Cơm Cháy Kho Quẹt (Classic Crispy Rice with Savory Pork Belly and Shrimp)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring crispy rice cakes served with a rich, savory dipping sauce made from pork belly, shrimp, and caramelized fish sauce. This is the quintessential comfort food experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Jasmine rice2 cups
- Pork belly300g
- Small shrimp150g
- Fish sauce1/2 cup
- Sugar1/4 cup
- Coconut water1/4 cup
- Shallots2 bulbs
- Garlic3 cloves
- Black pepper1 tsp
- Salt1 tsp
- Vegetable oil2 tbsp
- Wateras needed
- Scallionsfor garnish
- Red chiliesfor garnish
Các bước
- 1
Cook jasmine rice according to package directions. Let it cool completely, then press it firmly into a thin layer (about 1/2 inch thick) in a greased baking dish. Refrigerate for at least 4 hours or overnight until firm.
- 2
Cut the chilled rice into desired shapes (squares or rectangles). Heat vegetable oil in a large skillet over medium-high heat and fry the rice cakes until golden brown and crispy on both sides. Drain on paper towels.
- 3
Prepare the Kho Quẹt: Cut pork belly into bite-sized pieces. Peel and devein shrimp, then cut larger ones in half. Mince shallots and garlic.
- 4
In a pot, combine fish sauce, sugar, and coconut water. Stir until sugar dissolves. Add minced shallots and garlic.
- 5
Add pork belly to the sauce mixture. Bring to a simmer over medium heat and cook for about 20-30 minutes, or until the pork belly is tender and the sauce has thickened.
- 6
Add the shrimp to the pot and cook for another 5-7 minutes, until the shrimp are pink and cooked through. The sauce should be thick and glossy. Season with salt and pepper to taste.
- 7
Serve the crispy rice cakes immediately with the hot Kho Quẹt sauce. Garnish with chopped scallions and sliced red chilies.
