(Adapted from Khai Tam’s – Vietnamese, and The Spice of Life’s – English)
glutinous rice (or you can use all white rice)
pork floss (store-bought from Asian markets, or make your own following instruction here or here. I usually made this with my Grandma, so I will blog about this once I take all necessary pictures)
Sweet Fish Sauce
Sweet Chili Sauce (Store-bought or make your own following instruction here)
baking tray lined with baking paper. Brush oil on the paper to make it easier to peel the rice off after drying.
This process is to dry off the fish sauce and to keep the rice crackers crispy for longer period of time.
– Bring to boil. The Rice. – Slice and place on a baking sheet and drizzle with melted coconut oil and paprika (or I think we used some sort of random spice blend that included paprika, which was the closest we could come…) and toss to coat