Recipe: Appetizing Hot rice soup (Chao)

Hot rice soup (Chao). 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.

Hot rice soup (Chao) While the rice is toasting, beat/chop the pork (or chicken) with a knife. Use the knife like a meat tenderizer. Don't cut the meat all the way through but keep beating the meat with the knife until the pork start to fall apart like ground meat. You can cook Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hot rice soup (Chao)

  1. You need 3 piece of vegetarian bouillon cubes.
  2. It's 1 cup of White uncooked rice.
  3. You need 1 cup of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
  4. Prepare 1 cup of each of diced tofu, konyaku, vegetarian fish.
  5. You need 1 packages of dry bean curd - broken into smaller pieces.
  6. You need 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
  7. Prepare 1 bunch of cilantro.
  8. It's 1 packages of Frozen chay quay or Chinese bread sticks.
  9. It's 1 each of lime - wedges.

Starch: Wild rice, macaroni, mashed potatoes. Sauce: Canned cream of anything soup: mushroom, celery, chicken, cheddar. Crispy Topping: Tater Tots, French's French Fried Onions, chow mein noodles, crushed potato chips. The only difference is that this Chow Mein hotdish calls for celery and onion instead of the canned veggies.

Hot rice soup (Chao) step by step

  1. Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
  2. 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..
  3. Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
  4. 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..
  5. 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..

Phở or pho (UK: / f ɜː /, US: / f ʌ, f oʊ /, Canada: / f ɑː /; Vietnamese: [fəː˧˩˧] ()) is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish. Serve immediately; if held in the oven the noodles will get gluey. In a skillet, brown beef with onion and celery.

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