Vietnamese Chicken Rice Soup
Vietnamese chicken rice soup is a quick and easy version of congee, a sensationally soothing southeast Asian elixir of rice, chicken broth, and ginger.
Ingredients
For the soup
- 1 1/2 pounds bone-in, skin-on chicken legs
- 1/2 teaspoon sea salt
- 2 quarts water
- 3 tablespoons fish sauce, preferably Red Boat brand
- 1 mild vegetable oil
- 2 garlic cloves, thinly sliced
- 3/4 cup uncooked rice, preferably long-grain jasmine, rinsed and drained
- 1 1/2 tablespoons minced fresh ginger
For the garnish
- 3 scallions, sliced
- 6 fresh cilantro stems, thinly sliced
- 3 tablespoons dry-roasted peanuts, crushed
- Freshly ground black pepper
Instructions
- Season the chicken legs with salt.
- Bring the water and the fish sauce to a boil in a large stockpot. Add the chicken and reduce the heat to maintain a very delicate simmer.
- Meanwhile, heat the oil in a sauté pan over medium heat. Add the garlic, rice, and ginger. Cook, stirring constantly, until the rice grains are opaque, 3 to 4 minutes. Add the rice mixture to the chicken in the stockpot. Continue cooking until the chicken is done, about 25 minutes. Remove the chicken and let it cool on a plate until it’s easy to pick and shred the meat. Continue to cook the rice until slightly overcooked and thicker.
- Ladle the soup into warm bowls. [Editor’s Note: The author says if you’re making this to help ease a sickness, feel free to use the gentle steam as a sinus cleanse.] Garnish with the shredded chicken, scallions, cilantro, peanuts, and pepper.
Nutrition
Serving: 1bowl | Calories: 260kcal | Carbohydrates: 21g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1008mg | Fiber: 1g | Sugar: 1g