Vietnamese-Style 2x Chicken & Rice Porridge
with Cilantro, Scallions, Crispy Fried Onions & Sriracha
- Sesame
- Soy
- Wheat
- Milk
This Vietnamese-inspired dish simmers rice in rich pho stock until the grains break down into a thick, comforting porridge. Szechuan-spiced chicken seared with scallion whites is spooned on top, then finished with crispy fried onions, fresh cilantro, scallion greens, and chili flakes. A pat of butter stirred into the porridge right before serving adds silky richness, complemented by a finishing squeeze of lime for brightness.
Ingredients
20 ounce
Chopped Chicken Breast
½ cup
White Rice
1 teaspoon
Korean Chili Flakes
1 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
3 unit
Pho Stock Concentrate
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
In a medium pot (large pot for 4 servings), combine rice, stock concentrates, and 3½ cups water (7 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is almost tender but there is still liquid in pot, about 20 minutes.
-
Increase heat to medium; uncover pot and cook, stirring frequently, until rice has broken down and liquid has thickened, 15-17 minutes more. TIP: If porridge seems too thick, stir in a splash of water.
-
While porridge cooks, trim and thinly slice scallions, separating whites from greens. Quarter lime. Roughly chop cilantro.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites, chicken, and half the Szechuan paste (all for 4 servings). Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
-
Just before serving, stir garlic powder, 1 TBSP butter, and a squeeze of lime juice into pot with porridge (2 TBSP butter and big squeeze of lime juice for 4 servings). Taste and season with salt and pepper if desired.
-
Divide porridge between bowls; top with chicken, crispy fried onions, scallion greens, cilantro, and chili flakes to taste. Drizzle with Sriracha if desired. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Fans loved the bold, comforting flavors — especially the Szechuan chicken — though opinions on the porridge itself were strongly divided 🍲. Some found the pho concentrate too salty or overpowering; others thought it was perfectly rich and delicious.
- Ease of prep: The porridge takes patience — many found it cooked longer than the recipe suggested, and stirring frequently is key to getting the right consistency.
- Suggestions: Use fewer pho concentrate packets if you're sensitive to salt, and add the garlic powder to the porridge gradually to avoid clumping. Several customers wished the dish included a vegetable like bok choy, broccoli, or green beans.
- Leftovers: One customer discovered this dish shines as a breakfast the next morning — try it Vietnamese congee-style for a new experience!
- Portions: Some felt the porridge-to-chicken ratio was off, with too much porridge and not enough protein; ordering double protein is worth considering.
