spring onions Unlike the Thais or Chinese, the Vietnamese usually make their congee with whole grains rather than broken grains of rice. When I was eating my way through Vietnam, one of the many delicious meals I got to eat was Vietnamese style braised duck and congee rice porridge at a restaurant called Cháo Vịt Thanh Đa (Gốc Nhà Lá). Vietnamese Fish Congee (Chao ca) A few days ago, I wrote an overview of Vietnamese rice porridge and different ways to customize it to your liking. I guess I was so excited about the duck and colorful salad, that I failed to really take a solo shot of the congee – but you can see it at the top of this photo. Save my name, email, and website in this browser for the next time I comment. whole duck 1.5kg Take ginger and grilled onion out as well. salt 1 big tbsp Design. Cháo Vịt Thanh Đa (Gốc Nhà Lá)restaurant is located a little bit outside of Saigon, within the horseshoe island wrapped within the river, north of the city. The duck itself was braised in what tasted like a mixture of soy sauce with sweet hints of star anise and maybe some cinnamon. Although I am not a meat person, I’d love to explore the country just for its love for food – talk to the chefs and learn about the recipes. Cháo Vịt Thanh Đa (Gốc Nhà Lá) restaurant is located a little bit outside of Saigon, within the horseshoe island wrapped within the river, north of the city. Serve with the duck, onion pickle, dipping sauce and garnishes. garlic cloves 2, crushed Simmer until the rice is broken and looks like porridge, i hour. But when I was in Vietnam, I ate, what is now, one of my favorite versions of rice congee porridge anywhere… known as cháo vịt in Vietnamese – duck rice congee, and in this case braised duck. 1/4. black pepper a pinch, Onion pickle :P (Any of my readers know if the bac refers to the north ie. When I was in Saigon I went to a restaurant called Cháo Vịt Thanh Đa (Gốc Nhà Lá) to eat their version of rice congee and braised duck known as cháo vịt. Duck Congee (Cháo Vịt) is hearty with tender shredded meat and creamy texture. If you go to eat at Cháo Vịt Th… Wow, looks so good! If you have a few minutes, here’s the full video of the meal: (If you can’t see the video, watch it here on YouTube). This is a great way to use up leftover cooked rice or to make it go a long way. basmati rice 200g, rinsed Divide the hot congee between 6–8 soup bowls. I can’t remember how much the taxi cost, but it was affordable, I think less than our meal, and well worth the trip out there. Dished up from a huge kettle floating whole green onions and bits of duck liver on its surface, the chao is crowned with chopped scallion greens and a healthy mound of fragrant Vietnamese black pepper (among the best in the world). Eating with hot rice bowl is so amazing, especially in cold days. The plate included gizzard, liver, and a couple of duck hearts as well. Make the porridge: While the chicken is poaching and cooling, cook the rice. Required fields are marked *. According to Vietnamese people, the food has attractive smell from raw duck blood and herbs. The journey to get there was well worth the food. But it’s really not all that far to get to the restaurant, and when we went the traffic was light. 125 g. 1/4. fresh ginger. cider vinegar 3 tbsp It was more soupy, with a wonderful meaty flavor undertone, and seasoned nicely with a handful of green onions and black pepper on top. Add the rice, sugar, ginger, bouillon and pepper. Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental tastes (Vietnamese: ngũ vị) in overall meals.Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. It's chewier than your regular chicken, providing a nice contrasting texture to the smooth porridge. Choice of Soup of … Although it is considered as the poor’s food, Cháo could be much fancier when cooked with a … I always have a free-range chicken stocked in the freezer to make this dish at a moment's notice. However, this basic dish can be lifted into something much more luxurious by cooking the cháo with duck. Cover the pan with the lid and simmer for 75–90 minutes over low heat. Cháo is very to cook since almost every electronic rice-cooker has porridge cooking function. Just like with all noodle dishes in Vietnam you get a side of vegetables, this cháo vịt was served with thinly shaved banana flower, Vietnamese coriander, carrots, daikon, red onions, and finally some crushed peanuts on top. Bring to the boil, then reduce the heat to maintain a steady simmer. This time however, the gizzard was unbelievably soft and tender, almost like the pieces of duck breast itself. Not only does it have high nutritional content but also it is palatable for many people’s tastes and suitable for breakfast or dinner. I think I have to visit Vetnam just for its exotic dishes. I've also included some of my personal travel eating tips and answered some of your top questions... like "Mark, how do you make money to travel?". Thai Hang Vietnamese Restaurant offers traditional, delicious Vietnamese cuisine. 3 sprigs. House Curry Dishes* Vietnamese yellow curry stir fried with mixed veggies, coconut milk, and peanuts. The fish sauce provided was very flavorful! Duck porridge AKA cháo vịt in Vietnamese – duck rice congee, and in this case braised duck. Pairing a couple of easily-available ingredients and creating a delectable dish is just one thing I … As soon as we placed our order, they grabbed a duck that was hanging in the cabinet, sliced it with expertise, and placed it onto a platter. Try amazing duck salad and congee in Saigon Pilgrimage worthy: Braised duck two ways, salad and congee The owner, Quyen, 31, says his mother passed down the recipe and shop to him three years ago. Add the sugar and fish sauce. I enjoyed adding some of the garnishing salad to my congee – this was the real Vietnamese fresh touch. https://www.food.com/recipe/chao-ga-vietnamese-rice-porridge-183829 It’s actually very common in Vietnam to make rice porridge with seafood. This is seriously amazing! A versatile base lends itself to so many different variations; you can do what you