One of her favorite dishes is Bo Luc Lac (Vietnamese Shaking Beef) with Com Do Ca Chua (Vietnamese Tomato Paste Red Rice).
Can you tell that I made the version in the top photo with brown rice? The tomato paste flavor and color is pretty strong so you can eat healthier while still enjoying the same great taste of red rice. Of course, you can use regular white jasmine rice too.
Com Do Ca Chua (Vietnamese Tomato Paste Red Rice)
For 2 to 4 servings, you'll need:
3 cups cooked brown or white rice
1 6-oz can tomato paste
3 cloves garlic, minced
2 tsp Nuoc Mam (Vietnamese Fish Sauce)
Optional: Scrambled Egg Omelet
Make sure the rice you're using is either day-old or cook regular rice with about 1/2 cup less water. That's because the tomato paste will make it gummy if you use freshly cooked rice.
I like the eggy bits of yellow color that peak through the red of the tomato paste in the rice, so if you do also, make my Scrambled Egg Omelet and set aside.
As you can see, I've got the eggs, rice, tomato paste, and minced garlic ready. Don't be a featherbrain like I was once and buy tomato sauce. Umm, yeah, it won't turn out the same. :P
In a wok or saute pan on medium-high heat, drizzle a bit of oil and add the minced garlic. Quickly stir so the garlic doesn't burn.
Add in the rice and stir again.
Starting with half the can of tomato paste, stir it in until evenly mixed. If you don't like a strong tomato paste flavor, stop right now. If you do like tomatoes and want the rice really red, add in the whole can. Add about 2 tsp of fish sauce and mix thoroughly.
Then add the scrambled egg omelet back in and break it up so the eggs are evenly mixed with the rice like so. Taste. Adjust if necessary.
Serve with Ga Ro Ti (Vietnamese Roasted Chicken).
Or Bo Luc Lac (Vietnamese Shaking Beef).
And a side of Hanh Dam (Vietnamese Vinegared Onions).
1 year ago today, how to make broth for Canh (Vietnamese Soups).
2 years ago today, Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass).