“Vietnamese Rice is Gift from Gods”. Vietnam is the second-largest rice production in the world. Vietnamese cuisine is not only one of the tastiest in the world, it’s also one of the healthiest. Here’s a look at what exactly makes the ‘taste’ of Vietnam.
Different types of rice
Rice is divided into three types based on grain size: long, medium, and short, with textures ranging from fluffy to creamy to sticky. The color spectrum ranges from brown to white to red.
The form, size, texture, and other features of different varieties of rice influence how it’s used in recipes, what kinds of dishes it’s good for, and how it’s prepared. Each country has its own favorite kinds. Each country favours particular varieties for its cuisine.
Long- Grain Rices (Gạo trắng hạt dài)
Long-grain rice contains long and slender grains, as the name suggests. The grains tend to stay separate when cooked, and the final product is usually dry and solid. This is usually rice from the Patna or Carolina kinds (sometimes it will be labelled as such). The majority of the rice is polished white, however brown longgrain rice is also available. Patna rice comes from Asia; Carolina rice, which is slightly chunkier in appearance, is from North America.
Red Rice (Gạo lứt đỏ huyết rồng)
The wholegrain rice with a somewhat chewy texture and a crimson outer peel. Red rice from the Camargue region of France is of the highest quality; other red rices from North America are also available.
Vietnam fragrant Rice (Gạo thơm dẻo cao cấp)
This rice is grown in eastern Asia and is also known as jasmine rice. It has a faint fragrance and is slightly more sticky when cooked than other long-grain rice. It goes well with various Asian cuisines and is the rice of choice in Thai cuisine.
Short and medium-grain Rices (Gạo hạt ngắn và tròn)
These rice include amylopectin, a starchy component that induces stickiness (long-grain rice has much less of this starch). These rice are used in recipes that require a creamy or sticky texture, such as risottos, puddings, and sushi, since the individual grains cling together after cooking.
Chinese Black Rice (Gạo lứt đen nếp than)
The skin of this unprocessed rice is brownish-black, and the grains are flattish and broad. It’s normally soaked before steaming. It’s also utilized in Asian desserts made with coconut milk and palm sugar.
Glutinous Rice (gạo nếp)
This sticky rice, also known as Chinese rice, is commonly used in South-east Asia for both sweet and savory dishes. It has virtually spherical, chalky-white grains. Ironically, the name is deceptive because, like all other rices, it is gluten-free.
The traditional way of cooking is to soak the grains and then steam them, which causes the grains to cling together like glue. This means it can be eaten in small balls picked up with the fingers or chopsticks.
Japanese Sushi Rice (gạo nhật tròn Japonica)
The absorption method is used to soak and cook this short-grain rice. It’s flavored with sweetened rice vinegar then rolled up in nori seaweed with other ingredients like raw fish or vegetables to form sushi when it’s cooled. Sushi rolls are held together by the rice’s stickiness.
Vietnam Famous rices
Nothern Glutinous rice (Nếp cái hoa vàng)
This variety of rice is considered a Northern provinces specialty. Round rice of excellent quality, fat, ivory color, great adherence, plasticity, and delectability.
IR64 Pineapple flavor rice
Despite the fact that 64 rice has been around for a long time in Vietnam, it still has a lot of advantages and is popular among many households.
ST24 rice (Gạo ST24 thượng hạng)
ST24 rice features long white grains that are silky and aromatic, with a pineapple aroma that many people enjoy. Rice has been the finest rice in provincial and regional competitions for many years.
Ham Chau rice
Ham Chau rice has porous and blooming qualities when compared to other forms of rice. As a result, Ham Chau rice is frequently utilized in fried rice and soup rice. This rice has a sweet, spicy flavor and a natural scent. Delivers delectable meals, particularly to Vietnamese families. Ham Chau rice is used to produce cakes, vermicelli, and pancakes in addition to cooking rice.
Dai thom 8 DT8 fragrant rice
The Mekong Delta’s DT8 rice variety is a short-term fragrant rice type. Winter-Spring and Summer-Autumn crops have a growth cycle for this aromatic rice. If you’ve ever eaten this type of rice, you’ll know what I’m talking about. Due to the presence of the BADH2 gene in DT8 seeds, ripe rice will have a diverse scent. You should choose a reliable rice selling location to avoid purchasing low-quality goods.
