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Cơm cháy

Cơm cháy ("scorched rice") is a Vietnamese dish consisting of rice fried in oil until golden brown, then topped with chà bông (pork floss) or tôm khô (dried shrimp), mỡ hành (chopped scallions cooked by pouring boiling oil over them to release their aroma), and chili paste to produce a popular dish called cơm cháy chà bông or cơm cháy tôm khô. Cơm cháy may be made from the hardened outer crust of rice left over from cooking it in an iron pot. Or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.

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