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Vietnamese Chicken and Rice Soup

By Deen Brothers


Difficulty: Easy

Prep time: 20 min

Cook time: 80 minutes

Servings: 6 servings


  • 1 Cornish game hens (about 1 1/2 lbs)
  • 1 3-inch piece ginger
  • 5 to 6 cups low-sodium chicken broth
  • 1/2 cup jasmine rice
  • fish sauce
  • freshly ground black pepper
  • green onions, sliced
  • fresh cilantro, chopped


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 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 desired consistency. Season with fish sauce and freshly ground black pepper. Serve hot, sprinkled with green onions and cilantro.

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