Easy Vietnamese Chicken Rice & Salad Recipe

[@English4eva]

The steaming with aromatic is so cool! I will try these next week!

[@stacieknits]

YUM! I just made daljuk the Korean version of rice porridge with chicken. I can't wait to try this version, especially with the salad and dressing!

[@khphan1]

this was so nice to watch! I'm so used to goi ga being rau ram, shredded chicken (plain), and sliced onions (with a little bit of lemon juice)! So it was really cool to see another version of it! :)

[@fanofpink]

Love how creative you are with your recipes with your sponsors

[@honeysuckle]

thanks so much! adding my vietnamese flare to things!! 🙌🏼🙌🏼

[@peternoah6689]

Made this last night and it was so good. Really hit the spot on a cold winter night! 🙏

[@staceyarago]

omg it’s like arroz caldo it’s so interesting to see other asian chicken porridge soup

[@saltlime2211]

I love Vietnamese food! That rice porridge looks perfect for hearty winter time meal! : ) ❤️

[@heersyal2454]

Oh my! I could live on this, seriously! The perfect comfort food that is also healthful = win win all round! I also love roast tomato soup with toasted cheese sandwich

[@parveenfatima]

Recipe please( roastedtomato soup n cheese sandwich)

[@juliet-huynh]

Ahhh yes I love my moms chao ga!! We tend to eat it when we have a cold but it’s so warming to eat during the cold seasons too!😍

[@honeysuckle]

i can eat it anytime! lately once a week. it’s perfect for this colder weather!!

[@latanyamikell5731]

With it being 🥶 outside I plan on making it

[@apec1935]

Love the idea of 2-for-1 meals! As someone who meal preps every week, this is a good way to cut down on time. 💕👍 Will be making soon! Thank you!

[@Thoughtsbyme-ts4jz]

I admire meal preppers, I just wake up everyday and make food when I no longer ignore my hunger. I hate cooking

[@lorieann8522]

I like to fix a mixed green salad with sprouts, cabbage, carrots, broccoli, pumpkin seeds, green onion, and tomatoes when I serve soups. Our favorites are vegetable soup, potato leek soup, and soupe au pistou.

[@kyibobpeb]

The Kroger owned stores here are called Pick n Save and Metro Market. I loveeee this meal. Looks so comforting and delicious.

[@whitecatnasreen.9055]

The word u pronounce kanji.... is also my fav childhood memory.... I'm glad to see this recipe from u. I'm from south india

[@DetailsChristine]

LOVEEEEE!!! I would love more easy to meal prep Vietnamese food 😍😍😍

[@JessieUpward95]

I just woke up, it’s 7am in the morning and yes I am going to make this for breakfast. 🤣

[@doodahgurlie]

I made chao ga earlier in the week using the carcass of 2 rotisserie chickens, which really muddied the color of my chao due to the roasting (and especially muddied the color more when I also tossed in 1 cup of fried shallots during the cooking process, but I love me some fried shallots!). I don't recall my mom adding ginger in ours and I'm guessing the lemongrass is your spin...great idea, though, as lemongrass is great in EVERYTHING. :) You're missing 2 things: fresh roasted crushed peanuts on your salad and a dollop of garlic chili sauce on your chao (never mind it's mentioned in the written recipe and you mentioned sliced green onions as a topping in the video...my bad). Oh, I also crumble a boiled egg or two on my chao, too. :) I also never chop my cilantro and mint for the salad. I think when you chop mint, it oxidizes faster. Just use the leaves, much prettier on the salad.

[@heersyal2454]

Thank you for sharing your list, it all sounds incredible!

[@doodahgurlie]

@@heersyal2454 You're welcome. I like to toss everything and the kitchen sink in mine. LOL! I was actually making it earlier this week so I can document for someone who wasn't familiar with pho nor chao in Scotland and then I decided I was complicating it too much so I'm glad Dzung did a video the same week that I can point her to. :) Also of note, I mentioned it in another post, but I like mine less dense, so I usually make it with 2-3 cups more broth than Dzung showed in the video (about 1 part rice to 8+ parts water). As she mentioned, it gets thicker as it sits.

[@doodahgurlie]

@@heersyal2454 Also, make your own homemade garlic chili sauce and use it in everything from chao to ramen noodle bowls to all kinds of soups to spaghetti sauce... If you don't want to make it, buy the one from Trader Joe's called Chili Onion Crunch. If you want to make your own to use, it's about 1 cup minced garlic (fresh, not jarred!), 1 1/2+ cups red pepper flakes, and about 2 1/2 cups neutral oil (I used avocado or grapeseed oil). Heat up the oil on medium high, add garlic, cooking and stirring for about 7-8 minutes until it's a golden color and aromatic. Turn off the heat, add the red pepper flakes, keep stirring for a minute or two until it cools down a bit, it'll keep cooking during this time, that's why you have to make sure you turn off the heat or take it off the stove when the garlic turns a nice medium golden color. Allow to cool before putting in jars. It'll make quite a bit, but you can put it into everything...or halve the recipe for less. :)

[@jeanmcbride5629]

That looks amazing! Now I'm hungry!

