Com chay

Com chay

Com chay, which is a Vietnamese snack consisting of a crispy rice cake topped with pork floss, is a delectable treat that is popular among both adults and children. People find them irresistible due to their one-of-a-kind, crisp flavour as well as the enticing aroma of scallions, the low amount of fat provided by the oil, the spiciness of the sauce, and the sugary sweetness of the pork floss. This dish is such a wonderful example of how to combine flavours!

The process of preparing this snack does not require a particularly difficult "technique," but in order for it to be a success, you will need to include additional components, such as fish sauce.... Now, we are not going to make you wait any longer than necessary. Let's get down to the bottom of how to make that delectable com chay cha bong, shall we?

Why do people like Com chay

Com chay being enjoyed
This snack is simple to make, and the instructions are easy to follow. On the other hand, a high-quality "Com chay cha bong" should retain its yellow cover after being fried. In addition, the rice, when combined with various other components of the dish, such as pork floss (cha bong), shrimp, and other things, will add an amazing attraction to the dish.
In the past, during the primary meals, 'Com Chay' was the only dish that was served alongside the other primary dishes. In modern times, different variations of com chay cha bong have been developed, such as com chay Kho Quet, com chay with salmon, com chay cha bong, com chay with dried shrimp, vegetarian com chay, and so on. However, the dish that is still the most well-liked is known as com chay cha bong.


Vietnamese food with authentic tastes and flavours

If you’re looking for real tasting Vietnamese food in Singapore, then you’ve got to give our Rice Noodle Salad a go! With no MSG, less oil, salt and sugar, indulge in a meal that makes your smile while keeping you healthy!


Ingredients that go into Com chay

  • Glutinous rice: 250 g
  • Ordinary rice: 250 g
  • Ruoc (Cha bong) made from shredded pork: 100g
  • Cooking oil
  • Scallion
  • Spices: Sugar, fish sauce, seasoning powder…
  • Chilli powder

How to cook Nem ran/cha gio

Step 1: wash both types of rice together, then soak the glutinous rice in water for one to two hours before beginning the cooking process. Place in rice cooker and proceed to cook according to the manufacturer's instructions. Note: To make the rice slightly drier than usual, cook it with one tablespoon of cooking oil and a pinch of seasoning powder in addition to the usual steps.

Step 2: Place the cooked rice, which should still be hot, in a tray after it has been prepared. You will press the rice onto the tray using a wet ladle or a clean cup, and you will do your best to spread it out evenly. Its thickness should be somewhere between 0.3 and 0.4 centimetres.

Step 3: Dry the rice out completely.

  1. Utilizing the sun's heat during the summer months is one option for drying it. Rice should be turned over so that both sides can get an equal amount of drying time.
  2. During times of the year when there is little to no sunlight, such as the winter, this step can be completed in an oven. Start the oven at 110 degrees, and leave them in there for two to three hours.
  3. Another option is to place the rice tray in the refrigerator in order to speed up the drying process.

Step 4 :Prepare the sugar fish sauce for the next step. Prepare fish sauce by combining filtered water, fish sauce, and sugar in the following proportions: 3: 3: 3. Next, give it a good stir to make sure the sugar is completely dissolved, and then add one tablespoon of chilli powder.

Step 5: Cook the scallion in a frying pan. Scallions should be washed, allowed to drain, and then chopped. Put a touch of oil in the skillet. After the oil has been heated, add the scallions and stir them quickly for a few minutes, or until they become dark green and fragrant. After that, turn off the heat and pour the liquid into a bowl straight away.

  1. After the rice has been dehydrated, proceed to step 6 and cut it into pieces of a moderate size. Prepare the rice by frying it. You can use a deep pan or a small saucepan. After adding a generous amount of oil to the pan, start the stovetop. Reduce the temperature once the oil has been boiling for some time. Rice should be poured into, and then both sides of the dish should be fried. After that, remove them from the pan and place them on a plate lined with oil-absorbing cooking paper in order to use less cooking oil.
  2. Be aware that you must maintain a moderate heat when you are frying the rice. Rice will become scorched if the temperature is kept at a constant high level. In the event that this is not the case, eating it when it is cold will be difficult.

Step 6: Once the race of frying the rice has been completed, sprinkle quickly one layer of sugar sauce and one layer of fired scallion on top of the rice.


Vietnamese food delivery for corporate lunches

Qwang’s Rice Noodle Salad bowls are great for corporate lunches or group meals at the office. Coupled with our chilled Vietnamese coffee and you’ve got yourself a complete “happy” meal for everyone!

What can Com chay be served together with

Com chay served

The dish tastes best when it is paired with Kim Son wine and goat meat. Each bowl of Cm Cháy is the perfect combination of the crunchiness of yellow burned rice, the greasy taste of meat, and the freshness of vegetables that wake up visitors' taste buds and take them from one world to the next.

Other popular Vietnamese food

Besides Com chay, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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