Crispy Rice Salad with Nuoc Cham
Leftover rice fried into crunchy shards, tossed with herbs, cucumber and a punchy lime-fish sauce dressing.
Day-old rice is the whole trick. Fresh rice steams instead of crisps. Press it flat, leave it alone, and let the pan do the work.
Ingredients
- Nuoc cham
- ¼ cup fish sauce
- ¼ cup fresh lime juice
- 3 tbsp sugar
- ¼ cup warm water
- 2 garlic cloves, minced
- 1 Thai chile, thinly sliced
- Salad
- 3 cups cooked jasmine rice, day-old, cold
- ⅓ cup neutral oil
- 2 Persian cucumbers, smashed and torn
- 1 cup mint and cilantro leaves
- ½ cup roasted peanuts, chopped
- 2 scallions, sliced
Method
- Stir the fish sauce, lime juice, sugar and warm water until the sugar dissolves. Add the garlic and chile and let it sit while you cook.
- Heat the oil in a large nonstick or cast iron pan over medium-high. Press the cold rice into an even layer about half an inch thick.
- Cook without touching until the bottom is deep golden and crisp, about 8 minutes. Flip in sections and crisp the other side.
- Break the rice into bite-size shards on a paper towel. Salt lightly while hot.
- Toss the cucumbers, herbs and scallions with half the dressing. Fold in the rice right before serving so it stays crunchy, then top with peanuts and pass the rest of the dressing.