Chao Trang
This humble bowl of chao trang is soft, warm, and deeply comforting, with broken rice cooked until silky and loose. Fresh ginger, spring onion, fish sauce, and a touch of sesame oil give the mild congee a fragrant, savory finish.
Ingredients
Congee base
- 140 gbroken rice
- 1.2 litreswater
- 4 gfine salt
Toppings and seasoning
- 20 gfresh ginger
- 2 stalks (20 g)spring onion
- 20 mlfish sauce
- 10 mlsesame oil
- 1 gground white pepper
Instructions
- 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.
- 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.
- 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
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
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.
Nutrition per serving
Notes
- •For the best 30-minute version, broken rice is ideal because it softens faster than whole rice.
- •If you prefer a looser breakfast-style congee, increase the water by 100-150 ml.
- •Fish sauce is salty enough for final seasoning, so taste before adding extra salt.
- •This classic plain congee is often served with simple side dishes such as salted eggs, pickled vegetables, or braised foods.
Background
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.
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