Recipe: Appetizing Hot rice soup (Chao)

Hot rice soup (Chao). Description Vietnamese Rice Soup Recipe (Cháo). Warm, creamy and comforting, Vietnamese Rice Soup (Cháo) is a staple of Vietnam food diet. It is eaten at all times of day, and is the magical antidote for whatever ails you - a stomachache, a cold, a hangover.

The Difference between a Casserole and a HotDish. Although all hotdishes are casseroles, the reverse is not true. It involved rice, hamburger, cream of mushroom soup and chow mein noodles. You can have Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hot rice soup (Chao)

1. You need 3 piece of vegetarian bouillon cubes.
2. Prepare 1 cup of White uncooked rice.
3. Prepare 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. You need 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. Prepare 1 each of lime - wedges.

It was a dish I remember fondly and decided to make my own version. I recently became a Can bassador for Cans Get You Cookin g and will be sharing a recipe each month from now until the end of the year using canned items. Add remaining ingredients except chow mein noodles. Put into a two quart casserole dish.

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..

Uncover and layer with chow mein noodles. Vietnamese Rice Soup with Fish, Ginger and Onion (Chao Ca) is a soup that my father taught me. In a ceviche-like approach, raw fish is marinated with onion, ginger, and cilantro. The semicooked mixture is then placed in the bottom of soup bowls, and the final cooking is done by the hot rice soup. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine.