Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Corn and Rice Bowl (Cơm Ngô)
A simple yet satisfying Vietnamese-inspired dish combining waxy corn kernels with steamed rice. This humble bowl celebrates the natural sweetness of corn and the delicate texture of rice, creating a comforting and nutritious meal that is both authentic to Vietnamese comfort food traditions and easy to prepare.
20 min
Easy
4 servings
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Taste Profile
Sweet6/10
Salty3/10
Sour0/10
Umami2/10
Spicy1/10
🥄 Texture
Warm, slightly sticky steamed rice provides a soft, pillowy base while the waxy corn is tender with occasional crisp, caramelized edges and a pleasant pop when bitten. A light oil coating gives the dish a silky mouthfeel without heaviness.
👃 Aroma
Pronounced sweet corn fragrance with mild toasty/caramel notes from the browned kernels and a faint, sharp warmth from white pepper. The steamed rice adds a neutral, comforting background aroma that lets the corn scents stand out.
🍷 Pairs Well With
Light jasmine tea or iced green tea for a refreshing contrast; alternatively a crisp lager or a lightly sweetened Vietnamese iced tea (tra da) pairs well.
🥗 Side Dishes
Pickled vegetables (do chua) or a simple cucumber salad for acidity and crunch; a fried egg or grilled pork (thit nuong) for added protein and richness; fresh herbs like cilantro and green onion as garnishes.
Ingredients(6 items)
- 12 cups steamed rice (cooked)
- 22 cups waxy corn kernels (fresh or frozen)
- 32 tablespoons vegetable oil
- 41 teaspoon salt
- 51/2 teaspoon white pepper
- 61/2 teaspoon sugar
Nutrition Information(per serving)
285
Calories
6.2g
Protein
46.8g
Carbs
8.5g
Fat
Instructions
- 1
If using frozen corn, thaw it completely and drain any excess water. If using fresh corn, remove kernels from the cob.
- 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the corn kernels to the hot oil and stir-fry for 3-4 minutes, stirring occasionally, until the corn is heated through and slightly caramelized at the edges.
- 4
Season the corn with salt, white pepper, and sugar. Stir well to combine and cook for another 1-2 minutes until the seasonings are evenly distributed.
- 5
Divide the steamed rice into serving bowls, creating a base for each portion.
- 6
Top each bowl of rice with the warm stir-fried corn mixture.
- 7
Serve immediately while the corn is still warm. Optional: garnish with fresh cilantro or green onions if available.
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