Buy your rice at the restaurant and in Saigon it tends to come in four styles. From your rice dish fit for a king down to ‘pavement’, ‘student’ or ‘dust’ rice, all ends of the spectrum are catered for.
From crop to drink, James Allen finds out how Vietnam’s notorious rice wine is made. Photos provided by Son Tinh
Rice needn’t be the boring ‘boil in the bag’ rubbish you’ve drunkenly shoved in the microwave; it can be fragrant, full of flavour and incredibly good for you, not to mention a great platform for a whole host of other tasty things from spicy fish sauce to sweetened beans and coconut milk. Words by James Allen. Photos by EJ Chung
Robert Stockdill finds out how the white stuff gets from the paddy fields to your dining table. Photos by Quinn Ryan Mattingly