Vietnamese Savory Rice Porridge with Crispy Shallots

Instructions

1. 1

   Rinse the jasmine rice thoroughly until the water runs clear. Set aside.

   ~2 min
2. 2

   In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the rice is very soft and has broken down.

   ~35 min
3. 3

   While the rice is simmering, poach the chicken breast in a separate pot of lightly salted water until cooked through, about 15-20 minutes. Remove the chicken from the water and shred it with two forks. Reserve the poaching liquid.

   ~20 min
4. 4

   Once the rice is cooked, stir in the shredded chicken, fish sauce, salt, and white pepper. Add a ladleful of the reserved chicken poaching liquid if the porridge is too thick.

   ~5 min
5. 5

   In a frying pan, heat the vegetable oil over medium-high heat. Add the thinly sliced shallots and fry until golden brown and crispy, stirring frequently to prevent burning. This usually takes about 5-7 minutes. Carefully remove the shallots with a slotted spoon and drain them on a paper towel.

   ~8 min
6. 6

   To serve, ladle the savory rice porridge into bowls. Top generously with the crispy fried shallots, chopped cilantro, and green onions.

   ~2 min