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Vietnamese Rice Side

Serves 4 to 6 Side vegetarian, Sides

Vietnamese Rice Side

Vietnamese Rice Side is a staple across Vietnam, gracing tables at both humble family dinners and festive gatherings. This dish is a quintessential part of home cooking, where the cook's intuition guides the hand in measuring salt and the heart in deciding the richness of butter or oil. It embodies the casual precision of Vietnamese kitchens, where every grain of rice is both nurtured and celebrated.

The texture should be perfectly tender, each grain distinct yet cohesive, absorbing just enough salt to enhance its natural sweetness. The butter or oil lends a subtle richness, creating a comforting mouthfeel that complements the rice's simplicity. This rice is served as a supportive companion to vibrant mains, yet it stands confidently on its own, a quiet tribute to the balance of flavors.

Ingredients

  • 400 grice
  • 50 gbutter or oil
  • 600 mlwater
  • 1 tspfine sea salt

Method

  1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well in a fine-mesh sieve.
  2. In a medium-sized pot, melt 50 g of butter or heat the same amount of oil over medium heat. Once the butter has melted or the oil is shimmering, add finely chopped onion. Sauté the onion, stirring occasionally, until it becomes soft and translucent, which should take about 5 minutes.
  3. Add the rinsed and drained rice to the pot with the softened onion. Stir the rice gently to coat each grain with the butter or oil, allowing the rice to absorb the flavors. This step helps toasting the rice slightly, enhancing its nutty flavor.
  4. Pour 600 ml of water into the pot with the rice and onion mixture. Stir in 1 tsp of fine sea salt, ensuring it dissolves evenly. Increase the heat to high and bring the water to a boil.
  5. Once the water reaches a boil, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice simmer gently. Cook until the rice is tender and has absorbed all the water, which you can check by tilting the pot slightly to see if any liquid remains at the bottom.
  6. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking through steam and results in a fluffier texture.
  7. Fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning if necessary. Serve the rice warm as a side dish, perfect for sharing at the table.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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