Luke Nguyen: 'I have seen this dish being cooked over fire all through Vietnam, but I had no idea how it was done! It's only when I visited this remote village that I've learned how. The rice is cooked in bamboo lined with banana leaf. This isn't a traditional Vietnamese recipe, it's Thai.'
- 2 cups glutinous rice
- 4 banana leaves, for rolling
- 4 small bamboo, one side opened (20 cm in length)
- 1 banana leaf, for sealing, torn into 4 pieces
- 4 bamboo string
- salt and pepper, sesame seeds, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: overnight
Soak the glutinous rice in water overnight and drain.
Roll four banana leaves into cigar-like shape and line the inside of each bamboo.
Carefully insert the rice into the bamboo and seal the open ends with the remaining banana leaf pieces and string.
Chargrill the bamboo rice for 10 minutes on medium heat, turning every few minutes.
Peel and discard the bamboo and banana leaves. Serve on its own with salt and pepper and sesame seeds or have it with your meal.