Chef's Recipes

Vietnamese-style red rice

Australian Gourmet Traveller recipe for Vietnamese-style red rice by Daniel Hong from Sydney restaurant Lotus.

By Dan Hong
  • 5 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
Vietnamese-style red rice
Shown with <a href="/kohlrabi_salad.htm">kohlrabi salad</a>


  • 75 ml vegetable oil
  • 65 gm tomato paste
  • 25 gm caster sugar
  • 40 ml Maggi Seasoning (see note)
  • 375 gm jasmine rice, rinsed under cold water until water runs clear
  • To serve: fried shallots (see note)


  • 1
    Preheat oven to 180C. Heat oil in a wide ovenproof saucepan over medium heat. Add tomato paste and gently fry for 4 minutes. Add sugar, Maggi Seasoning and 2 tsp sea salt and fry until oil takes on an orange-red colour (8-10 minutes). Add rice and mix until grains are coated. Add 550ml cold water, bring to the boil, stir, cover with a tight-fitting lid and cook in the oven until liquid is absorbed and rice is tender (20 minutes). Fluff rice with a fork and serve with <a href="braised_beef_cheeks_in_sarsaparilla.htm">braised beef cheeks</a> and <a href="slowroasted_duck_legs_marinated_in_lemongrass.htm">slow-roasted duck legs</a>.


Maggi Seasoning is a seasoning that is commonly used in Asian cooking. It is available from Asian grocery stores and select supermarkets. To make fried shallots, deep-fry 4 thinly sliced golden shallots in vegetable oil heated to 160C until golden and crisp (3-5 minutes). Drain on absorbent paper. Alternatively, fried shallots are available from Asian grocery stores.

  • Author: Dan Hong