Congee

Essentially a rice porridge, congee, also frequently called jook, is eaten under many different names and variations throughout South-East Asia and is often served for breakfast. In China it is zuk. In Japan, kayu or shiragayu. In Korea, juk or chuk. In India, ganji. In Vietnam, cháo. In Indonesia, bubur.

Throughout the region it is recognised as comfort food. Being mild and easily digestible, it is the first solid food served to babies and shares the same restorative reputation as chicken soup does in the United States. Ingredients to treat illness are often added to congee in Chinese medicine therapies but it is by no means just a food for the ill or infants.

The ingredients added to the congee are even more varied than the names it's given throughout Asia. Given it's completely neutral flavor unseasoned, congee takes on the flavor of the ingredients added to it. There are both sweet and savory variations. The limit to what can go in congee is only restrained by your imagination and the contents of your refrigerator. Vegetables, both pickled and fresh, eggs, lettuce, fish, roe, miso, chicken, pork, soup stock, seafood as well as fruit, sugar, chutney and spices makes each bowl a distinct and new experience. I've even used leftover sushi.


I chose to make this particular congee with a little diced ham and some green onions. For a more savory congee a cup of chicken stock may be substituted for each cup of water. Feel free to experiment or add spices or condiments.

I've also tried scrambled eggs and finely chopped onions. I've also made a chicken, shitake mushrooms and green onions congee.

1/2 Cup washed long grain white rice
6 Cups water (May substitute 2 cups chicken broth for two cups of the water)
Pinch Salt
1 cup ham diced
2 green onions diced
Dash of soy sauce if desired.
Salt to taste.

In a medium to large pot bring the rice to a boil on high heat, stirring occassionally. When it comes to a boil, Turn down to low heat just below a simmer, put the lid on the pot slightly off-center to allow some of the steam to escape and cook for 1 and 1/2 hours, stirring every few minutes or so.

When the congee reaches a porridge-like consistency add the ingredients or allow guests to choose from a variety of ingredients and add it themselves.

Serves 2-4 Depending on if used as a main course or a dish of a multiple course breakfast.

Faux Pho

The Vietnamese beef noodle soup Phở (pronounced "fuh") is often eaten for breakfast. This particular recipe is a shortcut version that bypasses the day long process needed to produce the broth required of a real phở. While Faux Phở can't hope to hold up against the honest to goodness real Phở broth, its relatively quick preparation time makes up for some of it's shortcomings while still being a tasty alternative to more familiar breakfast fare.

If you care to make real Phở broth, even better.


----the Broth----
1 tbsp Canola oil
1/2 Onion chopped
1 inch fresh ginger sliced
3 cups beef stock (the clearer the better)
1 cup water
1/2 tsp fish sauce
1 star anise
2 cloves
1 cinnamon stick
1/2 tsp sugar
pinch of fresh ground pepper

----to the Bowl----
2 servings bánh phở rice noodles
4 slices of deli thin sliced roast beef pulled into rough (approx 3 inch) pieces
1/4 cup sweet onion sliced paper thin
1 green onion diced

----the Toppings----
1/2 cup cilantro or Thai basil
2 wedges of lime
1/2 cup bean sprouts or sliced green cabbage
Vietnamese hot sauce

In a medium pot on medium heat sweat the onions and ginger in the oil until the onions are translucent. Add the stock, water, fish sauce, anise, cloves, cinnimon, sugar and pepper and bring to a boil. While the stock is heating up, ready your noodles in a bowl of hot water. While the noodles are soaking, turn the heat down on the stock and simmer for 25 minutes.

After 25 minutes the noodles should be ready. Drain the noodles and separate into two large bowls. On top of the noodles arrange the roast beef, sliced onion and green onion.

Strain the contents of the broth and put the remaining broth back on high and bring to a quick boil. You want the broth to be as hot as possible. When hot, pour the broth into the bowls of beef, onion and noodle.

Top the finished soup with the cilantro or basil, sprouts or cabbage, juice of the lime wedge and hot sauce to taste if desired.

Serves 2