Here is this month’s post for the “Recipe of the Month” series.
Spending money on ready-made food and ingredients can be one of the largest expenses in your budget. My household has the mainstays that are generally budget-friendly, tasty meals that don’t make you feel deprived in the slightest. My goal with this series is to share my cost-effective go-to recipes that couples and families will enjoy.
I made this recipe twice in December.
Vietnamese Chicken Rice Porridge is so darn easy to make you will wonder how you ever did without. Growing up, my Mom didn’t make her variation often enough. Hands down the best soup I ate growing up!
My take on this Vietnamese porridge is very close to the traditional recipe. Here’s how it is a tad different:
- I use additional chicken stock
- Fish sauce is the only added salt used
- I don’t care too much what type of rice I use – as long as it is the white variety
December 2017 – Recipe of the Month
Vietnamese Chicken Rice Porridge
-a comforting meal that is sure to satisfy-
Best time to enjoy – Anytime you need a cold remedy
Servings x 8
|Whole chicken (uncooked)||$10.00|
|Baby bok choy x 4 (or sub spinach)||$5.00|
|Yellow or white onion x 1||$1.25|
|Cilantro x 1 bunch||$1.25|
|Green onion x 1 bunch||$1.25|
|Chicken broth x 2-12 oz. cans||$2.50|
|White rice bag x 1 lb. (16 oz)||$4.00|
|Fish sauce x 1**||$3.50|
|COST PER SERVING||$3.59|
|**one -time cost, will last a long time|
- Prep 15 minutes
- Cook chicken for 1 hour in a stockpot, followed by 30-40 minutes to cook rice (after removal of chicken).
- Chop yellow or white onion into quarters
- Rough chop cilantro and green onion in small pieces to be stored for serving with porridge
- Use a stockpot
- Place on medium heat and throw in chopped yellow or white onions
- Put in whole uncooked chicken (make sure to take out any giblets)
- Pour in all chicken broth, add water to cover the chicken entirely
- Let cook on medium heat for 1 hour or until chicken is fully cooked (use a meat thermometer)
- Take chicken out (carefully) and let cool
- Pour in rice, add bok choy (if you are using spinach, add it at the end since it does not need to be cooked as long), add 2 1/2 cups water and stir
- Once chicken is cool, pull off all meat and put it in a container for storage
- After 30-45 minutes, the rice should be fully cooked. It will thicken to a porridge-like consistency
- Ladle into bowl, add some chicken on top
Serve by stirring in ground pepper and fish sauce to taste*, add cilantro and green onion. Voila!
*Please note, fish sauce it is very salty. If you are not familiar with it, add it to your soup in small amounts and taste it at regular intervals until it reaches your desired saltiness level. Too much can ruin your meal.
Enjoy, and share your thoughts if you try this recipe!
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