It’s time to travel virtually (since that’s all we can do), and we’re heading to Vietnam.
As happens often, I had to nope a lot of recipes because they included seafood (yeah, sill won’t eat it), or ingredients that I can’t get in my area (or would be prohibitively expensive).
The vetting makes this process more challenging, but I do love a challenge. Finally I came across Chicken Porridge and it was perfect! The recipe looked (and was) delicious plus Dude was getting braces and Chicken Porridge sounded sufficiently soft for him to be able to eat with sore teeth.
This porridge was perfect. Spud was able to eat, it was close enough to chicken noodle soup that nobody complained, and I loved the slight spiciness the ginger added to the mix! Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! Pandemonium Noshery: Bánh Tráng Nướng Magical Ingredients: Vietnamese Summer Spring Rolls Sneha’s Recipe: Vietnamese Che Chuoi /Coconut and Sago Pudding Amy’s Cooking Adventures: Vietnamese Chicken Porridge (Chao Ga) Sugarlovespices: Vietnamese Kabocha Squash Soup Culinary Adventures with Camilla: Cà Phê Trứng (Vietnamese Egg Coffee) A Day in the Life on the Farm: Easy Beef Pho Making Miracles: Vietnamese Style Beef with Garlic, Black Pepper, and Lime Kitchen Frau: Vietnamese Caramelized Ground Pork Rice Bowls Palatable Pastime: Vietnamese Inspired Marinated Bean Salad
Vietnamese Chicken Porridge
Adapted from Vicky Pham
1 (4-5 pound) whole chicken
3 quarts water
2 small whole onions, peeled
2 golf ball sized knobs of ginger, peeled and smashed
1 tablespoon salt
2 bay leaves
1 teaspoon dried basil
½ teaspoon whole peppercorns
1 cup uncooked white rice
1 tablespoon chicken bouillon powder
1 teaspoon sugar
Black pepper, to garnish (optional)
Sriracha, to garnish (optional)
Place the water, chicken, onions, ginger, salt, bay leaves, basil, and peppercorns in a large stock pot. Bring to a boil. Reduce heat to a simmer, skimming off any foam and fat as it arises. Cover and cook at a simmer for another 2 hours.
Remove the chicken, onions, ginger, peppercorns, and bay leaves. Hen cool enough to handle, shred the chicken and return it to the pot.
Add the rice, bouillon powder, and sugar. Cook for 20 minutes or until rice is cooked through. Serve with a dash of black pepper and sriracha, if desired.
Amy Eats the World in...
Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)