want with it – try adding hot sauce and a runny egg Skim off foam, then cover the pot with … The congee was warm and pleasant with thick and dense rice grains cooked to a perfect consistency. Vietnamese chao vit, at this restaurant specifically, was not just an ordinary bowl of congee, it was spectacular! It is then served with slices of duck next to the congee and alongside a ginger-based nuoc cham dipping sauce. My mom and I were unable to finish the goi vit, so we packed it to go and it was still very good the next day! A taxi ride there didn’t cost too much and I think it took only about 20 minutes or so to get there from central Saigon. Not all congee (rice porridge) is created equal. Vietnamese duck porridge or Chao Vit is a classic dish that is relatively easy to find in Ho Chi Minh City. 1 teaspoon. Chao Vit - Vietnamese Congee and Braised Duck. Chinese-style? Duck Congee Recipe (Chao Vit) This dish is often eaten for breakfast. The duck looks oh so good. The sauce might have been a little sweet for me usually, but I loved the taste of ginger. Divide between individual dipping bowls and leave for at least 1 hour. Hi Renuka, thank you very much, Vietnam is yet another awesome country for food. yummyvietnam.net/chao-vit-recipe-vietnamese-duck-congee-rice-porridge sugar 3 tbsp If you prefer, you can use a whole chicken instead of duck. Free- range chickens are best for this dish. It can easily be cooked on the stovetop or in a pressure cooker. The journey to get there was well worth the food. Ingredients : Serves 4: 1. Goi vit is a Vietnamese duck salad or coleslaw that is dressed with a ginger sweet fish sauce and chao is porridge or congee. Vietnamese Chicken congee (rice porridge) is a familiar dish for Vietnamese people. I’m not a huge fan of duck skin unless it’s crispy, so for most of my bites, I peeled off the skin and just ate the succulent juicy meat below. Combine the onion pickle ingredients and leave for at least 1 hour. How to get there: To get there we hopped in a taxi and went directly there. The ground pork provides a slightly more nuanced broth than just water. Nisar Khan Charsi Tikka in Peshawar, Pakistan – Meat of Your Dreams. The preserved duck eggs at the end add just a touch of saltiness. Your email address will not be published. The flavorful Duck blood is a perfect mix of tender duck blood, duck neck, crunchy gizzard, tough guts, buttery liver, crispy peanuts and sour lemon juice. Price: Our total bill for three of us came to 283,000 VND (about $13), but we had a lot of food and the three of us came out of the restaurant pretty full and happy. Serves 6–8 I’d say it was a pretty decent price for the amount of food we ate. Today, I will share with you my favorite way to cook fish congee. To make life easier, ask the butcher to joint the duck and poach it in pieces instead of whole. 6 years ago. fish sauce 4 tbsp, Garnishes (all chopped) I like duck! fresh ginger 1 thumb’s worth, finely chopped In a large, heavy pot, combine the rice, stock, ginger, and the 2 cups reserved chicken cooking water over high heat. For the map, scroll down until you see Cháo Vịt Thanh Đa (Gốc Nhà Lá), click on it, and it will highlight the location: Your email address will not be published. Duck … The liver was perhaps a little on the dry side, but it was still delicious, and the duck heart was also extremely good – creamy and rich. Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. Add the whole duck and the salt and bring back to the boil. Congee or rice porridge is one of the most common meals in Vietnam in not only breakfast but also lunch and dinner. Vietnamese congee chào gà (rice porridge) is one of such meals that even though I wasn't really planning on taking time to make it so special yet turned out sooooooooo well. 1 liter. A taxi ride there didn’t cost too much and I think it took only about 20 minutes or so to get there from central Saigon. Address: 118 Bình Quới, P. 27, Ho Chi Minh City – The restaurant is located located within the horseshoe shaped island in the river north of Saigon, Vietnam I know that bach is for century and thao refers to herb, or preservation method.) I eeked out one more dish from my roast duck by boiling the carcass and making chao hot vit bac/bach thao (Vietnamese rice porridge with preserved/century/thousand duck egg). Besides using duck to cook noodle soups (such as mi vit tiem and bun mang vit ), Vietnamese people also like to cook congee with it. Inspiration for this Dish: Because of my recent gallbladder surgery, I wasn’t able to eat any solid foods for quite a while, so I had to rely on oatmeal, and congee as my main source of nutrition. Gizzard has always been one of my favorite bird organs, and usually it has a pretty grizzly texture. Bring 2 litres of water to the boil in a very large saucepan over medium heat. I have to admit that when I heard duck congee porridge, I was thinking of just a simple bowl of thickened rice soup, with some bits of duck within it. Step 3: When waiting duck is boiled, use another pan, add oil and wait to hot, add minced garlic and fry until it is fragrant. Along with the braised duck, we also got a plate of prized duck organs, and I presume, but I’m not sure, if they were cooked within the braised duck and then removed. Chicken Rice Balls at Kedai Kopi Chung Wah (Jonker Street, Melaka). The duck congee porridge at Cháo Vịt Thanh Đa in Saigon was incredibly delicious, and I think it’s well worth a pilgrimage if you love to eat. Hours. All rights reserved. Soup of the day will consist of a range of soups, including old cucumber pork rib soup, pork rib soup with peanut & lotus, cordyceps flower soup etc. If you go to eat at Cháo Vịt Thanh Đa (Gốc Nhà Lá) there are two similar restaurants located right next to each other that both serve cháo vịt. Step 4: Making Duck Porridge: When duck is boiled, take it out, wait to cold. I’m happy to say I was totally wrong with my first assumption. There's the chao, a porridge of medium consistency made with broken rice and duck stock. 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