Difficulty: Easy to Medium
Some days when I am feeling under the weather or I am looking for some good comfort food, I make a pot of chao. Chao is an important part of Vietnamese culture. It feeds babies, sick, and elderly. It may appear to be easy to make but it took me many tries to get it to the way I like. But I have made it easy by actually measuring the water to rice ratio.
1 cup jasmine rice
5 cups water
1/4 lb ground pork/chicken
2 cloves garlic, minced
2 stalks green onion, chopped
1/4 cup chopped cilantro
1 Tbsp onion, chopped
2 tsp fish sauce/ soy sauce
2 tsp ginger powder or 1 inch knob, sliced thinly into sheets
Black pepper
Start off by rinsing the rice. Add the water and ginger powder and allow for it to boil at a medium heat. It will thicken around 30 mins. Stir occasionally so it doesn't stick to the bottom. The rice will bloom to a butterfly shape. I normally add more water to loosen it at this point but it is up to your desired consistency.
In a pan, heat up some oil. Add the garlic and onions. Brown until fragrant but not burned. Add and brown the ground meat. When it is done, add the fish sauce. If you don't want your house to smell like fish sauce, add it into the porridge instead. Dump the mixture into the porridge with the green onion and cilantro and combine well. Top off with the black pepper if you have a cough. Take it off the heat and allow to cool a little before eating.
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