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Cơm cháy Ninh Bình (“Ninh Binh’s scorched rice”) is a specialty of Ninh Binh province, Vietnam. It’s made from oil-fried Huong sticky rice (which has rounder grains), beef, and pork heart or kidneys. It’s then fried with straw mushrooms, onions, carrots and tomatoes. The scorched rice is made from the crust of rice left over from cast iron pots, exposed to the sun two or three times then fried right before use.

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