Dish

Cháo bò

Beef Porridge

To make cháo bò, rice is cooked in a mixture of water and beef broth until it is soft and creamy. Thinly sliced beef is then added to the porridge and cooked until it is tender. The finished dish is typically seasoned with fish sauce, soy sauce, and black pepper. Cháo bò is a great source of carbohydrates and protein, making it a filling meal option.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Porridge

Origins and history

Cháo bò has been a popular dish in Vietnam for centuries. It is often served to people who are sick or recovering from an illness due to its nourishing properties.

Dietary considerations

Suitable for: Gluten-free diets. Suggestions: Omit milk or cream to make it dairy-free.

Variations

Some variations of cháo bò include adding ginger or garlic to the porridge for extra flavor. It can also be topped with sliced scallions or cilantro for a fresh burst of flavor.

Presentation and garnishing

When cooking, stir the rice frequently to prevent it from sticking to the bottom of the pot. Adding ginger or garlic to the broth can enhance the flavor. When serving, sprinkle sliced scallions and drizzle soy sauce on top. For extra protein, add a few slices of cooked beef.