This authentic Hue-style fried rice, known as Com Huong Giang, is a fragrant and savory side dish that captures the essence of central Vietnamese cuisine. The key to this recipe lies in the aromatic paste made from dried shrimp, lemongrass, and shallots, which infuses every grain of rice with deep umami flavor. The dish balances the pungency of fish sauce with the subtle sweetness of caramelized onions and the fresh kick of chilies. It has a wonderful texture, with slightly separated rice grains coated in a light, savory glaze. Perfect for serving alongside grilled meats or as a hearty standalone meal, this recipe brings a comforting, home-style warmth to your table. It is ideal for weeknight dinners or when you want to add a sophisticated twist to leftover rice.
Com Huong Giang (Hue Rice
Description
This authentic Hue-style fried rice, known as Com Huong Giang, is a fragrant and savory side dish that captures the essence of central Vietnamese cuisine. The key to this recipe lies in the aromatic paste made from dried shrimp, lemongrass, and shallots, which infuses every grain of rice with deep umami flavor. The dish balances the pungency of fish sauce with the subtle sweetness of caramelized onions and the fresh kick of chilies. It has a wonderful texture, with slightly separated rice grains coated in a light, savory glaze. Perfect for serving alongside grilled meats or as a hearty standalone meal, this recipe brings a comforting, home-style warmth to your table. It is ideal for weeknight dinners or when you want to add a sophisticated twist to leftover rice.Ingredients
Directions
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Soak the dried shrimp in hot water for 30 minutes to soften, then drain well.
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Rub the cold cooked rice with wet hands to separate the grains and prevent sticking.
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Remove the outer leaves from the lemongrass stalk, trim the tough ends, and finely mince the tender inner part.
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In a mortar or food processor, grind the soaked shrimp, minced lemongrass, sliced shallots, minced garlic, sugar, and sliced chilies into a coarse paste.
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Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
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Add the sliced scallions to the hot oil and stir-fry for about 1 minute until fragrant.
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Add the shrimp and lemongrass paste to the wok and stir-fry for 5 minutes, allowing the aromatics to toast and release their flavors.
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Remove the aromatic mixture from the wok and set aside on a plate.
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Pour the remaining 2 tablespoons of oil into the same wok over medium-high heat.
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Add the sliced small onion and stir-fry until translucent and slightly softened.
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Add the separated rice to the wok and stir-fry for 5 minutes, ensuring the rice heats through and becomes slightly crisp.
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Stir in the broth or water, fish sauce, and freshly ground black pepper to taste, tossing to coat the rice evenly.
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Return the shrimp and lemongrass mixture to the wok along with toasted sesame seeds.
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Stir everything together thoroughly until well combined and heated through.
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Transfer the fried rice to a heated serving platter.
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Sprinkle with additional black pepper and garnish with fresh coriander sprigs.
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Serve immediately with Nuoc Cham (lime dipping sauce) on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 418.2kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 2.7g14%
- Cholesterol 5.7mg2%
- Sodium 15.5mg1%
- Total Carbohydrate 58.3g20%
- Dietary Fiber 2.3g10%
- Sugars 4.2g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
