Discover the magic of second-time cooking with these 5 delicious dishes that taste even better the second time around:
1. Fried Spring Rolls (Nem Rán)
For that perfect golden-brown, crispy exterior with a soft, sweet meat and fresh vegetable filling, fry your spring rolls twice.
Fried Spring Rolls
First, fry the spring rolls over medium heat, turning them occasionally. Once they are about 70% done, remove them from the oil and drain excess oil.
Just before serving, fry them again over medium heat. When the rolls turn a nice brown, increase the heat to high to ensure they release any excess oil and stay crispy.
2. French Fries
The secret to crispy, never-soggy fries is to double fry them. For the first fry, cook the potatoes until their surfaces harden slightly, then remove them from the oil and let them cool completely.
French Fries
For the second fry, turn up the heat to high to ensure all the excess oil is released, resulting in perfectly crispy fries that stay crunchy even if left out for a while.
3. Stir-fried Shrimp (Tôm Rang)
For the best results with stir-fried shrimp, season them with fish sauce, salt, sugar, and pepper after they have been fried dry. Frying the shrimp twice will give them a beautiful color and a crisp texture while allowing them to absorb all the flavors of the seasoning.
Initially, fry the shrimp over high heat to remove excess moisture. Then, add the seasoning and continue cooking over low heat.
Stir-fried Shrimp
4. Sticky Rice (Xôi)
To achieve that perfect sticky rice texture—soft, shiny, and delicious even when it’s no longer hot—it’s crucial to use good-quality glutinous rice, soak it beforehand, and employ the “two-fire” cooking technique.
For the first fire, cook the rice until it’s about 70-80% done, then spread it out on a tray or basket to cool, fanning it to speed up the process.
For the second fire, sprinkle a little cold water and some chicken fat over the rice, mix well, and continue cooking for another 10-15 minutes. This ensures the rice absorbs just the right amount of water and becomes perfectly soft and sticky.
Sticky Rice
5. Braised Fish (Cá Kho)
For a firm, flavorful, and beautifully browned braised fish, it’s essential to choose fresh fish, clean and season it well, and use the right braising technique.
Traditional wisdom dictates that braising fish with “two fires” yields better results.
Braised Fish
For the “first fire”: Place the seasoned fish in a pot with lemongrass, shallots, and garlic, along with the marinade. Bring to a boil, then add just enough hot water to cover the fish. Simmer until the sauce thickens, reduce the heat to low, and adjust the seasoning to taste. Leave the lid off to keep the fish firm and the sauce clear. After 40-45 minutes, turn off the heat and let the fish cool to allow it to firm up further.
Just before serving, braise the fish a second time using the same method as above, cooking until the sauce has reduced and thickened.
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