Vietnamese crunchy rice
I ate the best fried rice of my life in Vietnam. The thing that made it so good was these crunchy little bits. They were about the size of a regular grain or rice but they were very crunchy (more crunchy than puffed rice). I'm wondering if this could have been uncooked rice fried in oil. I've tried searching google and can't find anything accurate.
Best Answer
Crust formed on the bottom of the pot deliberately? You put the rice in a very hot stone pot after cooking and let it sit a bit so that the crust develops (Korean version). Or you add some butter up front and cook the rice longer than necessary so a crust develops in the cooking pot itself (Iranian version). Many ways to do this, but I agree it's divine :-)
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How do you make Vietnamese rice crispy?
Season the rice in the pan with the salt and a pinch of freshly ground black pepper. Run the oil down the side and onto the base of the pan. Cook until the rice lifts away from the pan and has a golden brown colour and crisp texture.What is crunchy rice at bottom called?
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.What is crispy rice made of?
What is crispy rice? Crispy rice is a little crispy rice cake made from fresh or leftover rice. You can use plain rice, but it tastes even better if you season it as sushi rice.Vietnamese Crispy Rice Crackers (Cơm Nếp Chà Bông Chiên Giòn)
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Answer 2
They could have been individually deep-fried grains of pre-cooked rice. A salad of these are known in Thailand as nam khao tod, and I expect that the Vietnamese have their own version.
Answer 3
About types of rice, in fact, there are too many types of rice. They can be categorized by their characteristics: "sticky" (like that in sushi rice), "fluffy" and "fragrant" (like jasmin rice). A type of rice can be both sticky and fragrant, or fluffy and fragrant, or just sticky or fluffy. The rice in fried rice dishes is not sticky rice.
There is no "uncooked rice fried in oil". All rice in fried rice dishes are cooked.
To make the fried rice crunchier, you use cold cooked rice. So you should place cooked rice in the fridge. Cold cooked rice is less likely to stick together when you fry. When the moisture in the rice grains evaporates, you have crunchy fried rice.
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