VIETNAMESE CLAYPOT RICE RECIPES

Steps:

• In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour. Drain the rice.
• In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
• In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the soaked rice and stir to coat with the fat. Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat. Drizzle the oil around the edge of the pot so it runs down the insides.
• Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.

Steps:

• Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
• Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
• When it comes to a boil, lower heat to simmer.
• Cut hard boil eggs in half and put into pot.
• This step is optional, but the eggs will absorb all the sauce and taste heavenly!
• Cover the pot and let it simmer.
• I find the longer you leave it, the better it taste.
• But after 30-35 minutes it's done.
• Serve with cooked white rice or basmati, and that's a meal there.
• Normally we just steam cabbage or water spinach for vegetables.