Cơm nị is a rice specialty of the Cham ethnic minority of the Mekong Delta province of An Giang which goes especially well with goat curry.
The shared ingredients of curry, anise leaves, cinnamon leaves and coconut milk create a harmonious combination.
To prepare the rice, one needs perilla leaves, cloves, turmeric powder, star anise, cinnamon, salted butter, curry paste and coconut milk.
Wash the rice; then drain for two hours until it is becomes completely dry. Stir-fry salted butter with minced shallots until fragrant, then add cloves, star anise, cinnamon and stir-fry for an additional minute.
After that add the dried rice, turmeric powder and curry paste into the pan and stir-fry. The turmeric will turn the rice yellow.
Next, put the mixture into a pot and add some water to cook the rice as usual. When the rice is nearly done, add some coconut milk and stir; then continue cooking until the rice is done.
Sprinkle shredded perilla leaves on top to serve.
Cơm nị can be served with curry or stir-fried squid, prawns or chicken.
|Diners may enjoy cơm nị and goat curry at the following restaurants in HCMC:
At Ho Chi Minh City restaurants specializing in curry dishes, the curry goat with cơm nị is a favorite.
At Musa Restaurant in District 5, the goat curry is not too spicy, and the sauce is deliciously rich thanks to the coconut milk and special condiments. The goat meat is succulent and the skin is crispy. And it tastes best when served with cơm nị.
The restaurant is often crowded with customers ordering goat curry and cơm nị, which they tend to run out of by 7 p.m. When Musa is out of cơm nị, the goat curry is served with hot, crispy bread.
Customers who love curry dishes should try the Saigon Indian restaurant on Mac Thi Buoi Street in District 1.
There customers can enjoy curries featuring chicken, goat, eggs or vegetables. Every curry dish has its own unique taste, despite the common ingredients. For example, the taste of the boneless chicken curry differs greatly from grilled chicken curry.