VietNamNet Bridge – Travelling along the coast, tourists can taste famous rice dishes, from com lam of the northwestern region to com hen of the ancient capital city of Hue to com nieu and com tam of the southern region. Com lam (rice in bamboo tube) The bamboo chosen should be fresh and young so that the new membrane inside the tube can wrap the rice, adding a special flavor, fragrance and sweetness. To prepare the rice, first fill the tube with about 80% of rice and 10 % of water, in favor of water inherent in bamboo, then adding a little coconut water to make the rice more pleasant; wrap the tube with banana leaves and then burn it on fire until it smells pleasant. When it is done, the singed skin of the bamboo is removed, leaving a thin cover that is also peeled away when you eat. The fragrance of fresh bamboo, banana leaves and sticky rice as well as the sweet flavor of rice, bamboo, and coconut, and the saltiness of sesameor the great taste of grilled wild boar will … [Read more...] about Six rice dishes you should try in Vietnam
Mixed vegetable fried rice
Ong Tao's Kitchen (06-04-2008) TENDON (Tempura Prawns and Vegetable with Rice) with guest master chef Shinhachiro Umehara from Sheraton Ha Noi Hotel Tempura is, in many ways, an archetypal Japanese food. All the essential qualities of Japanese cuisine are reflected in its preparation: the use of only fresh ingredients, artful presentation and the perfected technique of the skilled chef. The result is one of the triumphs of Japanese cooking. It's a cooking style in which the essence of the ingredients themselves completely defines the taste. This week, Ong Tao presents Tendon, Tempura Prawns and Vegetable with Rice prepared by guest master chef Shinhachiro Umehara from Sheraton Ocean Grand Resort, Miyazaki Japan. Umehara will join a 10-day Japanese culinary highlight at Sheraton Ha Noi Hotel from April 4-14. Ingredients: serves 10 Pumpkin 1.5kg Green capsicum 0.5kg Nori (seaweed) sheets 5 Prawn, peeled and de-veined 30 pieces Mirin (soya sauce) cooking oil Tempura … [Read more...] about TENDON (Tempura Prawns and Vegetable with Rice)
Squid with vegetables and seafood fried rice is Saigon classic By Nga Phan in HCMC Squid with fried rice and green vegetable – a Saigon classic - Photo: Nga Phan Squid is a personal favorite of mine and indeed with all Saigonese and it is dish I like to prepare with vegetables and seafood fried rice. To make Muc nuong muoi tieu (salt baked squid) is easy but the end result is a real treat. To prepare you need to buy 700 grams of fresh squid from your local market, clean it thoroughly before mixing it with the spices of pepper, salt, chili and garlic and pop it into the frying pan with some oil for a minute. Then you put it in the oven for a further 15 minutes. In the meantime you should be preparing the rau muong sao toi (garlic spinach) in the frying pan using loads of garlic to give it that lovely, strong taste. And of course there is com chien hai san (seafood fried rice) to take care of. I put in garlic and oil and cook for a minute and then normally add tom (shrimp), muc … [Read more...] about Squid with vegetables and seafood fried rice is Saigon classic
It is surprising that anything so thoroughly and globally "old hat" as Chinese fried rice enjoys such robust popularity in rice-rife Saigon, but there you go: as testament to the dish's widespread charm, it can be found on menus across the city, as popular here as hamburgers and fries in the United States. Com chien duong chau (Chinese fried rice) contains that most endearing quality of a decent meal, an interesting interplay of savory flavors that shifts subtly with each spoonful. Rightly so, as each bite might contain a different mix of the typical ingredients, including shrimp, chicken, cubed pork, egg, mixed vegetables, and of course, rice. Neither meant to be savored too long nor gobbled too quickly, com chien duong chau is solid standard fare, perfect for a cup of tra da (iced tea) and conversation with friends. Fine iterations of this reliable dish can be found across the city, but arguably the best is served in local eateries, often for under VND 15,000. Travelers … [Read more...] about Viet Nam’s Own Chinese Fried Rice
Rice is an Asian staple, an indispensable part of every meal for millions. And Asia's diverse cultures have distinct rice varieties and rice dishes that they favor. Korea has Korean mixed rice, China is proud of Yangzhou fried rice, Vietnam has cơm chiên cá mặn (fried rice with salted fish), and so on. With the huge worldwide popularity and recognition that pizza and pasta have attained, it is sometimes overlooked that Italy has superb rice dishes as well. Italian chefs pay a lot of attention to their rice dishes, known as risotto. Risotto is a dish that Asian customers will enjoy, because it has rich flavors and tastes different from their own delectable dishes. The rice used to prepare risotto must be short, round and rich in high-starch (amylopectin), having the ability to absorb liquids and release starch and so they get stickier and more delicious than the long grain varieties. Italian rice dishes, cooked right, are crunchy. Risotto can be cooked in many ways. Typical … [Read more...] about Rice, Mamma Mia!