🍲 Vegan Vietnamese Congee (Cháo Chay)

A simple, comforting Vietnamese rice porridge that is gentle on the stomach, easy to digest, and perfect for breakfast or light meals.

📝 Ingredients (Serves 3–4)

1 cup jasmine rice
8–10 cups water

Broth options (choose one):

Vegetable stock
🌱 Plant-based chicken stock (for richer flavour)
Plain water (simple version)

Base seasoning:

1 tsp salt
Soy sauce (to taste)
🌱 Vegan fish sauce (optional, for authentic Vietnamese flavour)
White pepper
Sesame oil (optional)

Toppings:

200g firm tofu (cubed or lightly pan-fried)
1 cup mushrooms (shiitake, oyster, or button, sliced)
1 small piece ginger (julienned)
Spring onions (chopped)
Fried shallots
Coriander (optional)
🥖 Chinese donuts (youtiao) – cut into pieces


👩‍🍳 Instructions

Rinse the rice
Wash the rice 2–3 times until the water runs clearer.

Cook the congee
Add rice and your chosen liquid (water or stock) to a pot.
Bring to a boil, then reduce heat and simmer for 30–45 minutes, stirring occasionally.

Prepare toppings
Pan-fry tofu until golden (optional)
Lightly cook mushrooms with soy sauce
Slice ginger and herbs
Cut Chinese donuts (youtiao) into bite-sized pieces

Season the congee
Add salt, soy sauce, and optionally vegan fish sauce for deeper flavour.
Adjust thickness with more water or stock if needed.

Serve hot
Top with tofu, mushrooms, ginger, herbs, and crispy youtiao.
Finish with pepper and a few drops of sesame oil.


💡 Tips

✔ Use plant-based chicken stock → closest to traditional savoury taste
✔ Add vegan fish sauce → authentic Vietnamese flavour
✔ Add youtiao → gives crispy + soft texture contrast 👍
✔ Cook longer → smoother, creamier congee

🌿 Why it’s great
Easy to digest
Budget-friendly
Naturally vegan
Authentic Asian breakfast style