Chao Cha


This simple porridge with braised sausage is commonly eaten for breakfast in Vietnamese households.

For chao (porridge)

  • 1 cup Jasmine rice
  • 3 ½ cups water

For cha kho (braised pork sausage)

  • ½ dong cha lua
  • 1 shallot or ¼ onion
  • Vegetable oil
  • 2 ½ tablespoons nouc mam
  • 1 tablespoon sugar
  • ¾ tablespoon salt
  • Black pepper
  • Water

Make chao

Bring rice and water to a boil. Lower heat to medium and cook until the porridge is of the desired consistency. Cook longer for a thicker porridge.

Make cha kho

Dice cha into bite sized pieces and set aside. Slice shallots thinly and sauté until golden brown in a bit of vegetable oil. Add cha, nouc mam, sugar, salt, pepper, and a dash of water to the shallots over medium heat. Cook until all liquid has been absorbed. Serve with hot chao.


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