Hot Rice, Cold Rice

Hot rice, cold rice, and steamed food in rice, have you ever heard of them?

The Value of Hot Rice

When it comes to meals, Vietnamese people always prioritize hot rice. No matter how scorching the weather is, they still enjoy hot rice. Hot rice symbolizes a family meal that is cozy, hearty and tasty. Any meal with “cold rice, cold soup” implies that the family is in trouble. 

As you hold the bowl of hot rice, feel the warmth it transmits to your hand. Let it envelop your senses, like a gentle embrace from your old friend. Take a deep breath and inhale the sweet fragrance of the rice. The scent is so intimate and familiar as if it is whispering stories of comfort and nourishment.

Now, gaze at the grains of rice and let your eyes be captivated by their shimmering beauty. Each grain is like a precious pearl from heaven. Think about how the rice plant has absorbed rain, sunshine, and nutrients from the earth to produce these exquisite grains that now fill your bowl.

A popular poem in Vietnamese folk culture goes:

“Gazing at a bowl brimming with rice, let’s reminisce, 

 Each fragrant seed, a tale of toil and bliss.”

The wisdom of Vietnamese folk is evident in their saying. It reminds us to acknowledge the efforts and resources that have gone into producing this nourishing staple. By eating rice with gratitude, we not only enhance our enjoyment of the meal but also cultivate a sense of mindfulness and avoid wastefulness. 

For Vietnamese kids who grew up in times of hardship and scarcity, having hot rice was the best thing ever. They only needed to add some fish sauce and some fat to hot rice and it was so yummy. 

The simple joy at meal time was preceded by a happy moment. They were having fun with their friends when they heard the call of their mother or sister: “Tí, it’s rice time!” The boy (or girl) would reply “yes” loudly and then run home to wash his hands and sit happily at the table. 

The generations born during the 1970s and earlier used to have the custom of saying ‘Please have a good meal!’ to their parents as a gesture of respect before eating. However, this saying is no longer as popular nowadays. It is worth pondering whether this change is due to parents no longer requiring their children to say it or if the children themselves find the custom out of date.

All You Can Eat with Cold Rice

Hot rice left unattended transforms into cold rice, a culinary metamorphosis that has inspired unique dishes of the past. These dishes were exclusively designed to harmonize with the chilled grains. 

One of the simplest and most delightful ways to enjoy cold rice was submerging it in the flavorful broth of phở (Vietnamese beef noodle), hủ tíu (chewy noodle with seafood and meat), or bún bò (Vietnamese beef and pork noodle). With a satisfying slurp, one could relish this delectable combination. Not only was it a treat for the taste buds, but it also offered an economical solution for the underprivileged in the city.

For the folks in the rural areas, a bit of cold rice and a tiny chunk of cane sugar was all they needed to feel cozy. As the writer Tieu Tu put it in one of his tales: “Back then, he stayed with his grandma in the countryside. Every day after school, he would go to the kitchen, grab a ball of cold rice as big as his hand, then sit on the porch to munch on it with a little piece of dark brown cane sugar. And boy, was it yummy!” (“Cold rice”)

In the past, cold rice was often paired with nước mắm kho quẹt (caramelized fish sauce with pork fat and sugar), chao (fermented tofu), or even just simple fish sauce and chili. If you could get some crispy pork rinds to eat with rice, you would be over the moon. The combination of crispy pork rinds, fish sauce and rice was a match made in heaven for many Vietnamese generations enduring adversity.

Nothing beats the thrill of ripping apart a whole fermented fish with your bare hands and laying it on a mound of cold rice. As you stuff your mouth with rice, fish, juicy cucumber, and a dash of chili, you feel a burst of sensations that make your tongue tingle. It’s like a party in your mouth, where the cucumber is the cool DJ, the fermented fish is the funky guest, and the chili is the spicy surprise. And the cold rice is the perfect backdrop for this wild celebration of flavors.

If you don’t have fermented fish at hand, fear not! Just replacing it by Hue’s fermented acetes paste mixed with sugar, lemon juice and chili; it is also a fantastic alternative.

Who says cold rice can’t be sweet? There is a yummy dish made from cold rice, called cơm khô ngào đường, or caramelized dried rice. To make this treat, you have to let the cold rice sunbathe until it’s totally dry. Then you have to toast it until it’s nice and crunchy. 

But wait, there’s more! You have to drizzle some molasses into the pan and let it boil until it’s thick and gooey. Then you toss the toasted rice and mix it well, making sure every grain is covered in this sticky sweetness. You need to scoop the rice into a ceramic bowl and flip it over on banana leaves, making little mounds that look like apples. Caramelized rice is super sweet, super crunchy, and super popular among kids in tough times.

As our lives become more comfortable and prosperous, the modest joys of eating cold rice have faded away. In this modern world, we have plenty of food and drink to choose from, but sometimes have you ever craved for the simple and tasty flavors of hot rice and cold rice from the bygone days?

Food Steamed in Rice 

 If you’re short on time or looking to simplify your cooking, you can steam food right in your rice pot or rice cooker. It’s a quick and easy Vietnamese way to create a delicious meal.

Once the water in the rice pot has almost evaporated, add some chicken or duck eggs, a few sausages, and pieces of dried fish. As these delectable additions simmer in the pot, they infuse the rice with their unique flavors. Submerge the eggs in a chili fish sauce. Slice the sausages and cut the dried fish into bite-sized pieces. They all pair wonderfully with hot rice.

For those who want to take it up a notch, here’s a popular idea from the Southwest of Vietnam. Place a piece of fermented fish in a bowl, add chopped pork belly, a few slices of chili, and a pinch of green onions. Steam this delightful combination on top of the rice bed. As the rice cooks, this steamed dish will release an enticing aroma that will make your mouth water.

Don’t let your leftover meat, shrimp, or fish go to waste. Steam some veggies in the rice pot, and serve them with your leftovers for a delicious and nutritious meal. Carrots, cauliflower, spinach, and okra are all awesome choices. Just chop them up nice and small so they cook evenly. And make sure to whip up a bonus bowl of fermented tofu with lemon juice, chili, and sugar for the dipping sauce. The sour and spicy sauce will make the steamed veggies and rice sing in your mouth. 

You can also peel some corn ears, cassava, and sweet potatoes, cut them into bite-sized pieces, and steam them with the rice. As the rice cooks, it works its magic, turning the plain veggies into tasty snacks. The soft bits of sweet potato, starchy cassava, and sweet corn can be eaten by themselves or with rice. The choice is yours to make!

Even small bananas with waxy, moldy skins can surprise you. Once peeled and steamed alongside the rice, they undergo a remarkable metamorphosis. Emerging as soft and fleshy yellow bananas, they match perfectly with sweet and salty crunchy peanut mix. Dip the steamed bananas into this tantalizing blend, and you’ll be transported to a world of unforgettable flavors.

Hot rice, cold rice, and steamed food in rice, their flavors are as simple and complex as life itself. As time goes by, memories slowly age, until time brews for us the most unforgettable flavors into potent shots of wine that sometimes bring tears to our eyes.

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