Cháo Tôm (Shrimp Congee with Scallion Oil)
A comforting Vietnamese rice porridge simmered until silky, topped with sweet shrimp and fragrant scallion oil. Light, nourishing, and deeply aromatic.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Breakfast, dinner, lunch
Cuisine Chinese, Vietnamese
Medium pot with lid
Small saucepan
Cutting board & knife
Ladle
- 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
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.
- 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.
Keyword cháo tôm, comfort food, rice porridge, scallion oil, shrimp congee, Vietnamese congee