Hue Rice – Com Huong Giang

This vibrant Hue-style fried rice offers a fragrant and savory twist on a classic comfort dish. The key to its unique flavor profile is the combination of rehydrated dried shrimp, fresh minced lemongrass, and a blend of shallots, garlic, and chilies, which create a deep umami base. The rice is stir-fried until slightly crisp, then tossed with a light seasoning of fish sauce and sugar. It strikes a perfect balance between salty, sweet, and aromatic notes. Ideal for a quick weeknight dinner or as a flavorful side dish to accompany grilled meats, this recipe brings the authentic tastes of central Vietnam to your table.

Cooking Method: Stir Frying

Cuisine: Vietnamese

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 418

Description

This vibrant Hue-style fried rice offers a fragrant and savory twist on a classic comfort dish. The key to its unique flavor profile is the combination of rehydrated dried shrimp, fresh minced lemongrass, and a blend of shallots, garlic, and chilies, which create a deep umami base. The rice is stir-fried until slightly crisp, then tossed with a light seasoning of fish sauce and sugar. It strikes a perfect balance between salty, sweet, and aromatic notes. Ideal for a quick weeknight dinner or as a flavorful side dish to accompany grilled meats, this recipe brings the authentic tastes of central Vietnam to your table.

Directions

1
Soak the dried shrimp in hot water for 30 minutes, then drain well.
2
Remove the tough outer leaves from the lemongrass stalk, trim the root, and finely mince the tender inner part.
3
In a mortar or food processor, grind together the drained shrimp, minced lemongrass, sliced shallots, minced garlic, sugar, and minced chilies into a coarse paste.
4
Rub the cold cooked rice with wet hands to separate the grains and prevent sticking. Set aside.
5
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
6
Add the sliced scallions and stir-fry for 1 minute until fragrant.
7
Add the shrimp and lemongrass mixture to the wok and stir-fry for 5 minutes until aromatic. Remove this mixture from the wok and set aside on a plate.
8
Pour the remaining 2 tablespoons of oil into the hot wok.
9
Add the sliced onion and stir-fry until translucent and soft.
10
Add the separated rice to the wok and stir-fry for 5 minutes, ensuring the rice heats through and lightly crisps.
11
Stir in the broth or water, fish sauce, and black pepper to taste.
12
Return the shrimp and lemongrass mixture to the wok and sprinkle in the toasted sesame seeds. Stir well to combine all ingredients.
13
Transfer the fried rice to a heated serving platter.
14
Sprinkle with additional black pepper and garnish with coriander sprigs. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 418kcal

% Daily Value *
Total Fat 17.5g27%
Saturated Fat 2.7g14%
Cholesterol 6mg2%
Sodium 15mg1%
Total Carbohydrate 58g20%
Dietary Fiber 2g8%
Sugars 4g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Vietnamese, fried rice, lemongrass, dried shrimp, fish sauce, shallots, garlic, chilies, sesame seeds, stir fry, Hue cuisine, rice dish

Read it online: https://www.chefs-mate.com/recipe/hue-rice-com-huong-giang/