Cơm nị is a curry rice dish which is indigenous to the Champa people in An Giang, a southern province in Vietnam. In this dish, rice is cooked with star anise, cloves (aromatic flower buds), cinnamon, turmeric and curry. Some raisins may also be added to the dish. Cơm nị is often served with a braised beef dish which is called “cà púa“.
Modern Vietnamese chefs may brainstorm the dish by serving the dish with chicken, or seafood (mainly prawns and squids) and possibly with goat meat.
In a frying pan, heat the oil and sauté 1 tablespoon of minced shallots, stir-fry the squids and prawns, then set aside for later use.
Melt 50 g butter, then add the remaining minced shallots to stir a little bit. Add star anises, clove buds, and cinanamon and stir. Next, add the rice and stir evenly. Sprinkle 2 teaspoon of turmeric powder, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of granule seasoning, and 2 tablespoon of curry oil then stir evenly.
When the rice become yellow with the curry sauce, pour the rice into a pot or a cooker, add water and cook as normal. When the rice is about to be ready, add coconut milk and stir evenly, and cook until the rice is fully cooked.
Put rice on a serving dish, dredge squids and prawns on, and garnish with some tía tô leaves.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
