Cơm cháy chà bông – crispy rice with jerky dried meat

Ingredients

Base

• 400 g cooked jasmine rice (ideally cooled)
  TIP: Rice from the previous day is best – it holds its shape better.

Topping

• 50–80 g chà bông (pork fiber/dried meat)
• 2 tbsp oil

Sauce

• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp water
• chili to taste

Procedure

1. Preparing the rice

1. Spread the cooked rice evenly on a baking sheet or pan and gently press it into a thin layer (about 1 cm).
2. Let it dry (in the air or briefly in the oven at low temperature).

CAUTION: The rice must be drier - otherwise it will not be crispy.

2. Toasting

1. Heat the oil in a frying pan and fry the rice on both sides until golden and crispy .

3. Sauce

1. In a small saucepan, combine fish sauce, sugar, water and chili.
2. Heat briefly until the sugar dissolves.

4. Completion

1. Spread the chà bông over the crispy rice and drizzle with the prepared sauce.

5. Serving

1. Serve as a snack or street-food style – ideally still slightly warm.

Important principles

• Rice must be dry before toasting
• Fry slowly so it doesn't burn.
• The sauce should be just mild – it shouldn't make the rice soggy.

Tips for variations

• Add roasted garlic or chili oil
• Also try the chicken version
• Mini pieces are ideal as a snack with beer