"Flying" Claypot Rice in Da Lat - Have you tried it yet?

It's still clay-pot rice but with a whole bunch of entertainment features mixed in to make the meal more pleasurable for eaters. Nhu Ngoc exposes the unique characteristics that have everyone raving about Nhu Ngoc battered clay-poy rice - the restaurant's "signature" meal!

"Flying" Claypot Rice in Da Lat

There is hardly any place in Da Lat where visitors are able to witness the "flying clay-pot rice" performance like at Nhu Ngoc Restaurant. What could be better than having both your taste senses and your sight satisfied?

Despite the fact that both rice is cooked in clay pots, battered clay-pot rice takes somewhat longer to cook than the original clay-pot rice. This discrepancy comes due to the fact that battered rice requires a crispy layer of burned rice on the outside and soft, spongy rice on the inside, thus it takes a bit longer to cook.

After breaking the clay pot, the rice inside is revealed and served by the person opposite. Many diners come to the restaurant for these one-of-a-kind performances.

What's special about the battered clay-pot rice?

The battered clay-pot rice dish has long been a culinary masterpiece of the restaurant that every single tourist to Da Lat has to try and savor. To make an outstanding clay-pot rice, the restaurant must take responsibility for all of the details, from selecting the rice to selecting the clay pot and carefully controlling the heat. Although it may seem to be easy, the rice dish necessitates complicated procedures.

The rice pot is about the size of your palm. To cook rice properly, the pot must be an antique terracotta pot with thin parts. Because it has a nonstick covering, numerous restaurants have come up with methods to crack the pot and remove the wonderful burnt rice beneath without ruining the rice within.

Good combination to eat with battered clay-pot rice

Rice cooked in a traditional clay pot has a thin, golden brown covering with an extremely crunchy texture. The rice within appears to be smooth and aromatic. Diners can have battered rice with meat floss, onion oil, sesame salt, or Vietnamese caramelized pork dip.

Each combo has its own distinct characteristics. You will notice the aromatic, somewhat sweet, and fatty taste of the onion fat, as well as the salty taste of the meat floss and sesame salt to help balance the greasy taste. All of the tastes combine to produce a gastronomic explosion.

In terms of the Vietnamese caramelized pork rice combo, it appears like we have returned to the old days, sitting next to the stove and eating each piece of burnt rice with the caramelized pork dish. It retains the same familiar flavor but has been updated to a restaurant-class quality that will undoubtedly provide an enjoyable dining experience.

One of the culinary points of interest not just in Nhu Ngoc Restaurant, but also in Vietnamese cuisine, is battered clay-pot rice. Even if you are planning to visit Da Lat, remember Nhu Ngoc for our "signature" meal. We wish you a pleasant gastronomic adventure.