Photo: Iain Bagwell
Active Time
15 Mins
Total Time
1 Hour 30 Mins
Serves 4 (serving size: about 1 1/4 cups)

This amazingly nuanced soup is the stuff we dream about on cool fall nights. Grab a bowl, a fuzzy sweater, and a serving of this easy fall soup and get ready for a dinner to remember. Save this recipe for nights when comfort food is a must and you want your house to smell amazing; the slow simmer is guaranteed to accomplish that! Shredded butternut squash will melt beautifully into the congee; use a box grater or the shredding disc of a food processor. Pick up some crusty bread to serve alongside this perfect autumn soup recipe; you won't want to miss a drop!

How to Make It

Step 1

Place rice in a bowl; cover with water. Stir vigorously for 10 seconds to release starch; drain well. Place rice in a food processor; pulse until very finely chopped.

Step 2

Heat 1 1/2 teaspoons oil in a medium saucepan over medium. Add rice and squash; cook 1 to 2 minutes. Add stock, 1 cup water, fish sauce, and salt; bring to a boil. Reduce heat to medium-low, partially cover, and simmer 1 hour and 15 minutes or until congee is creamy, stirring occasionally.

Step 3

Heat remaining 1 teaspoon oil in a skillet over medium. Add ginger; cook 8 minutes or until golden and crisp, stirring frequently. Place ginger on a paper towel-lined plate; cool.

Step 4

Stir sugar and pepper into congee. Divide among 4 bowls; top evenly with basil, cilantro, and ginger.

The Pho Cookbook.

Ten Speed Press, $22, on sale Feb. 7, 2017.

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