10 of Rice Varieties
Chicken rice (Cơm gà)
Everyone who comes here is advised to sample the chicken rice because it is so tasty and common. The residents of Hoi An are proud of this cuisine, and it is considered one of their delicacies. Chicken rice is just rice cooked with chicken bouillon and a pinch of turmeric, which explains why the rice in this dish isn’t white, but rather a light yellow color from the chicken fat.
Even though the recipe merely calls for rice, chicken, coating sauce, and pickled vegetables, preparing an excellent chicken rice plate is not easy. The chicken is broken into little pieces and mashed with smashed onions, Vietnamese coriander, and other spices in this meal.
This mixing stage is crucial and demonstrates the cook’s delicacy. The springy chicken pieces and fragrant rice are garnished with peppermint, shredded green papaya, and pickled vegetables before being presented to clients.
(Cơm Tấm) Broken rice – Ho Chi Minh City
“Tấm” or broken rice is rice which has been broken into small pieces (2 or 3 pieces).
In the South of Vietnam, broken rice is considered one of the most traditional cuisines, and people eat it at any time of day: in the morning, afternoon, or even at night, and in any location: from a street food stand to a high-end restaurant.
This dish’s major component is a very inexpensive type of rice called broken rice, which, when combined with grilled pork, pig skin, egg, and fish sauce, appeals to all of your senses.
“Hell rice” gạo âm phủ at Hue city
Its name is perhaps too ominous for a dish, but it is a delectable Hue culinary art. According to Hue food expert Hai Phan Ton, the seven hues on a plate of “hell rice” reflect the Buddha’s first seven feet.
Aromatic rice, thin julienne bacon, Hue’s pork bologna, shrimp paste, Hue’s grilled spring rolls, egg rolls, herbs, cucumber… all come together on a plate to provide a tasty and nutritious dinner.
This dish is fascinating not only because of its nutritional value, but also because it is relatively affordable and provides a very typical Hue definition.
Nị rice Chăm Pa
Nị rice is a traditional dish of Chăm people at Chau Giang, An Giang province. Nị rice is usually cooked with milk but some people like to add dried grapes to increase its flavor.
People in Chăm consume Ni rice with Cà Pa, another distinctive beef dish. Chăm’s distinct flavor comes through in the blend of the two dishes. People who eat N rice and Cà Pa will taste the fat of milk, the sweetness of nuts, the saltiness of meat, and the spiciness of chile.
Cá Kho Tộ Recipe – Vietnamese Caramelized & Braised Catfish
Any braised and caramelized protein is referred to as “Kho” in Vietnam, and “Kho” meals include pork, shrimp, tofu, chicken, and beef. The caramelization of sugar and the braising cooking process give the dish a gorgeous brown finish. To save time, the caramel sauce is typically created ahead of time.
In Vietnam, any braised and caramelized protein is referred to as “Kho.” Pork, shrimp, tofu, chicken, and beef are all used in “Kho” meals. The dish’s lovely brown finish comes from the caramelization of sugar and the braising cooking procedure. The caramel sauce is frequently made ahead of time to save time. In my recipe below, I walk you through how to quickly make the caramel sauce if you don’t have it already prepared.
Bamboo Cooked Sticky Rice (Cơm lam)
Com lam is made by filling sticky rice inside bamboo tubes, then wrapping them in banana leaves and roasting them over hot coals. It was created as a practical and portable cuisine for lengthy treks, and it is most commonly associated with Northern and Northwest Vietnam, particularly Sapa, however comparable techniques and dishes can also be found in Laos, Cambodia, Myanmar, and Thailand.
Chicken Sticky Rice (Xôi gà)
This simple Vietnamese cuisine consists of sticky rice topped with fried or boiled chicken and served on a banana leaf in its most basic form. Tinted and flavored rice, fried and fresh veggies, or xá xu are all possibilities (Chinese roast pork).
