"Royal" rice in a rich area of ​​Ho Chi Minh City, only 4 servings served per day

(Dan Tri) - With rustic ingredients but sophisticated preparation, the "royal rice" dish at a restaurant in Ho Chi Minh City attracts the curiosity of diners with its unique experience and historical story.

What's in the "royal rice" served only 4 times a day in a rich area of ​​Ho Chi Minh City? (Produced by: Cam Tien - Hieu Ngoc).

A bowl of rice 2 types of rice, 9 types of salt

Located in the "rich area" (Thu Duc City, Ho Chi Minh City), this restaurant with "royal rice" impresses with its Vietnamese design with the main color of blue and wooden interior, creating the feeling of old country houses. In an area famous for foreign cuisine , this restaurant with contemporary Vietnamese cuisine has been in the Michelin Selected list for 2 consecutive years. Of which, "royal rice" is considered the most special dish on the menu here.

Restaurant with contemporary Vietnamese cuisine, 2 years in a row in Michelin Selected (Photo: Nam Anh).

If Nem Cong and Cha Phuong are often mentioned when talking about the meals of feudal kings, then since the reign of King Minh Mang, the royal chefs have created and offered the king a dish that at first glance is simple but behind it are hidden meanings that are worthy of its name: "King's rice" or also known as " Hue salt" rice. This dish is made from rustic ingredients but the preparation is extremely elaborate. A full royal rice tray can have more than 40 different types of salt, but the most popular are still 9 types, because the number 9 means "double and double nine", symbolizing longevity and eternity.

The "royal" rice dish is recreated by chef Nguyen Nhu Cuong (Photo: Nam Anh).

Talking to Dan Tri reporter, chef Nguyen Nhu Cuong - who directly makes the "royal rice" dish at the restaurant - said that he was inspired after attending a Vietnamese culinary culture event and was strongly impressed with this dish. "Royal rice" was created by chef Cuong, in addition to the original salt, there are also variations based on typical ingredients from many regions. In particular, the rice - the main ingredient of the dish - is used by the chef with high-quality rice and is varied to bring a feeling that is both strange and familiar.

Chef Nguyen Nhu Cuong instructs how to make "royal rice" (Photo: Nam Anh).

"I use ST25 rice, a premium rice, which when cooked will produce soft, rich rice grains. The rest of the rice in the pot is a harmonious combination of brown rice and 19 types of grains, to honor the value of Vietnamese agricultural products," the chef shared. The flavor becomes even more special when eaten with 9 types of elaborately prepared salt, including: shrimp salt, crab salt, bean salt, herb salt, chicken salt, peanut salt, sesame salt, coconut salt and especially ant egg salt - the creativity of chef Nguyen Nhu Cuong in bringing highland ingredients into Hue royal dishes.

The royal rice includes 2 types of premium rice and 9 types of specially processed salt (Photo: Nam Anh).

Each type of salt is ground and roasted in the same way as making floss. With the herb salt, the chef uses many types of vegetables and herbs to diversify the colors, bringing a special flavor to the dish. The amount of salt in each type is also carefully measured so that it is not too salty to ensure health standards and not too bland that the dish loses its appeal. Because it is elaborately processed, completely handmade and does not contain preservatives, the amount of salt produced is very limited, to ensure the quality of the customer's culinary experience.

Only 4 servings per day, must be booked in advance

A portion of "royal" rice is served hot with two types of rice arranged evenly in a bowl, the aromas blending together. When eating, diners will take two types of rice at the same time on a plate, sprinkle 9 types of salt on the rice and enjoy. This way of eating not only exudes sophistication, but also helps diners taste the flavors of each type of salt, taking their taste buds through different levels, instead of mixing rice and salt as usual. In particular, the rice portion is presented simply but no less solemn. Chef Cuong shared that the royal chefs in the past presented this dish on a jade tray, the bowls for holding the salt were also specially crafted bowls with high bases.

Every day, the restaurant only has 4 "royal" rice portions (Photo: Nam Anh).

During the reconstruction process, he spent a lot of effort in finding trays and bowls that were suitable in both shape and pattern because nowadays there are not many bowls and bowls with the standard shape like the old rice trays. Due to the scarcity of raw materials and materials, this restaurant only serves a maximum of 4 "royal" rice dishes per day. Diners who want to eat must order in advance for the chefs to prepare because the rice is not pre-cooked.

Diners are always interested in the story behind each dish here (Photo: Nam Anh).

According to chef Cuong, each portion of rice can serve up to a group of 4 guests. Both foreign and Vietnamese guests are very excited to hear the story behind this dish with a special name. Mr. John (British nationality, working in Thu Duc City) has come here many times to enjoy Vietnamese dishes but has not had the opportunity to enjoy "royal rice" because... he did not have time to order in advance.

"This is a Vietnamese restaurant that I often visit since I came to Vietnam to work. Personally, I feel that the dishes here are very suitable for my taste even though they are completely Vietnamese dishes. My favorites are spring rolls and crispy fried soft-shell crab. No matter what time you come, the ingredients here are always very fresh and delicious. That is what makes me feel very satisfied. As for the "royal rice" dish, I have not had the opportunity to taste it because I need to order in advance. Next time I will definitely try this dish," said John.

Photo: Nam Anh

Video : Cam Tien, Hieu Ngoc

Dantri.com.vn

Source: https://dantri.com.vn/du-lich/com-tien-vua-o-khu-nha-giau-tphcm-moi-ngay-chi-phuc-vu-4-suat-20241127095723736.htm