Vietnamese
Vietnamese - Rice Dishes
Bean Curd Rice Dish
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups cooked jasmine rice
- • 400g firm bean curd, cubed
- • 2 tbsp fish sauce
- • 1 tbsp caramel sauce
- • 3 shallots, sliced
- • 3 cloves garlic, minced
- • 1 birdseye chili, sliced
- • 2 spring onions, chopped
- • 1/2 cup coconut water
Preparation Steps
1
Phase 1
Cook the rice; press and cube the bean curd.
2
Phase 2
caramelise the shallots, garlic, and chili in a clay pot with the caramel sauce.
3
Phase 3
Lay in the bean curd and pour over fish sauce and coconut water; braise on low heat for 10 minutes.
4
Phase 4
Turn up the heat and let the liquid reduce to a dark, glossy glaze.
5
Phase 5
Top with spring onions and serve straight from the pot over rice.