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Vietnamese Rice Hot Pot Recipe

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Sweet and Sour Vietnamese Hot Pot Recipe · i am a food blog i am a food blog
Sweet and Sour Vietnamese Hot Pot Recipe · i am a food blog i am a food blog from iamafoodblog.com

Description

Vietnamese rice hot pot or "Com Lam" is a traditional Vietnamese dish made with sticky rice, pork, mushrooms, and a variety of vegetables. This dish is usually cooked and served in a bamboo tube, which gives it a unique flavor and aroma. The hot pot is cooked over an open flame and the steam from the hot pot gives the rice a sticky and chewy texture.

Prep Time

The prep time for this dish is approximately 30 minutes.

Cook Time

The cook time for this dish is approximately 1 hour.

Ingredients

  • 2 cups of sticky rice
  • 1 pound of pork belly, sliced into thin pieces
  • 1 cup of fresh mushrooms, sliced
  • 1 cup of green beans, chopped
  • 1 cup of carrots, chopped
  • 1 cup of bamboo shoots, sliced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of salt
  • 4 bamboo tubes, approximately 12 inches long and 2 inches in diameter

Equipment

  • Bamboo tubes
  • Large pot
  • Knife
  • Cutting board
  • Large bowl
  • Tongs

Method

  1. Soak the sticky rice in water for at least 30 minutes.
  2. Slice the pork belly into thin pieces and marinate with fish sauce, soy sauce, oyster sauce, sugar, and salt for 30 minutes.
  3. Heat the vegetable oil in a large pot over medium heat. Add the marinated pork belly and stir-fry for 5 minutes or until browned.
  4. Add the sliced mushrooms, chopped green beans, chopped carrots, and sliced bamboo shoots to the pot. Stir-fry for 5 minutes or until the vegetables are tender.
  5. Drain the soaked sticky rice and transfer it to a large bowl. Add water to the bowl until the rice is covered with about 1 inch of water.
  6. Stuff the bamboo tubes with the cooked pork and vegetable mixture, leaving about 1 inch of space at the top of the tube.
  7. Add the soaked sticky rice to the bamboo tubes, filling them about 3/4 of the way full.
  8. Seal the top of the bamboo tubes with aluminum foil.
  9. Fill a large pot with water and bring it to a boil. Place the bamboo tubes in the pot and cook for 1 hour.
  10. Remove the bamboo tubes from the pot with tongs and let them cool for 5 minutes.
  11. Carefully remove the aluminum foil from the top of the bamboo tubes and serve the hot pot.

Notes

It is important to soak the sticky rice before cooking to achieve a sticky and chewy texture. The bamboo tubes should be sealed tightly with aluminum foil to prevent the steam from escaping. If you do not have bamboo tubes, you can use banana leaves or parchment paper to wrap the hot pot.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately 600 calories, 35 grams of fat, 45 grams of carbohydrates, and 25 grams of protein.

Recipe Tips

If you prefer a spicier dish, you can add sliced chili peppers to the pork and vegetable mixture. You can also add other vegetables such as broccoli or snow peas to the hot pot. Leftover hot pot can be stored in the refrigerator for up to 3 days. Reheat in the microwave or in a pot over low heat until heated through.

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