Com Do - Vietnamese Red Rice

Com Do reminds me of my younger years; going to my momma's favorite Vietnamese restaurant and ordering combo #35: roasted chicken with com do and topped with a fried egg. Each time I had it always felt like I was experiencing it for the first time. Nowadays I inevitably make it if I know roasted chicken is on the menu for dinner.

There are a couple of ways to make Com Do; some like to make it using cooked rice, but I prefer a style similar to how Mexican rice is prepared.

What sets this apart from other tomato-based rice side dishes is the use of fish sauce and soy sauce–two ingredients I use quite often in my cooking.

If you haven’t tried my lemongrass roasted chicken yet, I suggest you do, as it is one of my favorite pairings with Com Do!

Effortful Time: 5 mins Total Time: 50 mins Servings: 4-5

You Need

  • 1½ cups jasmine rice
  • 1½ tbsp unsalted butter
  • 2 tbsp garlic, minced
  • 3 tbsp tomato paste
  • 2¼ cups water
  • 1 tbsp soy sauce
  • ¼ tsp fish sauce

Do It

  1. Place rice in bowl and rinse under cold water until water turns clear. Drain well.
  2. In a medium skillet, melt butter using medium-high heat. Add rice and cook, stirring constantly until rice turns an opaque color, 2-4 mins.
  3. Add garlic and cook until fragrant. Add tomato paste and stir until tomato paste is thoroughly mixed with rice.
  4. Add water, fish sauce, and soy sauce and bring to boil.
  5. Cover and reduce heat to low and cook for 20-mins or until water has evaporated and rice is cooked through.
  6. Fluff the rice with a fork before serving.