Cháo

Cháo is a rice porridge widely consumed in East and Southeast Asia. It is made by simmering white rice in a large amount of water or stock until the grains break down and the mixture reaches a thick, soupy or creamy consistency. The dish ranges from very thin to almost porridge-like, depending on the rice-to-liquid ratio and cooking time. It can be prepared with plain water, chicken, pork, or fish stock, and it is common to use leftover rice as a base.

Toppings and flavorings vary by region. In Chinese culinary tradition, congee is a staple breakfast item served with a selection of savory toppings such as shredded chicken, pork, salted or century eggs, fried shallots, scallions, pickled vegetables, and chili oil. Sweet versions may incorporate sugar, red beans, or jujubes. In Vietnam, cháo is typically flavored with ginger and fish sauce, and served with herbs, scallions, and meats such as chicken or eel. Southeast Asian variants include Thai jok, Filipino lugaw or arroz caldo, and other local adaptations that may add sesame oil, pepper, fried garlic, or lime.

Cultural and practical roles are notable. Cháo is valued as a comforting, easily digestible meal, often eaten for breakfast or during illness, when lighter foods are preferred. It also serves as a versatile canvas for regional ingredients and a way to use leftover rice, contributing to its enduring popularity across diverse cuisines.