What is congee called in Vietnam?

In Vietnam, congee is called cháo . It's a soft, rice-based porridge typically served hot with savory toppings like chicken, beef, or fish. It’s a beloved comfort food eaten for breakfast or when someone is feeling unwell.

What is the difference between Cháo and congee?

Congee is a general term used to describe rice porridge across many Asian cultures. Cháo is the Vietnamese version , usually thinner in texture and made with a flavorful broth, fresh herbs, and traditional Vietnamese seasonings like fish sauce and fried shallots.

What is Vietnamese porridge made of?

Vietnamese porridge is made of white rice simmered in broth (chicken, beef, or fish) until it breaks down into a smooth, soupy consistency. Aromatics like ginger, garlic, and scallions are commonly added, along with proteins such as shredded chicken or beef.

Is congee just overcooked rice?

Not exactly. While it may look like overcooked rice, congee is intentionally slow-cooked in a generous amount of water or broth to achieve its signature smooth, creamy texture. It’s a purposeful and comforting dish, not a kitchen accident.

Vietnamese Congee: The Best Traditional Cháo Recipe Guide (2025)

Name: Vietnamese Congee (Cháo Gà) – Traditional Chicken Rice Porridge
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vietnamese
Ingredients: 1 cup jasmine rice (rinsed); 8–10 cups chicken broth (or beef/vegetable for variation); 2 bone-in chicken thighs or 1 chicken breast; 3 slices fresh ginger; 2 garlic cloves, minced; 2 tbsp fish sauce (adjust to taste); ½ tsp salt; ¼ tsp white pepper (optional); 2 scallions, chopped; 2 tbsp fried shallots (for topping); Fresh cilantro (optional); Lime wedges (to serve); Optional: cooked chicken gizzards, liver, or tofu for offal variation

Ingredients

Scale

1 cup jasmine rice (rinsed)
8–10 cups chicken broth (or beef/vegetable for variation)
2 bone-in chicken thighs or 1 chicken breast
3 slices fresh ginger
2 garlic cloves, minced
2 tbsp fish sauce (adjust to taste)
½ tsp salt
¼ tsp white pepper (optional)
2 scallions, chopped
2 tbsp fried shallots (for topping)
Fresh cilantro (optional)
Lime wedges (to serve)
Optional: cooked chicken gizzards, liver, or tofu for offal variation

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Instructions

In a large pot, bring the broth to a boil.
Add rice, ginger slices, chicken pieces, and salt.
Lower heat and simmer uncovered for 60–75 minutes, stirring occasionally.
Once rice breaks down and reaches a porridge consistency, remove chicken.
Shred the chicken and return to the pot.
Stir in fish sauce and pepper. Simmer 10 minutes more. Adjust liquid as needed.

Serve hot, garnished with scallions, fried shallots, cilantro, and a squeeze of lime.

Notes

Adjust consistency with more broth or water.
Can be made vegetarian using mushroom broth and tofu.
Great for leftovers – store refrigerated up to 4 days.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Lunch & Dinner
Method: Stovetop
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl (¼ recipe)
Calories: ~190 kcal
Sugar: ~1g
Sodium: ~750mg (varies with broth/fish sauce)
Fat: ~5g
Saturated Fat: ~1g
Unsaturated Fat: ~4g
Trans Fat: 0g
Protein: ~15g