Cơm Niêu (Vietnamese Clay Pot Rice)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring perfectly cooked rice in a clay pot, resulting in a slightly crispy bottom layer. Served with various toppings and dipping sauces.
Đánh giá công thức này
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Nguyên liệu
- Jasmine rice2 cups
- Water2.5 cups
- Vegetable oil1 tbsp
- Salt1 tsp
- Pork belly200g
- Shrimp150g
- Shallots2
- Garlic3 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Fresh cilantro1/4 cup
- Green onions2 stalks
Các bước
- 1
Rinse jasmine rice thoroughly until water runs clear. Drain well.
- 2
In a clay pot, combine rinsed rice, 2.5 cups of water, 1 tbsp vegetable oil, and 1 tsp salt. Stir gently.
- 3
Cover the clay pot and place it over medium-high heat. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until water is absorbed.
- 4
While rice cooks, prepare toppings: thinly slice pork belly and marinate with 1 tbsp fish sauce and 1 tsp sugar. Peel and devein shrimp. Mince shallots and garlic.
- 5
In a separate pan, stir-fry pork belly until browned and slightly crispy. Remove and set aside. In the same pan, sauté shallots and garlic until fragrant, then add shrimp and cook until pink. Add remaining 1 tbsp fish sauce.
- 6
Once rice is cooked, let it rest, covered, for 10 minutes. Fluff the rice gently, ensuring the bottom layer is slightly crispy.
- 7
Serve the rice directly from the clay pot, topped with cooked pork belly, shrimp, chopped cilantro, and green onions.
