Vietnamese chicken rice porridge. The rice is heavily broken down through prolonged simmering in a rich, ginger-fortified chicken broth, resulting in a silken, restorative matrix designed for healing.
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The Toast. In a dry pan, toast the washed jasmine and glutinous rice until dry and slightly fragrant. This prevents the grains from completely dissolving into glue during the long .
The . Add the toasted rice to a large pot with the chicken broth.
The Breakdown. Reduce the heat to the lowest possible . Cover partially. Cook for 45-60 minutes , stirring occasionally to scrape the bottom. The grains will burst, releasing their starch to naturally thicken the liquid into a silken, suspended porridge.
The Seasoning. Stir in the fish sauce. The texture should be thick but pourable.
The Assembly. Ladle the hot porridge into bowls. Top generously with the shredded chicken, julienned ginger, scallions, cilantro, and a massive amount of black pepper. Serve with crispy dough sticks.
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