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Vietnamese Chao Recipe
More Chao for breakfast! Are you tired of it yet? 😂😂🤣🤣
Vietnamese Chao Recipe
Ingredients
- 1/4 cup of white rice (jasmine)
- 1 pork chop or a chicken breast
- Ground black pepper and salt
- 1 tablespoon of sunflower oil
- 1 medium onion, skin peeled off
- 1 inch of fresh ginger, whole piece
- 1 potato, peeled and cut into small cubes
- 40 oz. (1200 ml) water
- 2 tablespoons fish sauce (Red Boat)
Toppings
- Cilantro
- Scallions
- Crisp fried shallots or onions
- A pinch of Chili flakes
- Cracked white pepper
Instructions
- Heat a small frying pan and toss the rice in. Toast the rice until the rice grains brown.
- While the rice is toasting, beat/chop the pork (or chicken) with a knife. 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. Sprinkle with salt and pepper.
- Heat some oil in a medium pot over medium heat and sauté the meat until almost cooked. 4. Add the toasted rice, whole onion, ginger, diced potato and water to the pot. Bring to a simmer for about 30-40 min covered.
- Add the fish sauce, and add more salt and black pepper to taste, if needed. Remove the ginger and onion.
- Serve the soup hot in a bowl and sprinkle with cilantro, scallion, crisp fried onions, chili flakes and plenty of cracked white pepper.
Notes: If you want to make a luxury edition of this soup you can add a few pork bones or ribs for a more flavorful broth. If you want to add more vegetables in the soup small diced carrots and celery adds a nice flavor as well.
