Vietnam Cooking prepare Vietnamese Chicken Rice Soup (Chao Ga) in several ways, and I prefer the easy northern approach of sautéing seasoned chicken and adding it to the hot soup. Traditionally, a chicken would be boned, its carcass cooked with the rice to make the soup, and the boneless meat sautéed and added later on. This old-fashioned approach saves fuel costs and time, but the residue from the bones ends up suspended in the soup. I prefer to use stock, either homemade or a blend of purchased broth and water. The final sprinkle of chopped Vietnamese coriander (rau răm) and sliced scallion adds contrasting color and flavor.