[@yoursalluring]

I love you so much Just wanna let you know I’m your biggest fan (been here since the 25 toast video)

[@paulalifestyleinaustralia]

Wow look very delicious

[@TheBrightFamilyeats5]

Thumbs up I love this recipe it looks delicious

[@honeysuckle]

thank you!! 💗💗

[@ginger_80]

I really want to try this

[@lindachandler5980]

Looks good.

[@showrov3745]

Wow...I loved to see thoes rice soup that call ' rice porridge ' or 'জাউ ভাত' in bangla . And also the fried onion is traditionaly used on top of rice or any savory dishes .….love from Bangladesh..You should aslo try Bangladeshi healthy foods hope you will like it..💝🇧🇩

[@fishingwithfilitsa]

Very nice❤❤

[@lorieann8522]

Delicious and fresh! I have a question: What could I use in place of fish sauce to get the same flavor profile? I am allergic to all fish/shellfish so I cannot use it. Would tamari sauce be fine?

[@JessieUpward95]

Check out the Minimalist Baker website they have a vegan fish sauce recipe. I don’t know how it tastes but sounds good. Honestly there is nothing you can directly swap it for as the flavour profile is very unique but that recipe should be good sub. ❤️

[@ginger_80]

Good question. I don’t buy fish sauce and don’t want to buy a bottle for one recipe

[@doodahgurlie]

@@ginger_80 You should totally buy it as it's used a LOT in Vietnamese cooking. It's used in lots of SE Asian cooking such as Thai. Koreans use it, too. Add it to your spaghetti sauce for umami in place of salt. :)

[@Kng0729]

Hi ! Love this recipe, can you tell me where you got the steamer basket that you put on top?

[@doodahgurlie]

I prefer my chao less dense so about 1 part rice to 8 parts or more water. I don't want it too watery, like I've seen others make where it's mostly water, but I want to be able to swallow it without have to salivate more. Hahaha!

[@susansegal1808]

Where did you get that steamer basket?

[@oanht]

Looks delicious! Where is your carrot grater from - need this in my life!

[@hlahappy]

Looks so yummy 🤤 I’m interested in your pressure cooker/pot! Where did you get it?

[@dragonkids11]

How do you do the fried shallots??

[@doodahgurlie]

You can do a sup nui next. :)

[@LavaLampLady]

Hi, where do you get your music from?

[@luvopuppy]

I love Vietnamese salad, but we use vinegar then fish sauce 🤤

[@ratniebenezer2721]

Do you get the lemon grass at Kroger?

[@honeysuckle]

yes!!

[@kellypowell1483]

Kroger aka Ralph’s aka Fred Meyers

[@sarahchartrand9398]

Never had to baby sit rice when I cook it in a pot either, that's what the timer is for lol

[@honeysuckle]

i meant for the porridge since it tends to burn at the bottom 😉

[@jackietran1644]

Ah, the tastes of growing up. Also hilarious when trying to teach Americans how to pronounce "goi."

[@honeysuckle]

hahha i can see that being challenging! it’s so good tho 😋😋

[@m1903rotc]

Someone needs to get Uncle Roger on this video.

[@honeysuckle]

so he could say how awesome it is?

[@doodahgurlie]

@@honeysuckle He'll probably roast you like the Asians/Viets above, but they're not familiar enough with cooking to know that bone broth is basically the same as simmering a whole chicken on the stove without the mess of handling one. Whether good or bad, it'll get eyes on your channel. LOL!

[@Doroad0777online]

Y🙏Տ

[@Doroad0777online]

🍿1ʟike

[@jet7902]

You look like Ramona from Santa Clarita diet😦

[@lilbeeyatch]

The whole video is a sponsored ad altogether. It takes away the genuineness of your work presenting to your audience

[@honeysuckle]

a recipe is a recipe and the background story is true. we all go grocery shopping to get ingredients, no? i don’t grow my own food and i enjoy shopping at Ralph’s so i don’t see how it takes away from anything. but thanks for watching. i hope you do try this recipe one day cause it works and i think it’s pretty good too.

[@jackienguyen425]

Not traditional Vietnamese style 😎

[@rachelh212985]

Yess this looks like a white wash version of congee. ESP with the steaming of the chicken! With real congeee we boil the chicken with the broth to get the flavor! Smh

[@doodahgurlie]

@@rachelh212985 Dzung does shortcuts/hacks to make it easier for Westerners; it is essential to make it more accessible for those not familiar and are wanting to try. It's a gateway for those curious in our cuisine. Every Viet can see the end result is chao ga and goi ga, no matter her method of getting there. I've no issues with her doing it, especially as she uses BONE BROTH, which is basically like cooking your own whole chicken down slowly to make broth...without the mess of having to handle a whole chicken, deboning, skinning, etc., later on. There is absolutely nothing wrong with what she did so both you and J. Ng can get over yourselves already. Her chao ga and goi ga looks authentic and beautiful in the end, no matter your preference for how you may like your chao or goi.