Cơm Cháy Chà Bông (Crispy Rice Crust with Pork Floss)

Instructions

1. 1Spread the 4 cups of cooked rice, day-old, thinly on a baking sheet lined with parchment paper. Press down firmly to create a compact layer, about 0.635 cm thick. Place the baking sheet in the refrigerator to dry the rice for at least 2 hours or overnight.
2. 2Once the rice is dry and firm, cut it into 5.08 cm squares. You should have several pieces.
3. 3Heat the 2 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 175°C.
4. 4Carefully add the rice pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 1 to 2 minutes, or until the rice crusts are golden brown and appear crispy. They will puff up slightly.
5. 5Using a slotted spoon or spider strainer, remove the fried rice crusts from the oil. Place them on a plate lined with paper towels to absorb any extra oil.
6. 6While the rice crusts are draining, prepare the sauce. In a small bowl, whisk together the 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 1/2 teaspoon of chili garlic sauce until the sugar is dissolved.
7. 7Arrange the drained fried rice crusts on a serving platter. Drizzle the prepared sauce evenly over the crusts. Sprinkle the 1/2 cup of pork floss and the 2 tablespoons of green onions, thinly sliced, over the top.
8. 8Serve the Cơm Cháy Chà Bông immediately for the best crispy texture.

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