Hue Rice - Com Huong Giang
Submitted by EbSmay
Hue rice (Com Huong Giang) is a Vietnamese fried rice with dried shrimp, lemongrass, chilies, and fish sauce. Aromatic and spicy stir-fried rice from central Vietnam served with nuoc cham.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsCom Huong Giang is a fragrant fried rice from Hue in central Vietnam, where the food runs hotter and more aromatic than the rest of the country. Dried shrimp get soaked and ground into a paste with fresh lemongrass, shallots, garlic, chilies, and sugar, creating a concentrated flavor bomb that infuses every grain of rice.
The two-stage stir-fry is what builds the layers here. First, the shrimp-lemongrass paste gets cooked until fragrant with scallions. Then the cold rice goes into the wok separately with onions before everything comes back together with fish sauce and toasted sesame seeds.
Using cold, day-old rice is a must. Freshly cooked rice clumps and steams instead of frying. Rubbing the grains apart with wet hands before cooking ensures they separate cleanly in the wok.
Chef Tips
- Soak the dried shrimp for the full 30 minutes. Under-soaked shrimp stay tough and don’t grind smoothly into the paste.
- Keep the heat high during stir-frying. The wok needs to be screaming hot for the rice to get that slightly smoky, toasted flavor.
- Add the lemongrass-shrimp paste back at the end so it coats the rice evenly without burning.
- Serve with nuoc cham (Vietnamese lime dipping sauce) on the side for a bright, tangy contrast.
Variations
- Add a fried egg on top for extra richness and protein.
- Toss in diced Chinese sausage (lap xuong) for a sweet, smoky element.
- Substitute fresh shrimp or diced chicken if dried shrimp are hard to find.
Ingredients
Directions
Rub the cold rice with wet hands to separate the grains.
Set aside.
Soak the dried shrimp in hot water for 30 minutes.
Drain.
Remove outer leaves from lemon grass, trim, and mince.
Grind together the shrimp, lemon grass, shallots, garlic, sugar and chilies.
Heat 2 tablespoons of oil in a wok or skillet.
Add the scallions and stir-fry for 1 minute.
Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat.
Remove to a dish.
Pour the remaining 2 tablespoons oil into the wok.
Add the onion and stir-fry until translucent.
Add the rice and stir-fry for 5 minutes.
Stir in the broth, fish sauce and black pepper to taste.
Add the lemon grass and shrimp mixture and the toasted sesame seeds.
Stir to combine well.
Transfer to heated platter.
Sprinkle with additional black pepper and garnish with the corinader springs.
Serve with Nuoc Cham (Lime sauce).
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