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Sai Gon broken rice - Coggle Diagram
Sai Gon broken rice
Steps to make Saigon broken rice
Step 4: Grill the marinated ribs
Step 5: Make the pickles
Step 3: Cook rice
Step 6: Make fish sauce for the ribs
Step 2: Marinate the ribs
Step 7: Enjoy a plate of broken rice
Step 1: Prepare ribs
Ingredients needed to make Saigon broken rice dish
Ingredients for serving
Cucumber
Tomato: 1 ripe fruit
Omelet
Ingredients for making pickles
Rice vinegar
Sugar, salt, lemon,…
Carrots: 150gr
White radish: 150gr
Main ingredients
Ribs: 500gr, use the cutlet to prepare the dish
Pork skin: 100gr
Broken rice: 400gr
Spices for marinating ribs
1 little green onion
1 tablespoon sweetened condensed milk
1 chopped garlic
1 tablespoon oyster sauce
3 chopped purple onions
1 tablespoon pure soy sauce
Characteristics of Saigon culture through the simple but familiar broken rice dish
How was broken rice born?
From the leftover broken rice grains, people use it to cook rice. Eat with some leftovers to fill your stomach.
And broken rice today is still cooked in the old style of using broken rice to cook rice. Combine with grilled ribs, fried eggs, pickles and fatty onion sauce.
Since ancient times, broken rice was reserved for poor social classes or students who did not have money to make ends meet.
Broken rice appeared in Vietnamese society from the old social regime, during the American invasion of Saigon.
All of this creates something special that cannot be found in any other dish.
What are the characteristics of Saigon broken rice?
Combined with rich grilled ribs, fatty fried eggs and a little pickled side dish.
In addition to grilled ribs, sweet and sour fish sauce is also an indispensable spice when enjoying the flavor of the dish.
The rice has a certain texture, is a bit dry and the rice color is a bit opaque. But this is a characteristic feature and the origin of the name Saigon broken rice.
The sweet and salty fish sauce, combined with pickles, sprinkled on grilled ribs creates an extremely delicious flavor.
Saigon broken rice has small broken rice grains, is a bit dry, and not flexible when cooked.