Vietnamese Caramelized Shallot and Coriander Root Rice

Name: Vietnamese Caramelized Shallot and Coriander Root Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1½ cups (300 g) jasmine rice, rinsed thoroughly; 6 medium (200 g) shallots, peeled and thinly sliced into rings; 3 tablespoons (30 g) fresh coriander root, finely chopped, cleaned of soil; 1 tablespoon (15 ml) fish sauce; 3 tablespoons (45 ml) vegetable oil; 2¼ cups (540 ml) water; ½ teaspoon (3 g) salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Fragrant jasmine rice infused with deeply caramelized shallots and the distinctive earthiness of fresh coriander root. This Vietnamese side dish brings complexity to simple ingredients through patient caramelization, creating a rich, savory rice that pairs beautifully with grilled proteins or curries. The coriander root adds an authentic herbal note that sets this apart from standard fried rice.

Prep: 15 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 4 servings (about 3 cups)

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Steps

Before you start

Rinse the jasmine rice thoroughly under cold water until the water runs mostly clear
Peel and slice the shallots into thin rings
Chop the coriander roots into ¼-inch pieces
Measure all ingredients before you begin cooking

1
Caramelize the shallots
- Heat the vegetable oil in a large heavy-bottomed skillet over medium heat.
- Add the sliced shallots and cook, stirring frequently, for 15 to 18 minutes.
- The shallots will first soften and release moisture, then gradually turn golden brown.
- Continue cooking until they are deep caramel brown and have shrunk considerably.
- Watch carefully in the final minutes to prevent burning.
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Ready when: Shallots are deep caramel brown and smell sweet and toasted
Tip: Stir frequently to ensure even caramelization. Don't rush this step—the slow, patient cooking develops the complex sweetness that defines this rice.
2
Add coriander root and infuse
- Add the chopped coriander root to the caramelized shallots and stir constantly for about 1 minute.
- The heat will release the aromatic oils from the coriander root, filling your kitchen with its distinctive earthy, citrusy fragrance.
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Ready when: Coriander root is fragrant and slightly darker
Tip: Don't skip this step—the brief cooking time blooms the coriander root's flavor into the oil base.
3
Add rice and toast briefly
- Add the rinsed jasmine rice to the skillet with the caramelized shallots and coriander root.
- Stir constantly for 2 to 3 minutes, coating every grain with the infused oil.
- The rice will begin to turn translucent at the edges and smell nutty.
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Ready when: Rice grains are coated in oil and smell toasted
Tip: This toasting step develops flavor and helps each grain stay separate when steamed.
4
Deglaze and season
- Pour in the water and add the fish sauce and salt.
- Stir well to combine and scrape up any browned bits from the bottom of the skillet.
- Bring to a boil over medium-high heat, stirring occasionally, for about 2 minutes.
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Ready when: Liquid is boiling and rice begins to settle
Tip: The fish sauce adds umami depth; don't skip it even if you think you don't like fish sauce—the amount is modest and adds only savory complexity.
5
Transfer and steam
- Pour the entire mixture into a medium saucepan with a tight-fitting lid.
- Bring back to a boil over medium-high heat, then reduce the heat to low.
- Cover tightly and simmer undisturbed for 18 to 20 minutes, until the water is absorbed and the rice is tender.
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Ready when: No liquid remains and rice is tender and fluffy
Tip: Resist the urge to lift the lid during cooking. The trapped steam is essential for even cooking. If you hear sizzling near the end, the heat is too high—lower it slightly.
6
Rest and finish
- Remove from heat and let the rice rest, covered, for 10 minutes.
- This allows the rice to finish absorbing any residual moisture and the flavors to fully meld.
- Fluff gently with a fork and season with freshly ground black pepper to taste.
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Ready when: Rice is fluffy and grains separate easily when fluffed
Tip: The resting period is crucial—don't skip it. It gives the rice a better texture and lets the caramelized flavors fully develop.

Good to know

Tips

Caramelization takes time—don't rush this. Low and slow heat is the key to deep, complex flavor without burning.
If fresh coriander root is hard to find, look for it at Asian markets, where it's often sold with fresh cilantro bundles still attached.
This rice pairs beautifully with Vietnamese grilled chicken, fish, or beef, and is equally good alongside curries or braised dishes.
For extra aromatic depth, toast the rice in a dry skillet for 30 seconds before rinsing; this intensifies its nutty flavor.

Make ahead

Prepare and cook the rice up to 3 hours ahead; cover and keep at room temperature. Reheat gently by adding 2 tablespoons of water, covering, and warming over low heat for 3 to 4 minutes, stirring occasionally.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently with a splash of water over low heat. The rice can be frozen in an airtight container for up to 2 months; thaw in the refrigerator and reheat as above.

Substitutions

fresh coriander root → 2 tablespoons finely chopped fresh cilantro stems (the tender bases closest to the roots). Cilantro stems lack the earthiness of coriander root but provide green herbal notes. Use less if fresh coriander root is unavailable.
fish sauce → 1 tablespoon soy sauce. Soy sauce adds umami and saltiness but with a different flavor profile. The result will be slightly less authentic but still delicious.
jasmine rice → Long-grain white rice or basmati rice. Jasmine rice has a subtle floral aroma that complements the caramelized shallots, but other long-grain white rice works. Use the same amount and cooking time.
vegetable oil → Peanut oil or coconut oil. Peanut oil adds a subtle nuttiness; coconut oil adds mild sweetness. Both work well for caramelizing and won't overpower the other flavors.