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Cơm Tay Cầm (Vietnamese Hand-Held Rice)

Seasoned rice molded into a hand-held ball and topped with shrimp, pork, and a savory-sweet glaze. Served warm with a crispy exterior and soft, fragrant center.

Total time
25 min
Servings
2
Calories
485
Protein
24g
Cơm Tay Cầm (Vietnamese Hand-Held Rice)
casualsatisfyingvietnameseshrimpporkcrispysofttender

Ingredients

  • 2 cups cooked white rice (day-old or cooled)
  • ½ lb shrimp, peeled and deveined
  • ¼ lb ground pork
  • 3 tablespoons fish sauce
  • 1.5 tablespoons sugar
  • 3 cloves garlic, minced until pieces are smaller than a grain of rice

Instructions

  1. 1

    Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

  2. 2

    In a small bowl, whisk together the fish sauce and sugar until the sugar dissolves, about 15 seconds.

  3. 3

    Place a 10-inch skillet over medium-high heat and wait 90 seconds until it is hot and a drop of water sizzles and evaporates immediately.

  4. 4

    Add 1 tablespoon of olive oil to the hot skillet, then add the ground pork and stir, breaking it into small crumbles, until no pink remains and it turns golden-brown, about 5 minutes.

  5. 5

    Add the minced garlic to the cooked pork and stir for 20 seconds until the smell becomes strong and fragrant.

  6. 6

    Add the shrimp to the skillet and stir once every 10 seconds until they turn from gray to bright pink and are no longer translucent, about 2–3 minutes.

  7. 7

    Pour the fish sauce and sugar mixture into the skillet and stir for 10 seconds until the glaze coats the meat and shrimp.

  8. 8

    Remove the skillet from heat and let the pork-shrimp mixture cool for 1 minute.

  9. 9

    Divide the cooled rice into 2 equal portions, about 1 cup each, and place each portion in the palm of one hand.

  10. 10

    Cup your hand and squeeze gently to form the rice into a compact ball about the size of a tennis ball; the rice should hold together but still feel soft.

  11. 11

    Place each rice ball on a serving plate or napkin and spoon half of the pork-shrimp mixture on top of each ball, letting some drip down the sides.

Tools you’ll need

  • 10-inch skillet
  • small bowl
  • whisk
  • wooden spoon or rubber spatula

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