Warm, creamy and comforting, Vietnamese Rice Soup (Cháo) is a staple of Vietnam food diet. It is eaten at all times of day, and is the magical antidote for whatever ails you - a stomachache, a cold, a hangover. With less than a cup of rice, you can create a pot of soup that will feed people in biblical proportions because it keeps thickening as it cooks and sits, requiring ever more liquid to thin it down.
At its most basic, Vietnamese Rice Soup (Chao Recipe) is rice simmered in liquid - water, homemade stock, or canned broth (the latter two are best)—until all its starch has been released. The thick finished soup is a versatile canvas. For a flavorful savory addition, eat it with Salted Preserved Eggs or a sprinkle of Cotton Pork shreds. For ichness, put a raw egg into the bowl before ladling in the hot soup. For a simple seafood soup, drop in raw peeled shrimp just before serving. Or, make one of the four cháo recipes that follow.
See another chao recipe: Vietnamese Beef Rice Soup and Ginger (Chao Bo Recipe)