Vietnamese Savory Rice Porridge (Cháo Trắng)

Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the porridge from becoming too gummy.

In a large pot, combine the rinsed rice, 6 cups of water, and 1/2 teaspoon of salt. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally to prevent sticking. The rice should break down and the porridge should thicken to a creamy consistency.

Stir in 1 tablespoon of fish sauce. Taste and adjust seasoning if needed, adding more salt or fish sauce to your preference.

Ladle the hot cháo into individual bowls. Garnish each serving with fried shallots and fresh chopped cilantro before serving.