I am not big on following TikTok trends in food and copies of 'recipes' are often inedible and not at all what one was expecting. One of my (many) DIL lives with us at the moment, young and trendy and very TikTokky, and she originally made the crispy rice to great acclaim from all. SO...I did a deep dive and in fact, crispy rice IS a thing in Vietnamese cuisine, usually made as balls of rice first, then broken up and crisped in the oven then added to salad.
This is not balled up at all, (we are all about simple is best here) but also not fully Tik Tok either. SO, enjoy. It is somewhat authentic and really very delicious. Crispy rice is definitely going to be a salad thing in this house.
Pair this with Crying Tiger Beef or Nahm Jim Jaew or Chicken Gong Bo for a complete flavour bomb meal.
Try some of our other rice salads:
Kale Chicken & Brown Rice Salad
Minted Red Rice & Chick Pea Salad
Thai Wild Rice Salad With Mango
Brown Rice Herb and Fennel Salad
Sous Vide Crimson Snapper with Red Rice Salad
Red Rice and Quinoa Salad with Pistachios and Mint
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Need
-
The Crispy Rice
- 200 Grams white rice (I used jasmine)
- water for steaming
- 70-100 Grams Chilli Jam Recipe
- Extra Virgin Olive Oil (EVOO) to drizzle BUY
- 2-3 Tablespoons black sesame seeds
- 2 Pinches pink salt flakes BUY
-
The Dressing
- 2 Tablespoons fish sauce
- 2 Tablespoons coconut sugar
- 2 limes juice only
- 1 cloves garlic
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon Chilli Jam Recipe
- 1 stalk coriander, reserve leaves for salad
- 2 Tablespoons boiling water
-
The Salad
- 1 Handful fresh mint leaves only
- 1 Handful fresh coriander or cilantro roughly chopped
- 1 Handful Vietnamese mint if you can get it
- 1 Handful Thai (Holy) basil leaves, stalks discarded
- 1/4 Cup peanuts roasted, roughly chopped
- 2-3 spring onions, sliced
- 2 shallots, thinly sliced and dipped in iced water for 5 minutes
- 2 Tablespoons Crispy Fried Shallots
- 8-10 makrut (kaffir) lime leaves destalked and julienned very finely
-
To Serve
- iceberg (romaine) lettuce leaves for wrapping
- sliced tomatoes and cucumber
- 1 Batch Crying Tiger Beef Recipe
Do
- 1
Make the crispy rice well in advance.
- 2
Place the rice into the simmering basket and into the Thermomix bowl. Run water over the rice (and into the bowl) to cover when the bowl is tilted.
- 3
Steam 14-15 min/100°C/speed 4/spatter guard. Remove rice and drain Thermomix bowl. Tip the rice into the Thermomix bowl.
- 4
Preheat the oven to 180°C. Line a baking tray with paper.
- 5
Add the chilli jam to the Thermomix bowl, as well as salt and EVOO. Stir 10 sec/speed 6. Spread the rice onto the prepared tray and sprinkle with the sesame seeds as evenly as possible. Bake 20 minutes.
- 6
Using a spatula, break up the rice and stir it a little. Return to the oven and turn down the heat to 160°C for a further 20 minutes. Remove from the oven and cool.
- 7
To make the dressing, place all ingredients except the boiling water into the Thermomix bowl and blend 10 sec/speed 10. Add the boiling water through the hole in the lid and blend 5 sec/speed 10. Set aside.
- 8
Combine all salad ingredients in a serving bowl and add cooled crispy rice, stirring through. Do not dress the salad until you are ready to serve.
- 9
Serve with Crying Tiger Beef, fresh sliced tomatoes and cucumber.
