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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

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(Northern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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10 Best Places to Visit in Vietnam

Cu Chi Tunnels

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Ingredients: (makes 4 bowls

100 g normal rice
50 g glutinous rice
800 g snake head fish
10 g (each) shallot and ginger, crushed
20 g assorted green vegetables (such as cai cuc, or chrysanthemum coronarium vegetable, dill, green onion, etc.)
30 ml cooking oil
10 g salt
Fish sauce, pepper, and msg (monosodium gluatamate) to taste


1. Mix normal and glutinous rice, wash and drain.
2. Dress fish, remove mouth, fin and tail, and rub with salt to remove grease.
3. Bring 2.5 liters of water to a boil in a pan; add salt, half of crushed shallot and ginger, and fish. Boil for 10 minutes. When fish is cooked through, remove and let cool. Separate flesh from bone and shred. Soak flesh in a little fish sauce with salt, pepper, the remaining half of the crushed shallot and ginger, and cooking oil. Let marinate for 30 minutes. Filter the water in which the fish was boiled and set aside to use later as broth.
4. Rinse the green vegetables, dice, mix together, and distribute equally among four large bowls (about 750 ml/bowl).


1. Bring the fish broth to a boil and add rice mixture. When the water returns to a boil, skim off the bubbles, cover and reduce heat to a simmer.
2. After 30-35 minutes, the rice should become bloated and the water should be viscous and clear. When the chao is well cooked, add salt and fish sauce to taste.
3. Before serving, bring chao to a boil, add marinated fish and msg, then stir well. Ladle into four large bowls over the green vegetables. Serve hot.Each person can add fish sauce and salt to taste individually.

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