Recipe: Fish rice porridge - Cháo cá

By Helen Le Published: November 22, 2015

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 1 hr 30 mins

  • Yield: 4-6 Servings

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Ingredients
Instructions
  • Mix 1/2 cup of rice with 1/2 cup sticky rice. Wash well and then drain.
  • Cut the fish into cubes and season with 1 tbsp minced shallots, 1 tbsp fish sauce, some pepper, 1 tsp chicken stock and 1 tsp minced ginger. Mix well and set aside for 15 mins.
  • In a large pot, heat 2 tbsp vegetable oil, then fry 2 thinly sliced shallots into golden brown. Remove the crispy golden shallots into a small bowl, then add the rice to the fragrant oil in the pot and stir fry until opaque. Add 1/2 tsp salt and 2 liter water. Bring to a full boil and skim off the foam, then cover the lid and turn off the heat completely. Leave it there for 30 mins.
  • In a separate pan, heat some vegetable oil and stir-fry the fish. Cut a piece of ginger into fine strips. Chop up the spring onion and cilantro.
  • After 30 mins, open the lid and you will see the rice has bloomed a lot but still in the shape, the broth is very clear. Add the stir-fried fish to the soup and turn on the heat again. Cook for about 10-15 mins. Occasionally give it a good stir. Season to your taste.
  • Transfer to a serving bowl and sprinkle some chopped spring onion, cilantro, crispy fried shallots, black pepper and ginger strips on top. To serve, add some vegetables and squeeze in some lime juice.