Com chay (Burned rice)

It is a natural and simple dish, yet delightful and appealing. Cơm Cháy is made from steamed rice that is sliced into flat, round shapes. After drying, these slices are fried in a hot oil pan until they turn golden and crispy. Alongside the main ingredient—steamed rice—traditional accompaniments include beef, pork heart or kidney, and various vegetables such as mushrooms, tomatoes, and carrots. Key spices include nước mắm (fish sauce), pepper, red chili, onion, and salt. The beef and pork parts are thinly sliced, marinated with spices, and combined with vegetables before being stir-fried until fragrant. This mixture is then elegantly presented in a Cơm Cháy bowl.
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The preparation of Cơm Cháy is relatively straightforward, but when done by skilled chefs, it becomes one of the most renowned specialties of Ninh Binh. To create an exceptional dish, experience is essential in selecting quality ingredients, particularly rice. For Cơm Cháy, the preferred variety is glutinous rice known as "Hương," which features pure, round grains that enhance the dish's flavor. Cooking Cơm Cháy ideally involves the use of charcoal; maintaining an appropriate temperature is crucial to achieve a layer of burned rice with uniform thickness at the base of the pot. This step is one of the most challenging aspects of the cooking process. Once prepared, the burned rice is left to dry under the sun multiple times and is stored in a cool, dry place to prevent mold and preserve its flavor.

This dish is best enjoyed with goat meat and a glass of Kim Son wine. Each bowl of Cơm Cháy offers a perfect harmony of the crispiness of the golden burned rice, the rich flavors of the meat, and the freshness of the vegetables, which tantalizes the taste buds and transports diners to a culinary paradise.