Name: Cơm cháy chấm canh dê (Crispy rice with goat soup)
Yield: 4 servings
Ingredients: 2 cups uncooked jasmine rice; 2.5 cups water (for rice); 1 cup cooking oil (for frying); 1 kg goat bones or goat neck bones; 300 g goat meat (boned or bite-size); 1 medium carrot; 1 medium onion; 3 cloves garlic cloves; 1 inch ginger; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 3 stalks scallions; 10 g coriander (cilantro); 1 piece dried chili or fresh chili

1

Cook rice with 2.5 cups water until very soft, then spread in a thin layer on a tray and cool until slightly dry.

2

Pan-roast or oven-dry the rice layer at 150°C/300°F until firm and slightly dehydrated, then press into square/rectangular sheets.

3

Heat oil in a deep pan and fry rice sheets in batches until puffed and golden; drain on paper towels and keep warm.

4

Make goat broth: simmer goat bones with quartered onion, crushed garlic and sliced ginger in 2–3 L water for 1.5–2 hours, skim occasionally.

5

Add goat meat and diced carrot to the strained broth; simmer 15–20 minutes, season with fish sauce, soy, sugar, salt and pepper.

6

Finish soup with chopped scallions and coriander; taste and adjust seasoning.

7

Serve: break crispy rice into pieces and dip into hot goat soup, garnish with chopped chili if desired.

Cơm cháy chấm canh dê (Crispy rice with goat soup)

Ingredients

Instructions

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