Leah Cohen, chef and author of “Lemongrass and Lime: Southeast Asian Cooking at Home,” is making arroz caldo, one of her favorite Filipino comfort foods. Leah’s arroz caldo, a Southeast Asian rice porridge, is made with two kinds of rice, chicken thighs, chicken stock, and a variety of flavoring agents like fish sauce, soy sauce, ginger, scallion, chili oil, and more. She tops her arroz caldo with a sous vide egg and crispy fried garlic, making it a perfect warming breakfast. Check out the recipe here: https://www.vice.com/en/article/n7wpm7/arroz-caldo-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESAll Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchiesHungry? Sign up here for the MUNCHIES Recipes newsletter.https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletterCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesPinterest: https://www.pinterest.com/munchiesFoursquare: https://foursquare.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo