Vietnamese Rice Soup (Congee)

When you’re in need of a bowl of pure comfort, Vietnamese rice soup—or congee—is here to soothe the soul. This silky, savory dish, infused with aromatics and fresh garnishes, is a staple in Vietnamese households and loved for its versatility. Whether you’re feeling under the weather or simply craving something warm and hearty, this congee is the answer.

What is Congee?

Congee is a traditional rice porridge enjoyed in various forms across many countries, including Vietnam, China, Japan, Korea, and Thailand. Known for its comforting and versatile nature, congee serves as a breakfast staple, a meal for the unwell, or a hearty base for bold toppings. The variations are endless—from plain rice cooked with water or broth to versions enriched with meats, seafood, or vegetables. The type of rice used can significantly impact the texture, with short-grain varieties like the Japanese rice in this recipe creating a creamy, velvety consistency. Each culture brings its unique twist to congee, making it a true celebration of global culinary traditions.

Tips and Variations:

• Protein Boost: Add shredded chicken, poached eggs, or tofu cubes for extra protein.

• Spice It Up: Drizzle with chili oil or sprinkle with red pepper flakes for added heat.

• Make It Creamier: Stir in a splash of coconut milk for a luxurious texture.

• Prep Ahead: Congee can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding extra broth to loosen the consistency if needed.

Vietnamese Rice Soup (Congee)

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Category

Soup

Cuisine

Vietnamese

Servings

4

This Vietnamese rice soup is more than just a meal; it’s a warm hug in a bowl. Whether enjoyed for breakfast, lunch, or dinner, its nourishing flavors and soothing texture will keep you coming back for more.

Author:

Lisa Riznikove

Ingredients

• 1 cup Organic Blonde Sushi Rice (rinsed and drained)

• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 1 teaspoon salt
• 1 teaspoon dried coriander
• 6 cups chicken or vegetable broth

• 1 cup mixed mushrooms (oyster, enoki, shiitake, etc)

• 2 heads of bok choy, chopped

Garnishes

• Fresh lime wedges
• Sliced jalapeño
• Fresh cilantro leaves
• Sliced green onions

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Directions

1. Rinse the short-grain rice thoroughly under cold water until the water runs clear. This step removes excess starch, helping to create a smooth texture.
2. In a large pot or Dutch oven, heat a tablespoon of neutral oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic and ginger, cooking until fragrant, about 1 minute. Sprinkle in the dried coriander and salt.
4. Add the rinsed rice to the pot and stir to coat it in the aromatic mixture.

5. Pour in the broth, stirring well. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered, stirring occasionally, for 30 minutes to an hour, or until the rice breaks down and the mixture becomes creamy. Add more broth or water if it becomes too thick.

6. Once the rice has achieved a porridge-like consistency, add the mixed mushrooms and chopped bok choy. Cook for an additional 10 minutes, or until the vegetables are tender.

7. Ladle the congee into bowls. Top each serving with a squeeze of fresh lime, a few slices of jalapeño, fresh cilantro, and sliced green onions. Adjust seasoning with additional salt or lime juice as needed.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.