Growing up in a Vietnamese household, the only time you ever really ate cháo or Vietnamese rice porridge, was when you were sick. I was never the biggest fan of it because it was always so plain, but now that I’m older & more adventurous with my cooking, I’m revisiting the dish. Borrowing some ingredients from other Asian countries, it’s easy to create a perfectly seasoned rice porridge/cháo/congee that’s great for breakfast, lunch, or dinner. Use this recipe as a base for whatever delightful protein you choose to add to it whether it’s tofu, fish, an assortment of vegetables & mushrooms, or meat. How to Reheat: It’s best to reheat rice porridge in a small saucepan with about half a cup of broth or water & part of bouillon cube or paste. I use about a teaspoon of Hon Dashi (bonito fish stock), but you can use whatever you’d like.