Quick and Easy Vietnamese by Nancie McDermott

Author:Nancie McDermott
Language: eng
Format: epub
ISBN: 9781452116402
Publisher: Chronicle Books LLC

SHRIMP AND RICE PORRIDGE WITH CILANTRO AND TOMATOES

chao tom

Don’t wait for a sick day to make this satisfying and beautiful dish. Rice porridge simmers away all over Asia. Each cuisine makes its own particular improvements to the genre, but each version possesses the defining qualities of hot, thick, salty, soothing, and welcome anytime, day or night. In Vietnam, the shrimp go in early and cook along with the rice, but I like the delicate texture I get by adding them just before serving. If you have chao tom left over, expect it to thicken a lot once it cools down. Reheat it gently, adding a little chicken broth, salt as needed, and a handful of green onions and cilantro to restore its freshly made qualities.

SERVES 4 TO 6

½ pound medium shrimp, peeled, deveined, and coarsely chopped

1 tablespoon finely chopped shallots

1 tablespoon finely chopped garlic

2 tablespoons fish sauce

½ teaspoon black pepper

¼ teaspoon salt

6 cups chicken broth

¾ cup long-grain rice, rinsed and drained

2 tablespoons vegetable oil

1 cup coarsely chopped plum tomatoes (optional)

2 tablespoons thinly sliced green onion

2 tablespoons coarsely chopped fresh cilantro

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