Cơm Cháy: Crispy Rice with Savory Meat Sauce

Rinse the rice thoroughly 4 to 5 times until the water runs clear. Add water and cook until fully done, then let it cool completely.

Spread the rice in a 1-centimeter thick layer on a baking sheet or large platter, pressing down lightly with a spoon.

Let the rice dry out at room temperature for 3 to 4 hours, or dry it in the oven at 90°C for about 60 minutes until the base becomes firm and slightly dry.

Heat oil to 175–180°C. Fry the rice patties for 2 to 3 minutes until deep golden brown and beautifully blistered, then drain on paper towels.

Sauté the finely chopped onions for about 3 minutes.

Add the minced garlic and cook for another 30 seconds.

Add the ground pork and cook for 5 to 6 minutes, breaking up any lumps.

Stir in the fish sauce, soy sauce, oyster sauce, sugar, pepper, and broth, then simmer for 5 minutes.

Mix the starch with water, pour it in a thin stream into the sauce, and cook for another 1 to 2 minutes until thick and glossy.

Stir in the finely chopped green onions right at the end.