There’s something magical about Vietnamese chicken congee, that simple, comforting bowl of rice porridge that warms you from the inside out. I still remember my first spoonful at a tiny street stall in Hanoi, steam rising into the humid morning air as locals slurped their breakfast bowls with gusto. That’s when I fell in love with this humble dish.
Vietnamese chicken congee (or “cháo gà” as we call it) has been my go-to comfort food ever since. Whether I’m fighting off a cold or just craving something soothing, this recipe never fails. The beauty lies in its simplicity, just rice, chicken, and a few pantry staples transform into something extraordinary. My version keeps the authentic flavors while being foolproof enough for busy weeknights.
What makes Vietnamese chicken congee special is how it balances richness and lightness. The bone-in chicken thighs lend incredible depth, while jasmine rice breaks down into the creamiest texture. A splash of fish sauce adds that signature umami kick without overpowering. It’s the kind of meal that feels like a warm hug, nourishing, uncomplicated, and deeply satisfying.
Why You’ll Love This Vietnamese Chicken Congee
Trust me, once you try this recipe, it’ll become your ultimate comfort food. Here’s why:
- Warms you right up: Perfect for chilly days or when you’re feeling under the weather, it’s like a cozy blanket in bowl form.
- Simple ingredients, big flavor: Just rice, chicken, and a few pantry staples create something magical. The fish sauce? Absolute game-changer.
- Minimal effort, maximum reward: Throw everything in a pot and let it simmer. Even my toddler could make this (well, almost).
- Better than takeout: That rich, savory broth from bone-in thighs? Way more satisfying than any delivery.
- Customizable: Top it with fried shallots for crunch, extra pepper for heat, or ginger for brightness. Make it your own!
Seriously, this is the kind of dish you’ll crave on rainy Sundays and busy weeknights alike.
Ingredients for Vietnamese Chicken Congee
Gather these simple ingredients, you probably have most already! The magic happens when humble staples transform into something extraordinary.
For the Congee
- 1 cup jasmine rice (rinsed until the water runs clear, this removes excess starch for the perfect texture)
- 8 cups water or chicken broth (I use half of each for balanced flavor)
- 1 lb chicken thighs (bone-in, skin-on, trust me, this makes all the difference in richness)
- 1 tsp salt (adjust to taste later)
- 1 tsp fish sauce (the secret umami booster, don’t skip!)
For Garnish
- 2 tbsp chopped green onions (for fresh bite)
- 1 tbsp fried shallots (that irresistible crunch!)
- 1 tsp ground black pepper (freshly cracked is even better)
See? Nothing fancy, just real food that makes magic together. Now let’s get cooking!
How to Make Vietnamese Chicken Congee
Alright, let’s get cooking! This recipe is as easy as it gets, just a few simple steps, and you’ll have the coziest bowl of congee ready to warm your soul.
Step 1: Prepare the Rice
First things first, rinse that rice! I know it’s tempting to skip this step, but don’t. Trust me, rinsing until the water runs clear removes excess starch and keeps your congee from turning into a gluey mess. I usually give it a good 3-4 rinses in a fine-mesh strainer, swishing it around with my fingers like I’m panning for gold. Takes less than a minute but makes all the difference.
Step 2: Cook the Congee
Now, grab your biggest pot (this stuff expands!) and toss in the rinsed rice, water or broth (I like using half of each for extra flavor), chicken thighs, salt, and fish sauce. Bring it all to a rolling boil over high heat, you’ll see the rice start to dance around, then immediately lower the heat to a gentle simmer. Let it bubble away for about 40 minutes, stirring occasionally to prevent sticking. The rice will break down into this dreamy, creamy texture, and the chicken will become fall-apart tender. Your kitchen will smell incredible, that’s how you know it’s working!
Step 3: Shred and Finish
Fish out those chicken thighs (careful, they’re hot!) and let them cool just enough to handle. Shred the meat with two forks or your fingers (I’m impatient, so I always burn my fingertips a little, oops!), discarding the bones and skin. Stir the shredded chicken back into the pot, it’ll soak up all that delicious broth. Ladle into bowls and go wild with garnishes! I pile on green onions, fried shallots (those crispy bits are everything), and a heavy-handed sprinkle of black pepper. Sometimes I’ll even sneak in some extra fish sauce if I’m feeling bold.
That’s it! You’ve just made magic in a pot. Now grab a spoon, curl up on the couch, and enjoy your homemade Vietnamese comfort in a bowl.
Tips for the Best Vietnamese Chicken Congee
Want to take your congee from good to “oh wow” status? Here are my tried-and-true tricks:
Slip in some ginger
Toss a few thin slices of fresh ginger into the pot while simmering, it adds this bright, warming note that cuts through the richness beautifully. Remove them before serving (unless you’re a ginger fiend like me).
