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Explanation for Vietnamese 'broken' rice


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Explanation for Vietnamese 'broken' rice

lactose tolerant | Dec 31, 2003 06:05 PM

Can someone explain to me the reasoning behind why Vietnamese rice dishes 'break' the rice, as described on many Vietnamese restaurant menus as 'broken rice'? What does this do for the dish? Is that supposed to give the dish a more interesting texture or aroma? Or is this just second grade rice that helps make the dish less expensive? Any Vietnamese food aficianados out there that can explain?

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