Hey Guys! I’m giving Soup and Salad a Vietnamese twist with Rice Soup (aka Chao Ga, Congee, Jook, Rice Porridge) and Vietnamese chicken salad. This was something my parents made all the time when we wanted a cozy and warming but fresh, healthy meal. I got all of the ingredients here from my local Ralphs (or Kroger near you) where I found everything from the freshest seasonal produce to pantry staples to create this. My favorite is the salad with the ginger-garlic vinaigrette that ties the whole combo together. Try this recipe and let me know what you think!
Congee / Chicken recipe:
1 cup Kroger Jasmine rice
4 cups Simple Truth Organic Chicken bone broth
2 cups water
2 large chicken breasts, skinless boneless
1 teaspoon ginger, sliced
1/2 small onion, sliced
1 stalk lemongrass
In a pressure cooker pot, add the rice and rinse well until it runs clear. Add the bone broth and water, then place a steamer basket on top. Add the ginger, onions at the bottom and place the chicken breasts inside. Top with more ginger and onion and lemongrass on top. Cover and put on high pressure for 9 minutes. Once the cooker is done, release the pressure and remove the chicken. When it’s cool enough to handle, shred it and set it aside.
In the meantime, prepare the Ginger lime vinaigrette and chicken salad.
Ginger Garlic Vinaigrette
1/4 warm water
2 tablespoons sugar
2 tablespoons fish sauce
1 teaspoon finely minced ginger
2 garlic cloves
in a bowl, mix all of the above together and set aside. Add chili garlic sauce if you want it spicy.
For the Chicken salad
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 carrot, shredded
1/4 cup mint, coarsely chopped
1/4 cup cilantro, coarsely chopped
In a large bowl, mix all of the veggies together and add the shredded chicken or top with it. Dress with the ginger garlic vinaigrette and serve with the congee. Top with fried shallots, more herbs, and shredded chicken. Enjoy!