To begin, rinse the rice under cold water until the water runs clear. This removes excess starch and ensures the porridge has a smooth consistency. Set aside the cleaned rice to drain.

In a large pot, bring 10 cups of water or chicken broth to a gentle boil. Add the rinsed rice and salt. Stir occasionally to prevent the rice from sticking to the bottom. Reduce the heat to low and let it simmer.

Simmer the rice for 30-40 minutes, stirring occasionally to break down the grains and create a creamy texture. If the porridge becomes too thick, add more water or broth a little at a time until you achieve your desired consistency.

Meanwhile, prepare the protein. Marinate the chicken or pork slices with fish sauce and black pepper in a small bowl. Let it rest for 10 minutes to infuse the flavours.

Once the rice has softened, add the marinated chicken or pork to the pot. Stir gently to distribute the meat evenly. Allow it to cook for an additional 10 minutes until the protein is tender and fully cooked.

Taste the porridge and adjust seasoning as needed. Add a dash more salt, fish sauce, or soy sauce to suit your preference.

Ladle the cháo into serving bowls. Top each bowl with sliced green onions, chopped cilantro, fried shallots, and a drizzle of sesame oil. Add a squeeze of lime for a fresh, tangy flavour.

Serve the cháo piping hot with soy sauce and extra lime wedges on the side. This dish pairs wonderfully with crusty Vietnamese bread (bánh mì) or pickled vegetables for added texture and flavour.