Cháo Cá (Fish Congee with Dill & Ginger)
A light, aromatic Vietnamese fish congee simmered with ginger and finished with fresh dill. The broth stays clean and delicate while the rice breaks down into a silky porridge. This version is simple, comforting, and perfect for days when you want something warm, nourishing.
Equipment
- Large pot
- Cutting board & knife
- Fine mesh strainer
- Ladle
- Serving bowls
Ingredients
Fish and Broth
- 1 pound white fish fillets such as cod halibut or swai cut into large pieces
- 8 cups water
- 3 slices ginger
- 1 small onion halved
- 1 teaspoon salt
Congee Base
- 1 cup jasmine rice rinsed
- 1 teaspoon neutral oil
Seasoning
- 1 tablespoon fish sauce
- One half teaspoon sugar
- One half teaspoon white pepper
Finishing
- One half cup chopped fresh dill
- Extra ginger matchsticks
- Sliced scallions
Toppings
- Fried shallots
- Lime wedges
- Chili oil optional
Instructions
- Rinse the fish and pat dry. Set aside.
- Add water ginger onion and salt to a pot and bring to a boil. Lower to a gentle simmer.
- Rinse the rice and toss it with a teaspoon of oil. Add the rice to the pot and simmer uncovered for 25 to 30 minutes stirring occasionally until the rice breaks down and the congee thickens.
- Add the fish pieces directly into the congee and simmer for 5 to 7 minutes until the fish is just cooked and flakes easily.
- Season with fish sauce sugar and white pepper. Adjust salt to taste.
- Stir in fresh dill and remove from heat.
- Serve hot with scallions ginger matchsticks fried shallots lime and chili oil if desired.
Notes
- Use a gentle simmer to keep the broth clean and prevent the fish from breaking apart.
- Add the fish toward the end so it stays tender and delicate.
- Congee thickens as it cools. Add hot water to loosen the texture when reheating.
- Dill is traditional in Northern Vietnamese cháo cá but cilantro or scallions can be used if preferred.