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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Central Vietnamese dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (makes 4 bowls)

200 g normal rice
200 g prawns
300 g crab
1 egg
10 g sugar
1 shallot, diced
2 g chili powder
20 ml cooking oil
10 g salt
20 g green onion, coriander
Fish sauce, pepper, and msg to taste
Condiments: fish sauce, pepper, lime and diced chili.


1. Wash and drain rice.
2. Dress crab and steam. Remove flesh and shred. Remove head and shell of prawns, squeeze with salt to remove grease, and pat dry. Place in a food processor along with the diced shallot, mince for 1 minute and then mix with the crab. Add sugar, chili powder, cooking oil, fish sauce, salt, and pepper to taste. Add egg and mix well.
3. Bring a pan of 2.5 liters of water to a boil, add prawn shells, prawn heads, and crab shells. Cook for 10 minutes and filter to make 2 liters of broth for chao.
4. Rinse green onion and coriander, dice and distribute equally among four large bowls.


1. Bring the broth to a boil, add fish sauce and salt to taste, and add the washed rice. When the water returns to a boil, skim off the bubbles.
2. Reduce heat and simmer. After 5-7 minutes, rice should be cooked through (do not allow the rice to bloat or the broth to become clear and viscous). Spoon crab and prawn mixture into the simmering chao and cook for 2-3 minutes. When crab and prawn mixture floats, the chao is well cooked. Add msg and stir well. Ladle into four large bowls. Serve hot. Add condiments to taste.

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