Vietnamese Caramelized Garlic Oil Jasmine Rice

Name: Vietnamese Caramelized Garlic Oil Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups (360 g) jasmine rice, rinsed until water runs clear, drained; 5 tablespoons (75 ml) vegetable oil or neutral cooking oil; 8 cloves (40 g) garlic cloves, peeled, thinly sliced (about 1/8 inch thick); 3 medium (120 g) shallots, peeled, halved lengthwise, then thinly sliced; 1½ tablespoons (22 ml) fish sauce (nước mắm); 3½ cups (840 ml) chicken or vegetable stock; to taste kosher salt; to taste white pepper, freshly ground; 2 stalks (20 g) scallions (green onions), green parts only, thinly sliced (optional); small handful (5 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Fragrant jasmine rice infused with deeply caramelized garlic and shallot oil. The rice is cooked in a savory mixture of fish sauce and stock, then finished with crispy garlic chips and aromatic caramelized shallots for a dish that's rich, nutty, and utterly addictive. A Vietnamese classic that transforms simple rice into a showstopping side.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 4 cups (about 4 servings as a side dish)

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Steps

Before you start

Rinse the jasmine rice until the water runs clear to remove excess starch
Measure out all ingredients before you start cooking
Have fish sauce and stock ready to go—you'll add them quickly to the hot oil

1
Infuse the aromatic oil
- Pour 5 tablespoons (75 ml) of oil into a small heavy-bottomed skillet over medium heat.
- Once shimmering, add the 8 sliced garlic cloves and 3 sliced shallots.
- Stir frequently, allowing them to cook slowly and turn a deep golden brown, about 8–10 minutes.
- Watch carefully—they should smell nutty and sweet, not burnt.
- When they're light golden, remove the skillet from heat and let the residual heat complete the caramelization for another minute or two.
- (The garlic will continue to darken slightly.)
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Ready when: Garlic and shallots are deep golden brown with nutty aroma, and oil is fragrant
Tip: Don't rush the browning—low heat releases the deep, caramelized sweetness. High heat will burn them quickly and create a bitter taste.
2
Separate crispy bits and oil
- Using a slotted spoon, carefully lift the caramelized garlic and shallot pieces from the oil and transfer them to a small plate lined with paper towels to drain and crisp up further.
- Reserve the aromatic oil in the skillet.
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Tip: Save every bit of the caramelized pieces—they're the flavor powerhouse.
3
Toast the rice briefly
- Return the skillet with the infused oil to medium-low heat.
- Add the 2 cups (360 g) of rinsed, drained jasmine rice and stir constantly for 2–3 minutes.
- The rice will warm through and absorb some of the aromatic oil, and you'll hear it crackle slightly.
- You're toasting it just enough to coat it and add a subtle depth—don't let it brown.
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Ready when: Rice is lightly coated with oil and warm to the touch, with a subtle crackling sound
Tip: This step prevents mushy rice and distributes the aromatic oil evenly throughout.
4
Add stock and fish sauce
- Pour in the 1.5 tablespoons (22 ml) of fish sauce, stir for a few seconds to combine with the oil and rice, then immediately add the 3.5 cups (840 ml) of stock.
- Stir once to combine, and bring the mixture to a boil over medium-high heat.
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Ready when: Liquid is boiling and steam is rising visibly from the rice
Tip: Add the fish sauce first so it disperses evenly and doesn't create a concentrated pocket of flavor.
5
Cover and simmer gently
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer undisturbed for 15–18 minutes.
- The rice will absorb the liquid slowly.
- Resist the urge to stir or lift the lid—this allows steam to circulate and cook the rice evenly.
- The rice is done when all the liquid is absorbed and you see small steam holes on the surface.
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Ready when: All liquid absorbed, steam holes visible on rice surface, grains are tender
Tip: Using a medium saucepan with a lid that seals well ensures even heat distribution and prevents steam escape.
6
Rest the rice
- Remove the saucepan from the heat and let it rest, still covered, for 10 minutes.
- This allows the rice to finish cooking gently and the grains to firm up slightly so they don't break apart when you fluff them.
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Tip: Don't skip this rest time—it makes a noticeable difference in texture.
7
Fluff and finish
- Uncover the rice and fluff it gently with a fork or wooden spoon, breaking up any clumps.
- Taste and season with salt and white pepper as needed.
- Transfer the rice to a serving bowl or platter, then scatter the reserved caramelized garlic and shallots evenly over the top.
- Drizzle any remaining caramelized oil from the plate over the rice.
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Ready when: Rice is fluffy and grains are separate; caramelized pieces are scattered on top
Tip: Add the caramelized toppings at the end so they stay crispy instead of softening in the warm rice.
8
Garnish and serve
- If using fresh garnishes, sprinkle the sliced scallion greens and chopped cilantro over the rice just before serving.
- Mix gently if desired, or leave them on top for presentation.
- Serve immediately while the rice is hot and the caramelized garlic and shallots are still crispy.
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Tip: Adding fresh herbs at the very end preserves their vibrant color and fresh flavor.

Good to know

Tips

Caramelizing the garlic and shallots slowly over medium heat is the secret to this dish—rushing them on high heat will burn them and create a bitter, acrid taste. Medium heat takes longer but rewards you with deep, sweet, nutty flavors.
Use fragrant jasmine rice for the best aroma; other varieties will cook and taste good but won't have the same signature floral note that makes this dish special.
Don't stir the rice while it cooks. Lifting the lid releases steam, which slows cooking and can result in mushy or unevenly cooked rice. The covered-pot method works best when left undisturbed.
If you have leftover caramelized garlic and shallot oil, save it in a small jar in the refrigerator and use it to drizzle over roasted vegetables, soup, or grilled fish within a few days.

Make ahead

You can caramelize the garlic and shallots up to 2 hours ahead and store them in an airtight container at room temperature. Reheat them gently in a dry skillet for 1–2 minutes just before serving to restore their crispness. You can also cook the rice up to 4 hours ahead; reheat it in a covered skillet over low heat with a splash of stock, stirring occasionally, until hot.

Storage & reheating

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a covered skillet over low heat with a splash of stock or water, stirring occasionally, until heated through (about 5–7 minutes). For best results, store the caramelized garlic and shallots separately in an airtight container; add them to the rice just before serving so they stay crispy. The caramelized pieces will keep for up to 4 days in the fridge. Do not freeze—the texture of the rice will suffer.

Substitutions

jasmine rice → Thai fragrant rice or long-grain white rice. Jasmine rice has the best aroma for this dish, but Thai fragrant or premium long-grain white rice work well. Increase cooking time by 2–3 minutes if using a coarser grain.
fish sauce (nước mắm) → soy sauce or tamari (1 tablespoon / 15 ml). Fish sauce is traditional and gives the dish its authentic umami depth. Soy sauce is a milder substitute but still flavorful. Use the same amount by volume.
chicken or vegetable stock → vegetable stock or water with an extra ½ teaspoon salt. Vegetable stock keeps the dish vegetarian. Water works but results in less flavorful rice—add an extra ½ teaspoon salt to compensate.
scallions (green onions) → fresh dill or flat-leaf parsley. Scallions are traditional, but dill or parsley add a fresh herbaceous note if you prefer.