Cơm Huế Xưa

A Taste of Traditional Hue

Cơm Huế Xưa, translating to "Ancient Hue Rice," is a traditional dish emanating from the rich cultural heritage of Hue, a city in central Vietnam. Known for its royalty-inspired cuisine, Hue's dishes are often crafted with precision, color, and an intricate balance of flavors. This particular dish symbolizes the elegance and sophistication of the royal court's gastronomy, celebrated for its aromatic fragrance, savory flavors, and vibrant presentation.

Originating from the Nguyen Dynasty era, Cơm Huế Xưa is not merely a meal but a culinary journey that embodies the essence of Hue’s gastronomic artistry. These dishes are appreciated for their aesthetics and meticulous preparation, often resembling pieces of art on a plate. A well-prepared Cơm Huế Xưa is indicative of one's attention to detail and cooking finesse, making it a celebrated choice for any special occasion.

Ingredients

• Jasmine Rice
• Lemongrass
• Turmeric
• Fish Sauce
• Pork
• Shrimp
• Garlic
• Ginger
• Chili
• Shallots
• Sugar
• Salt
• Pepper
• Vegetable Oil
• Scallions
• Lime
• Cilantro
• Nuoc Mam Cham (Dipping Sauce)

Preparation Steps

Marinating the Pork

Begin by preparing the pork. Thinly slice it and place into a bowl. Add finely chopped lemongrass, minced garlic, grated ginger, fish sauce, sugar, salt, and a dash of pepper to create a fragrant marinade. Mix thoroughly to ensure each slice is coated evenly. Let the pork marinate for at least 30 minutes to allow the flavors to infuse deeply.

Preparing the Rice

Rinse the jasmine rice under cold water until clear. Cook according to the package instructions or use a traditional rice cooker. To infuse the rice with a distinctive hue flavor, add a pinch of turmeric and some crushed lemongrass during the cooking process. This will not only color the rice a beautiful golden hue but also enhance the aromatic essence of the dish.

Cooking the Pork

Heat a skillet with vegetable oil over medium-high heat. Add the sliced shallots and sauté until they become translucent. Introduce the marinated pork, stirring periodically until fully cooked and caramelized, approximately 10-12 minutes. For added flavor, squeeze some lime juice over as it cooks.

Preparing the Shrimp

In the same skillet, add more vegetable oil if needed. Toss in the peeled shrimp, seasoning them with finely chopped chili, minced garlic, and a splash of fish sauce. Stir-fry until they turn a vibrant pink, indicating they are perfectly cooked. Remove from the heat and set aside.

Plating and Serving

On a large serving platter, fluff the cooked jasmine rice with a fork and spread it evenly. Arrange the cooked pork and shrimp on top, garnishing with freshly chopped scallions, cilantro, and optional lime wedges on the side. Serve with a bowl of traditional Nuoc Mam Cham for dipping, adding a perfect balance of sweet, sour, and spicy flavors.

Enjoying the Dish

Cơm Huế Xưa is best enjoyed by allowing each person to take a spoonful of the rice and pork or shrimp, then dipping it lightly into the Nuoc Mam Cham for an explosion of flavors. Each bite should be savored, honoring the dish's history and the dedication involved in its preparation. Pair it with a refreshing cold beverage for a complete meal experience.

If you plan your meal accordingly, you can set a cooking timer to keep each step on track, particularly when marinating and cooking times are crucial for flavor development.