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beef congee ginger chao bo

Cháo Bò (Beef Congee with Ginger & Black Pepper)

A warm, savory Vietnamese congee made with tender beef, fresh ginger, and a generous amount of black pepper. The broth is clean and aromatic, the rice cooks down into a silky base, and the beef stays soft and delicate. This version is simple, comforting, and deeply restorative.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, dinner, lunch
Cuisine Chinese, Vietnamese
Servings 4

Equipment

  • Large pot
  • Cutting board & knife
  • Fine mesh strainer
  • Ladle
  • Serving bowls

Ingredients
  

Broth

  • 8 cups water
  • 1 small onion halved
  • 3 slices ginger
  • 1 teaspoon salt

Congee Base

  • 1 cup jasmine rice rinsed
  • 1 teaspoon neutral oil

Beef

  • 8 ounces beef sirloin or flank steak thinly sliced
  • 1 tablespoon fish sauce
  • One half teaspoon sugar
  • One half teaspoon black pepper
  • 1 teaspoon grated ginger

Seasoning

  • 1 tablespoon fish sauce
  • One half teaspoon black pepper
  • Salt to taste

Toppings

  • 2 scallions thinly sliced
  • Fresh ginger matchsticks
  • Fried shallots
  • Extra black pepper
  • Chopped cilantro optional

Instructions
 

  • Rinse the rice and toss it with a teaspoon of oil to help the grains stay silky.
  • Add water onion ginger and salt to a pot. Bring to a boil then lower to a gentle simmer for 10 minutes to create a light aromatic broth. Remove the onion and ginger.
  • Add the rice to the broth and simmer uncovered for 45 to 55 minutes stirring occasionally until the rice breaks down and the congee becomes creamy.
  • While the congee cooks marinate the sliced beef with fish sauce sugar black pepper and grated ginger. Set aside.
  • When the congee reaches your preferred thickness season with fish sauce black pepper and salt to taste.
  • Turn off the heat and gently fold the marinated beef into the hot congee letting the residual heat cook the slices until just tender.
  • Serve hot with scallions ginger matchsticks fried shallots cilantro and extra black pepper.

Notes

  • Add the beef at the end to keep it tender and prevent overcooking.
  • Congee thickens as it cools so adjust with hot water before serving.
  • Use freshly cracked black pepper for the most aromatic finish.
  • For a richer broth simmer a small piece of beef shank or marrow bone with the aromatics then remove before adding the rice.
Keyword beef congee, chao bo, cháo recipe, comfort food, ginger congee, rice porridge, Vietnamese breakfast, Vietnamese congee