Vietnamese
Vietnamese - Rice Dishes
Birdseye Chili 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
- • 300g pork belly, cut into chunks
- • 6 birdseye chilies, sliced
- • 3 tbsp fish sauce
- • 2 tbsp caramel sauce
- • 1 tsp sugar
- • 3 shallots, sliced
- • 3 cloves garlic, minced
- • 1/2 cup coconut water
Preparation Steps
1
Phase 1
Cook the rice; slice the birdseye chilies and cut the pork.
2
Phase 2
caramelise the shallots, garlic, and chilies in a pot with the caramel sauce and sugar.
3
Phase 3
Add the pork and brown it well on all sides.
4
Phase 4
Pour in the fish sauce and coconut water; simmer gently for 25 minutes until the pork is tender and the sauce is thick.
5
Phase 5
Serve hot over the rice with fresh herbs.