Created as a humble way to utilize leftover rice at the bottom of heavy iron pots, Cơm Cháy has evolved into one of Ninh Binh's most famous culinary icons. The rice is sun-dried and deep-fried until light, airy, and intensely crunchy. How to enjoy: It is typically served hot with a side bowl of rich goat gravy (sốt dê) or savory pork floss (ruốc). You dip the hot, crackling rice directly into the thick, savory sauce. It also makes the ultimate edible souvenir to bring home.
Crispy Burnt Rice
