Vietnamese street food : Chao ga (chicken congee)



Chao is basically meat porridge, also referred to as congee. It’s a fairly thick broth of chicken (ga) stock and rice. The rice is cooked out so that the starch is released and creates a thickened soup, which is enriched with the chicken meat and stock. It’s topped with fresh herbs.

It’s traditionally a bit of a winter food which is often made when feeling a bit under the weather, a comfort food and like a lot of other countries a go-to chicken soup to cure sickness. The flavour can be adjusted to personal preference using the vinegars and spices on the table.

A side that is popular with congees and other soups, such as Phở – banh gio chao quay, or just quay. A fried doughnut-like breadstick popular all over South-East Asia and also known as Chinese crullers & youtiao. They are a crispy crunchy, if a bit greasy addition to a soup or congee.

Some useful phrases 

Sin chow – hello
Mot – one
Hai – two
Gam urn – thank you
Tra da – iced tea, a popular and cheap drink to accompany meals and usually available at hole in the wall restaurants


Thanks for visiting! You can join us on Facebook, for more pictures, and other bits and pieces. You can also follow us via email & if you liked our posts please share them using the little social media buttons below.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s