Cháo Lòng Chay

Cháo Lòng Chay is a comforting Vietnamese rice porridge that offers a delightful blend of flavors and textures, perfect for a nourishing breakfast. This dairy-free version features rich plant-based ingredients that mimic traditional toppings while maintaining authenticity.

Ingredients

• Jasmine rice - 100 grams
• Water - 1 liter
• Vegetable broth - 500 milliliters
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Tofu (firm) - 100 grams, cubed
• Soy sauce - 1 tablespoon
• Ginger - 1 tablespoon, minced
• Garlic - 1 clove, minced
• Green onions - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Chili sauce (optional) - to taste
• Salt - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a large pot, combine the rinsed rice, 1 liter of water, and vegetable broth. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and simmer for about 20 minutes, stirring occasionally, until the rice breaks down and the mixture becomes a thick porridge.
4. In a separate pan, sauté the minced garlic and ginger in a little oil over medium heat until fragrant, about 1 minute.
5. Add the sliced mushrooms and cubed tofu to the pan, followed by the soy sauce. Cook for another 5-7 minutes until the mushrooms are tender and the tofu is slightly golden.
6. Once the porridge reaches the desired consistency, season with salt to taste.
7. Serve the cháo in bowls, topped with the sautéed mushroom and tofu mixture, chopped green onions, and cilantro.
8. Garnish with lime wedges and chili sauce if desired.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help boost immune function.
• High in fiber from rice and vegetables, promoting digestive health.

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