Cơm cháy chấm canh dê (Crispy rice with goat soup)
160 minintermediate
Cơm cháy chấm canh dê consists of crispy rice served with a thick goat soup, highlighting a contrast between crunchy texture and savory broth. The description is framed for a travel context and can accompany notes about trying it in Dũng Phố Núi during a biking food trip.
”Cook rice with 2.5 cups water until very soft, then spread in a thin layer on a tray and cool until slightly dry.
Pan-roast or oven-dry the rice layer at 150°C/300°F until firm and slightly dehydrated, then press into square/rectangular sheets.
Heat oil in a deep pan and fry rice sheets in batches until puffed and golden; drain on paper towels and keep warm.
Make goat broth: simmer goat bones with quartered onion, crushed garlic and sliced ginger in 2–3 L water for 1.5–2 hours, skim occasionally.
Add goat meat and diced carrot to the strained broth; simmer 15–20 minutes, season with fish sauce, soy, sugar, salt and pepper.
Finish soup with chopped scallions and coriander; taste and adjust seasoning.
Serve: break crispy rice into pieces and dip into hot goat soup, garnish with chopped chili if desired.
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