Vietnamese Chicken Rice Soup (Chao Ga Recipe)

  • Preparation: 40 mins
  • Cooking: 25 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Chicken Rice Soup Recipe (Cháo Gà)

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.


  • ¾ pound boneless, skinless chicken thighs or breasts, cut into small bite-sized pieces
  • 1½ tablespoons fish sauce
  • 1 tablespoon canola or other neutral oil
  • 1 small yellow onion, thinly sliced
  • 8 cups Basic Rice Soup
  • Salt
  • 2 tablespoons chopped fresh Vietnamese coriander or cilantro leaves
  • 1 scallion, green part only, cut into thin rings

Method Vietnamese Chicken Rice Soup Recipe (Cháo Gà)

1, In a bowl, toss the chicken with the fish sauce and set aside to marinate for 15 minutes.
2, In a skillet, heat the oil over medium-high heat. Add the onion and cook gently, stirring occasionally, for about 3 minutes, or until fragrant and soft. Or, you may cook it longer until it is even a little caramelized, if you like. Add the chicken and sauté for about 4 minutes, or until cooked through.
3, Add the chicken mixture and any juices that have accumulated in the pan to the saucepan holding the rice soup. Place over medium heat and bring almost to a boil, stirring frequently to prevent scorching. Taste and add extra salt, as necessary. Ladle into individual soup bowls or a large serving bowl. Top with the Vietnamese coriander and scallion and serve immediately.

Related tags