Vietnamese Rice Soup Recipe (Chao)


My last post was all about the broth that I was going to use for this rice soup.  Overall, I’ve decided that it’s better to just purchase a broth.  There are good organic ones out there with less sodium and less fat. 
This is the simplest recipe you can find.  Hope you enjoy it as much as I did.
Vietnamese Rice Soup Recipe

  • 3/4 cup long-grain rice
  • 10 cups Chicken Broth, homemade or canned
  • 4 quarter-sized slices of ginger
  • 2 green onions (white part only)
Ho To Make
  1. Put rice on your stock pot and add water.  Try to clean rice by grabbing a handlful and just scrub it in the water.  You’ll notice milky white water.  Drain the water and add more.  Repeat until water becomes ALMOST clear — about 8 to 10 times.
  2. Add broth, ginger and green onions and bring to a boil over high heat.  Once boiling, lower heat to a simmer and partially cover.  Stir occasionally so that the rice does not stick to the bottom of the pot.
  3. Cook for about an hour or when the rice grains are cooked.
  4. Discard ginger and green onions.  If your soup is too thick, add water until you get the desired consistency.
Vietnamese Rice Soup Recipe (Chao) | Siswa Master | 5

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