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Vietnamese Recipes – Hell Fried Rice – Com Am Phu Hue

Ingredients:

Ordinary rice, not glutinous rice (Gao te)
Pork meat
200 Grams
Hams
200 Grams
Tiger prawns (Tom su)
100 Grams
Carrots
100 Grams
Lotus seeds
100 Grams
Jicama (Cu dau)
50 Grams
Beans
50 Grams
Egg
1
Spring onions
1 Pints
Purple onions
2
Garlic
1
Chili
1
Cilantro (Rau mui)
For garnishing
Cucumber
For garnishing
Seasonings powder (Knorr and Maggi are good brands)
Salt
1 Pints
Sugar
1 Pints
Soy sauce
Five spices powder (Ngu vi huong)
Honey
Vegetable oil

Preparation mode:

How to make “Hell Rice”:

Other recipes similar to “Hell Rice” 

1/ Preparation stage:

-Rinse off shrimps with water. Discard their heads and tails.

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-Slice hams into thin pieces.

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-To dice carrots, first peel it and then remove their ends. If it is a long one, cut in half to make your work easier. Cut a slice of lenghwise and turn them to lay flat on a cutting board. Cut into small cubes as below.

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-Wash jicama carefully with water to remove partly their soil coating. Peel off their skins and then dice them all. (similar size to hams and carrots prepared above)

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-Remove the sturdiest bit of strings and stems lengthwise. Soak them in slightly salt water for 5 minutes at the longest. Slice them into diced shapes.

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-Beat egg in a small bowl with fork  or whisk until egg white and yolk are fully blended.

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-Slice spring onions thinly.

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-Crush purple onion into minced pieces on a cutting board.

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-Slice garlic cloves into small bits.

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-Slice cucumbers into very thin strips.

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-Remove seeds inside of chili and then slice them into thin threads.

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-Wash pork meat with water. Marinate it with 1tsp. of sugar + 2tsp. of five spices powder + 1tsp. of honey + 1tsp. of fresh ground black pepper + 2tsp. of fish sauce + 1/2 cup of minced garlic cloves + a pinch of cooking oil. Blend them well and let them stand in room temperature for 10-15 minutes to make a good marinade. Slice pork meat into diced chunks.

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-Preheat a pot to a rolling boil and cook lotus seeds through.

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2/Processing stage:

-Preheat a wok over a medium heat to cook shrimps done to a turn. Ladle them outside to shell out and devein.

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-Stir-fry a saucepan with a thin layer of cooking oil. Put minced garlic cloves and sliced purple onions into that pan and fry them until fragrant or golden brown. When they diffuse aromatic flavor, you put diced carrots, jicama and lotus seeds inside. Continue to do so for meat pork, Vietnamese hams and peas. Stir them well in a circular motion for a while.

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-Prepare another pan to stir-dry rice. Line the bottom of your pan with medium layer of cooking oil. Pour rice into the pot. Just stir for a short while and seal the lid quickly. This would help your dried rice becomes softer and golden brown faster. Season your mixture with Knorr or Maggi powder to best suit your taste.

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-Pour beaten egg and sliced spring onions into the pan. Stir them well with your dried rice for 2-3 minutes before removing them from the heat.

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3/Finishing stage:

-Transfer rice prepared above onto small bowl. Remember to divide them all into 6 equal portions along all other ingredients. Press your dried rice firmly into the bowl to make sure that when you turn it upside down into a plate, your slump of rice would not be collapsed.

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-Garnish on top with a few shrimps and trimming chili. Surround around your rice slump by some herbs (coriander or cilantro) and sliced cucumbers. Serve when it is hot.

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Footnotes:

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How to serve:

Yields: for 6 persons.

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