Congee is a traditional Vietnamese comfort food, rich and delicious with a variety of fun flavors. Think of it as “Chicken Noodle Soup” in the sense that it is phenomenal if you’re feeling under the weather or just want a bit of comfort food. Most of the pizazz comes from the toppings, which are completely customizable. The version here is simple and I generally have most of the ingredients in the refrigerator, so whipping up a batch is quick and easy.

This dish is traditionally made with chicken, but I find that a good chicken-substitute broth is really tasty. I use Edward & Sons Bouillon Cubes Not-Chick'n and the results have been amazing

This does call for an instant pot or pressure cooker in order to get the correct consistency with the rice. Other stove-top methods are available online but will take considerably longer to cook.

Porridge:

1. In a small bowl, lightly rinse the rice so that most of the starch comes off. You don't need to rinse as thoroughly as you might for cooking regular rice, as some starch is helpful here.

2. Pour broth into instant pot and add your garlic, ginger, and rinsed rice

3. Cook on HIGH setting for 30 minutes.

4. After cooking, allow the instant pot to release pressure naturally which may take up to an additional 30 minutes.

As the congee cooks, get to work on the toppings:

1. Sautee the mushrooms with a pinch of salt until softened and brown around the edges

2. Sautee the thinly sliced shallots in oil, allowing to become golden brown and crispy. Be careful not to let them char. Set aside to cool

3. Slice your scallions and set aside

Assemble and Serve:

1. After pressure has finished releasing, open the instant pot and stir the congee, making sure it is not sticking to the pot.

2. Remove the ginger and garlic pieces and discard

3. Ladle into bowls and top with shallots, mushrooms, pickled ginger, scallions. Add a drizzle of chili oil and a few sprinkles of sesame seeds

4. Enjoy!