Cơm Cháy Chà Bông (Crispy Rice with Pork Floss)
Món truyền thống · Vietnamese
A classic Vietnamese snack featuring crispy fried rice cakes topped with savory shredded pork floss (chà bông) and a drizzle of savory sauce. The rice is cooked, pressed, dried, then fried until golden and crunchy, creating a delightful texture contrast with the fluffy floss.
Đánh giá công thức này
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Nguyên liệu
- Jasmine rice2 cups
- Water2.5 cups
- Salt1 tsp
- Vegetable oilfor frying
- Pork loin500g
- Fish sauce2 tbsp
- Sugar1 tbsp
- Garlic powder1 tsp
- Shallots2 tbsp, minced
- Chili sauce (optional)1 tbsp
Các bước
- 1
Cook jasmine rice with water and salt until done. Let it cool slightly.
- 2
Press the cooked rice into a thin, even layer (about 1/4 inch thick) in a greased pan or on parchment paper. Let it dry out for at least 4-6 hours, or overnight, until firm.
- 3
Cut the dried rice into desired shapes (e.g., circles or squares).
- 4
Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the rice cakes in batches until golden brown and crispy on both sides. Drain on paper towels.
- 5
For the chà bông: Boil pork loin until cooked through. Shred the pork finely. Stir-fry the shredded pork with fish sauce, sugar, garlic powder, and minced shallots until dry and fluffy.
- 6
To assemble: Spread a layer of chà bông over the crispy rice cakes. Drizzle with chili sauce if desired.
