Chao, a Vietnamese version of rice porridge, is often made plain, with beef or chicken. I’m going to offer you a fusion chao recipe, making use of left over turkey meat and carcass from the holidays and adding a few Western ingredients.
Similar to making turkey noodle from left over holiday turkey, this will serve a crowd. Very little rice is needed. The starch from the rice will naturally thicken the stock.
Tip: if the porridge to too thick for your taste, dilute it with some water or chicken stock.
Turkey and Rice Porridge (Chao voi Turkey)
Serves 6 – 8
- 6 quarts of water
- 1 turkey carcass
- 2 tbsp salt
- 1/2 cup chopped onion
- 1 bunch of herbs tied (e.g., thyme, rosemary, sage)
- 1 cup chopped/sliced carrots
- 1 cup of uncooked white rice (jasmine or long grain)
- 1 to 2 cups of shredded left-over turkey meat
- 1 tbsp butter (optional)
- ½ cup cream (optional)
- black pepper to taste
1. Add the water to a large stock pan and bring to boil over high heat. Add the turkey carcass, salt, onion, carrots and tied bunch of herbs. Bring this to a boil and then simmer over low heat for 1.5 hours.
2. Remove turkey carcass and set aside to cool. Add uncooked rice to the stock, stirring regularly over low simmering heat for 45 minutes. Once the turkey carcass has cooled, remove turkey meat from the carcass and add it along with the shredded turkey meat back into the simmering porridge.
3. Porridge is finished once it has reached a thick, creamy white consistency and not watery. Stir in the butter and cream to the porridge at the very end.
4. Ladle into serving bowl and top with crushed black pepper if desired.