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Chao

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description Chao Overview

Chao is the Vietnamese term for rice porridge, commonly translated as congee. Rice is simmered in a generous amount of water or stock until the grains soften and the mixture becomes spoonable; versions may be plain or enriched with chicken, fish, pork, seafood, ginger, herbs, or eggs. It is eaten as breakfast, a light meal, or an easily digestible food when someone is unwell, with the toppings varying by region and household. [Vietnam National Administration of Tourism](https://nongthon.vietnamtourism.gov.vn/thuong-thuc-chao-se-ha-mo/)

help Chao FAQ

What is chao in Vietnamese cooking?

Chao is Vietnamese rice porridge made by boiling rice in a large volume of water until the grains break down. It is commonly eaten as a gentle breakfast or comfort food during illness.

What is chao ga?

Chao ga is chicken rice porridge, usually flavored with ingredients such as ginger, scallions, fish sauce, and shredded chicken. It is one of the most familiar versions of Vietnamese chao.

Why is chao often served to sick people?

The rice is soft, moist, and easy to eat when someone has a poor appetite or digestive discomfort. A light bowl of chao can be made with chicken, ginger, or scallions without the heavy fat and spice of many full meals.

How is chao different from congee?

Congee is the broad English term for rice porridge, while chao refers specifically to Vietnamese preparations. Vietnamese varieties include chao ga with chicken and chao long made with pork organs, so the toppings can change substantially.

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