Vietnamese Chicken and Rice Soup

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 10 min
  • Yield: 4 servings
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1 Cornish game hen (about 1 1/2 lbs)

One 3-inch piece ginger, peeled and smashed

5 to 6 cups low-sodium chicken broth 

1/2 cup jasmine rice, rinsed

Fish sauce

Freshly ground black pepper

Sliced green onions, for garnish

Chopped fresh cilantro, for garnish


  1. Place the game hen and ginger into a 4-quart pot and cover with 5 cups chicken broth, reserving the remaining cup to thin out porridge, if desired. Bring to a boil, and then reduce to a simmer. Skim any foam or impurities from the top. Add the rice, cover, and cook on low for 1 hour; the chicken will become tender and the rice will expand and form a porridge-like consistency. Remove the game hen, cool briefly, and shred the meat. Discard the skin and bones and add the shredded meat back to the pot. Remove the ginger. If a thinner soup is desired, add the additional chicken broth to reach desired consistency. Season with fish sauce and freshly ground black pepper. Serve hot, sprinkled with green onions and cilantro.