Vietnamese cuisine is a huge part of the culture and history of Vietnam. Rice is a crucial ingredient in Vietnamese dishes, and there are numerous varieties available here. Most people just order rice when eating at a Vietnamese restaurant without even thinking about what type of rice they are ordering.
Rice is regarded to be one of the basic necessities in Vietnamese cuisine. It plays a vital role in presenting a balanced meal while also being compatible with any kind of food. There are a lot of rice varieties in Vietnam but what you may not know is that each one can be used in different Vietnamese food. Are you looking for the best Vietnamese food in Australia? Or maybe you are looking for a special dish? Do you want to try some authentic fresh and spicy Vietnamese food? Let’s have a look at some delicious foods.
Sticky White Rice (also called Glutinous rice)
Sticky white rice, also known as glutinous rice or sweet rice, is short-grain rice with a sticky quality when cooked. When cooked in water, then cooled and left to rest, sticky grains become individual grains stuck together by the gelatinized starch. This characteristic, which gives the rice the name “sticky,” makes it excellent for use in Asian desserts.
A byproduct of corn, sorghum, sticky rice is the cassava plant’s most important staple food in Laos. Like the rice grown in Thailand, Vietnamese and some neighbouring countries that are ethnically linked, Lao sticky rice does not need to be washed before it is cooked. People like eating it this way since grain unprocessed brings forth its original flavour and nutrients.
Jasmine Rice
Jasmine rice is an aromatic variety of long-grain rice grown primarily in Thailand, Cambodia, Vietnam, and the Philippines. It is a favourite of Asian cookery. The delicate, sweet flavour of jasmine rice makes it the best choice. It is specifically produced for Chinese cuisine and other Asian cuisines. These are considerably shorter in length and possess a thin outer hull compared to other rices. Jasmine rice should be stored in an airtight container in a dark place. It takes around an hour for the rice to become fully cooked.
Black sticky rice (Xoi Nep Than)
Black sticky rice is a traditional food of northern (and sometimes southern) Vietnam. The black rice is more glutinous than white rice. It is called “black” because its grain husk is milled to remove its bran, compared with the white sticky rice whose husks are not removed. This milling process leaves only the endosperm, which contains iron and protein in higher amounts than non-milled white sticky rice but is much less in brown and wild rice.
Young rice (Com)
Young rice generally refers to the two main varieties of rice that are grown specifically for consumption in South Korea. These may be sold as individual products or combined with an older variety of rice to create a combination product. Since young rice weighs so much less than older rice, it is typically cheaper to produce and even more affordable for consumers when used in combination.
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