A sprinkling of ground shrimp and a drop of chili sauce are generally added to the meal towards the end. Xôi Gà is available in restaurants, but it is most commonly consumed as a healthy and inexpensive street food choice.
Vietnamese Fried Rice (Cơm chiên)
The Vietnamese version of fried rice called cm chiên. Because virtually anything may be added to the rice to enrich it, the dish is quite diverse, but it’s commonly made with white rice, garlic, salt, and pepper. After the rice has been prepared, it is stir-fried in heated oil.
Com chiên is served hot and can be topped with a variety of vegetables, eggs, or sausage meat. Seasonings such as soy sauce or fish sauce can be utilized, and chopped spring onions add texture and a beautiful visual contrast to the rice.
Square Sticky Rice Cake (Bánh chưng)
Glutinous rice, mung beans, fatty pork, and spices such as salt, pepper, green onions, and nuoc mam are the major ingredients in this traditional Vietnamese rice cake (fish sauce). Seasoned pork is stuffed inside rice and bean paste, wrapped in lá dong (a leafy plant), giang strings (a type of bamboo), or banana leaves, and boiled.
Square wooden molds are sometimes used to give the finished wrap a better shape. Bánh chung has significant cultural and historical significance. It is supposed to have been invented by a Vietnamese prince, Lang Liêu, together with bánh giay, for tet, the Vietnamese New Year.
Burnt Rice (Cơm cháy)
Com cháy is a Ninh Binh specialty and a typical Vietnamese dish. Steamed rice is sliced into flat and round forms to make this dish. Glutinous Huong rice with round and pure grains is required. It is then sun-dried a few times before being stored in a dark, cool environment to maintain the flavor and prevent mold growth.
Following the drying process, the rice slices are fried in hot oil until they have a crisp quality. Goat meat, beef, pig’s heart, carrots, and mushrooms are common ingredients in cm cháy.
Xôi (Glutinous rice, sticky rice)
Xôi is one of Vietnam’s favorite cuisines, with as many variations as one can conceive. It can be found everywhere from roadside vendors to traditional and upmarket restaurants. These dishes can be made salty – xôi mn – or sweet – xôi ngt – on a base of steamed sticky rice.
Sticky Rice Cakes with Mung Beans or Pork (Bánh tét)
Bánh tét, a sticky rice cake that can be savory or sweet, is a South Vietnamese specialty. It’s created of sticky rice and wrapped in a banana leaf with a mung bean or pork filling. After boiling or steaming the entire mixture, the banana leaf is removed, and the log-shaped cake is divided into cylindrical pieces.
Although many hilly areas of northern Vietnam eat xôi as a major dish, they are customarily served in a banana leaf and are most commonly enjoyed as a cheap and delectable on-the-go breakfast meal, a mid-day snack, or a dessert.
Vietnamese Steamed Savory Rice Cake (Bánh bèo)
Bánh bèo is a traditional Vietnamese steamed cake made with rice flour, fish sauce with green chili peppers, and either shrimp or pork. Noodles, roasted peanuts, or fried onions can also be added to the cake to boost the flavor.
In addition to savory cakes, sweet ones are nearly solely offered in Hi An. For eating, Bánh bèo is customarily served in a porcelain bowl with a bamboo spoon. Some call it the Vietnamese equivalent of tapas, and it’s said that the most significant feature of a good bánh bèo is an indentation in the center that helps to keep the taste in.
More information about Ngọc Mai
Ngoc Mai Rice specializes in the production and delivery of quality standard rice, offering a source of pure and quality rice for charity, production, commercial and export units. Ngoc Mai is a dependable source of supply for domestic and international partners because to its commitment to rice quality. Commitment to not mixing rice and to not providing consumers with counterfeit items.
NGOC MAI – LONG AN RICE CO., LTD has been offering high quality rice, including glutinous rice and red-black brown rice, for a long time, so if you’re looking forward to tasty yet healthy meals, don’t hesitate to contact us right away for purchasing guidance!
NGỌC MAI CO LTD – PERFUME RICE AND GLUTINOUS RICE IN LONG AN PROVINCE, VIETNAM