Tour and Travel  wild life farm Vietnam The Sheraton hotel 5 star beach side pool bar
A taste of the Vietnam. Beach bar and restaurant Hotel in the Vietnam.

Best Travel Holiday Hotels Deals This Month to Vietnam 2018

Facts About Vietnam Useful Information Culture Ha Noi and the Red River Delta
North East Coast Far North East North West Vietnam North Central Vietnam
Central Vietnam South Central Coast Central Highlands Hotels Ho Chi MInh City
Mekong Delta Vietnam Folk Tales Going To Vietnam Vietnam Cuisine        Contact Us

4 u all .net

  Vietnam Tours Sub menu


Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

Cheap Hotel Restaurants Tours Guide Vietnam

10 Best Places to Visit in Vietnam

Cu Chi Tunnels

Ho Chi Minh City HCMC

Hanoi Vietnam

International Schools HCMC


Hotel Vietnam Map

Ingredients: (makes 4 bowls)

100 g normal rice
50 g glutinous rice
400 g chicken thigh
2.5 liters chicken broth (see dish No B2-II)
20 g green onion, coriander
1 shallot and 1 ginger root, crushed
Fish sauce, salt, pepper, and msg to taste


1. Mix normal rice and glutinous rice, wash and drain.
2. Place chicken into a pot, add chicken broth, crushed shallot and ginger, and some salt. Bring to a boil and skim off the bubbles on the surface. Reduce heat and simmer for 15 minutes. When fat rises to the surface, remove chicken. Remove bones and slice meat into pieces measuring 1x2x4 cm.
3. Filter out 2.5 liters of the water in which the chicken was boiled to use as broth for the chao.
4. Rinse green onion and coriander, dice, and distribute equally among four large bowls.
2. After 30-35 minutes, the rice should become bloated and the broth viscous and clear, indicating that the chao is cooked through. Add chicken pieces, salt, fish sauce and msg to taste.


1. Bring the chicken broth to a boil, add washed rice, bring again to a boil, and reduce heat and simmer.
3. Ladle into four large bowls. Serve hot.Each person can add fish sauce and pepper to taste individually.

⇑ Top of Page