A comfort meal classic, this Shrimp Congee with Scallion Oil (Cháo Tôm) elevates this home recipe.
Shrimp congee is one of the most comforting bowls in Vietnamese home cooking—silky rice porridge, sweet shrimp, and a spoonful of scallion oil that brings everything to life. It’s light, nourishing, and deeply aromatic without being heavy. This version keeps the flavors clean and simple, letting the shrimp and scallion oil shine.
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In This Congee Guide
Why Shrimp Congee Works
This Shrimp Congee with Scallion Oil (Cháo Tôm) Belongs in your rotation:
- Shrimp cooks quickly and stays tender, adding natural sweetness
- Scallion oil adds fragrance and richness without weighing the bowl down
- Jasmine rice breaks down into a smooth, silky porridge
- Easy to scale for family meals, sick‑day comfort, or weekend brunch
- Minimal ingredients, maximum payoff
Congee Ingredient Notes
Shrimp Small or medium shrimp work best—they cook fast and stay sweet. Fresh or frozen both work.
Rice Jasmine rice gives the congee a naturally fragrant base. Rinsing lightly keeps it silky, not gummy.
Scallion Oil A classic Vietnamese finishing oil. Warm oil poured over sliced scallions creates a bright, aromatic topping that transforms the bowl.
Related Recipe: Easy 10-Minute Scallion Oil
Ginger Adds warmth and depth without overpowering the shrimp.
How to Build Congee Flavor
To get the most out of Shrimp Congee with Scallion Oil (Cháo Tôm):
- Simmer the rice low and slow until it breaks down
- Season the base lightly so the shrimp flavor comes through
- Add shrimp at the end to keep them tender
- Finish with scallion oil for aroma and richness
Featured Congee (Cháo) Recipes:
- More Seafood: Fish Congee with Dill & Ginger (Cháo Cá)
- Rich Pork: Pork Rib Congee (Cháo Sườn)
- Max Aromatics: Ginger Scallion Rotisserie Chicken Congee
- Browse More Vietnamese Congee Recipes
Serving Suggestions
- Add cracked black pepper or white pepper
- Spoon on chili oil for heat. Shop Chili Oil Favorites
- Serve with extra fish sauce on the side
- Pair with fried shallots for crunch
Related Pantry Tips:
Cháo Tôm (Shrimp Congee with Scallion Oil)
Equipment
- Medium pot with lid
- Small saucepan
- Cutting board & knife
- Ladle
Ingredients
- 1 cup jasmine rice
- 8 cups water or light stock
- 8 ounces shrimp peeled and deveined
- 2 scallions thinly sliced
- 2 tablespoons neutral oil
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- Pinch of white pepper
Instructions
- Rinse the rice until the water runs mostly clear.
- Add rice and water or stock to a pot and bring to a boil.
- Lower heat and simmer, stirring occasionally, until the congee becomes thick and silky.
- Season with fish sauce, salt, sugar, grated ginger, and white pepper.
- Add shrimp and cook until just pink and tender.
- In a small pan, heat neutral oil until warm and pour over sliced scallions to create scallion oil.
- Ladle congee into bowls and spoon scallion oil over the top.
Notes
- Adjust thickness by adding more water or simmering longer.
- Use small or medium shrimp for the sweetest flavor.
- Scallion oil can be made ahead and stored for up to three days.
- Serve with cracked pepper, chili oil, or extra fish sauce for balance.
FAQ: Shrimp Congee with Scallion Oil (Cháo Tôm)
Can I use leftover rice to make congee? Yes. Leftover rice breaks down quickly. Simmer it with water or stock until it reaches a silky, porridge‑like consistency. It’s a great shortcut for weeknights.
What type of shrimp works best? Small or medium shrimp stay the sweetest and most tender. Large shrimp can be used, but chop them into bite‑sized pieces so they cook evenly.
Can I use frozen shrimp? Absolutely. Thaw fully and pat dry before adding to the congee. Frozen shrimp often taste just as sweet as fresh.
When should the shrimp be added? At the very end. Shrimp overcook quickly and turn rubbery if simmered too long. Add them once the congee is already silky and seasoned.
Can I make the congee base ahead of time? Yes. The rice porridge base reheats beautifully. Add shrimp and scallion oil right before serving to keep everything fresh and tender.
How do I adjust the thickness of the congee? Add more water or stock for a looser, brothier bowl. Simmer longer for a thicker, spoon‑standing texture. Vietnamese congee is flexible—adjust to your preference.
Is scallion oil necessary? It’s highly recommended. Scallion oil adds aroma, richness, and the signature Vietnamese finish that makes the bowl feel complete. Without it, the congee will taste flatter.
Can I add other toppings? Yes. Fried shallots, chili oil, white pepper, or a splash of fish sauce are all classic Vietnamese additions. Soft‑boiled eggs or shredded chicken also work if you want a heartier bowl.
Can this be made with other proteins? Definitely. This base works with chicken, fish, tofu, or even leftover rotisserie chicken. Add delicate proteins at the end, just like the shrimp.
Does congee thicken as it sits? Yes. Rice continues to absorb liquid. Add a splash of water or stock when reheating to bring it back to your preferred consistency.
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