Vietnamese Egg and Scallion Congee (Cháo Trứng)

Ingredients

• •¾ cup jasmine rice, rinsed
• •6 cups chicken broth or vegetable broth
• •2 cups water
• •3 slices fresh ginger, sliced
• •1.5 tbsp fish sauce
• •½ tsp salt
• •¼ tsp white pepper
• •4 large eggs
• •3 shallots, thinly sliced
• •3 tbsp neutral oil (for frying shallots)
• •4 green onions, thinly sliced
• •¼ cup fresh cilantro
• •1 tsp sesame oil
• •for serving lime wedges
• •for serving sriracha

Directions

1. 1Combine rinsed rice, broth, water, and ginger slices in a large pot; bring to a boil over high heat.
2. 2Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 25–30 minutes until rice has completely broken down into a thick, creamy porridge.
3. 3While congee cooks, heat oil in a small skillet over medium heat; fry shallot rings 5–7 minutes, stirring often, until deep golden and crispy — watch carefully so they don't burn.
4. 4Drain crispy shallots on paper towels and season lightly with salt.
5. 5Remove ginger slices from the congee; season with fish sauce, salt, and white pepper.
6. 6Crack eggs directly into the simmering congee one at a time, reduce heat to low, cover, and poach 3–4 minutes until whites are set but yolks are still soft.
7. 7Carefully ladle congee and one egg into each bowl.
8. 8Top each bowl with crispy shallots, green onions, and cilantro; drizzle with sesame oil.
9. 9Serve with lime wedges and sriracha on the side.

💡 This congee is naturally vegan if you use vegetable broth and skip the egg — it is delicious either way. For an even silkier texture, use a broken-grain or day-old leftover rice, which breaks down faster. Crispy shallots can be made in large batches and stored in an airtight container for up to a week.

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