Ginger Congee with Sweet Corn & Herbs
A bright, comforting congee built on fresh ginger, sweet corn, and soft herbs. The base is silky and warming, while the corn adds natural sweetness and the herbs bring a fresh, aromatic finish. Light, nourishing, and perfect for any time of day.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Breakfast, brunch, dinner, lunch
Cuisine Chinese, Vietnamese
Large pot
Cutting board & knife
Ladle
Serving bowls
Congee Base
- 1 cup jasmine rice rinsed
- 8 cups water or low sodium chicken broth
- 4 slices ginger
- 1 cup sweet corn kernels fresh or frozen
- 1 teaspoon salt
Aromatics and Seasoning
- 1 tablespoon fish sauce
- One half teaspoon sugar
- One quarter teaspoon white pepper
- Salt to taste
Herb Finish
- 2 scallions thinly sliced
- One handful cilantro roughly chopped
- One handful Thai basil torn optional
- 1 tablespoon neutral oil
- 1 tablespoon finely minced ginger
Add rice water ginger slices and salt to a pot and bring to a boil.
Lower to a gentle simmer and cook uncovered for 35 to 45 minutes stirring occasionally until the rice breaks down.
Stir in the sweet corn and continue simmering for 10 minutes until the kernels are tender and the congee is creamy.
Season with fish sauce sugar white pepper and additional salt to taste.
Prepare the herb finish by heating neutral oil in a small pan until shimmering then pouring it over the minced ginger in a heat safe bowl.
Stir in scallions cilantro and Thai basil if using.
Ladle congee into bowls and spoon the warm herb mixture over the top.
Adjust thickness with hot water if needed.
- Congee thickens as it cools so loosen with water before serving.
- Fresh corn adds the best sweetness but frozen works well.
- Add shredded chicken or tofu for extra protein.
- Use more ginger if you prefer a sharper aromatic finish.
Keyword cháo gừng, comfort food, ginger congee, herb congee, rice porridge, sweet corn congee, Vietnamese congee