Roasted and mashed squash adds extra body and sweetness to this plant-based take on chao ga, a Vietnamese rice porridge that typically features chicken. The consistency of chao ga varies from thin to thick. This thicker version is perfect for a light meal-in-a-bowl. Brown Thai jasmine rice has a nutty, floral flavor, which gets even tastier when cooked with fresh ginger and miso paste. Don’t forget the toppings: A pinch of sesame seeds (or peanuts), a dash of chile, and a sprinkling of scallions and fresh cilantro take this tantalizing Vietnamese rice porridge to the next level.
Tips
How to rinse rice: Place rice in a large bowl with enough water to cover. Gently swirl the grains with your hand. Pour off the starchy water.
Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Gluten-free: You can make this gluten-free by omitting the soy sauce or using tamari instead. Be sure the miso paste you buy is gluten-free (many are).
For more inspiration, check out these tasty ideas:
- Refreshing Vietnamese Noodle Salad
- Vietnamese Noodle Bowls with Ginger-Lime Meatballs
- Creamy Wild Rice Soup
- Mexican Rice Soup
- ½ of a 2-lb. kabocha squash, seeds and fibers scooped out
- ¾ cup brown Thai jasmine rice, rinsed and drained (see tip, recipe intro)
- 1 2-inch piece fresh ginger, peeled and quartered
- 1 tablespoon miso paste
- Reduced-sodium soy sauce (for drizzling, optional)
- 2 tablespoons coarsely chopped fresh cilantro
- 1 scallion, thinly sliced
- 1 tablespoon toasted sesame seeds or chopped peanuts
- 1 fresh long mild red chile, thinly sliced (see tip, recipe intro), or your favorite chile sauce (optional)
- 2 teaspoons minced fresh ginger
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place squash cut side down on baking sheet. Bake 50 minutes or until very tender.
- Meanwhile, in a medium saucepan combine rice, ginger quarters, miso paste, and 3 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is tender.
- When squash is cool enough to handle, scoop out flesh and add it to saucepan; mash with a potato masher until blended. Simmer 5 minutes more. For a thicker texture, turn off heat, cover, and let stand at least 15 minutes.
- Remove ginger quarters from porridge. Divide porridge among bowls and drizzle with soy sauce (if using). Garnish with the remaining ingredients.
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