Control your consistency
Like it thicker? Let it simmer uncovered for the last 10 minutes. Prefer it soupier? Add a splash of hot broth when serving. This recipe is wonderfully forgiving, just adjust to your perfect porridge texture.
Don’t rush the rice
That full 40 minutes of gentle simmering is what transforms the rice into that dreamy, velvety texture. Resist the urge to crank up the heat, slow and steady wins the congee race.
Make it ahead
Congee actually tastes better the next day as flavors deepen. Store leftovers in the fridge and reheat with a little extra broth to loosen it up.
Ingredient Substitutions & Notes
Don’t stress if you’re missing an ingredient, this recipe is super adaptable! Here’s how to tweak it without losing that authentic flavor:
Chicken options
No bone-in thighs? Boneless works in a pinch, but add a chicken bouillon cube since you’ll miss that rich bone broth flavor. Leftover rotisserie chicken? Shred it and stir in during the last 5 minutes.
Broth alternatives
Vegetable broth makes a great vegetarian version, just add extra umami with soy sauce instead of fish sauce. Water works too, though I’ll often throw in an extra garlic clove or two to boost the flavor.
Rice swaps
Jasmine rice is ideal, but regular white rice works fine in equal amounts. Brown rice needs nearly double the cooking time and extra liquid, not quite the same creamy result, but still tasty!
The beauty of congee? It’s meant to be flexible, use what you’ve got and make it your own! If you are looking for more comforting rice dishes, check out these delicious recipe ideas.
Serving Suggestions for Vietnamese Chicken Congee
Oh, the fun part, dressing up your bowl! While Vietnamese chicken congee is perfect on its own, I love adding little extras that make each bite exciting. My must-haves? A handful of fresh cilantro and mint leaves for brightness, plus tangy pickled carrots and daikon (you’ll find these at any Asian market).
For crunch, I keep extra fried shallots on the side, they add this amazing texture contrast. And don’t forget the sauces! A small dish of chili oil or sriracha lets everyone adjust their heat level. Sometimes I’ll even serve with lime wedges for squeezing over, that citrusy zing cuts through the richness beautifully.
Want to make it a full meal? Add a side of Vietnamese baguette for dipping, or some simple stir-fried greens. Honestly though? My favorite way is just curling up with a big steaming bowl, extra black pepper, and maybe a good book. If you enjoy this style of comforting Asian soup, you might also enjoy our Thai rice congee recipe.
Storage & Reheating Instructions
Here’s the best part about Vietnamese chicken congee, it gets even better as leftovers! Store any extras in an airtight container in the fridge for 3-4 days. When reheating, add a splash of broth or water and stir frequently, the rice tends to thicken up when cold. I usually microwave it in 30-second bursts, stirring between each, until piping hot. Pro tip: The fried shallot garnish never reheats well, so always add those fresh when serving!
Vietnamese Chicken Congee FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about making perfect Vietnamese chicken congee:
Can I use regular white rice instead of jasmine?
Absolutely! Jasmine rice gives that signature floral aroma, but regular white rice works just fine in the same amount. The texture might be slightly less creamy, but still delicious.
How do I make my congee thicker?
Easy! Just simmer uncovered for the last 10-15 minutes to evaporate more liquid. Stir frequently so it doesn’t stick. Want it thinner? Add hot broth or water a splash at a time until it’s just right.
Can I make this vegetarian?
Totally! Swap the chicken for mushrooms (shiitakes are amazing) and use vegetable broth. Add a dash of soy sauce instead of fish sauce for that umami kick.
Why bone-in chicken thighs?
The bones add incredible depth of flavor you just can’t get from boneless. But if that’s all you have, no worries, just add a bouillon cube to boost the taste.
How long does leftover congee keep?
About 3-4 days in the fridge. It thickens as it sits, so always reheat with extra liquid. Freezes well too, just thaw overnight in the fridge before reheating.
Nutritional Information
Just so you know, these numbers can vary based on your exact ingredients, but here’s the general scoop per serving: about 320 calories, 45g carbs, and 22g protein. Not bad for a bowl that tastes this comforting, right? The chicken thighs pack great protein, while jasmine rice keeps it energizing without weighing you down. Of course, go easy on the fried shallots if you’re watching calories, but let’s be real, those crispy bits are totally worth it!
Did you make this Vietnamese chicken congee? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram, seeing your cozy bowls makes my day. Don’t forget to rate the recipe if you loved it! For more comforting meals, explore our full collection of recipes.
Vietnamese Chicken Congee
Ingredients
Method
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, combine the rinsed rice, water or chicken broth, chicken thighs, salt, and fish sauce.
- Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 40 minutes, stirring occasionally.
- Remove the chicken thighs from the pot and shred the meat, discarding the bones and skin.
- Return the shredded chicken to the pot and stir to combine.
- Serve the congee hot, garnished with green onions, fried shallots, and black pepper.
Notes
