Cháo, or congee in English, is a diverse genre of Vietnamese dishes in both executions and flavor profiles — from humble versions like pandan congee, red bean congee to more substantial and complex meals like offal congee, chicken congee and catfish congee. Each dish is a different variation, but they all share a reputation for being nourishing and a richness of regional culinary characteristics.
Once upon a bowl of cháo
During the shortages of wartime decades, our ancestors made cháo as an economical way to stretch a meal. It was often eaten with a sprinkle of salt or readily available plants in the yard, like jackfruit, rice paddy herb, morning glory, banana blossom, pea shoot, or bamboo shoot. According to historical accounts from Văn minh vật chất của người Việt (The Material Civilization of the Vietnamese People): “During famines, Vietnamese would start reducing the number of meals, first from three to two, and then to one meal a day, trying to retain lunches while switching from cooking rice to congee. It takes less rice to cook congee than rice, just about a quarter the amount, but the body can absorb nearly everything, and this also helps prevent dehydration very effectively.” After a day in the field, they often sipped on watered down congee, as it’s better for the stomach while replenishing energy.
The theory of yin-yang balance that Vietnam follows stipulates that the human body is a “mini-universe” where elements of yin and yang are equal and harmonious. If either of the two overwhelms the other, illnesses will appear. As a soft, light, and oil-less food type, cháo is considered an easily digestible meal that one can freely pair with other ingredients to rebalance the missing yin or yang in the body. Doctor Ngô Quang Hải from the Vietnam Acupuncture Association explained: “If the illness arose from too much yin, one needs to eat yang-rich food, and vice versa. For instance, if you have a cold (yin), you should eat yang food types like congee with ginger or tía tô leaves. If you have a heatstroke (yang), you should eat congee with spring onion (yin).”
Cháo is a dish that promotes the yin-yang balance.
Exploring the many cháo of Vietnam
Albeit simple, cháo can be a banner dish for any region in the country. From north to south, congee shapeshifts depending on the local produce and palates, resulting in myriads of varieties. In the north, Hải Phòng has cháo khoái; Bắc Ninh serves up cháo thái Đình Tổ, a congee novelty that’s eaten using chopsticks; the H’Mông community in Hà Giang eats cháo ấu tẩu, prepared using a potentially poisonous tuber; and of course, Hanoi’s thick cháo sườn is a treat as well.
I unfortunately haven’t gotten a chance to fly to the north to try out all these unique delicacies, but as someone whose family has roots in the northern region, I fell in love with the version of cháo sườn sold by the mobile vendors of Phạm Văn Hai Market — one of Saigon’s many enclaves of northern immigrants from 1954. Unlike standard congee, which is cooked using rice grains, cháo sườn is often made with rice flour, producing a glutinous texture, accompanied by fork-tender chunks of rib cartilage, crispy shallot, chopped coriander and spring onion, and deep-fried quẩy. Cháo sườn is a favorite snack of us kids as it’s easy to eat, so one full bowl in the afternoon might help us avoid dinner.
Cháo sườn on chilly days.
In the central region, Nghệ An has eel congee; Tam Kỳ is famous for chicken congee; Bình Định pairs pork offal congee with sheets of bánh hỏi; Quảng Nam adds black beans to beef offal congee; and congee with củ nén, a type of allium, is a staple of the “Quảng realm.” Despite the differences, they share a similarity in bánh tráng mè nướng, a sesame cracker, as an accouterment. During a visit in Quảng Nam, I was shown the correct way to eat their congee: snap off a morsel of bánh tráng nướng, drop it in the bowl, wait for it to soften, and then eat it to enjoy the slightly chewy texture.
Eel congee in Nghệ An.
In Saigon, I’ve always found street cháo stalls to be weirdly inviting. No fuss or flair, just a big umbrella and a dozen of low plastic stools — everyone is eager to sit down for a feast. A classic Saigon-style bowl of cháo often features three elements: toasted rice, fried dồi, and a handful of beansprouts at the bottom. The toasted rice helps add a nutty flavor to the congee. The raw beansprouts are immediately blanched by the hot congee while still retaining their refreshing crunch. Before diners dive in, a squeeze of lime and a tiny dollop of crushed chili pepper are must-haves in the bowl of dipping fish sauce. At this point, the bowl of cháo lòng is complete with every facet of saltiness, sweetness, sourness and spiciness. Slurp on hot congee, bite into a hunk of chewy offal, and remember this feeling forever.
A bowl of cháo lòng.
Head to the Mekong Delta, one is bound to encounter cháo ám, a specialty from Trà Vinh. The origins behind the name might come from how the dish is usually a test of a new daughter-in-law’s cooking prowess. On the first day after she enters the husband’s family, she would cook a pot of catfish congee for the family and relatives. This level of pressure is why preparing a tasty cháo áo is constantly on the mind of young brides — the word “ám” is short for “ám ảnh” (haunted).
Cháo ám is made with freshly caught catfish from the field. To enrich the broth with more layers of umami, Trà Vinh adds roasted dry shallot, dry squid, and dry shrimp. Going alongside the congee is a plate of various herbs, including but not limited to banana blossom, crown daisy, and cải trời. Still, the most commonly used greens are rau đắng (knotgrass) and beansprouts. The subtle bitter notes of knotgrass are perfectly tempered by the nuttiness of the congee, the sweetness of the fish, the kick of black pepper, the aroma of alliums, and the crispy richness of fried shallot.
Cháo ám is Trà Vinh’s famous congee.
Teochew is amongst four big branches of Chợ Lớn, Saigon’s Hoa community, alongside Hakka, Guangdong, and Fujian. One of the most distinctive dishes of Teochew culture is cơm cháo, or rice-congee. The dish is served as a rather peculiar platter: a pot of white rice is placed next to a steaming hot pot of congee. The carbohydrates are eaten with bitesize chunks of braised offal and pickled cabbages, the same tart ingredient that Vietnamese usually used to braise with leftover feast meats like roast pork and duck. The sourness from the cabbage increases the shelf life of the dish while making the rich animal proteins more palatable.
Though cháo lòng might be a popular dish across Vietnam, the Teochew version of cháo lòng is perhaps a slightly different cousin in the family of congees. The congee is on the white side as the broth and rice are simmered together with pork bones, squids, and straw mushrooms. Pork offal, including heart, kidney, intestines, and liver, is boiled in a different pot. When served, they are eaten separately with a dipping sauce that comprises soy sauce and red vinegar. The congee is lightly aromatic and tastes of ginger, pepper, and green onion, accompanied by crown daisy. On top, slices of offal and century egg present an inviting pick-your-favorite-protein-feast.
Cơm cháo Triều Châu.
Eating cháo is perhaps the best way to slow down and focus on the flavors of life. Congee is always served steaming hot, so impatient slurpers are almost guaranteed to burn their mouth. It’s best enjoyed at a languid pace to savor all the delicious elements of cháo. On days when the temperature turns cold, what’s better than sipping through your most favorite cháo?
