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SAIGON BROKEN RICE - Coggle Diagram
SAIGON BROKEN RICE
THE BEST SAIGON BROKEN RICE IN SAIGON
CƠM TẤM AN DƯƠNG VƯƠNG: 500-502 An Dương Vương, District 5
CƠM TẤM 236: 236 Xô Viết Nghệ Tĩnh, Bình Thanh District
CƠM TẤM THANH NIÊN: 570 Trường Sa, Phú Nhuận District
CƠM TẤM 352: 352 Chu Văn An, Bình Thạnh District
CƠM TẤM BA GHIỀN: 84 Đặng Văn Ngữ, Phú Nhuận District
INGREDENTS
Shredded pork rind (Bi)
Shredded pork rind is made from a mixture of different ingredients, including pork rind and dried ram, which are boiled and cut into small pieces, then mixed with spices such as monosodium glutamate, fish sauce, garlic, etc.
Pork ribs
People will marinate pork ribs with sweet and sour spices, then grill them on charcoal stoves.
Each region has its own way to grill pork ribs. This is also a unique feature in the flavor of Vietnamese broken rice in different cities.
Pickles and vegetables (Dua chua)
A Vietnamese broken rice dish must have some pieces of cucumber, tomato, and pickles made from carrots, white radish, spicy sauerkraut, kimchi, or papaya.
Rice
Before cooking, broken rice will be soaked with water for a few hours until the rice grains are soft.
The type of rice for making Vietnamese broken rice is the head of the rice grain that is broken off during the milling process.
Scallion oil (Mo hanh)
Scallion oil is made by pouring boiling oil into chopped scallions and mix it with greaves.
Dipping sauce (Nuoc cham)
Including fish sauce, lemon, garlic, chili, and sugar. Depending on the preference of each region.
The soul of Saigon broken rice.
Steamed egg rolls (Cha trung cuon)
They are made from pureed pork mixed with eggs, rice vermicelli, wood ear mushrooms, green onions, and spices and then steamed. In addition, the dish has an extra layer of egg yolk on top.
THE ORIGIN OF SAIGON BROKEN RICE
Since Vietnam started the urbanisation process in the first half of the 20th century, this dish became popular in the Southern region, including Ho Chi Minh City.
In the late 19th century, steamed broken rice was a popular dish among poor farmers in the Mekong Delta. During hard seasons, the locals did not have enough good rice to eat. They had to use broken rice to cook, which is fragments of rice grains fractured during the handling process.
This dish is now a culinary highlight in Ho Chi Minh City in particular and Southern Vietnam in general.
CONDITION TO HAVE TASTE SAIGON BROKEN RICE
The pork chop should be seasoned just right, not too strong to lose its own flavor, with a little sugar, salt, pepper, garlic, or minced lemongrass, just a little bit each.
The meat is grilled to just cooked over hot coals, without letting the coals smolder, making the meat dry and tough.
The rib meat must be cutlet. It will taste better when eaten.
Choosing a suitable kind of rice for cooking broken rice is very important, not so sticky, not too soft. A delicious plate of broken rice must be cooked from moderately opening rice.
The fish sauce must be diluted, garlic, minced chili very fine, a little lemon, less salty, slightly sweet. When looking at the sauce cup, the small pieces of chili float to the top.