Through watching Luke Nguyen’s Vietnam, I have gotten to know more about Vietnamese cuisine and culture. I have found that most of the Vietnamese food that I have had in a restaurant or at a friends’ place, has very light and balanced
flavours, the ingredients are incredibly fresh and there is a smart use of fresh herbs. Vietnamese food is definitely one
of my favourite foods.
Here is my recipe for the traditional clay pot rice that I have tried to give a little bit of my ‘Fusion’ touch by using ginger marinaded pork (used a lot in Japanese food) and granny smith apples. I have also used vinegar in the sauce and it goes so well with pork and apple. The rice pot is light and refreshing! I have to admit that I tried a couple of times to not burn the rice, it was so hard!
This recipe is my entry to April 2011 issue of a great blogging event that I discovered – Delicious Vietnam, hosted by Anh
1 cup rice
1 stick cinnamon
200g pork,thinly sliced
2 tbsp ginger powder
1/3 cup rice wine
5cm fresh ginger, thinly sliced
1/2 granny smith apple
1/2 medium carrot
1 tbsp sugar
1 tbsp fish sauce
2 tbsp light soy sauce
1 tbsp vinegar
1 tbsp soy sauce
Marinade the pork with ginger powder and rice wine and allow to sit for 20 minutes.
In a small bowl, mix the sugar, fish sauce, light soy sauce & soy sauce together.
In a clay pot, add 1 cup of rice, 1 1/2 cup water and 1 stick of cinnamon. Cook the rice on low heat until holes are formed on top. This should be about 10 minutes. Stir vocationally.
Spread marinated pork, fresh ginger and prawns on top, then shredded carrot, and cook for another 10 minutes or until the rice is cooked. Add a little bit of water during cooking if needed. Still keep the heat on low, make sure the rice is not burnt on the bottom of the pot.
Before serving, add the sauce mixture. Stir and serve!