AD / A feast of flavors and colors from the Vietnamese traditions

Rice is one of the most popular staples throughout the world. Almost every house includes it in their shopping and eats it at least once during the day. Some families consumed rice three times in daily meals.

The importance of rice worldwide is evident in its consumption for half of the world’s population, with 90% only in Asian countries. Not a big surprise since Asia is the recognized birthplace of rice.

Anthropologists stated that rice was first cultivated near the Yangtze River in China. From this region, it rapidly spread to the rest of the world. Its versatility, affordability, and climate adaptability are the main reasons it has become the favored staple food.

There are more than 40.000 types of rice, generally divided according to grain size: short, medium, and long. Among this vast variety of rice types, there is one that highlights its texture and flavor: Jasmine.

Knowing a bit of Jasmine Rice

Jasmine rice is a long-grain type with distinctive pandan fragrant (similar to popcorn). Its texture is very soft and a bit sticky, and it has a sweet flavor. These characteristics, added to its quick cultivation period of approximately 100 days, have made this grain the favorite for consumption in Asia and an important exportation product.

Furthermore, its nutritional value is greater than other rice types. It contains vitamins, minerals, and carbohydrates which give the needed energy to the body. So, besides being delicious, it is very healthy. In addition, all jasmine rice recipes are very easy, and its mild flavor pairs perfectly with almost anything. You can make vegan preparations, as well as meat dishes, and sugary meals.

Getting close to Jasmine rice typical dishes

Jasmine rice is mainly produced in Southeast Asian countries such as Cambodia, Thailand, Vietnam, and Laos where it was first domesticated. The tradition of using Jasmine rice in these regions is evidenced in all rice-based dishes.

Preparations made with this grain reflect the essence of these Southeast Asian countries. Some of the most popular dishes include:

Bai Sach chrouk (grilled pork and rice): Street food including coconut milk marinated pork, garlic, and served with rice, vegetables, and clear chicken broth.

Khao phat Amerikan (fried rice): Fried rice served with raisins, ketchup, fried chicken, ham, and fried egg.

Cơm hến (Clam Rice): Rice with cooked basket clams, and topped with cilantro, chili peppers, peanuts, shrimp sauce, star fruit, taro, onions, and sesame seeds.

Making a special rice dish

Among the variety of flavors and textures of Southeast Asian meals, there is one that has gained a lot of popularity for its humble origin: Cơm hến.

Cơm hến is a dish created in Huế, a province in Vietnam, where rice and clams are favored staples. People usually eat it for breakfast or as a snack. It is usually served along a small bowl of the broth where the clams have been cooked. The proper way of eating Cơm hến is a cold rice bowl with warm clams broth.

This Vietnamese dish contains a bed of Jasmine rice and basket clams, served with toppings like roasted peanuts, pork rinds, starfruits, fermented shrimp sauce, chili paste, shredded taro stem, banana blossom, and bean sprouts.

It is a very easy preparation, and its various tastes and textures are given by the toppings added, which are typical and local Vietnamese ingredients.

For cooking this delightful dish at home, try the following recipe:

Cơm hến

Ingredients (4 servings)

Two cups of Jasmine rice.

2.2 lb (1 kg] of baby clams.

7 oz (200 grams) of chopped pigskin.

1.7 oz (50 grams) of banana blossoms.

2 tablespoons of vegetable oil.

A single diced onion.

One tablespoon of minced cloves of garlic.

1 tablespoon of paprika.

Salt and black pepper to taste.

3.5 oz (100 grams) of fermented shrimp sauce.

Roasted peanuts.

Preparation:

1. Cook rice in advance. Pour water and jasmine rice into a medium saucepan. Cook until boiling.

2. Add salt and simmer at low heat until all water is absorbed. Let it cool down.

3. Soak and wash the clams in fresh water. Use a large-enough saucepan to cook them in water until they open.

4. Drain them, and reserve the broth. Season with salt and black pepper. Reserve.

5. Fry the pigskin in a skillet until they are crispy. Set aside.

6. Wash banana blossoms in water. Then, shred them and reserve them.

7. Add vegetable oil to a medium saucepan, and sauté the garlic and the onion until they are soft.

8. Incorporate salt, pepper, paprika, and clams. Stir-fry for 10 minutes.

9. Add fermented shrimp sauce, and combine all ingredients. Cook for 5 more minutes.

10. For serving, place cold rice on the bottom, and on the top add the different toppings well-placed on various sides of the dish. Incorporate clams mixture, banana blossoms, pigskin, and roasted peanuts.

11. Include a bowl of warm clams broth for eating.

Then, all you need to do is enjoy! Let me know in the comments below, your recipes for rice and your favourite rice dishes!

*This is a collaborative post