Chao Trang

Nutrition · per serving

Steps

1. 1

   Rinse the broken rice under cold water 2-3 times until the water is less cloudy. Drain well. Thinly slice the ginger into fine matchsticks and finely slice the spring onion.

   140 g broken rice20 g fresh ginger2 stalks (20 g) spring onion
2. 2

   Bring the water to a boil in a medium pot over high heat. Stir in the broken rice and fine salt, then lower to a gentle simmer.

   1.2 litres water140 g broken rice4 g fine salt
3. 3

   Cook for 22-24 minutes, stirring every few minutes and scraping the bottom of the pot so the rice does not catch. As the grains break down, lightly mash a spoonful against the side of the pot to help the congee become creamy. Add a splash of hot water if it thickens more than you like; chao trang should be fluid and spoonable.

4. 4

   When the rice is very soft and the congee looks silky, turn off the heat and rest for 2 minutes; it will thicken slightly as it stands.

5. 5

   Ladle into 2 bowls. Top with the ginger and spring onion, then season each bowl with fish sauce, sesame oil, and a small pinch of white pepper. Serve immediately while hot, stirring the toppings in at the table if you like.

   20 g fresh ginger2 stalks (20 g) spring onion20 ml fish sauce10 ml sesame oil1 g ground white pepper

Origin & History

Chao trang is one of the simplest forms of Vietnamese congee, made from rice simmered with plenty of water until soft and soothing. It is commonly eaten for breakfast or as a light meal, especially when paired with salty or savory accompaniments. Its plainness is part of its appeal, allowing condiments such as fish sauce, ginger, and scallion to provide contrast.