Vietnamese Chao
A. Ingredients (for 2 ppl):
- Leftover rice: 1 bowl
- Shiitake mushroom or baby bella mushroom: 6-8
- Shrimp: 50-100g
- Garlic: 4-5 cloves
- Shallot: 1-2
- Egg: 1
- Fish sauce, salt, pepper
B. Preparation:
In a pot, add 500ml water and leftover rice. Add a pinch of salt and 1-2 tbs of fish sauce and bring it to boil. After boiling, lower heat to medium and stir the rice gradually to prevent it from sticking to the bottom. Do it every 5 minutes for 30 minutes or until the rice is nicely broken.
Slice garlics, shallots, and mushroom thinly. If using shiitake mushroom, soak it in warm water for 5-10 minutes first.
Finely tear or chop shrimp into small bits.
Put a small pan to medium heat and add some oil. Fry the garlics and shallots first until they turn golden brown, then add shrimp and mushroom. Season it well with salt and stir fry for 5-7 minutes. This would be the toppings for later.
When the soup is simmered for 30 minutes, break an egg into a bowl and lightly beat it. Then stir the soup clockwise and slowly pour the egg into the pot. Keep the heat until the egg is fully cooked and season one last time.
Serve the porridge with toppings. Enjoy~
