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Sweet and fragrant sticky rice cooked in bamboo tubes.
Rice cooked in bamboo tubes (Cơm lam) is a popular dish in the Northwest and Central Highlands regions of Vietnam, thanks to its unique mountain-style preparation that is not found everywhere. Cơm lam is made from glutinous rice – specifically, the "golden flower" variety, with round, milky white grains and a fragrant aroma. After selecting the rice, it is placed into fresh bamboo or reed tubes and roasted over a fire until fragrant steam rises, indicating the rice is cooked. The outer layer is then peeled off, leaving only the thin bamboo strip to keep the rice warm until served.
Sticky rice cooked in bamboo tubes (Com Lam) has a unique and delicious taste. Besides the aroma of glutinous rice, it also has the fragrance of bamboo, and it's especially tasty when eaten with sesame salt. In some places, the rice is cooked more thoroughly so that when you break open the outer layer, you'll see the golden, crispy rice inside. Each warm, crispy bite of rice embodies the warmth and hospitality of the mountain people.
Rich and flavorful clam rice
When visiting Hue, you can skip the beef noodle soup, but you absolutely must not miss the banh nam (steamed rice cakes) and especially clam rice. Clam rice is flavorful and rustic, just like the way of life of the people of Hue.
Clam rice is not an easy dish to prepare, due to the meticulous preparation of the ingredients. To make delicious clam rice, a harmonious blend of flavors is essential; each spoonful must have the sweetness of the clams, the pungency of ginger, the spiciness of chili peppers, and, of course, the sourness of starfruit slices and the tanginess of aromatic herbs. Clam rice must not only be tasty but also visually appealing, with a colorful bowl of rice. Despite the elaborate preparation, the cook must skillfully maintain the simple, unpretentious character of Hue cuisine.
The signature dish of clam rice is a bowl of cooled rice mixed with vegetables and various spices, served with a bowl of hot clam soup. Depending on personal preference, some people mix the rice and eat it dry, while others mix it well and pour the hot soup over it.
burnt rice in a clay pot.
Since ancient times, Vietnamese people have traditionally cooked rice in clay pots. Nothing tastes better than the pristine white, soft, sweet grains of rice infused with the aroma of the earth. Clay pot rice and pounded rice embody the essence of Vietnamese culinary culture. Clay pot rice is white, soft, sticky, and fragrant, while pounded rice is skillfully prepared, piping hot, and golden brown and crispy.
Clay pot rice, or simply "cracked rice," is a dish that requires meticulous cooking and skillful handling of the rice from the clay pot. Cooking a delicious pot of rice is no simple task. From selecting and washing the rice to controlling the heat, everything must be done carefully and precisely. When the rice is cooked, the cook gently taps the pot, causing the broken pieces of earthenware to fall, leaving only a golden, crispy ball of cooked rice. When eating, simply drizzle a spoonful of scallion oil over the crispy golden layer, and you have a delicious, flavorful dish reminiscent of the countryside.
Refreshing coconut rice
The people of Ben Tre are truly skillful in transforming a simple rice dish into a local specialty. Cooking this dish requires meticulous preparation, as it takes nearly two hours to make a delicious meal. Coconut rice is made from sticky rice and coconut water, with the coconut shell used as a cooking pot.
Unlike sticky rice cooked in bamboo tubes, which is grilled directly over a fire, coconut rice is steamed in a large steamer. When cooked, the rice turns slightly yellow and has a rich, creamy taste. When you taste coconut rice, you'll find that the aroma and sweetness of the coconut are preserved in each grain. A unique feature of this dish is that it's enjoyed directly inside the coconut shell. This keeps the rice warm and preserves its natural flavor.
To fully appreciate coconut rice, it's essential to eat it with shrimp fried in coconut milk. Each bite of rice, accompanied by a crispy shrimp, allows you to fully experience the sweet, rich, and creamy flavors of the dish, and especially the refreshing coolness of the coconut rice.
Crispy burnt rice
One of Ninh Binh's specialties is its delicious and unique crispy rice. Good crispy rice has a light yellow color, even grains, is crispy yet chewy, and has the fragrant aroma of freshly harvested rice, carrying the essence of the alluvial soil. To make truly delicious crispy rice, the rice must be carefully selected, usually fragrant and sticky white rice. To create the crispy crust, a thick cast-iron pot is used to cook the rice. Once cooked, the rice is removed, leaving only the part sticking to the bottom of the pot, and then left on the fire to develop the crispy crust. While cooking, the pot needs to be rotated to ensure even heating, allowing the thin layer of crispy rice to peel off the sides. Only then is it removed and dried. When ready to eat, the slightly crispy pieces of rice are placed in a pan of boiling oil and stir-fried.
To enjoy the authentic and distinctive flavor of Ninh Binh crispy rice, diners need to combine it with various side dishes. These include skillful pairings with delicious sauces, fish sauce with scallions and oil, minced shrimp, and shredded dried meat. Typically, people in Ninh Binh will eat it with meat or heart and kidney stir-fried with onions, straw mushrooms, and tomatoes to create unique flavors.
Article: Bao Khuyen - Photo: Internet
