Hot rice soup (Chao). Prawn Soup and Hot and Spicy Fish. Roasted Cauliflower Soup, Phool Gobi Ka Bhurta and Haray Masalay Wali Phool Gobi. In fact, cháo rice soup is all-weather fare, and can be enjoyed at all times of the day.
Chicken and rice soup (Cháo gà)Vietnamese Foody. The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. You can cook Hot rice soup (Chao) using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Hot rice soup (Chao)
- Prepare 3 piece of vegetarian bouillon cubes.
- You need 1 cup of White uncooked rice.
- Prepare 1 cup of diced of each vegetables: carrot, celery, potato, broccoli, oyster mushrooms. (any vegetables will do).
- It's 1 cup of each of diced tofu, konyaku, vegetarian fish.
- It's 1 packages of dry bean curd - broken into smaller pieces.
- Prepare 1 piece of ginger - chopped finely (ginger piece the size of your thumb).
- Prepare 1 bunch of cilantro.
- It's 1 packages of Frozen chay quay or Chinese bread sticks.
- You need 1 each of lime - wedges.
The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. There are no reviews for Hello Chao - Rice Soup, Vietnam yet. Be the first to write a review! This Cozy Autumn Wild Rice Soup is the perfect fall comfort food!
Hot rice soup (Chao) instructions
- Fill large pot 2/3 full of water, add rice and vegetable bouillon, put on stove on high heat..
- 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..
- Add tofu, dry bean curd, vegetarian fish, konyaku (zero calories).
- 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..
- 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..
It's easy to make in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop. And this wild rice soup recipe is naturally vegan and gluten-free as well. Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm, tasteless, and gloopy. There was a time when I never thought to make it myself and resigned myself to the luck of the draw when it came to ordering it.