Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hot rice soup (chao). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. Prawn Soup and Hot and Spicy Fish.
Hot rice soup (Chao) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Hot rice soup (Chao) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook hot rice soup (chao) using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hot rice soup (Chao):
- Make ready 3 piece vegetarian bouillon cubes
- Make ready 1 cup White uncooked rice
- Prepare 1 cup diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do)
- Prepare 1 cup each of diced tofu, konyaku, vegetarian fish
- Get 1 packages dry bean curd - broken into smaller pieces
- Get 1 piece ginger - chopped finely (ginger piece the size of your thumb)
- Make ready 1 bunch cilantro
- Prepare 1 packages Frozen chay quay or Chinese bread sticks
- Prepare 1 each lime - wedges
Vietnamese Rice Soup with Chicken (Cháo Gà) This is a hearty but not heavy bowl of soupy rice. In Vietnam, it's known as cháo and frequently is eaten for breakfast. Oyster rice soup has become a familiar and favorite dish of the Hanoian, especially suitable for late meals. In warm, stuffy summer days, enjoying a bowl of oyster rice soup buttery fragranced with onion taste, sharp hot taste of flagrant knotweed mixed with the sweetness of boiled oyster broth to ease the tiredness of a bustle working day.
Instructions to make Hot rice soup (Chao):
- Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat.
- Dice hardy vegetables first, such as carrots, potato, celery, etc. And add to boiling pot as you finished each one. Good way to clean out your fridge. All vegetables are optional, whatever you have in the fridge. Use small chopper machine to finely chop ginger fast.
- Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories)
- Fill bowl with water and use strainer to remove suds in boiling pot, and clean the strainer from water in bowl, but keep the good soup in the pot. When bowl is full of suds, dump suds out in sink and get new water to continue removing suds as needed. The pot should still be boiling, about 30 to 40 min during the time you take to dice everything up, then turn off stove and it's ready to serve steaming hot.
- Serve soup topped with ground pepper, chopped cilantro leaves, squeeze of lime, toast chinese breadstick in the oven and cut into bite size pieces. (optional chopped peanut and bean sprouts.) I finely cut the cilantro stems and throw them in the pot. No need to waste them.
Oyster rice soup has become a familiar and favorite dish of the Hanoian, especially suitable for late meals. In warm, stuffy summer days, enjoying a bowl of oyster rice soup buttery fragranced with onion taste, sharp hot taste of flagrant knotweed mixed with the sweetness of boiled oyster broth to ease the tiredness of a bustle working day. Place rice and glutinous rice in a large pot with water and stock. Bring to boil then lower heat, cover and simmer, stirring occasionally. Cook until rice is very soft and mixture is thick.
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