Cơm rang thịt bò is a quick plate of fried rice for one: rice fried in butter, ground beef cooked down with wine and ketchup on top, a thin omelette laid over the lot, and a ketchup-and-cream sauce poured over the top. It’s easy enough to make for breakfast before everyone heads out to school or work, or to pack for your own lunch. Ingredients For the rice and beef 1 bowl rice (for 1 person) 50 g ground beef 30 ml sweet wine 240 ml ketchup, for the beef and the sauce 1 teaspoon butter or olive oil Salt and pepper Minced Vietnamese mint leaves For the egg and sauce 1 chicken egg, beaten Oil, for frying the egg Fresh cream (1 part to 3 parts ketchup) A boiled egg (optional) How to make cơm rang thịt bò 1. Cook the beef Fry the ground beef with salt and the wine for 2–3 minutes. Add ketchup and cook for another 5–7 minutes. 2. Fry the rice Fry the rice with the butter and a little salt and pepper. The recipe lists minced Vietnamese mint without saying where it goes. 3. Plate the rice and beef Turn the rice out onto a plate and spoon the beef over the top. A tip from the original recipe: it’s even better eaten with an egg boiled in vinegar. 4. Cover with a thin omelette Heat the oil, pour in the beaten egg and fry it into a thin sheet. Lay it over the rice and beef. 5. Make the sauce and serve Mix ketchup and fresh cream in a ratio of 3:1 and boil until cooked. When you sit down to eat, pour the sauce over the top. Share:
