Chao Ca Vietnamese Fish Porridge Recipe

I absolutely adore this congee recipe because it combines the comforting warmth of a hearty porridge with the fresh, vibrant flavors of lime, ginger, and cilantro. Plus, it’s so easy to personalize with chilies for heat or a squeeze of citrusy zing, making every bowl a unique, wholesome experience.

I love Chao Ca, a cozy Vietnamese fish porridge that is just right for the colder days when you need an embrace in a bowl. You take jasmine rice and simmer it in water or chicken stock; then you add ginger and scallions and let their wonderful aromas fill your kitchen.

The fish fillets are so tender and provide such a nice contrast, texturally and nutritionally, with its lean protein. A splash of fish sauce really makes this dish sing.

And after ladling it into a bowl, you garnish it with cilantro, and then the juice of a lime.

Ingredients

Jasmine rice provides the carbohydrates that give you energy and the creamy consistency that makes a dish creamy.

Fish fillets are an excellent source of lean protein and are rich in omega-3 fatty acids.

Fish Sauce: Provides umami and depth, amplifying the savory flavors.

Offers anti-inflammatory properties, adds warmth and fragrance.

Ginger:
Scallions provide vitamin C and antioxidants and have a freshly mild onion flavor.

Cilantro: Contributes fresh, herbal brightness; is rich in antioxidants.

Lime: Offers a citrusy punch.

It’s not just for cocktails; high levels of vitamin C also make it an important player in your bone health.

Ingredient Quantities

• 1 cup jasmine rice
• 8 cups water or chicken stock
• 1 pound fish fillets (such as snapper or tilapia)
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-inch piece of ginger, sliced thinly
• 2 scallions, chopped (green and white parts separated)
• 1/2 cup chopped cilantro
• 2 tablespoons fried shallots
• 1 tablespoon vegetable oil
• 1 lime, cut into wedges
• Sliced chilies (optional, for garnishing)

Instructions

1. Wash the jasmine rice with cold water until the water is clear. Drain it thoroughly.

2. In a big saucepan, bring 8 cups of water or chicken stock to a rapid boil. Add the rinsed rice, and stir once to prevent sticking. Cover, reduce the heat, and simmer for 30-40 minutes, stirring occasionally. Uncover and continue cooking, stirring frequently, for 10-15 minutes, or until the mixture has thickened to a porridge consistency.

3. As the rice cooks, prepare the fish by cutting the fillets into pieces that are the right size for popping into your mouth. Give the pieces a rubdown with 1 tablespoon of fish sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Set them aside after mixing well.

4. In a small skillet, warm 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced ginger and fry for a minute until it’s become aromatic. Toss in the white parts of the chopped scallions and give them a quick sauté for about a minute until they’re slightly softened.

5. Add the ginger and scallion mixture into the pot once the rice reaches the desired porridge-like consistency.

6. Add the fish pieces that have been seasoned with care to the porridge. Stir them in carefully, so as not to break them apart. Let the porridge and fish continue to simmer together for another 5-10 minutes. This is porridge-style congee, so the shorthand term for this dish is “fish and porridge.” Another name for this dish is “congee with fish.”

7. If needed, according to taste, adjust the seasoning of the porridge by adding more fish sauce, salt, or pepper.

8. Heat off and in go the chopped cilantro and the scallion greens.

9. Pour the fish porridge into serving bowls. Each bowl should receive a healthy sprinkling of fried shallots.

10. Accompany with lime wedges and sliced chilies, if you like, for added flavor and heat. Enjoy the porridge while it’s hot.

Equipment Needed

1. Large saucepan with lid
2. Medium mixing bowl
3. Small skillet
4. Measuring cups and spoons
5. Knife
6. Cutting board
7. Colander or sieve
8. Wooden spoon or spatula
9. Ladle
10. Serving bowls

FAQ

• Q: What type of fish is best for Chao Ca?It is recommended that fillets of snapper or tilapia be used because of their mild flavor and tender texture, but any white fish will work.
• Q: Can I use brown rice instead of jasmine rice?Yes, you can use brown rice, but it has a different texture and a longer cooking time.
• Q: How can I make the porridge more flavorful?Chicken stock can be used in place of water, and the flavor can be augmented by adding extra fish sauce or ginger.
• Q: Is there a vegetarian version of this dish?A: You can substitute tofu for fish, and you can use vegetable stock instead of chicken stock to make it vegetarian.
• Q: How do I prevent the fish from overcooking?Add the fish fillets toward the end of cooking and simmer just until they are cooked through, about 5-7 minutes.
• Q: What toppings can I add to the porridge?Fried shallots, cilantro, scallions, lime wedges, and sliced chilies for added heat are among the common toppings.
• Q: Can leftovers be stored and reheated?Chao Ca can be kept in the refrigerator for 3 days at most. To reheat, do so very gently on the stove during which you may add and adjust more liquid to arrive at your desired consistency.

Substitutions and Variations

You can substitute basmati rice or short-grain white rice for jasmine rice.
In the absence of chicken stock, you can substitute vegetable stock or plain water, which will lend a much milder flavor to your dish.
For the fish fillets, you can use cod or haddock as a substitute.
Soy sauce can be used in place of fish sauce, but it will change the flavor somewhat.
If you cannot find fried shallots, you may substitute them with fried, thinly sliced onions.

Pro Tips

1. Use Homemade Stock For a richer taste, consider making your own homemade chicken stock. Simmer chicken bones with onions, carrots, celery, and a bay leaf for a few hours. This will enhance the flavor of the congee.

2. Infuse the Oil Before frying the ginger, consider infusing the vegetable oil with some smashed garlic cloves or lemongrass for additional aromatic depth.

3. Prevent Fish from Overcooking To avoid overcooking, add the fish towards the very end of the cooking process, ensuring it’s just cooked through to maintain its moisture and tenderness.

4. Fresh Ginger Garnish Consider adding a few thin julienne strips of fresh ginger on top of the porridge just before serving for an added zing and freshness.

5. Customize Your Heat If using sliced chilies, offer them on the side. This allows everyone to customize the heat level to their liking without overpowering the delicate flavor of the fish and congee.