Vietnam is a rice culture country. In the old days, when we cooked rice not with hi-tech rice cooker, but on charcoal stove. We always got a crispy, dark yellow burned rice layer at the bottom. That was the best from our family kitchen!
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| Scorched rice with pork floss (cơm cháy chà bông) |
My first scorched rice as snack could come from my old Malaysian colleague. He got that after his holidays in his home country.But. I don't like the taste: sweet, not sweet, savory, not savory!
Even nothing in between! And sweet but spicy! Strange to me!
