Vietnamese Comfort Food
For those cold rainy nights or for the days when you are fighting off a cold.
Cookware & Appliances Needed
- Stove or Hot plate
- 16 quart pot
- Pan
- Kitchen utensil to transfer cooked poultry
- Kitchen utensil to pan fry
- Kitchen utensil to serve congee/porridge
Ingredients
- Chicken – 2 lb
- Shallot, whole – 1
- Shallot, thinly sliced – 5 grams
- Chicken Stock – 32 oz
- Water – 10 cups
- Chicken Bouillon – 1 TBSP
- Fish Sauce – 1 TSP
- Salt – 1 TBSP
- Palm Sugar, cube – 1
- Rice – 1 1/2 cups
- Olive Oil – 1 1/2 TSP
FDA Internal Temperature Guidelines
Instructions
LET’S COOK
- Begin by adding whole shallot, sliced ginger, water, and chicken to the pot and bring to a boil. To achieve a clear broth, remember to skim fat and foamy scum.
- Once chicken reaches an internal temperature of 165°F, carefully remove chicken from pot. Let it cool and shred.
- Bring the broth to a low boil, then add chicken bouillon, fish sauce, salt, palm sugar, and chicken stock.
- Add rice. Stir occasionally to prevent rice from burning at the bottom of the pot.
- Once the broth has slightly thickened and the rice reaches a soft consistency, turn off heat.
- Serve in bowls and top with the shredded chicken, cilantro, and ground black pepper. The traditional toppings include fried shallots and fried onions.
- Enjoy!
