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1. Vietnamese broken rice
Broken rice (Cơm tấm) is a simple dish made from broken rice (broken or fragmented rice). A good plate of broken rice should have dry rice grains that don't stick together when cooked. It's served with grilled pork ribs, shredded pork skin, pork sausage, fried egg, pickles, etc. What gives the dish its rich flavor is the sweet and sour fish sauce with a hint of fragrant fried shallots. For around 18,000 VND, visitors can enjoy a hot and delicious plate of broken rice.
2. Indian Chicken Biriyani Rice
This dish is also known as Biriyani, or simply fried or grilled rice. Besides Basmati rice, it's mixed with red onion, cumin, cinnamon, peas, cashews, ginger, and more. It's a great dish for those trying to lose weight because it's very low in calories.
3. Singaporean Chicken Rice
This dish is similar to the Tam Ky chicken rice from Quang Nam province. Originating from Hainan Island, China, it's also known as Hainanese chicken rice. A serving of chicken rice includes sticky rice cooked in chicken broth, sliced chicken, a bowl of salt, pepper, and lime, and a bowl of broth. When visiting this beautiful island nation, you can enjoy this chicken rice at various street food stalls.
4. Japanese Chicken Rice
In Japanese, this dish is called Oyakodon, where "Oya" means "parents" (chicken meat), "ko" means "child" (chicken eggs), and "don" is the general name for the accompanying ingredients. According to the Japanese, this dish must be eaten hot to fully appreciate its delicious flavor. The most appealing aspect is the chicken meat; each piece is tender but not mushy, and soaked in a rich, slightly spicy sauce that is incredibly delicious.
5. Korean Mixed Rice
Korean mixed rice is a very special dish, made from very familiar ingredients such as white rice, carrots, bean sprouts, bok choy, chayote... along with beef or eggs. When eating, mix the ingredients together and eat it with Korean chili paste, which is both flavorful and intensely spicy, making diners exclaim with delight as they eat.
6. RiceLao rice
Besides sticky rice, bamboo-cooked rice is a favorite dish among Laotians. Bamboo-cooked rice is made from glutinous rice. The rice is placed in a bamboo tube with one end open, then sealed with banana leaves and cooked over a fire. The bamboo used for cooking bamboo-cooked rice must be fresh, neither too young nor too old, so that when the rice is cooked, the grains absorb a little sweetness and the distinctive aroma of bamboo. Bamboo-cooked rice is often served with grilled chicken or wild boar meat, or sesame salt. This is also a very characteristic dish of ethnic minorities in Vietnam's Central Highlands and Northwest mountainous regions.
7. Brunei Grilled Chicken Rice
When visiting the night market in Brunei, tourists shouldn't miss the famous grilled chicken rice dish. The meal is quite simple, consisting of white rice, a portion of golden grilled chicken, and some cucumber and tomato.
8. Thai mixed rice
The dish's name in Thai is Kao Klook Gapi, which means mixed rice with shrimp and other ingredients. Besides rice and shrimp, the dish also includes a fried egg, boiled vegetables, beans, fried mackerel, and of course, chili peppers.
9. Malaysian Coconut Rice
Malaysian coconut rice is served with a variety of seafood such as shrimp, squid, and scallops, all fried until golden brown and crispy. Mix the rice with the seafood and green beans, then lightly fry them to create a delicious dish. When enjoying this coconut rice, diners will experience the rich creaminess of the coconut milk, the sweet and salty flavor of the fried seafood, and the distinctive spiciness of chili and galangal.
10. Indonesian Golden Rice
Golden rice, also known as Nasi kuning, is a dish made from a special type of golden rice often used by the people of Bali, Indonesia, during festivals and religious ceremonies. For them, the golden color not only makes the dish appealing but is also one of the four sacred colors in tradition. When eating golden rice, visitors can enjoy it with eggs, meat, fish, sauces, and various vegetables.
