Scorched Rice with Caramelized Fish Sauce – Eat Best Food in Can Tho
Scorched Rice with Caramelized Fish Sauce is a rustic dish of the Mekong Delta river, associated with childhood for many generations. Currently, Scorched Rice with Caramelized Fish Sauce dish served with burnt rice is a strange and unique dish for many people in Can Tho city
By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho
1. Better to Know as a Food Lover
Find them: No. 146 Tran Van Hoai Street, Xuan Khanh Ward, Ninh Kieu District, Can Tho City
Best time: 16:30-22:30
Don’t miss: boiled vegetables
Local’s pick: Scorched Rice with Caramelized Fish restaurant
Tourist’s pick: Ma Bay Scorched Rice with Caramelized Fish restaurant, Di Ba Scorched Rice with Caramelized Fish restaurant…
Blog: /scorched-rice-with-caramelized-fish-sauce-can-tho-food/
Facts: This dish is simple, but it has been deeply engraved in the minds of the people of the previous generation of his father, in the poor period. The dish is associated with the people of the South in general and especially the people of the Southwest region.
2. Better to Know Scorched Rice with Caramelized Fish Sauce
Scorched Rice with Caramelized Fish is a dish of Southern origin. In the past, farmers in the South, because they were so needy and poor, had devised a dish of stewed rice to eat with burnt rice to save money. However, to this day, Scorched Rice with Caramelized Fish elderberry has become a favorite specialty, even appearing in luxury restaurants.
Scorched Rice with Caramelized Fish is a rustic dish but has a unique flavor, only eaten once is remembered forever. Although it is simply a piece of burnt rice dotted with braised pork, the strange aftertaste of the dish is left for a long time. Even young and old people are attracted to this simple dish.
3. Scorched Rice with Caramelized Fish Sauce in Can Tho
Scorched Rice with Caramelized Fish, dipped with savory and flavorful braised pork belly, with a little bit of dried shrimp, is the ideal hybrid dish in the cold winter days at the end of the year. Scorched Rice with Caramelized Fish is a kind of fish sauce that is stocked into a thick, thick consistency with chopped pork, fish, shrimp, crab... with all the sweet, salty, and spicy flavors that Westerners love. Break a piece of burnt rice and "swipe" with this braised fish sauce, ensuring that you will "eat" all the "moon" at any time.
4. How to Make Scorched Rice with Caramelized Fish Sauce
Prepare ingredients to make Scorched Rice with Caramelized Fish Sauce
Braised fish sauce portion
- Delicious fish sauce: 100ml
- Sugar: 70g
- Filtered water: 100ml Stock of lighters
- 150g dried shrimp
- 300g pork belly
- 2 purple onions
- 3 cloves of dried garlic
- 2 chili peppers- Green onion
Burnt rice portion
- 1 bowl of cold rice (or you prepare 1 bowl of sticky rice, 1 bowl of sticky rice to cook)
Choose ingredients
To cook delicious braised burnt rice, you need to choose quality ingredients.
- Dried shrimp: You should choose dried shrimp with red-pink color, shrimp meat is round, firm and not soft or brittle. The size of the shrimp is the same and there is no bad smell or strange color such as black spots, mold, ...
- Bacon: If you choose pork belly with only 2 parts fat and 1 part lean, it will taste better than the type of 2 parts meat and 1 part fat. Choose fresh, pink-colored meat. If the pork belly only has a bad smell, it means the pig is sick or dead, and the smell is that the meat has been stored for a long time, so you should not buy it.
Steps to make burnt rice
Step 1: Make burnt rice
- You can use leftover cold rice from the previous meal, or you can mix 1 bowl of plain rice and 1 bowl of glutinous rice together, then wash it, cook it into rice and let it cool.
- Put the non-stick pan on the stove, dry the pan, then brush a thin layer of oil into the pan. Turn on the stove to heat up the pan, then add the cold rice, then lower the heat to low, use a spoon to spread the rice evenly into the pan.
- When spreading the rice, use a spoon to press firmly for the rice to stick together to form thin pieces. Continue to simmer on low heat, after 10 minutes, the rice is golden crispy, gently fold the rice in half and then put it on a plate.
Small tips:
If you want to eat crispy, then after 10 minutes, you turn the burnt rice upside down, then spread it thin and press down until the rice is golden on both sides.
If you cook new rice, then after cooking, let the rice cool down completely before you start putting it in the pan to make burnt rice
Step 2: Prepare other ingredients
- Minced red onion and garlic, peel off the skin and chop finely.
- Bacon, you wash with dilute salt water, then rinse with clean water. Cut pork belly into small pieces of 1x2cm size.
- Soak dried shrimp in warm water for 10 minutes, then take out and discard the soaking water.
- Put the ingredients for making braised fish sauce into a bowl, then stir well until all the sugar is dissolved.
- Sliced scallions.
Step 3: Make fat
Just put the bacon in the pan, roast it until it shrinks, then take it out and put it in a separate bowl. If you have too much fat, then put it in a separate bowl, leaving about 2 tablespoons.
Step 4: Stir-fry dried shrimp
Put minced shallots and garlic in a frying pan and fry until fragrant, then add the soaked dried shrimps and sauté them until they're hunted, then scoop them all out into a separate bowl.
Step 5: Make a lighter
Put the clay pot on the stove, pour the mixed fish sauce into the pot, bring to a boil, then put the fat, dried shrimp in the rim, simmer until the mixture has thickened, season to taste. Finally, you add scallions and chili (depending on how spicy you eat) and turn off the stove.
Complete and enjoy
You scoop the stock into a cup (small bowl) then sprinkle some ground pepper on top, the burnt rice is torn into small pieces and displayed on a plate. When eating, you take a piece of burnt rice and dip it with braised pork.
In addition, you can boil some vegetables to serve. It will be great. In particular, with the cold season, you can enjoy the crispy, delicious, delicious, sweet, salty, and attractive fried rice dish, unforgettable.
5. Pro tips:
Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.
Make sure the food is freshly cooked. If you're eating hot street food, it's always safest (not to mention more delicious) to eat food you can see being cooked to order.
Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.
Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.
If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.
Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.
Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…
Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…
Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…
Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…
Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…
Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…
Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…
Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…
Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…
Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…
Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…
Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…
Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…
Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…
Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…
Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…
Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!
“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.
Thank you
