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First experience dining at Kombo Giang Vo. It was a trio affair that day. Each of us ordered a different clay pot rice dish. I recall ordering the clay pot rice with black pepper beef, my husband opted for the BBQ pork option, while our little Tít went for the chicken and mushroom rice. The first impression was the quaint size of the clay pots, not served in separate bowls but mixed and eaten directly from the pot itself.
This is what a Kombo clay pot rice looks like. The rice is crispy on both sides, not greasy, beautifully golden, with the meat arranged on top, accompanied by sauce. Mixing everything together ensures the rice absorbs the flavors perfectly. Eating it while still hot, it's as delicious as any homemade fried rice dipped in savory sauce. After a few more visits to Kombo, particularly the one on Le Van Thiem Street (which is closer to our home), I decided to try replicating this clay pot rice style at home occasionally, to treat the family.
The clay pot rice at Kombo is a culinary masterpiece. The rice is crispy yet tender, infused with flavor, and the meat is succulent and perfectly cooked. Each bite is a delightful harmony of textures and tastes, making it a memorable dining experience.
Kombo's clay pot rice is a gastronomic delight. The rice is expertly cooked to achieve a crispy texture on the outside while remaining fluffy on the inside. Topped with savory meats and sauce, every mouthful is a burst of flavor that leaves you craving for more. It's no wonder that after dining at Kombo, you'll want to try your hand at recreating this culinary masterpiece at home.
How to make crispy double-sided fried rice in just 10 minutes
Ingredients:
- 1 bowl of cooked white rice
- Seasoning: salt, cooking oil
Opt for slightly sticky rice to prevent the grains from scattering when frying.
Instructions:
Step 1: Mix cooked white rice with ½ teaspoon of cooking oil and a pinch of salt, then stir well.
Step 2: Spread the rice evenly on a large tray, flatten it into a thin layer using a spatula. If the tray is large and the pan is small, you can use a knife to divide the rice into smaller portions for easier frying.
Mix the cooked rice with cooking oil and salt, then spread it thinly
Step 3: Heat the pan, add cooking oil, wait until the oil is hot, then add the rice to fry
Note: Keep the heat relatively high to prevent the rice from falling apart while frying. You can also use a spatula to press down during frying to make the grains stick together. Flip the rice until evenly golden. After flipping 3-4 times, the rice grains should be evenly golden. You can then remove them to drain excess oil.
Turn on the stove and fry the spread rice until evenly golden
How to enjoy this:
You can pair the crispy rice with plain rice Kombo-style, and enjoy it with pepper beef, or homemade braised meat, or even with dipping sauce and boiled vegetables for a truly enticing meal.
Crispy rice can be savored with plain rice and pepper beef and soup just like at Kombo
The bottom layer is crispy and golden while the top remains soft and fragrant
Dining at Kombo, they use a different type of Sing rice, giving the rice a unique flavor. However, recreating this at home can be quite exciting, especially if you can find fragrant rice. After frying, the soft, fragrant aroma of the crispy rice blends with its nutty taste, especially when paired with braised beef or pork belly.
Or enjoy it with dipping sauce and boiled vegetables, Nam Bo style, for an extremely enticing meal
This crispy rice dish should be eaten hot to maintain its crunchiness and enhance its aroma. Similarly, if anyone wants to try making pork floss crispy rice, they should fry it over higher heat, spread the rice thicker, and fry it in more oil to achieve that perfect crunchiness.
Wishing you success with homemade crispy rice! By the way, Kombo clay pot rice is having a special promotion in October. If you haven't tried it yet, make sure to drop by and enjoy some 'other people's crispy rice'!
