Vietnamese Recipes & Cuisines (Rice & Noodles)
Spiced Chili Rice with Turmeric and
Although plain steamed rice is served at
almost every meal, many southern families like to sneak in a little spice
too. A burst of chili for fire, turmeric for color and coriander its
cooling flavor, are all that's needed. This rice goes particularly well
with grilled and stir fried fish and shellfish dishes, but you can serve
it as an alternative to plain rice. If you like your rice extra hot and
spicy, add another chili.
Vegetable oil or sesame oil
Green or red Thai chilies, seeded and finely chopped
Garlic, finely chopped
Fresh root ginger, finely chopped
Long grain rice
Water of fish or chicken stock
Fresh coriander (cilantro), stalks removed, leaves finely chopped
Ground black pepper
Heat the oil in a heavy pan. Stir in the
chilies, garlic and ginger with the sugar.
As they begin to color, stir in the
Add the rice, coating it in the turmeric
and flavorings, then pour in the nuoc mam and the water or stock - the
liquid should sit about 2.5 cm / 1 in above the rice.
Season with salt and pepper and bring the
liquid to the boil. Reduce the heat, cover and simmer for about 25
minutes, or until the water has been absorbed.
Remove form the heat and leave the rice to
steam for a further 10 minutes.
Tip the rice on to a serving dish. Add
some of the coriander and lightly toss together using a fork.
Garnish with the remaining coriander.
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