Easiest Way to Cook Appetizing Hot rice soup (Chao)

Hot rice soup (Chao). Chao - Rice Soup Rice soup is a popular dish familiar with each Vietnamese person. Perhaps no one, from the moment of being born until they are Some people like eating oyster rice soup, some people like the gentle taste without mixing like the hot spicy taste of Nghe region's well-known eel rice soup… "Chao Ga" or rice porridge (or Congee) with chicken meat is a common street food in Vietnam and you will surprise that it really tastes quite well even in the hot tropical temperature like in the Vietnamese deep south province like Soc Trang. The rice gets soft and it's very comforting when sick.

He and I edited a version we got to make it easier for our family. In fact, cháo rice soup is all-weather fare, and can be enjoyed at all times of the day. A Chicken and Rice Soup made by cooking chicken pieces in the broth which yields a beautiful savoury, golden soup without having This Chicken and Rice Soup recipe is a terrific base for adding your own touch. You can have Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hot rice soup (Chao)

1. Prepare of vegetarian bouillon cubes.
2. Prepare of White uncooked rice.
3. You need of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
4. Prepare of each of diced tofu, konyaku, vegetarian fish.
5. It's of dry bean curd - broken into smaller pieces.
6. You need of ginger - chopped finely (ginger piece the size of your thumb).
7. You need of cilantro.
8. It's of Frozen chay quay or Chinese bread sticks.
9. Prepare of lime - wedges.

It's slurp-worthy delicious as it is, but can take more veggies, more herbs, a squeeze. Sizzling Rice Soup features a light broth with vegetables, chicken or shrimp, and topped with toasty crispy rice. The sizzling and crackling sounds of the piping hot crispy rice as it is poured into the soup is sure to impress your guests. Now you can make this Chinese restaurant favorite at home!

Hot rice soup (Chao) instructions

1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
2. 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..
3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
4. 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..
5. 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..

The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts. Crispy, hot foods are just minutes away—but only if you avoid these air fryer mistakes.

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