The broth can be made ahead of time before making the porridge.
3 lb cabbage
3 lb carrot
7 liters water
Boil for 1-2.5 hours until the broth is reduced to about 5.5 liters of soup. When it’s done, lower the flame.
2 cups rice (washed, drained, dried)
1 piece vegan chicken, diced
1 lb king mushroom, diced
3 shallots, chopped
3 oz ginger, chopped
3 tsp vegetable oil
3 tsp mushroom seasoning
1 tsp salt
1/2 bunch of Vietnamese coriander (rau ram)*
On medium-high heat, put a medium-sized pan on the stove and add 1 tsp of oil. Once the oil is hot, add 1/3 of the chopped shallots. Once fragrant, add in all the rice. Stir the rice. As the rice is cooking, scoop out the cabbage and carrots from the broth pot, discard. The rice should take about 10-12 minutes to cook. After the rice is done, add the rice to the broth pot. Stir the pot occasionally. To the same pan, add 2 tsp of oil and add the rest of the shallots. Once the shallots are golden, add the diced chicken. Stir and add 1 tsp mushroom seasoning. Add the diced king mushroom with 1 tsp mushroom seasoning. Add the last tsp of mushroom seasoning and salt to the broth pot. Once the chicken and mushroom is done cooking, add directly to the porridge pot. Cook for 20 more minutes occasionally stirring so the rice doesn’t stick to the bottom. Chop the rau ram. Once the rice becomes a porridge consistency, add the ginger in. Serve in a bowl and sprinkle in the rau ram.
Freeze any leftover portion to be eaten at a later time. Enjoy!
*Can’t locate this particular Vietnamese mint or don’t like the taste of coriander? Use chopped green onions or mint instead.