Imagine a salad that’s light, crunchy, and bursting with vibrant flavors. This crispy rice salad, a Vietnamese classic, is the perfect dish to satisfy your cravings for something fresh and satisfying. With its combination of crispy rice, cool cucumbers, and fragrant herbs, it’s a delightful and healthy meal option. In this guide, we’ll explore the key ingredients and techniques involved in creating this delicious salad. Whether you’re a seasoned cook or a beginner, you’ll find everything you need to whip up this refreshing dish in your own kitchen.
WHY I LOVE THIS RECIPE
Let’s dive in! First, imagine those delicate, paper-thin vegetables—crisp cucumber and vibrant shallots—paired with a generous handful of fresh herbs like mint and cilantro. Just keep adding more for that burst of flavor!
Then, picture a gorgeous mound of clumpy, golden-red curry jasmine rice. The outside is delightfully crisp, while the insides are soft and starchy, perfectly soaking up that zesty, garlicky vinaigrette. I can practically taste it—I’m drooling just thinking about it!
HOW TO MAKE THIS DISH
INGREDIENTS
The Very Excellent Dressing:
- 1/2-inch knob of fresh ginger (or a spoonful of ginger paste)
- 1 clove garlic
- 1/4 cup fish sauce
- 1/4 cup + 2 tablespoons avocado oil (or another neutral oil)
- 1/4 cup lime juice (about 3-4 small limes)
- 2 tablespoons brown sugar
- 1/2 tablespoon chili crisp (add more for extra spice)
Crispy Rice Salad:
- 2 cups cooked jasmine rice
- 2 tablespoons avocado oil
- 2 teaspoons red curry paste
- 2 teaspoons cornstarch (optional)
- 1/2 an English cucumber, thinly sliced (about 1 cup)
- 1 shallot, thinly sliced or minced (about 1/4 cup)
- 1 bunch cilantro, roughly chopped (about 1/2 cup)
- 1 bunch mint, roughly chopped or torn (about 1/4 cup)
- 1/2 cup chopped peanuts
- Chili crisp to taste
INSTRUCTIONS
- Make the Dressing: Blend all the dressing ingredients in a blender or food processor until smooth and delicious.
- Prepare the Crispy Rice: In a bowl, combine the cooked rice with avocado oil and red curry paste. If the rice isn’t sticking together when you squeeze it, add cornstarch and mix again with wet hands. Form the rice into loose, squishy chunks and transfer them to the air fryer in a single layer. Air fry at 400°F for 7-9 minutes until golden and crispy. (For other cooking methods, see Note 3.)
- Serve It Up: Break the crispy rice into delightful golden chunks. Toss with about half of the dressing and your choice of veggies. Garnish with peanuts and extra chili crisp, if desired. Enjoy every delicious bite!
NOTES
- Note 1 on Ginger: I simply toss the ginger into the blender with the other dressing ingredients, so there’s no need to grate or mince it. Lemongrass paste is a great alternative here too!
- Note 2 on Cooking the Rice: While many crispy rice recipes call for day-old rice, I find it’s not necessary. I cook my jasmine rice in the Instant Pot using 2 cups of rinsed rice and 2 1/2 cups of water, cooked on high pressure for 3 minutes with a 15-minute natural release. I often prepare some for the salad and keep the rest in the fridge for later in the week.
- Note 3a on Oven Method: If you don’t have an air fryer, you can bake the rice at 425°F for about 8-10 minutes near the top of the oven. This will give it a crispy exterior while keeping the inside chewy.
- Note 3b on Skillet Frying: Frying the rice in a skillet can be messy and requires drier rice for optimal crispness, which is why I prefer not to use this method. If you do choose to fry, use day-old rice and about 1/4 cup of neutral oil until golden and crispy. Just keep in mind it may end up more oily than with the other methods, so you might need less dressing.
FAQ
1. Can I make crispy rice in the oven?
Coat the rice with the curry paste and oil, then layer it in clumps on a baking sheet. Bake at 425°F for 15 minutes on a rack near the top of the oven. This will give the clumps a dried, crispy exterior while keeping the inside chewy and soft. So delicious!
2. Can you use brown rice instead of jasmine rice?
I tried this with brown rice, and it turned out great! It just needed a bit of cornstarch (as mentioned in the recipe instructions) to help it stick together nicely.
3. Can you use basmati rice instead of jasmine rice?
In our testing, the brown rice didn’t clump together as much, resulting in individual crispy grains rather than the delightful sticky clumps I love.
