Cháo Gà (Vietnamese Chicken and Rice Porridge with Ginger)
A soothing Vietnamese rice porridge with shredded chicken, ginger and herbs, served with a bright, garlicky nuoc cham.
Made with Nuoc cham (Vietnamese dipping sauce) and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £2.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice, then toast it in a dry heavy pot for 2 minutes until it smells nutty.
2 min - 2
Add your ready made homemade chicken stock (see the base recipe), the water, the sliced ginger and the chicken. Bring to a simmer, cover partly and cook for 20 minutes.
20 min - 3
Lift out the chicken and shred it finely with two forks. Season the chicken with a little of the nuoc cham (see the base recipe).
- 4
Continue cooking the rice for 30 to 40 minutes, stirring often, until the grains have broken down into a thick, creamy porridge. Add water if it gets too thick.
35 min - 5
Season with the salt and white pepper. Divide into bowls and top with the chicken, ginger matchsticks, spring onion, coriander and mint.
- 6
Serve with lime wedges and extra nuoc cham on the side for spooning over.
Tips
- Toasting the rice first helps it break down into a smooth porridge and adds a nutty aroma.
- Stir often near the end, as the porridge catches on the bottom of the pan.
- Add ginger generously. It is the classic comfort note in this dish.
- Left to stand, the porridge becomes very thick. Loosen with hot water or stock when serving.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 2 days. Reheat once only, adding a splash of water, until steaming hot all the way through. Do not refreeze after thawing.
Questions
Is cháo gà the same as congee?
They are very similar. Cháo is the Vietnamese version of rice porridge, typically cooked with chicken and finished with ginger, herbs and nuoc cham, while Chinese congee often uses different toppings.
Can I use leftover rice?
Yes. Simmer 400 g of cooked rice in the stock and water for 20 minutes, stirring, for a quicker, rougher porridge. Fresh rice gives the silkiest texture.
Is this gluten free?
Yes. Nuoc cham here uses gluten free fish sauce, and the porridge contains only rice, chicken and aromatics.
More made with nuoc cham (vietnamese dipping sauce)
Cold Pad Thai Noodle Salad with Chilli Prawns
GFDFEFTom Nuong Xa (Lemongrass Grilled Prawns)
GFDFEFVietnamese Tofu Summer Rolls with Satay Dipping Sauce
DFEFThai Red Curry Chicken Wings with Lime Dipping Sauce
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.