I ate the best fried rice of my life in Vietnam. The thing that made it so good was these crunchy little bits. They were about the size of a regular grain or rice but they were very crunchy (more crunchy than puffed rice). I'm wondering if this could have been uncooked rice fried in oil. I've tried searching google and can't find anything accurate.


Crust formed on the bottom of the pot deliberately? You put the rice in a very hot stone pot after cooking and let it sit a bit so that the crust develops (Korean version). Or you add some butter up front and cook the rice longer than necessary so a crust develops in the cooking pot itself (Iranian version). Many ways to do this, but I agree it's divine :-)

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  • I don't think this is it. I have had rice with a crust in the past and the crunchy parts don't appear as distinct grains like this. – tdammon May 30 '19 at 17:05
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    I've had the crust broken up and mixed in too, would that not work? Much would depend on whether you use long or short grain rice. Traditional crust would tend to short grain, which would hang together better. But long grain might well stay separate after an attempt at crusting? – user57361 May 30 '19 at 18:27
  • I suppose it could be the broken up crust. However, the crunchy bits are very uniform in size (all about the size of a single rice grain). – tdammon May 30 '19 at 19:20
  • long grain then? – user57361 May 30 '19 at 20:17

They could have been individually deep-fried grains of pre-cooked rice. A salad of these are known in Thailand as nam khao tod, and I expect that the Vietnamese have their own version.

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  • reading this and the previous answer now I wonder: would it be possible to just confit the rice from raw? – Luciano Jun 3 '19 at 11:35
  • @FuzzyChef I think I will try this. Any idea how to deep fry rice? Maybe just keep tossing it in hot oil in a wok. – tdammon Jun 3 '19 at 13:10
  • Tdammon: see the recipe I linked. – FuzzyChef Jun 3 '19 at 16:10

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