1.3kg chicken (3lb)
1 small brown onion, sliced
1 tablespoon fish sauce (20ml)
2 teaspoons castor sugar
5cm (2″) piece ginger, finely sliced
Salt flakes, to taste
¾ cup jasmine rice ((150g/5⅓oz)
1 tablespoon deep-fried shallots (see video below)
3 green onions (scallions), sliced
Coriander sprigs, for serving
Fish sauce, for serving
Pickled ground chilli, for serving

Method

Wipe out the belly cavity of the chicken with a clean damp cloth to remove any remaining offal or blood.
Place chicken in a saucepan large enough to hold it snugly. Add onion, fish sauce, sugar, ginger, salt and just enough cold water to completely cover it (around 3 litres/6 pints).
Bring to the boil, reduce heat and simmer for 5 minutes, skimming to remove any froth that floats to the top.
Remove from heat, cover and set aside for 45 minutes.
Remove chicken from the poaching liquid, draining the cavity, and set aside to cool.
Meanwhile, strain the poaching liquid through a cloth-lined sieve. Set aside 2.5 litres (5 pints) and freeze the rest for another dish. If there’s less than 2.5 litres of poaching liquid, top up with water.
Place a large clean saucepan over low heat, add rice and stir for a few minutes until it starts to smell toasty.
Add the reserved poaching liquid, bring to a boil, reduce heat and simmer for 25–30 minutes, until rice is very tender.
Meanwhile shred the meat from the chicken and set aside, discarding the skin and bones.
Stir chicken meat through the soup, taste and add salt.
Ladle into serving bowls, top with deep-fried shallots, green onion and coriander and serve chicken rice soup with fish sauce and pickled ground chilli on the side.