Cơm Âm Phủ (Vietnamese "Underworld Rice") - Traditional
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring a vibrant mound of rice topped with various savory ingredients, creating a visually stunning and flavorful experience. This traditional version emphasizes fresh herbs, grilled pork, and a rich egg mixture.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice3 cups
- Pork shoulder1 lb
- Eggs4 large
- Shallots1/2 cup, thinly sliced
- Garlic3 cloves, minced
- Fish sauce3 tbsp
- Sugar1 tbsp
- Vegetable oil4 tbsp
- Cilantro1/2 cup, chopped
- Mint1/4 cup, chopped
- Lime1, juiced
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Cook jasmine rice according to package directions.
- 2
Marinate pork shoulder slices with 2 tbsp fish sauce, 1 tsp sugar, minced garlic, salt, and pepper for at least 30 minutes.
- 3
Grill or pan-fry the marinated pork until cooked through and slightly charred. Slice thinly.
- 4
Prepare the egg omelet: whisk eggs with a pinch of salt and pepper. Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Pour in half the egg mixture and cook until set. Repeat with the remaining egg mixture. Let cool and thinly slice into strips.
- 5
Fry the thinly sliced shallots in 3 tbsp vegetable oil over medium-low heat until golden brown and crispy. Drain on paper towels. Reserve the shallot oil.
- 6
Prepare the nuoc cham: combine 1 tbsp fish sauce, 1 tsp sugar, lime juice, and 2 tbsp water. Stir until sugar dissolves.
- 7
To assemble: mound the cooked rice in the center of a serving plate. Arrange the sliced grilled pork, egg omelet strips, chopped cilantro, and mint around and on top of the rice. Sprinkle with crispy fried shallots. Drizzle with a little reserved shallot oil if desired. Serve with nuoc cham on the side.
