The hubs wasn’t home for dinner today so I made myself a pot of chao bo (Vietnamese beef porridge). I usually go chicken, but decided to do beef this time. I love chao. Simple ingredients, easy to make, such comfort food. I like the contrast in textures of the silky rice and chewy beef. Bonus is that Gavin loved it, which is great since he’s been rejecting other meat dishes that I’ve tried on him. Marcus didn’t want to try it. Surprise, surprise. That boy.
How I cooked it below (a few modifications to a Steamy Kitchen recipe).
Chao Bo (Vietnamese Beef Porridge)
1 cup uncooked Jasmine rice
½ pound ground beef (marinated in 1 tablespoon soy sauce, 1 tablespoon cornstarch, and ½ teaspoon Chinese rice wine)
2 cloves garlic, minced
1-inch chunk ginger, peeled and sliced, slices pounded lightly with knife butt to release flavor
10 cups beef or chicken broth (water also would work)
1-½ tablespoons soy sauce
ground white pepper, to taste
1. Wash rice, drain and repeat until the water runs clear. Marinate the beef in the soy sauce, cornstarch, and rice wine for 10 minutes.
2. Heat large stockpot over medium-high heat with 2 tablespoons cooking oil. When the oil is hot, add the ground beef and garlic. Fry until the beef is browned. Add the stock or water, ginger, soy sauce and rice. Turn the heat to high. Once the liquid starts to boil, immediately turn the heat to low and simmer for 40 minutes. Taste and adjust with more soy and pepper if needed. Serve topped with scallions and cilantro. Sriracha sauce is good too!