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Crab sticky rice with millions of dollars for many years still attracts customers

HO CHI MINH CITY – Sticky rice with ingredients from Ca Mau crab, Dien Bien upland sticky rice, priced from 500,000 to more than 1 million VND, 5 years still attracts customers.

After hearing the name for a long time, Ms. Le Thuong, in Hanoi, going on a business trip to Ho Chi Minh City must definitely find a restaurant in District 7, specializing in serving seafood-related dishes, to enjoy crab sticky rice. She ate a portion on the spot and brought a portion to Hanoi. “It’s really delicious, brought to Hanoi but the dish is still full of flavor. Steamed the sticky rice again, the crispy crust is baked again for about 1 minute, it’s like new.”

Crab sticky rice with millions of dollars for many years still attracts customers
Shape sticky rice. Photo: Le Thuong

Crab sticky rice is a famous dish in Ho Chi Minh City for more than 5 years now, decorated and shaped with crab shells, large crab claws, yellow sticky rice shell, inside is soft crab sticky rice that has been mixed with all the ingredients. Whether. When eating, diners use a spoon to knock the crispy outer shell of the sticky rice, scoop the crab sticky rice inside and put it in a cup. Each portion of sticky rice serves about 2 people. Crab sticky rice is made from 0.5 to about 1 kg of crabs, rich in meat, with prices ranging from 575,000 to 1.15 million VND per piece.

To make delicious crab sticky rice, you must find ingredients that are regional specialties, in which the two main ingredients are Ca Mau crab with sweet, firm, fragrant meat and Dien Bien upland sticky rice grown on high hillsides. Glutinous rice has seeds that are full and round, blooming evenly, fragrant, and interspersed with turbid seeds in nature. Dien Bien sticky rice has the characteristic that when cooked, each grain of sticky rice will come apart but still have adhesion, not too wet and pasty.

After buying sticky rice, the chef washes it and soaks it overnight so that the sticky rice absorbs a lot of water, when steamed, it blooms quickly, becomes fragrant and the sticky rice does not dry out. According to experience, sticky rice must be steamed twice to be delicious. After steaming the sticky rice for the first time, stir it up to cool, steam it again to preserve the sticky rice for a longer time, so that it won’t dry out all day.

Crab sticky rice with a crispy crust, selling hundreds of servings every day. Photo: Kim Quan

One of the most interesting stages when making crab sticky rice is compressing the sticky rice shell to store the finished sticky rice and decorate the dish beautifully. The restaurant uses a stainless steel bowl of cooked sticky rice, then compresses the sticky rice tightly into the inside of the bowl very thin, then puts the bowl and sticky rice in a pan of boiling oil so that the layer of cooked sticky rice is golden and crispy.

Steamed crabs, remove the lungs, separate the shredded meat, mix with sticky rice, cotton balls, fried onions, and onion fat to create a mixture of fatty aroma, rich salty taste of cotton, sweet and firm, from crab meat. The softness of sticky rice blends together.

An Instagram account wrote about the dish on her personal page: “Crab sticky rice is a new dish to me, the dish is wrapped in a layer of crispy sticky rice, and the inside is soft sticky rice mixed with crab meat. large, accompanied by very large, fresh and sweet crab claws”. In addition, the character also tried adding crab vermicelli and was quite impressed with the clear, soft, and very attractive vermicelli.

Crab sticky rice is a dish introduced by actor Kim Thu in episode 13 of the series With Kim Thu going up to the forest and down to the sea. Here, she guides viewers on how to make her crab sticky rice. The video has attracted tens of thousands of views on YouTube, with most praising the actress’s delicious, thoughtful, caring and skillful food.

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