Easiest Way to Make Yummy Hot rice soup (Chao)

Hot rice soup (Chao). My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking.

Rice noodle is familiar with Vietnamese people; present in all regions of the country; plentiful in categories. Seasoned with modest amounts of garlic, ginger and fish sauce, this rice soup is built from simple, clean yet wholly satisfying flavors. Cilantro and scallions garnishes add bright color and fresh notes, and ground black pepper lends a touch of heat and pungency. You can have Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hot rice soup (Chao)

1. It's 3 piece of vegetarian bouillon cubes.
2. It's 1 cup of White uncooked rice.
3. You need 1 cup of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
4. It's 1 cup of each of diced tofu, konyaku, vegetarian fish.
5. It's 1 packages of dry bean curd - broken into smaller pieces.
6. It's 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
7. You need 1 bunch of cilantro.
8. It's 1 packages of Frozen chay quay or Chinese bread sticks.
9. You need 1 each of lime - wedges.

White, brown, wild rice, black rice, sushi rice, basmati and jasmine rice are all great. Even risotto rice and paella rice work! For brown and wild rice, these take longer to cook than the simmer time for the soup. Ladle soup into bowls and sprinkle a few peanuts and cilantro leaves over each serving.

Hot rice soup (Chao) step by step

1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
2. Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast..
3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
4. Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot..
5. Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them..

Serve with side dishes of chiles, Vietnamese Dipping Sauce and the remaining peanuts and cilantro, so guests can adjust flavorings as they wish. There are no reviews for Hello Chao - Rice Soup, Vietnam yet. Be the first to write a review! This Cozy Autumn Wild Rice Soup is the perfect fall comfort food! It's easy to make in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop.