How to Cook Perfect Hot rice soup (Chao)

Hot rice soup (Chao). Great hot soup for cold temperature, especially when you have a cold or flu, ginger in hot soup will help keep the body warm. "Chao Ga" or rice porridge (or Congee) with chicken meat is a common street food in Vietnam and you will surprise that it really tastes quite well even in the hot tropical temperature like in the Vietnamese deep south province like Soc Trang. . There are no reviews for Hello Chao - Rice Soup, Vietnam yet. Be the first to write a review!

Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. It's soup weather, and I want to share one of my favorites: a rich, savory turkey (or chicken!) broth, spiked with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage. 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. Prepare 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. You need 1 cup of each of diced tofu, konyaku, vegetarian fish.
5. It's 1 packages of dry bean curd - broken into smaller pieces.
6. Prepare 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
7. It's 1 bunch of cilantro.
8. Prepare 1 packages of Frozen chay quay or Chinese bread sticks.
9. You need 1 each of lime - wedges.

It's hot and sour, delicious yet simple, hearty yet light — everything you want. The bowl of warm rice soup will immediately reenergize and restore your energy. Tteokguk (or ddukguk) is Korean rice cake soup! This soothing bowl of soup is a New Year's tradition and also classic comfort food any time of year!

Hot rice soup (Chao) instructions

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..

Slice the scallion diagonally into thin strips. Roast the gim on a hot skillet. This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious! This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years.