Cháo Cá, or Vietnamese fish rice porridge, is a culinary gem, a comforting and deeply flavorful bowl that embodies the essence of Vietnamese home cooking. This beloved dish, often enjoyed for breakfast or a light meal, features tender flaky fish simmered in a rich, fragrant broth with rice. The subtle sweetness of the fish, combined with the creamy texture of the porridge and aromatic herbs, creates a symphony of flavors that is both simple and satisfying. Variations abound, with different types of fish and additions like dill, ginger, and fried shallots adding unique character to each bowl.
Beyond its deliciousness, Cháo Cá is surprisingly easy to prepare. This seemingly simple dish holds a depth of flavour that belies its straightforward ingredients. Ready to experience the magic of Cháo Cá for yourself? Let's dive into the step-by-step process to create this heartwarming Vietnamese classic.
Tools Needed
- Large pot
- Small bowl
- Separate pan
Ingredients
- Rice: 1/2 cup
- Sticky Rice: 1/2 cup
- Fish (freshwater): 500g
- Salt: 1 tablespoon + 1/2 teaspoon
- Fish Sauce: 1 tablespoon
- Pepper: some
- Chicken Stock: 1 teaspoon
- Mint or Grated Ginger: 1 teaspoon
- Shallots: 2
- Vegetable Oil: 2 tablespoons + some
- Water: 2L or 8 cups
- Ginger: 1 piece
- Spring Onion: some
- Cilantro: some
- Mustard or Pera leaves (optional): some
- Lime: 1
- Chili slices (optional): some
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Wash and drain half a cup of rice and half a cup of sticky rice.
- Cut 500g of fish into cubes. Season with 1 tablespoon of salt, 1 tablespoon of fish sauce, some pepper, 1 teaspoon of chicken stock, and 1 teaspoon of mint or grated ginger. Mix well and set aside for 15 minutes.
- Roll up and thinly slice mustard or pera leaves).
Step 2. Cooking the Rice Porridge
- Heat 2 tablespoons of vegetable oil in a large pot. Fry two thinly sliced shallots until golden brown. Remove and set aside.
- Add the rice to the pot with the fragrant oil and stir-fry until opaque.
- Add 1/2 teaspoon of salt and 2L (8 cups) of water. Bring to a boil, skim off the foam, cover, and turn off the heat. Let it sit for 30 minutes.
Step 3. Cooking and Incorporating the Fish
- In a separate pan, heat some vegetable oil and stir-fry the fish until the seasonings are absorbed.
- After 30 minutes, open the lid and add the stir-fried fish to the rice porridge. Turn on the heat and cook for 10-15 minutes, stirring occasionally.
Step 4. Serving and Garnishing
- Season with more chicken stock or fish sauce to taste.
- Transfer to a serving bowl. Sprinkle with chopped spring onion, cilantro, crispy fried shallots, black pepper, and julienned ginger.
Read more: Vegan Mushroom Porridge: Easy Vietnamese Recipe
Tips
- Mixing plain rice and sticky rice makes the porridge thicker.
- This method of cooking the rice using residual heat saves energy and prevents burning.
Nutrition
- N/A
FAQs
1. What type of fish is best for Cháo Cá?
Firm, white-fleshed fish like basa, cod, or snapper work well. Avoid overly oily fish.
2. Can I make Cháo Cá ahead of time?
Yes! It tastes even better the next day. Store it in the refrigerator and reheat gently before serving.
With its simple ingredients and straightforward preparation, Cháo Cá is a recipe that anyone can master, bringing a taste of Vietnam to your kitchen. This comforting bowl is perfect for a cozy night in or a light yet satisfying meal any time of day. Enjoy the warmth and deliciousness of this Vietnamese classic!