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Vietnamese Rice Soup with Chicken (Cháo Gà)

Vietnamese Rice Soup with Chicken (Cháo Gà)

Seasoned with modest amounts of garlic, ginger and fish sauce, our version of the Vietnamese soup cháo is built from simple, clean yet wholly satisfying flavors.

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    55 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

This is a hearty but not heavy bowl of soupy rice. It often is served with garnishes that offer textural and flavor contrasts. In Vietnam, it’s known as cháo and frequently is eaten for breakfast. Seasoned with modest amounts of garlic, ginger and fish sauce, our version is built from simple, clean yet wholly satisfying flavors. Cilantro and scallions add bright color and fresh notes, and ground black pepper lends a touch of heat and pungency. The soup will continue to thicken as it stands; to adjust the consistency, stir in water or chicken broth a few tablespoons at a time.

Tip

Don't use long- or medium-grain rice. The high starch content of short-grain rice gives the soup its thick, creamy consistency. And don't rinse the rice before cooking so that the grains retain as much starch as possible.

Ingredients
  • 2

    quarts low-sodium chicken broth

  • 1

    cup Japanese-style short-grain rice

  • 3

    medium garlic cloves, finely grated

  • 2

    teaspoons finely grated fresh ginger

  • 1

    bunch scallions, thinly sliced, white and green parts reserved separately

  • Kosher salt and ground black pepper

  • 2

    8- to 10-ounce boneless, skinless chicken breasts

  • 1

    tablespoon fish sauce

  • ½

    cup lightly packed fresh cilantro, finely chopped

  • Lime wedges, to serve

Step 1

In a large pot over medium-high, combine the broth, rice, garlic, ginger, scallions whites and ½ teaspoon black pepper. Bring to a boil, then add the chicken breasts, fully submerging them. Cover, reduce to low and cook, adjusting the heat to maintain a gentle simmer, until the thickest part of the chicken reaches 160°F, 18 to 24 minutes.

Step 2

Using tongs, transfer the chicken to a medium bowl and set aside. Bring the rice mixture to a rapid simmer over medium, then stir in the fish sauce. Cover and continue to cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the broth is thickened and the grains of rice no longer settle beneath the surface, about 20 minutes.

Step 3

While the rice continues to cook, shred the chicken and set aside. When the rice and broth are ready, taste and season with salt and pepper, then ladle into individual bowls. Top with shredded chicken, scallion greens, cilantro and additional pepper. Serve with lime wedges.