Vietnamese Beef Fried Rice with Pickled Mustard Greens (Com Rang Dua Bo) is one of the most popular dishes for people living in Hanoi. It’s delicious and tasty but is also quick and simple to prepare using only a few ingredients.
The beef-fried rice is loved by all who have worked and lived in Hanoi. It’s easy for office workers and students to find a shop selling dua bo from com rang in Hanoi’s capital city on their lunch break. The dish is made up of soft-chewy fried rice tender and flavorful beef slices, and crunchy, slightly tart mustard-colored greens.
I’ve also encountered the dish Saigon at least once, but it’s not as well-known like it is in the North. Its flavor is slightly different due to the manner in which the food is served. In Hanoi the rice fried will be mixed with the meat and mustard greens that have been picked before serving. In contrast in Saigon where they serve the mustard greens and beef mix on top of or over the rice.
Ingredients
Here are the key ingredients of Vietnamese beef fried rice served with pickled mustard greens
Rice I would recommend the long grain rice (such as jasmine rice) that is day-old and kept refrigerated. Additionally, use less water in cooking rice in the rice cooker, approximately 10-15 percent less. This will allow you to achieve an easy-to-eat texture for your cooked rice, even on the smaller kitchen stoves.
Beef I prefer to utilize flank steak or flat iron steak (oyster blade). Be sure to slice thinly and against the grain.
pickled mustard leaves They are referred to as dua cai, dua chua or cai chua in Vietnamese. They give the dish the dish a salted, sour flavor and help to balance it with meatiness. They are available in the refrigerator of Asian supermarkets. Rinse them well and chop them into smaller pieces, like the one in the picture in the image below (even smaller pieces are very fine).
Other ingredients are eggs and the following ingredients:
- aromatics such as garlic, shallot, and the scallion
- seasonings: soy sauce, fish sauce, oyster sauce
What is the Best Way to Cook Vietnamese Beef Fried Rice
It’s quick and simple to prepare com rang dua bo. This section will give you step-by-step pictures for the preparation procedure. There is a an extensive list of ingredients as well as directions at the bottom of the article like usual.
It is important to prepare and measured the ingredients prior to cooking since the dish is made quickly.
1. In the beginning, heat your pan until it’s very hot. Then, sauté the beef pieces along with minced garlic. Transfer the beef to a plate when it’s still slightly pink.
2. Then, saute the pickled mustard greens together with minced shallots, and garlic. Then, add the beef back and the seasonings.
3. Clean the pan and mix egg whites. Put aside while it’s still a little fluid.
4. The next step is for you to make your rice. Mix and turn frequently, and add Soy sauce, salt according to your liking.
5. Then, add back the eggs along with the mustard greens that have been picked. Mix well and disperse evenly. It is important to move quickly so that you don’t overcook your beef.
How to Serve
It is recommended to make this Vietnamese beef with pickled mustard greens with fried rice as soon as you can. You can serve an ice-cold bowl filled with soy sauce and a couple of slices of bird’s eye chili to serve with the rice.
See more Vietnamese main dish serve with the rice:
- Ga Xao Sa Ot – Spicy Lemongrass chicken
- Ba Chi Rang Sa – Lemongrass Pork Belly
- Fried Tofu with Tomato Sauce – Dau Sot Ca Chua
- Bo Luc Lac – Shaking Beef
- Sườn Nướng – Pork Chop
- Thịt Kho Trứng (Braised Pork and Eggs)
Vietnamese Beef Fried Rice & Pickled Mustard Greens (Cơm Rang Dưa Bò)
Ingredients
To make Beef
- 5.5 OZ beef, thinly cut against the grain
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 3/8 teaspoon cornstarch
- 3/4 teaspoon cooking oil for cooking (and additional cooking oils)
For the Stir-fry Sauce
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon fish sauce
- 3/8 teaspoon sugar
For the Rice
- 4 oz pickled mustard greens
- One 1/2 tablespoons of minced garlic broken into pieces
- 2 large eggs, beaten
- 2 tablespoons chopped shallots
- 1 1/2 cups rice cooked fresh and chilled (about 7.5 OZ)
- 3/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon soy sauce
- 1 teaspoon thinly sliced chopped scallions
Instructions
- Place the beef slices in an mixing bowl. Toss thoroughly together with 1/8 teaspoon salt 1/8 teaspoon of pepper, and cooking oil. Put aside while you prepare other ingredients.
- Include all the ingredients of the stir-fry sauce in one small bowl, and mix well until it is all combined. Set aside.
- Rinse the mustard greens that you have picked and dry them off or squeeze the excess water out. Cut off the tough stems and cut them into small pieces.
- Set a pan on moderate heat and let it get extremely hot. Pour cooking oil over the bottom of the pan and add 1 tablespoon minced garlic. The garlic should cook for a few seconds until the garlic is fragrant. Increase the heat to medium-high , and put the meat in one layer. Allow the beef to cook unaffected for about 20-30 seconds before turning it over and cook for a few minutes until the exterior is still a little pink. Transfer the beef to an uncooked plate.
- Reduce the temperature to medium. In the same pan add a few drops of oil, if necessary. Stir in minced shallots and cook for about a minute. Add 1/2 teaspoon minced garlic. Stir in the cooking until aromas are aromatic. Add chopped mustard greens and cook for a few minutes.
- Add the beef as well as the stir-fry sauce into the pan. Combine everything quickly to evenly distribute the seasonings. Then transfer it to an ice-cold plate.
- Cleanse the pan (or utilize a clean pot) and then add one tablespoon oil. Incorporate the eggs that have been beat, mix and then scramble them briefly. take the pan off the stove while the eggs remain soft and slightly runny. Set aside.
- In the meantime, heat some oil in the pan, and then add the rest of the minced garlic. Stir for a few minutes until fragrant. After that, increase the temperature by adding the rice. Mix and stir for a few seconds to break up the rice for around 1 minute.
- Sprinkle the salt with 3/8 teaspoon on top as well as add 1/2 teaspoon of soy sauce, and 1 teaspoon black pepper. Continue stirring and tossing for about a minute.
- In the pan. Break the eggs into tiny pieces and then toss them together with rice couple of seconds. Then , add sliced scallions and the mustard greens and beef mixture , and give it an easy toss to evenly spread the beef and mustard greens. Finally, let the flavors meld. Adjust the seasonings according to your taste.
- Transfer the dish to a serving platter and serve immediately.
Notes
flank steak
or
steel flat steak (oyster blade)
Be sure to cut it in the direction of the grain. For the most perfect texture, I would suggest using jasmine rice.
Use less water
When cooking rice in the rice cooker, it will cook for about 10 percent less. When the rice is cooked then remove the rice cooker from the stove and let the steam disperse. Place the rice in a thin layer on a tray or plate to let them cool a bit more. You can either store it in the fridge if you aren’t planning to cook it that same day or store it in the freezer should you’ll be cooking in the near future. This recipe will serve two people as the main course. It is a great dish to share with 3 people to form part of the meal, along with one or two other dishes. You can place an insignificant bowl of
soy sauce
With a few slices of bird’s eye chili to accompany it. I also love serving cooked rice
A bowl of soup
to assist in sending the rice to help bring the rice down.
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