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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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(Southern style)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (makes 4 bowls)

100 g normal rice
50 g glutinous rice
200 g lean beef
100 g pork shoulder (lean)
5 g dried prawn
2.5 liters pork broth (see dish No B1-II)
5 g sugar
1 shallot
50 ml cooking oil
20 g coriander, green onion
Fish sauce, salt, and pepper to taste


1. Mix normal rice with glutinous rice, wash, and drain.
2. Mince beef and pork along with shallot, add salt, pepper, and sugar to taste, and roll into small balls (5-7 g/ball).
3. Soak dried prawns in hot water so that they expand; finely chop.
4. Rinse coriander and green onion; dice and distribute equally among four large bowls.
5. Heat cooking oil to 110-130°, add washed rice, and roast until the grains turn a translucent white (but not golden). Remove from heat.


1. Bring pork broth to a boil and add roasted rice. When the water returns to a boil, skim off the bubbles, reduce heat, and simmer.
2. After 30-35 minutes, the rice should become bloated and the broth viscous. Add fish sauce and salt to taste, then add the prawns and meat balls. Cook for another 4-5 minutes until the prawns and meat are cooked through. Ladle into four large bowls. Serve hot.Each person can add fish sauce and pepper to taste individually.

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